Description
A hearty and creamy beef stew with provolone cheese, perfect for a cold day.
Ingredients
Scale
- 2 pounds chuck roast or shredded beef
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 6 slices provolone cheese (or 1 ½ cups shredded)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Season the beef with salt and pepper. In a heavy pot or Dutch oven, sear it in olive oil until browned on all sides. Remove and set aside.
- Add butter to the same pot. Sauté onions and bell peppers until soft and lightly caramelized. Add garlic and cook for another minute.
- Pour in the beef broth and Worcestershire sauce. Return the beef to the pot and bring to a simmer. Cover and cook for 2–3 hours, or until beef is fork-tender.
- Remove beef and shred it using two forks. Return shredded meat to the pot.
- Stir in the heavy cream. Simmer gently on low heat until slightly thickened—do not boil.
- Add provolone cheese and stir until fully melted, or top each bowl with cheese after ladling for a melty finish.
- Taste and adjust with salt and pepper. Garnish with parsley and serve hot.
Notes
- This stew is perfect for serving on a chilly day.
- Feel free to add your favorite vegetables to the stew.
- For a thicker consistency, let it simmer longer.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg