Beef Rib Eye and Vegetable Stew

By lorik

Ingredients

• Garlic Cream Sauce:
• 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
• 8 cloves of garlic, peeled
• 1 cup olive oil
• 1/2 cup whole milk
• 1/2 cup heavy cream

Details

Servings 4
Cooking time 25mins
Adapted from foodandwine.com

Preparation

Step 1

Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes total. Using a slotted spoon, transfer the meat to a plate.

Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork tender, about 6 minutes.

Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

Garlic Cream Sauce:
In a small saucepan, combine the garlic with 1 cup water and bring to boil. Cook for 5 minutes and then drain the garlic. Return the garlic to the pan along with the olive oil and bring to a simmer over medium-low heat. Cook for 5 minutes and then remove from the heat and drain the garlic, reserving the olive oil. Return the garlic to the pan, add the milk and cream, and bring to a boil. Reduce the heat to medium and cook, stirring, until the cream is reduced and the garlic is tender, 10 to 12 minutes.

Pour the garlic cream into a blender and purée until smooth. With the machine on, slowly drizzle in the reserved olive oil and blend into a thick sauce. Scrape the sauce into a serving bowl and serve alongside the beef stew.