BEEF RIB EYE AND VEGETABLE STEW
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2 tbsps. vegetable oil
2 lbs. boneless rib-eye, trimmed of visible fat and cut intp 1-in. chunks
salt and freshly ground pepper
1 tbsp. unsalted butter
2 carrots cut into �-in. dice
2 garlic cloves, very coarsley chopped
1 large yellow potato, cut into �-in. dice
1 large union, cut into �-in. dice
� 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
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Heat a large skillet and add the oil. Add the meat, season generously with salt and pepper and brown on all sides, about 4 mins. total. Transfer the meat to a plate.
Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3mins. Stir in the flour. Add the red wine and simmer, scraping up any browned bit from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer until the carrots and potatoes are fork tender, about 6 mins.
Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium-rare, about 3 mins. Disgard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.
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