Beef Rib Eye and Vegetable Stew

Name: Beef Rib Eye and Vegetable Stew
Ingredients: 2 tablespoons vegetable oil; 2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks; Salt and freshly ground pepper; 1 tablespoon unsalted butter; 2 carrots, cut into 1/4-inch dice; 2 garlic cloves, very coarsely chopped; 1 large Yukon Gold potato, cut into 1/4-inch dice; 1 large onion, cut into 1/4-inch dice; 1/4 cup all-purpose flour; 1 cup dry red wine; 2 cups beef stock or canned low-sodium broth; 4 thyme sprigs, plus thyme leaves for garnish; 1 bay leaf; 1 cup frozen peas

Beef Rib Eye and Vegetable Stew was pinched from <a href="http://www.foodandwine.com/recipes/beef-rib-eye-and-vegetable-stew" target="_blank">www.foodandwine.com.</a>

INGREDIENTS

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2 tablespoons vegetable oil

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2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks

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Salt and freshly ground pepper

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1 tablespoon unsalted butter

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2 carrots, cut into 1/4-inch dice

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2 garlic cloves, very coarsely chopped

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1 large Yukon Gold potato, cut into 1/4-inch dice

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1 large onion, cut into 1/4-inch dice

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1/4 cup all-purpose flour

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1 cup dry red wine

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2 cups beef stock or canned low-sodium broth

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4 thyme sprigs, plus thyme leaves for garnish

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1 bay leaf

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1 cup frozen peas

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