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Using Ribeye for Beef Stew?

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Oboegal Nov 4, 2012 01:19 PM

I'll be making beef stew this week, with a broth made from roasted neckbones. The only other beef I have currently in the freezer is 1 ribeye steak. 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? Thank you for any tips you can give me.

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  1. k
    kengk RE: Oboegal Nov 4, 2012 01:25 PM

    I think it would be good. I would cut the steak up into cubes and sear it off good. Deglaze the pan and simmer with the broth and vegetables until everything is the way you like it.

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      fourunder RE: Oboegal Nov 4, 2012 01:38 PM

      I would save the steak and make a trip to the store......

      4 Replies
      1. re: fourunder
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        lcool RE: fourunder Nov 4, 2012 02:12 PM

        amen

        1. re: fourunder
          Crockett67 RE: fourunder Nov 5, 2012 06:36 AM

          Exactly! Too good for stew!

          1. re: Crockett67
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            robt5265 RE: Crockett67 Nov 5, 2012 09:10 PM

            a total waste

            1. re: robt5265
              hill food RE: robt5265 Nov 5, 2012 09:15 PM

              I am definitely in the camp of "what a waste of a nice cut"

              sure it'll be great, but a stew or a braise is really only for tough, uncooperative, hostile parts.

        2. mamachef RE: Oboegal Nov 4, 2012 03:16 PM

          It will work, but that's a very expensive cut for stewing and it won't lend the richness that chuck or ribs would due to the leanness and the fact that there's less collagen to break down into the broth. I'd go on out to the store and save the ribeye to sear or grill.

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            MikeG RE: Oboegal Nov 4, 2012 03:50 PM

            I also wouldn't use it for stew, but if you're going to, then I wouldn't cook it like chuck, either. If you cook it like chuck, it's going to have the texture of thick cardboard.

            I'd cook the vegetables by themselves in the broth and then when they're almost done, add the steak, cooking it for much less time at higher heat (but not boiling.) Basically, I'd be shooting for not quite cooking the steak all the way through...

            1. ChristinaMason RE: Oboegal Nov 4, 2012 04:03 PM

              I agree with the others that ribeye is too nice of a cut for stew, but if you insist, you might take a cue from Ina Garten's method for her beef bourgigonne using filet:

              http://www.foodnetwork.com/recipes/in...

              In short, don't cook the hell out of the meat like you would with a heartier cut :)

              1. chefj RE: Oboegal Nov 4, 2012 04:03 PM

                You could make the Stew with the Stock and Vegetables Use a liaison to bring to a Nappe. Cube and sear your Rib Eye, add to the Vegetable and Sauce and serve. This way you have your Stew and still enjoy the Beef at its best.
                There was a name I was taught for this kind of a dish but I can not remember what is is.

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                  Oboegal RE: Oboegal Nov 5, 2012 04:49 AM

                  This is going to be a weeknight meal, and if I had 3+ hours to cook on a given night, then I would use chuck and go for the long method. I think I'll just use the ribeye and sear it, then add to the sauce and vegetables. Thank you for the ideas!

                  6 Replies
                  1. re: Oboegal
                    monkeyrotica RE: Oboegal Nov 5, 2012 04:53 AM

                    Prep the sauce and vegetables first then add the seared, chopped steak at the last minute and you should be fine.

                    1. re: monkeyrotica
                      Lotsofscots RE: monkeyrotica Nov 5, 2012 09:29 AM

                      For a couple of years I was vegetarian and the rest of the family was NOT. I used to make stew in exactly this way. I would cook the vegetables and thicken the broth, cut the steak into tiny strips and sear it quickly, then served it "on the side" so that those non-vegetarians could stir in as much or as little as they liked. Cooking steak too long makes it hard and stringy, quick cooking keeps its tenderness and flavor.

                      1. re: monkeyrotica
                        chefj RE: monkeyrotica Nov 5, 2012 04:18 PM

                        Sounds familiar.

                      2. re: Oboegal
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                        lcool RE: Oboegal Nov 5, 2012 06:06 AM

                        With this additional information,your time constraints make sense to use the on hand RibEye.
                        Just the way you suggest.

