Beef Stew

Ingredients

2 tablespoons oil
2 pounds 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 cups 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.