Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ribeye beef stew. It is one of my favorites food recipes. This time, I will make it a bit unique. 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 favored of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Ribeye Beef Stew is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have ribeye beef stew using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Ribeye Beef Stew:
- Get 3 lbs mini diced steak, ribeye works well. 1⁄4"to 3⁄8" cubes
- Take 1⁄4 cup olive oil
- Prepare 1 tablespoon sea salt
- Take 2 teaspoon crushed rosemary
- Make ready 2 teaspoons ground cayenne pepper
- Make ready 3⁄4 cup peas
- Get 3⁄4 cup diced carrots
- Make ready 1 cup diced onions
- Get 1 lb sliced portobello Mushrooms
- Make ready 1⁄2 cup diced celery
- Make ready 1 tablespoon minced garlic
- Take 1 stick salted butter
- Take 12 oz Merlot
- Prepare 32 oz Beef Stock
- Take 2 tabl spoons of flour
- Make ready 2 cups diced potatoes
- Make ready 2 tablespoons Worcestershire sauce
That's because those tender steaks would be wasted by a slow braise or simmer. 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.
Instructions 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. 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. If you simmer those tender cuts for long periods of time, all that beautifully marbled fat will just melt away into the broth. We've been taking advantage of the chill in the air, and making warm, cozy dishes like chili, posole, and chicken stew for dinner.
So that’s going to wrap it up with this special food ribeye beef stew recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
