Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ribeye beef stew. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Melt the butter in the skillet. Add the red wine and simmer, scraping up any browned. I realize that beef stew is usually made from chuck or short ribs, but would this steak work? If so, would I cook it slowly, like you do with chuck, or would it be okay to cook it with the broth and veggies for about an hour or so?
Ribeye Beef Stew is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. Ribeye Beef Stew is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have ribeye beef stew using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Ribeye Beef Stew:
- Make ready 3 lbs mini diced steak, ribeye works well. 1/4"to 3/8" cubes
- Get 1/4 cup olive oil
- Make ready 1 tablespoon sea salt
- Make ready 2 teaspoon crushed rosemary
- Prepare 2 teaspoons ground cayenne pepper
- Take 3/4 cup peas
- Get 3/4 cup diced carrots
- Take 1 cup diced onions
- Prepare 1 lb sliced portobello Mushrooms
- Take 1/2 cup diced celery
- Get 1 tablespoon minced garlic
- Prepare 1 stick salted butter
- Take 12 oz Merlot
- Prepare 32 oz Beef Stock
- Get 2 tabl spoons of flour
- Make ready 2 cups diced potatoes
- Make ready 2 tablespoons Worcestershire sauce
Top risotto with Parmesan cheese if desired. A cozy, classic beef stew with tender beef, carrots, mushrooms + potatoes. Everyone will love this, especially on those chilly nights! We just got back from Los Angeles.
Steps to make Ribeye Beef Stew:
- Brown and sear diced steak cubes with salt, rosemary, cayenne pepper and olive oil. 15 to 20 minutes or so.
- Add peas and diced carrots into the crock pot, with cooked mini steak cubes, beef stock, worcestershire sauce, potatoes and 10 to 12oz of merlot, no one is counting… add 2 cups if you like for a little more etiquette.
- Sauté onions and celery with half of the butter for 5 to 7 minutes, add to the crockpot. I added a pinch of salt and black pepper here out of habbit, not necessarily needed.
- Sauté the mushrooms with other half of butter, minced garlic and 1 tablespoon of flour for 12 to 15 minutes, cook them down to add a nice thickess and flavor.
- Pull about a cup of stock/wine mix from crockpot and add into the pan and 1 tablespoon of flour for a few minutes, get all of the flavors out of the pan. Add in with the rest of the mix in crock pot.
- Put the crockpot on high for 2 hours to bring everything up to temperature and low for about 6 hours or until the potatoes are soft.
Everyone will love this, especially on those chilly nights! We just got back from Los Angeles. While a well-marbled ribeye steak or a luxurious filet mignon might catch your eye at the supermarket, if you're making beef stew, you should pass these prized cuts right on by. That's because those tender steaks would be wasted by a slow braise or simmer. If ribeyes, top sirloins, and beef tenderloin are calling to you at the butcher counter, put away your beef stew recipe and serve up steak and potatoes instead.
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