Ingredients
- two tablespoons vegetable oil
- 2 pounds boneless beef rib eye, trimmed of visible fat and reduce 1-inch chunks
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 carrots, reduce 1/4-inch dice
- 2 garlic clove cloves, very coarsely chopped
- 1 large Yukon Gold potato, reduce 1/4-inch dice
- 1 large onion, reduce 1/4-inch dice
- 1/4 cup all-purpose flour
- 1 cup dry dark 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
Steps to make this recipe
- Heat a sizable skillet. Add some oil as well as heat until wisps of smoke appear. Add some meat, season generously with pepper and salt and brown on every side over moderately high temperature, about 4 minutes total. Utilizing a slotted spoon, transfer the meat to some plate.
- Melt the butter within the skillet. Add some carrots, garlic clove, potato and onion and prepare until gently colored, about 3 minutes. Stir within the flour. Add some dark wine and simmer, scraping up any browned bits from the foot of the pan. Add some stock, thyme sprigs and bay leaf and produce to some boil. Cover and simmer over moderately low heat before the carrots and potato are fork tender, about 6 minutes.
- Add some peas and also the meat together with any accrued juices, cover and simmer before the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with pepper and salt, garnish with thyme leaves and serve.
Contributed By Galen Zamarra Photo Tina Rupp Printed October 2004