Blue Ribbon Beef Stew Recipe

In a large Dutch oven, heat the vegetable oil over medium heat.

Add the beef cubes and cook until browned on all sides, about 5 minutes.

Add the onion and garlic and cook until softened, about 5 minutes.

Pour in the beef broth and red wine, and add the bay leaf and dried thyme.

Bring the mixture to a boil, then reduce the heat to low.

Cover and simmer for 1 1/2 hours, stirring occasionally.

Add the chopped carrots and potatoes and continue to simmer for another 30-40 minutes, or until the vegetables are tender.

Add the frozen peas and cook for another 5 minutes to heat through.

Season with salt and pepper to taste.