Philly Cheesesteak Beef Stew


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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


Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
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).

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.

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

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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