Monday, February 29, 2016

Philly Cheeseteak Stew

This was very yummy!  Definitely has the taste of a Philly. My meat was a little tough, but I overcooked it. 

Philly Cheeseteak Stew
Modified from the Cozy Apron

1.5 lb beef, thinly sliced
salt and pepper
1/4 tsp onion powder
4 tbsp. flour, divided
oil
2 onions, sliced
10 oz mushrooms, sliced
1/2 tsp thyme
2 cloves garlic, minced
4 cups beef stock, hot
Provolone cheese

Add beef to a large bowl and season with salt, pepper and onion powder. Toss to coat.  Sprinkle with 2 tbsp. of flour and toss again. 

Place a hot over medium-high heat and put 3-4 tablespoons of oil in it.  Cook beef until nicely browned.  Set aside.  [Be careful here...if you overcook, the meat gets chewy.]  Add more oil if needed to pot, then add in sliced onion and caramelize.  Add in mushrooms and cook until nicely sautéed.  Add thyme and garlic and stir to incorporate.  Add 2 more tbsp. of flour to onion mixture and stir well.  Slowly add in beef stock.  Reduce to medium-low and simmer for about 10 minutes.  Turn off heat and add back in meat.  Stir.   Top with shredded provolone cheese [I think I used my shredded Italian cheese mix.].  They recommend bread bowls.

Serves 4.

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