Instructions: In a large pot, heat the oil over medium-high heat; brown the beef in batches. Pour off the drippings then return all the cooked beef to the pot and season with the thyme, salt, and pepper.

Stir in the beef broth, wine, and garlic, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour.

Stir in the carrots and onions; cover and cook for 30 to 45 more minutes, or until the beef and vegetables are tender.

In a small bowl, dissolve the cornstarch in the water. Add the cornstarch mixture to the beef mixture and stir for 1 minute, or until thickened.

Stir in the sugar snap peas and cook for 3 to 4 minutes more, or until heated through.

This recipe yields 5 to 6 servings.

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