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Burgundy Beef and Vegetable Stew




  1. In Dutch oven, heat oil over medium heat until hot. Add beef and garlic (1/2 at a time) and brown evenly, stirring occasionally. Pour off drippings. Season beef with thyme, salt and pepper. Add broth and wine to beef. Bring to boil; reduce heat to low. Cover tightly and simmer 1 1/4 to 1 1/2 hours or until tender.
  2. Add carrots and onions, cover and cook 15 minutes.
  3. Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 minutes or until thickened.

Makes 6 servings.


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