Recipe of Ultimate Ribeye Beef Stew

Hello everybody, it's Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Ribeye Beef Stew. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Ribeye Beef Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ribeye Beef Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Ribeye Beef Stew is 12-16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Ribeye Beef Stew estimated approx 8 to 9hrs.

To get started with this particular recipe, we have to prepare a few components. You can have Ribeye Beef Stew using 17 ingredients and 6 steps. Here is how you cook it.

With the colder weather this past week, I wanted to make my home made beef stew, hope you enjoy.

Ingredients and spices that need to be Prepare to make Ribeye Beef Stew:

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

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.

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