Inspired by thecozyapron.com
Ingredients
for 4 servings
- 1 ½ lb beef sirloin (680 g), sliced
- salt, to taste
- pepper, to taste
- ¼ teaspoon onion powder
- 4 tablespoons all-purpose flour
- olive oil, drizzle
- 2 onions, sliced
- 10 oz mushrooms (285 g), sliced
- ½ teaspoon dried thyme
- 2 cloves garlic, crushed
- 4 cups beef stock (960 mL)
- ⅓ cup heavy cream (80 mL)
- 4 sourdough bread bowls
- 4 slices provolone cheese
Nutrition Info
- Calories 1623
- Fat 45g
- Carbs 232g
- Fiber 9g
- Sugar 33g
- Protein 61g
Estimated values based on one serving size.
Preparation
- Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
- Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
- Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
- Once the onions are softened, add mushrooms and continue sautéing until cooked.
- Stir in dried thyme and garlic.
- Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
- Mix in heavy cream, then add beef, along with juices, stir to combine.
- Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
- Enjoy!
Ingredients
for 4 servings
- 1 ½ lb beef sirloin (680 g), sliced
- salt, to taste
- pepper, to taste
- ¼ teaspoon onion powder
- 4 tablespoons all-purpose flour
- olive oil, drizzle
- 2 onions, sliced
- 10 oz mushrooms (285 g), sliced
- ½ teaspoon dried thyme
- 2 cloves garlic, crushed
- 4 cups beef stock (960 mL)
- ⅓ cup heavy cream (80 mL)
- 4 sourdough bread bowls
- 4 slices provolone cheese
Nutrition Info
- Calories 1623
- Fat 45g
- Carbs 232g
- Fiber 9g
- Sugar 33g
- Protein 61g
Estimated values based on one serving size.
Preparation
- Add sliced beef to a large bowl, season with salt, pepper, onion powder and toss to coat. Sprinkle 2 Tbsp flour, toss to coat.
- Place a pot over medium-high heat, drizzle olive oil. Once hot, add half the sirloin in, brown, remove onto a plate to hold, then repeat with the remaining sirloin. Set aside.
- Add more oil to the pot, add sliced onions, add pinch of salt and pepper, and caramelize the onions, stirring frequently to avoid burning.
- Once the onions are softened, add mushrooms and continue sautéing until cooked.
- Stir in dried thyme and garlic.
- Sprinkle remaining 2 Tbsp. of flour onto mixture, stir to combine, then add beef stock. Reduce heat to medium-low, and simmer for 10 minutes.
- Mix in heavy cream, then add beef, along with juices, stir to combine.
- Ladle stew into hollowed out sourdough bowls, top with slice of provolone, then broil until the cheese is brown and melted.
- Enjoy!
Inspired by thecozyapron.com
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