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.
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This is a fantastic stew. It all comes together beautifully, particularly with the red wine and horseradish. The only ingredient that I would have left off or made optional was the potatoes.
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.
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