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Add the oil to a large skillet and heat until hot. Add the meat, season generaously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes. Transfer the meat to a plate. Melt the butter in teh skillet. Add the carrots, garlic, potato and onion and cook until lightly browned, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up browned bits. Add stock, thyme and bay and bring to a boil. Cover and simmer over moderatly low heat until the carrots and potato are tender, about 6 minutes. Add the peas and the meat along with any juices, cover and simmer until meat is heated through, about 3 minutes. Discard pay leaf and thyme sprigs. Season with salt and pepper, garnish with additional thyme sprigs and serve.
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