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Beef Rib Eye and Vegetable Stew
  • 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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