Philly Cheesesteak Beef Stew made with richly browned chuck roast in butter with onions, bell peppers and mushrooms in a rich beef gravy that simmers low and slow in the oven and has all the flavors of a Philly Cheesesteak excluding the Cheez Whiz!
Classic Beef Stew is one of the most popular recipes on the site, third only to Slow Cooker Beef Stew and Slow Cooker Pot Roast. So when I make a recipe with a piece of chuck roast it comes from a place of love, and this Philly Stew is no exception.
Philly Cheesesteak Stew
Unless this is your first visit to the site you know our hearts belong to all things Philly Cheesesteak (see all the recipes here) around here. We recently made Philly Cheesesteak Chili (a version of my super popular Slow Cooker Chili) and Philly Cheesesteak Pot Roast (a version of my super popular pot roast recipe linked above), this recipe rounds out my winter bowl of Philly comfort food without a bun.
What to serve with Philly Beef Stew?
Beef Stew is best served with Dinner Rolls which I would normally say deserves a smear of butter. But in this case, toast those rolls and smear them with some Cheez Whiz. Or get a sourdough bowl, toast it and serve this stew inside with a cap toasted and smeared with Cheez Whiz.
BEST MEAT FOR BEEF STEW:
- Chuck Roast: This is my hands down recommendation for your beef stew. Look for a well marbled piece that is thick and doesn’t have large chunks of fat.
- Stew Meat: Most stew meat is simply NOT high quality. While it may seem like an easy pick because you can use it quickly, skip this cut.
- Short Ribs: Boneless short ribs are the most indulgent option and fantastic if you get a good butcher willing to cut the meat for you into cubes.
INSTANT POT/PRESSURE COOKER PHILLY STEW INSTRUCTIONS:
Add the beef to the pressure cooker and set on the sauté setting with oil and brown well on all sides. Add the rest of the ingredients, set on high pressure for 35 minutes then release pressure fully.
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BEST BEEF STEW TIPS:
- Always brown your meat before adding it to the soup/stew. NEVER skip this step.
- Never add water to a soup/stew, always use stock/broth as you’re building depth of flavor.
- An easy way to add a splash of richness to any soup is to finish with a small knob of butter.
- Add more tender vegetables like mushrooms in last as they’ll overcook if added too early.
- Do not make stews with cuts of beef that are too lean. Lean cuts will make for very tough stews.
- If you’d like to add cheese to the stew, you can use cubes of velveeta, melt some cheez whiz or put a slice of American cheese in the middle of scooping or just simply top with provolone or cheddar cheese.
MORE SOUPS AND STEW RECIPES
- 3 pounds chuck roast , cut into 2" chunks
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 2 tablespoons flour
- 2 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 cloves garlic , minced
- 1 yellow onion , cut into 1" chunks
- 2 green bell peppers , cut into 1" chunks
- 2 pounds yukon potatoes cubed
- 4 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
- 8 ounces mushrooms sliced
- Preheat the oven to 325 degrees and season the beef chunks with salt and pepper before dredging in flour.
- Add the butter and vegetable oil to a large dutch oven on medium heat and brown the beef well on all sides in batches (3-4 minutes per batch).
- Remove the last batch of the beef and add in the garlic, onions, bell peppers and potatoes and cook for 2-3 minutes until slightly caramelized before adding the broth, thyme and Worcestershire sauce and stirring to combine.
- Add the beef back into the pot, cover and cook in the oven for 2 hours.
- Add the mushrooms to the pot, stir well and continue to cook for 1 additional hour.