Ok, I could share an Irish Stew recipe...but I'm not...
I'm thinking stew, a Philly Cheesesteak Stew from Foddie with Family.
There are still some "lion" days in the month of March. So,
it is still soup and stew eating season.
Check this out...
All the yummy flavors from a cheesesteak sandwich in stew form! Here's how...
Ingredients:
2 pounds beef top round
3/4 tsp salt
3/4 tsp black pepper
5 Tbsp flour, divided
3 Tbsp vegetable oil
4 Tbsp butter, divided
2 onions halved, peeled, and cut into thin half moons
8-10 ounces sliced baby bella mushrooms
3 cloves garlic, chopped
4 cups beef stock
slices provolone cheese
croutons
Instructions:
Cut
the beef round into very thin slices that are about 1/2 an inch by 2
inches. Cut across the grain.
Spread them out on the cutting board, sprinkle with the salt, black pepper, and 2 of
the tablespoons of the flour. Toss together with your hands to
make sure all the beef is evenly coated.
In
a large soup pot with a heavy-bottom, warm vegetable oil over medium to medium high heat. Add the butter in and swirl
to melt. Immediately put in the beef. Don't stir it at this point. Let it
cook without disturbing it for 2 minutes. Use a sturdy spoon to stir it
and flip the pieces to the best of your ability, cook for 1 more minute,
then use a slotted spoon to transfer to a heat safe bowl.
Return the pan to the medium high heat. There
should be a decent amount of fat still in the pan. If there isn't, add
another teaspoon of butter or oil and toss in the onions along with a
pinch of salt and a pinch of black pepper. Drop the heat to
medium low and cook the onions, stirring frequently, until they are soft
and golden brown, about 5 minutes.
Stir
in the mushrooms with one more pinch of salt and cook for 6 more
minutes. Add in the garlic and stir well. When you can smell the
garlic, sprinkle the flour over the surface of the onions
and mushrooms. Stir well. It should become very pasty. Raise the heat to
medium and let the mixture cook for 1 minute, stirring constantly. Pour
the beef broth in all at once, stirring constantly, until it is smooth.
Raise the heat to medium high and bring to a boil.
Let
it boil for 2 minutes before adding in the cooked beef along with any
accumulated juices. Drop the heat to
LOW, once again, and simmer until the stew is thick and the beef is
tender. Taste the stew and adjust seasonings, if needed.
Just top with some Provolone Cheese and croutons. The beef is so tender and combined with the carmelized onions, tastes just like a Philly Cheesesteak Sandwich. And after eating this stew, you may feel just like Rocky and run up the stairs of the Philly Museum of Art...well, run up your stairs and pretend! Will your family think you are crazy? Nah...that's what family is for! :)
Spring has to come eventually, doesn't it?
Celebrate the little things that make life sweet!
Christine
You may also like these hearty soups to keep your warm on those chilly, damp nights:
 |
| Shrimp Chowder with Cheddar Bay Biscuits |
 |
| Italian Wedding Soup |
 |
| Bacon Beer Cheeseburger Soup |
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