Philly Cheesesteak Stew and Owl Update

I see signs that spring might be coming around the corner. Our favorite owl has been sitting on her nest since the end of January. The last few days she has been sitting up taller in the nest, making me think the eggs may have hatched. I can’t wait to see those cute babies! I wonder what she thinks as she sits and sits and sits on those eggs throughout January, February, and into March. I pass by her tree twice a day, going to work and coming home, and her head and ears are always there, poking up just above the nest. That’s a long, cold session of nest-sitting. No wonder she always looks so tired in her photos in May. Paul has taken pictures of the owls and their babies each spring that we have been here. You can see their photos from 2012, 2013, and posts one and two from 2014. I’ll update you on this year’s batch when we get some fun pictures to share. Owls are so cool, aren’t they?

Even though the weather is beginning to turn, our family still enjoys plenty of soups and stews for dinner. Today’s recipe came from Pinterest (which is where all of my recipes seem to come from) and it’s a delicious, hearty stew.

Philly Cheesesteak Stew

1 1/2 pounds very thinly sliced beef sirloin
Salt
Cracked black pepper
1/4 tsp. onion powder
4 Tbl flour
olive oil
2 onions, quartered and thinly sliced
10 oz. white mushrooms, sliced
1/2 tsp dried thyme
2 cloves garlic (pressed through garlic press)
4 cups beef stock, hot
4 sourdough bread bowls
4 slices provolone cheese

Add beef for a large bowl and season with salt and pepper and onion powder. Toss to coat. Sprinkle over 2 Tbl flour and toss to coat.

Sear the meat in 3-4 Tbl hot oil. Toss/stir to brown/sear all sides. Remove to a plate.

Add a little more oil to the pot if needed, and add in sliced onions plus a bit of salt and pepper. Allos onions to carmalize for roughly 6 minutes, stirring frequently to avoid burning them. Add in mushrooms and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.

Add in dried thyme and garlic. Stir.

Sprinkle in 2 Tbl flour and stire well to blend. Slowly add in the hot beef stock, stirring to avoid flour clumps.

Reduce heat to medium-low and allow to simmer for about 10 minutes.

Ladle into hollowed-out bread bowls and top with a slice of provolone. Place bowls onto baking sheet and stick under the broiler for 1-2 minutes to melt the cheese.

Have a great weekend!

Sheri whomighthavestewonthemenu