Earl Cooks Ribeye Skillet Stew

I went to my meat locker (freezer) and found that I had one 8 oz. rib-eye. Not enough for a steak dinner, but I had a brilliant idea! I also had a product I wanted to try that would pair well with that rib-eye, and I could make it all in the same skillet I cooked the ribeeye in! Here is what I did.

Start with PictSweet's frozen vegetables for stew. Add several small new potatoes sliced into
1/4 inch slices. Season the steak with Weber Chicago Steak seasoning.
Trim the fat and dice the ribeye into 3/4 inch cubes. The gravy is for later.

Now that's all done, toss the trimmed fat into the hot skillet. Crisp it up, rendering the flavor into the pan. Move the crispy fat to the side and add a bit of olive oil to the pan. Toss in the ribeye chunks and give them a good crust, making sure all sides get brown and crusty. Now add the Pictsweet veggies to the meat AFTER removing the fat pieces. Add 1/2 to 1 cup of water and cover to make certain the stew vegetables cook through. Then add the potato slices. Now add the gravy mix and stir it in until mixed well.  Cover and bring to a boil for just a few minutes, and remove cover and allow to cook down until gravy is your desired consistency.

Results:

This was a quick solution and it was tasty. The biggest problem is one I 've noticed often with frozen carrots. They simply turn into a fibrous lump. I will not buy these veggies again because of the carrots. I had always blamed the microwave for the problem with frozen carrots, but for this dish  I did not use a microwave. This was a tasty stew and took a fraction of the time.