Philly Beef Stew

Since these last few days have been on the cooler side.....it got me in the mood for SOUP!! Other then making pumpkin EVERYTHING over the fall months {again, my FAVORITE time of year ;) , I also love to make all kinds of soups! So I came across this Philly Beef Stew and thought that sounds good....and then I spotted that they put it in a BREAD BOWL! Holy crap!!! So I HAD to try it.

 

 

First, I went out to the store and bought these bad boys!!!

 

 

Cut up your sirloin....

 

 

Heat up your oil and sprinkle sirloin with salt, pepper, onion powder....then add your flour, toss to coat and throw that down in your pot and sear up your sirloin....

 

 

 

 

Dice up your onions and throw in your pot after the beef is finished....

 

 

 

Add your mushrooms....

 

 

YYYUUUMMMM..... now add your thyme and garlic.....

 

Add the remaining flour....

 

 

Slowly add in your beef brown....

 

 

OOOoooHHHhhh boy! Then scoop into your bread bowl, slap a piece of provolone on it an melt in the oven!!!

{I didn't put ours in the oven....I was to excited! ;) }

(Serves about 4)
Ingredients:
• 1 ½ pounds very thinly sliced beef sirloin or ribeye
• Salt
• Cracked black pepper
• ¼ teaspoon onion powder
• 4 tablespoons all-purpose flour, divided use
• Olive oil
• 2 onions, quartered and thinly sliced
• 10 ounces white mushrooms, sliced
• ½ teaspoon dried thyme
• 2 cloves garlic, pressed through garlic press
• 4 cups beef stock, hot
• 4 sourdough bread bowls, centers hollowed out and reserved for dipping
• 4 slices provolone cheese
Preparation:
-Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
-Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
-Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
-Add in the dried thyme and the garlic, and stir to incorporate.
-Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
-Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to “tighten” it up a bit, and to allow the flavors to marry; after 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
-To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
-Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.