Philly Cheesesteak Beef Stew

Philly Cheesesteak Beef Stew

Philly Cheesesteak Stew made with richly browned chuck roast in butter with onions, bell peppers and mushrooms in a rich beef gravy that simmers low and slow in the oven and has all the flavors of a Philly Cheesesteak excluding the Cheez Whiz!

Details

  • Yield: 8 servings
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Course: Soup
  • Cuisine: American
  • Author: FlashRecipe.com

Ingredients

  • 3 pounds chuck roast , cut into 2″ chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 2 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 4 cloves garlic , minced
  • 1 yellow onion , cut into 1″ chunks
  • 2 green bell peppers , cut into 1″ chunks
  • 2 pounds yukon potatoes cubed
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 8 ounces mushrooms sliced

Instructions

  1. Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
  2. Add the butter and vegetable oil to a large dutch oven on medium heat and brown the beef well on all sides in batches (3-4 minutes per batch).

  3. Remove the last batch of the beef and add in the garlic, onions, bell peppers and potatoes and cook for 2-3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce and stirring to combine.

  4. Add the beef back into the pot, cover and cook in the oven for 2 hours.

  5. Add the mushrooms to the pot, stir well and continue to cook for 1 additional hour.

Nutrition Information

Yield: 8 servings, Amount per serving: 398 calories, Calories: 398g, Carbohydrates: 6g, Protein: 35g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 124mg, Sodium: 899mg, Potassium: 814mg, Fiber: 1g, Sugar: 2g, Vitamin A: 220g, Vitamin C: 26.3g, Calcium: 50g, Iron: 4.4g

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