Burgundy Beef & Vegetable Stew Recipe

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 a 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 a boil; cook and stir 2 minutes or until thickens.