Hello everybody, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, ribeye beef stew. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Ribeye Beef Stew is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Ribeye Beef Stew is something which I’ve loved my whole life. They’re nice and they look fantastic.

Read Customer Reviews & Find Best Sellers. 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?

To begin with this 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 cook it.

The ingredients needed to make Ribeye Beef Stew:

1. Take 3 lbs mini diced steak, ribeye works well. 1/4"to 3/8" cubes
2. Get 1/4 cup olive oil
3. Prepare 1 tablespoon sea salt
4. Get 2 teaspoon crushed rosemary
5. Make ready 2 teaspoons ground cayenne pepper
6. Get 3/4 cup peas
7. Get 3/4 cup diced carrots
8. Make ready 1 cup diced onions
9. Prepare 1 lb sliced portobello Mushrooms
10. Make ready 1/2 cup diced celery
11. Prepare 1 tablespoon minced garlic
12. Prepare 1 stick salted butter
13. Prepare 12 oz Merlot
14. Get 32 oz Beef Stock
15. Get 2 tabl spoons of flour
16. Make ready 2 cups diced potatoes
17. Get 2 tablespoons Worcestershire sauce

Season with garlic, parsley, thyme and remaining salt and pepper. 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:

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.

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. This classic French beef stew, otherwise known as Beef Bourguignon, is the ultimate comfort food.

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