Beef Rib Eye and Vegetable Stew
If you're willing to throw the "Fast" attribute out the window (without sacrificing ease): I found that, if I use whatever pre-cubed stew beef a quality market has available in their beef section; use canned beef consomme instead of the called-for beef stock/broth; add one tablespoon of tomato paste; and simmer the stew on god's lowest flame possible for 45-60 minutes, I end up with a stew that has excellent flavor and makes a satisfying meal with a little bit of baguette and simple salad on the side.
Posted by: JLP41456 on December 29, 2007
I love a good stew, but I really don't want to waste a good rib eye in making stew...A chuck roast simmered for a long time works best...If time is of the essence, brown the cubes of chuck roast as in this recipe and go one from there
Posted by: honeyfaul on October 22, 2007
- From Quick Stews
- Published October 2004
MARKETPLACE


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