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Ingredients

• 2 pounds beef stew meat
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 1 cup dry red wine
• 1 14.5-ounce can beef broth
• 4 carrots, cut 1/2 inch thick
• 2 medium onions, cut into 8 wedges
• 5 medium potatoes, peeled and quartered
• Salt and pepper to taste
• 1 10-ounce package frozen green peas, thawed

Description

Makes 8 Servings.

Viking