Beef Rib Eye And Vegetable Stew

More from this source
Food & Wine

Comments

Add a comment

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

You might also like

Slow-Cooker Recipe: Classic Beef Stew
Real Simple
Kale, White Bean, And Potato Stew
Whole Living
Chickpea Hot Pot Recipe
101 Cookbooks
Lazy Day Beef Stew
Cheeky Kitchen
Spicy Cauliflower And Chickpea Stew
Kitchenist
Jambalaya
The Naptime Chef
Double Carrot Stew
No Recipes
Beef Stew With Winter Vegetables
Wolfgang Puck
Curried Vegetable Stew W/ Pearl Barley & Almonds
Veggie Num Num
Sunday Night Stew
The Pioneer Woman