1 Tbl Olive Oil 3 Cloves Garlic, Minced
1 1/2 Lb Stew Meat, Beef OR Venison 2 Cups Carrots
1 Tsp Dried Thyme 2 Cups Potatoes, Diced
1/2 Tsp Salt 2 Tbl Cornstarch
1/2 Tsp Pepper 4 Tbl Water
2 Cups Beef Broth 1 Cups Peas
3/4 Cup Red Wine, Semi Dry Or Dry
Heat 1/2 tbl of the oil in a large pot and brown stew meat (cut into 1 inch pieces). Remove and set aside. Add remaining oil and add the garlic and thyme. Cook until fragrant and return the stew meat to the pan. Add the salt, broth and wine and bring to a boil. Reduce heat to low and simmer for about 20 minutes. Stir in carrots and onions and simmer until soft. Dissolve cornstarch in water and add to the beef mixture along with the peas.. Stir to combine thoroughly and cook until just beginning to thicken.