Rib Eye Stew

barbara lentz


So yummy


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 2 lb
    rib eye sliced paper thin
  • 2 Tbsp
    olive oil
  • 1 large
    onion diced
  • 1 large
    green pepper diced
  • 3 medium
    potatoes peeled and diced
  • 2 medium
    carrots diced
  • 6 c
    beef broth
  • 2 Tbsp
  • 2
    bay leaves
  • 28 oz
    can crushed tomatoes
  • 6 oz
    can tomato paste
  • 2 Tbsp
    caraway seeds
  • ·
    salt and pepper to taste
  • ·
    creme fraiche or sour cream

How to Make Rib Eye Stew


  1. Slice the rib eye paper thin and set aside. Add the oil to a large pot. Add the onion, and green pepper and saute until softened. Add the beef broth and bring to a boil.
  2. Add the potatoes, carrots, paprika and bay leaves. Cook until fork tender. Add the tomatoes and tomato paste. Cook until thickened. Stir in the Caraway seeds. Remove the bay leaves and discard Taste and adjust for salt and pepper
  3. Place the rib eye beef in the bottom of a bowl. Add the hot soup over the beef. This will cook the beef perfectly. Serve with a dollop of Creme Fraiche or sour cream

Printable Recipe Card

About Rib Eye Stew

Course/Dish: Beef Soups
Main Ingredient: Beef
Regional Style: American

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