Ribeye Beef Stew. Add the oil and heat until wisps of smoke appear. 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?

In a large skillet over medium-high heat, Sautee the beef and onions in the butter and oil until browned on the outside. Transfer the beef and onions to a stockpot and stir in the tomatoes, water and bouillon cubes. Season with garlic, parsley, thyme and remaining salt and pepper. You can have Ribeye Beef Stew using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Ribeye Beef Stew

It's 3 lbs of mini diced steak, ribeye works well. 1/4"to 3/8" cubes.
Prepare 1/4 cup of olive oil.
It's 1 tablespoon of sea salt.
It's 2 teaspoon of crushed rosemary.
You need 2 teaspoons of ground cayenne pepper.
It's 3/4 cup of peas.
Prepare 3/4 cup of diced carrots.
Prepare 1 cup of diced onions.
It's 1 lb of sliced portobello Mushrooms.
You need 1/2 cup of diced celery.
It's 1 tablespoon of minced garlic.
It's 1 stick of salted butter.
Prepare 12 oz of Merlot.
It's 32 oz of Beef Stock.
You need 2 of tabl spoons of flour.
It's 2 cups of diced potatoes.
It's 2 tablespoons of Worcestershire sauce.

Remove the meat trimmings and rib bones from the stew and set aside to cool. Remove any "twigs" from the thyme if you find them. If you simmer those tender cuts for long periods of time, all that beautifully marbled fat will just melt away into the broth. You need to cook with plenty of aromatics, like onion, garlic, fresh herbs, and spices.

Ribeye Beef Stew instructions

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..

Then, saute onions, garlic, carrots, and celery in the beef fat, scraping the browned bits up from the bottom as you go. This will layer in the flavor before your stew even starts simmering. We've been taking advantage of the chill in the air, and making warm, cozy dishes like chili, posole, and chicken stew for dinner. But there's one stew to rule them all: beef. I promised my boyfriend some beef stew and all I have on hand is some ribeye (in the form of frozen "mush steak" because kosher butchers apparently like to make up names for things).