Philly Cheesesteak Stew: A Hearty Twist on a Classic Comfort Food

Ingredients

• 1 lb beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, sliced
• 2 count bell peppers (1 red, 1 green), sliced
• 3 cloves garlic, minced
• 4 cups beef broth
• 2 cups diced potato
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• to taste Salt and pepper
• 8 oz provolone cheese, shredded
• for garnish Fresh parsley, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat. Add the beef chuck and brown on all sides, about 5-7 minutes.
2. Remove the beef and set aside. In the same pot, add the sliced onion and bell peppers. Sauté until softened, about 4-5 minutes. Add minced garlic and cook for another minute.
3. Return the browned beef to the pot. Stir in the beef broth, diced potato, Worcestershire sauce, dried thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce to a simmer. Cover and let cook for about 1 hour, or until the beef is tender and the potatoes are cooked through.
5. Once cooked, stir in the shredded provolone cheese until it melts into the stew, creating a creamy texture.
6. Taste and adjust seasoning as needed.
7. Serve the stew hot, garnished with fresh chopped parsley for a pop of color.