Recipe: Tasty Ribeye Beef Stew

Ribeye Beef Stew. Add the oil and heat until wisps of smoke appear. Ribeye Beef Stew With the colder weather this past week, I wanted to make my home made beef stew, hope you enjoy. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots.

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? Thank you for any tips you can give me. Heat olive oil in a large stockpot or Dutch oven over medium heat. You can Have Ribeye Beef Stew using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ribeye Beef Stew

1. Lets Go Prepare of mini diced steak, ribeye works well. 1/4"to 3/8" cubes.
2. What You needis of olive oil.
3. It's of sea salt.
4. What You needis of crushed rosemary.
5. What You needis of ground cayenne pepper.
6. It's of peas.
7. It's of diced carrots.
8. What You needis of diced onions.
9. What You needis of sliced portobello Mushrooms.
10. What You needis of diced celery.
11. It's of minced garlic.
12. Lets Go Prepare of salted butter.
13. What You needis of Merlot.
14. It's of Beef Stock.
15. It's of tabl spoons of flour.
16. Lets Go Prepare of diced potatoes.
17. Lets Go Prepare of Worcestershire sauce.

This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. 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.

Ribeye Beef Stew instructions

1. Brown and sear diced steak cubes with salt, rosemary, cayenne pepper and olive oil. 15 to 20 minutes or so..
2. 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..
3. 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..
4. 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..
5. 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..
6. 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..

If you simmer those tender cuts for long periods of time, all that beautifully marbled fat will just melt away into the broth. On a plate, season steak generously with salt and pepper. In a large cast-iron skillet over medium high, heat oil until very hot. Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally.