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Beef Rib Eye And Vegetable Stew

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

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