RIB-EYE STEW
Source: The Great Steak Book by Grady Spears
Servings: 4-6

Nothing is more satisfying than hot stew on a cold night served with a basket of fresh biscuits!

5 tablespoons unsalted butter
1 large onion, diced
3 cloves garlic, peeled and minced
2 pounds beef rib-eye, cut into 1-inch cubes
1/3 cup flour
2 carrots, peeled and cut into 2-inch dice
1 large potato, peeled and cut into 2-inch dice
1 cup port wine
3 cups beef stock
1 tablespoon dried sage
1 tablespoon dried oregano
kosher salt
freshly ground black pepper

In a large stockpot over medium heat, melt the butter. Add the onion and garlic and saute for 3 to 4 minutes, until soft.

Meanwhile, dredge the cubed beef iii the flour, coating well on all sides. Add the beef to the stockpot, increase the heat to high, and saute for 5 minutes, until well browned. (Try to keep the beef cubes touching each other as much as possible, if they are overcrowded they will steam rather than brown.)

Add the carrots, potato, wine, stock, sage, and oregano and stir well, scraping up any solidified juices from the bottom of the pan. Set the heat to low, cover the pot with a lid just slightly ajar, and simmer for about 40 minutes.

Season to taste with salt and pepper and serve in big bowls.