Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Beef Rib Eye and Vegetable Stew

Notes: 

Active Time : N/A
Total Time : 25 minutes

Makes 4 servings

print
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


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook