1 1⁄2 pounds beef eye round
1 Tablespoon extra virgin olive oil
1 teaspoon dried thyme leaves
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 cups 50% less sodium beef broth
1⁄2 cup Burgundy wine
3 large cloves garlic, crushed
1 1⁄2 cups baby carrots
1 cup frozen whole pearl onions
2 Tablespoon cornstarch, dissolved in 2 Tablespoon water
1 package (8 ounces) frozen sugar snap peas
Trim fat from beef, cut into 1-inch pieces. In a Dutch oven or large pot, heat oil over medium heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Season with thyme, salt and pepper.
Stir in broth, wine and garlic. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1⁄2 hours.
Add carrots and onions. Cover and continue cooking 35 to 40 minutes or until beef and vegetables are tender.
Bring beef stew to a boil over medium-high heat. Add cornstarch mixture; cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3 to 4 minutes or until peas are heated through. Makes 6 (1 cup) servings.