Rib Eye Steak With Roasted Grape-Red Wine Sauce And Creamy Parsnips And Potatoes

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2 cups red seedless grapes, halved

4 tablespoons olive oil, divided

Salt and freshly ground black pepper

2 rib eye steaks

1 pound potatoes, peeled and diced

1 pound parsnips, peeled and diced

2 bay leaves, divided

5 sprigs fresh thyme, divided

2 cloves garlic, crushed, divided

1 cup heavy cream

2 cups dry red wine

1 cup chicken stock

1 carrot, diced small

1 onion, diced small

1 celery stalk, diced small

1 beef bone

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