                        1. re: Oboegal
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                          KSlink RE: Oboegal Nov 5, 2012 06:32 AM

                          Please let us know how it turns out for you...best of luck!

                          1. re: Oboegal
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                            fourunder RE: Oboegal Nov 5, 2012 09:46 AM

                            I'm confused, you have 3+ hours to cook the vegetables....but not the meat? I thought your original query was to ask if you could use rib-eye for stew....... certainly you can, but it's not the best choice for stew, or for the meat either.

                            I'm glad to hear you have settled on a way to enjoy the rib-eye....but in the end, you are having braised vegetables with meat added.

                            : 0 )

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                            Puffin3 RE: Oboegal Nov 5, 2012 09:53 AM

                            You put a ribeye in the freezer? Don't do that again. You might as well use it in the stew. Add some 'shoulder' to it. Sear it off. When you're serving it give the ribeye pieces to someone you really want to impress. LOL Cut the ribeye into larger pieces to tell the difference.

                            4 Replies
                            1. re: Puffin3
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                              Oboegal RE: Puffin3 Nov 6, 2012 03:36 PM

                              I stated that I DID NOT have extra time in the evening, so that is why I wanted to use the other cut of meat so that it would be faster. The ribeye was in the freezer because its from my mother's cow that she bought locally. When the meat is processed, it automatically gets frozen by the butcher. I only have 1 ribeye left, and I wouldn't just cook one steak for my husband and I, so I was looking for a way to stretch it. Next time, I guess I should provide this extra info, but I was afraid I'd get flack for using locally grown beef in a stew.

                              1. re: Oboegal
                                chefj RE: Oboegal Nov 6, 2012 05:07 PM

                                Your good, just ignore the haters.

                                1. re: Oboegal
                                  hill food RE: Oboegal Nov 6, 2012 06:29 PM

                                  sure fresh is preferred, but there's nothing wrong with frozen if it's treated right. we also buy it by the quarter or side and well, uhh w/o a freezer we'd have a smelly old pile of flesh. this way it's from small suppliers and not big factory lots wrapped in plastic and styrofoam.

                                  and "locally grown beef in a stew"? heck we have more than a few packs of marrow bones, chuck and odd bits in there. locally grown has the same amount of non-sexy cuts as any other cow.

                                  I think the advice of treating it in a gentler manner than the usual cut were on the mark. ehh live and learn.

                                2. re: Puffin3
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                                  rjbh20 RE: Puffin3 Jun 23, 2014 02:48 PM

                                  Lighten up on the "no freezer" diktat, ok? Properly wrapped or vacuum sealed, beef is just fine frozen. And using large pieces of meat to impress a guest works better for dogs.

                                3. greygarious RE: Oboegal Nov 6, 2012 05:41 PM

                                  Make a beef vegetable soup, with dumplings, from the broth. While it's simmering, dice the steak bitesized and sear it very briefly. Add it to the soup just before serving. That will stretch the single steak into 4-6 portions, Accompany the soup with bread/rolls and salad.

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                                    naturalkirk RE: Oboegal Jun 23, 2014 02:40 PM

                                    Yes and no. You can briefly stew ribeye, and it will indeed offer great flavor to the vegetables and broth, but the moment the "eye" (the round disc of meat) comes off the rib (about 10 minutes), it should be removed (I put into the refrigerator and serve it sliced with eggs later, or serve it immediately). Stewed meat is especially delicious because most of the toxins get removed in the broth (which is why you should skim it). You should then remove and broil (under heat in the oven) the fatty, bony remains so you capture the gravy from the fat as it melts (if it's grass-fed from organic cows, by all means consume or save the tallow). Once there is no more meat or fat that is easily accessible from the bone (about 10 minutes per side of broiling), you can move the bone into the stew. But don't lose the meat or gravy which are the prime parts of the animal. With creative timing, you can serve stewed vegetables with meat and gravy from one ribeye. The stewed bone will later provide more meat.

                                    1. zeldaz51 RE: Oboegal Jun 23, 2014 02:44 PM

                                      Horrors! You must have good money to burn! Of course, the deed was done two years ago! LOL

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