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Using Ribeye for Beef Stew?

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. 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.

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

      4 Replies
            1. re: robt5265

              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.

        1. 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.

          1. 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. 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 :)