Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, ribeye beef stew. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
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 realize that beef stew is usually made from chuck or short ribs, but would this steak work?
Ribeye Beef Stew is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Ribeye Beef Stew is something that I have loved my whole life.
To get started with this particular recipe, we must first 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:
- Make ready 3 lbs mini diced steak, ribeye works well. 1/4"to 3/8" cubes
- Get 1/4 cup olive oil
- Take 1 tablespoon sea salt
- Get 2 teaspoon crushed rosemary
- Make ready 2 teaspoons ground cayenne pepper
- Make ready 3/4 cup peas
- Get 3/4 cup diced carrots
- Prepare 1 cup diced onions
- Prepare 1 lb sliced portobello Mushrooms
- Prepare 1/2 cup diced celery
- Prepare 1 tablespoon minced garlic
- Take 1 stick salted butter
- Get 12 oz Merlot
- Take 32 oz Beef Stock
- Get 2 tabl spoons of flour
- Take 2 cups diced potatoes
- Make ready 2 tablespoons Worcestershire sauce
Heat olive oil in a large stockpot or Dutch oven over medium heat. I did substitute Ribeye for the stew beef and added a touch of worstershire sauce plus corn for the carrots. Easy to make for a single man like me and once refrigerated it lasted for two weeks. 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.
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.
If you simmer those tender cuts for long periods of time, all that beautifully marbled fat will just melt away into the broth. Rib Eye Steak and Vegetables Cooked in a Crock Pot-Slow Cooker. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Stir in potatoes and carrots; return to a boil.
So that is going to wrap it up for this special food ribeye beef stew recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
