Beef Stew
Ingredients
- 2 tablespoon oil
- 2 pound boneless beef rib-eye, trimmed of fat and cut into 1-inch chunks
- salt and pepper
- 1 tablespoon butter
- 2 carrots cut into 1/4-inch dice
- 4 garlic cloves, coarsely chopped
- 1 large potato, cut into 1/4-inch dice
- 1 large onion, cut into 1/4-inch dice
- 1/4 cup flour
- 1 cup red wine
- 2 cup beef stock
- 4 thyme sprigs
- 1 bay leaf
- 1 cup frozen peas
Instructions
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.