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