Cheesesteak Stew

I’ve had my fair share of cheesesteaks growing up in the Philadelphia suburbs, but never as a stew. The flavors are exactly like a cheesesteak! I loved this as a stew and will serve it in bread bowls next time I make it. I eliminated the provolone melted on top, but my husband had it that way and he loved it. The perfect stew for a chilly, rainy day!

Cheesesteak Stew | Join Us, Pull up a Chair

1 1/2 lbs thinly sliced beef (we call it chip steak here)
1/4 tsp onion powder
fresh ground pepper and salt
4 Tbsp flour
olive oil
2 yellow onions, quartered and thinly sliced
10 oz baby bella mushrooms, sliced
1/2 tsp dried thyme
2 cloves garlic, minced
4 cups beef stock
sourdough bread bowls
provolone cheese

In a large bowl, season the beef with the onion powder, pepper and salt and toss to coat. Add in 2 tablespoons of flour and toss to coat. Heat a large skillet over medium-high heat…this is in an important step in making cheesesteaks. Add 2-3 tablespoons of olive oil into the pan; once hot add about half of the seasoned meat and allow to sear for a minute or two. It will quickly cook. Transfer to a plate and then cook the remaining meat.

In the same skillet, add a little more oil if needed and saute the onions. While the onions are cooking, heat the beef stock in a large pot. Season the onions with salt and pepper. Allow the onions to become caramelized and then add mushrooms and continue to saute. Add in the dried thyme and garlic and allow to cook for 1 additional minute until the garlic become fragrant. Add in the remaining 2 tablespoons of flour into the combine. Slowly add the onion/mushroom mixture to the stock and stir to avoid flour lumps to form. Reduce the heat to medium-low and allow the stew to simmer gently for 10 minutes to thicken up. Turn off the heat and add in the cooked beef with any juices; stir to combine.

When you’re ready to serve, hollow out the bread bowls and ladle a scoop of the stew into the bowl. Top with a slice of provolone and then place on a foil-lined baking sheet. Broil for a few minutes until the cheese melts. Enjoy!

Source: The Cozy Apron

Chicken Stew with Butternut Squash, Quinoa and Black Beans

Things have been pretty crazy around here especially coming off the rush of the holidays and trying to get back into the swing of things. Of course with the New Year, I’m trying to get us back to eating cleaner and working out again. It’s been going ok, but I need to really focus after my trip to Nashville later this week.

This stew was perfect since we were affected by the arctic cold and it was warm and hearty. It made a good amount and it was ideal for leftovers for lunch. I was surprised that my little guy even liked it, especially since he’s going through a phase of not liking anything right now. 

1 1/2 lbs butternut squash, peeled, seeded and chopped into 1/2 inch pieces
1 quart chicken broth
1 1/2 lbs boneless, skinless chicken thighs
1 Tbsp olive oil
1 medium yellow onion, diced
1/2 tsp salt
4 cloves garlic, minced
1 1/2 tsp dried oregano
14 oz can petite diced tomatoes
15 oz can black beans, drained and rinsed
2/3 cup uncooked quinoa
Steam the squash until just tender, approximately 10 minutes. Set half of the squash aside and steam the other half until very tender. Mash the fully steamed squash with the back of a fork and set aside. 
In a large saucepan, heat the chicken broth over medium-high heat until it simmers. Add the chicken thighs, cover and cook for 15 minutes. Remove chicken to a plate to cool. Save the broth. 
Heat a Dutch oven over medium heat. Add the olive oil and when warm, add in the onions. Stir continuously for about 10 minutes until they’re turning brown. Add the salt, garlic and oregano. Add in the diced tomatoes, both cut and mashed butternut squash and stir to combine. Stir in the reserved chicken broth, quiona and black beans. Bring to a simmer, cover and cook until the quiona is completely cooked.
While the stew is cooking, shred the chicken thighs with a fork. Stir in the chicken into the stew, uncover the pot and cook for an additional 5 minutes. 
Divide out into bowls and serve!