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.
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.
这不是特别好。它没有太多风味。我们很失望。
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