Beef With Carrots
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 1/2 lb boneless stew beef (such as chuck, top or bottom round, shank), cut into 1 1/2-inch pieces
- 1 x red onion, thinly sliced
- 3 sprigs fresh thyme
- 1 lb (about 8) carrots, cut into 1-inch pieces
- 1 stalk celery, cut into 1/2-inch pieces
- 1/2 cup dry white wine
- 4 cup cold water, (more if necessary)
- 1 x bay leaf
- Salt and pepper, to taste
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