RIB EYE STEW

Rib Eye Stew image

Provided by barbara lentz @blentz8

Number Of Ingredients 14

2 pound(s) rib eye sliced paper thin
2 tablespoon(s) olive oil
1 large onion diced
1 large green pepper diced
3 medium potatoes peeled and diced
2 medium carrots diced
6 cup(s) beef broth
2 tablespoon(s) paprika
2 bay leaves
28 ounce(s) can crushed tomatoes
6 ounce(s) can tomato paste
2 tablespoon(s) caraway seeds
salt and pepper to taste
creme fraiche or sour cream

Steps:

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.
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
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