Burgundy Beef and Vegetable Stew

• 1 tablespoon vegetable oil
• 2 pounds stew beef, cut in 1-inch pieces
• 2 cloves garlic, finely minced
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 can beef broth, or about 1 1/2 cups
• 1/2 cup burgundy wine
• 1 1/2 cups sliced carrots
• 2 cups frozen whole pearl onions
• 2 tablespoons cornstarch combined with 1 tablespoon cold water
• 1 cup frozen peas, thawed

In a Dutch oven or stock pot, heat oil over medium heat until hot; add half of beef and garlic and brown evenly, stirring occasionally; repeat with remaining beef and garlic. Pour off excess fat; season beef with thyme, salt and pepper. Add beef broth and wine; bring to a boil, reduce heat to low, cover tightly, and simmer 1 1/2 hours, or until beef is tender. Add carrots and onions; cover and cook 25 minutes. Stir in cornstarch mixture, along with peas; bring to a boil. Cook, stirring, for 3 minutes or until thickened.