philly cheese steak soup
Philly Cheese Steak Soup
1 package (at least 1 pound) stew meat
splash olive oil
3-4 potatoes
1 big onion
1 bell pepper
handful frozen spinach
handful frozen peas
2 cans beef stock
5 tbs butter
5 tbs flour
1 12oz package cheddar cheese
Don't worry about thawing that stew meat out all the way if it's frozen. Slice the entire wad into thin strips (it's easiest to do while frozen). Roughly slice an onion. Toss into the bottom of a large stock pot with a splash of olive oil over medium heat. Because the stew meat is frozen, it will take longer to cook. This is okay. It gives the onions time to carmelize a bit.
When meat is brown, add beef stock. Fill cans four times with water, add to stock pot. Bring to a simmer.
Chop potatoes into small bite sized pieces, leaving the skin on. Toss into stock pot.
In a seperate pan, melt the butter. Stir in the flour until completely incorporated. Stir for another three minutes, or until it turns a light golden brown. Add to the stock pot, along with spinach and peas.
On an open burner, place the entire bell pepper. With tongs, occasionally rotate the bell pepper. Let it burn, that's the good stuff. When it's mostly black, run it under cold water. The skin should fall off. Slice the bell pepper into bite-sized pieces, add to stock pot.
Return to a simmer. Add cheese, stirring until melted.
Let simmer for 20 - 30 minutes (longer if you can stand it), stirring occasionally.
Serve with a big chunk of crusty white bread
(stolen)
1 package (at least 1 pound) stew meat
splash olive oil
3-4 potatoes
1 big onion
1 bell pepper
handful frozen spinach
handful frozen peas
2 cans beef stock
5 tbs butter
5 tbs flour
1 12oz package cheddar cheese
Don't worry about thawing that stew meat out all the way if it's frozen. Slice the entire wad into thin strips (it's easiest to do while frozen). Roughly slice an onion. Toss into the bottom of a large stock pot with a splash of olive oil over medium heat. Because the stew meat is frozen, it will take longer to cook. This is okay. It gives the onions time to carmelize a bit.
When meat is brown, add beef stock. Fill cans four times with water, add to stock pot. Bring to a simmer.
Chop potatoes into small bite sized pieces, leaving the skin on. Toss into stock pot.
In a seperate pan, melt the butter. Stir in the flour until completely incorporated. Stir for another three minutes, or until it turns a light golden brown. Add to the stock pot, along with spinach and peas.
On an open burner, place the entire bell pepper. With tongs, occasionally rotate the bell pepper. Let it burn, that's the good stuff. When it's mostly black, run it under cold water. The skin should fall off. Slice the bell pepper into bite-sized pieces, add to stock pot.
Return to a simmer. Add cheese, stirring until melted.
Let simmer for 20 - 30 minutes (longer if you can stand it), stirring occasionally.
Serve with a big chunk of crusty white bread
(stolen)