I'll be making beef stew this week, with a broth made from roasted neckbones. The only other beef I have currently in the freezer is 1 ribeye steak. I realize that beef stew is usually made from chuck or short ribs, but would this steak work? If so, would I cook it slowly, like you do with chuck, or would it be okay to cook it with the broth and veggies for about an hour or so? Thank you for any tips you can give me.