2 tablespoons cornstarch, dissolved in 1 tablespoon water
1 (8 ounce) package frozen sugar snap peas
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.
Add carrots and onions, cover and cook 15 minutes.
Stir in cornstarch mixture and peas. Bring to boil, cook and stir 2 minutes or