Instructions: Trim fat from beef cut into 1 inch pieces. In Dutch oven, heat oil over medium-high heat until hot. Add beef (half at a time) and brown evenly, stirring occasionally. Pour off drippings. Season with thyme, salt and pepper. Stir in broth, wine and garlic. Bring to a boil reduce heat to low. Cover tightly and simmer 1 1/2 hours.

Add carrots and onions. Cover and continue cooking 35-40 minutes or until beef and vegetables are tender. Bring beef stew to a boil over medium-high heat.

Add cornstarch mixture cook and stir 1 minute. Stir in sugar snap peas. Reduce heat to medium and cook 3-4 minutes or until peas are heated through.

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