How To Make Philly Cheesesteak Beef Stew
Cook up a hearty pot of our belly-filling cheesesteak stew! It’s loaded with tender chuck roast, potatoes, and more for the best dinner meal.
Serves:
Ingredients
- 3lbschuck roast
- 1tspkosher salt
- ½tspcoarse ground black pepper
- 2tbspflour
- 2tbspunsalted butter
- 2tbspvegetable oil
- 4garlic cloves,minced
- 1yellow onion
- 2green bell peppers
- 2lbsyukon gold potatoes,cubed
- 4cupsbeef broth
- 1tspdried thyme
- 1tbspWorcestershire sauce
- 8ozmushrooms,sliced
Instructions
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Preheat the oven to 325 degrees F.
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Season the beef chunks with salt and pepper.
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Add the butter and vegetable oil to a large Dutch oven on medium heat.
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Add the beef, then brown them well on all sides for 3 to 4 minutes, in batches.
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Remove the last batch of the beef, then add in the garlic, onions, bell peppers and potatoes.
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Cook for 2 to 3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce. Stir to combine.
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Add the beef back into the pot, then cover and cook in the oven for 2 hours.
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Add the mushrooms to the pot, then stir well.
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Continue to cook for 1 additional hour.
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Serve warm, and enjoy!
Nutrition
- Calories: 415.55kcal
- Fat: 15.86g
- Saturated Fat: 5.78g
- Trans Fat: 0.56g
- Monounsaturated Fat: 7.83g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 27.68g
- Fiber: 3.70g
- Sugar: 3.69g
- Protein: 42.32g
- Cholesterol: 116.49mg
- Sodium: 629.97mg
- Calcium: 60.25mg
- Potassium: 1577.67mg
- Iron: 6.34mg
- Vitamin A: 35.00µg
- Vitamin C: 48.27mg
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