Servings: 4 to 6
Long-cooked stews coax flavor from tough cuts of meat but require time. This weeknight-friendly dish features rib-eye, which adds deep flavor after only a short time in the stew pot. A smidge of horseradish at the end of cooking adds bright, peppery bite.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I thought the flavors were pretty good but it really needed the tender slow-cooked beef. The steak just came out too chewy.
I'm definitely bummed I wasted my ribeye on this dish. Lacking in flavor and depth. It's more like watery beef and vegetable soup.
This was not particularly good. It didn't have much flavor. We were disappointed.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?