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Burgundy Beef and Vegetable Stew

Ingredients

3 1/2 lb	1.6 kg	diced beef, 1 1/2 inch (4 cm)
2 tbsp	25 mL	vegetable oil
4	4	garlic cloves, crushed
2 tsp	10 mL	thyme, dried leaves
1 tsp	5 mL	salt, to taste
1/2 tsp	2 mL	pepper
1/2 c	125 mL	red wine
4 c	1 L	beef stock
20 oz	560 g	*whole baby carrots, frozen
2 c	500 mL	*whole pearl onions, frozen
1/4 c	50 mL	corn starch
2 tbsp	25 mL	water
1 lb	500 g	snow peas or green beans, frozen

Instructions

1. Brown beef in hot oil, add garlic and sauté.
2. Add thyme, salt, pepper, wine and stock; bring to a boil.
3. Reduce heat and simmer 1 1/2 hours or until beef is tender.
4. Add carrots and onions and cook until tender.
5. Combine cornstarch and water and add to stew to thicken.
6. Add frozen snow peas or green beans to stew; simmer, adjust seasoning and serve.

* Note: In order to reduce the food cost, substitute chunks of carrots and onions.

Servings: 12