Ribeye Beef Stew

Ribeye Beef Stew

12-16 servings

8 to 9hrs


  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


  1. 1
    Brown and sear diced steak cubes with salt, rosemary, cayenne pepper and olive oil. 15 to 20 minutes or so.
  2. 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. 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. 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. 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. 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.