Beef Rib Eye And Vegetable Stew

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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

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