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
1. Preheat oven to 400 degrees. Place butter and vegetable oil in a large roasting pan and heat in oven until butter is melted. Season beef with salt and pepper and add to the hot pan. Brown the beef in the oven, uncovered, for 15 to 20 minutes.
2. Remove pan from oven and reduce oven temperature to 300 degrees. Stir in thyme, bay leaf, red wine and beef broth. Cover, return to oven and cook 45 minutes. Remove pan from oven again, and stir in the carrots, onions and potatoes. Return and cook 45 minutes more. When done, stir in peas to heat through, and season to taste with salt and pepper.