by Ingrid Beer 114 Comments
Philly cheesesteak stew turns one of our favorite sandwiches, the classic Philly cheesesteak, into a cozy recipe you can eat with a spoon! Brimming with mouthwatering ingredients such as thinly-sliced sirloin, onions and mushrooms, then ladled into a bread bowl, topped with cheese and broiled, this rich and hearty stew is a true original!
My Spoonable Take on the Philly Cheesesteak Sandwich
What an amazing creation the Philly cheesesteak sandwich is with its soft, warm roll, its thinly sliced beef, and its ooey-gooey melted cheese... I can totally see why when a craving for this tasty "sammie" hits, it can be totally irresistible!
And if one is looking to go all out and pile on some savory extras, then adding on some grilled peppers, mushrooms and onions is the way to go.
Either way, this classic hot sandwich with its rich “beefy-ness” and melted cheese, is a glorious comfort food that makes our tastebuds very happy.
So the question is, what could be done to the classic Philly cheesesteak to give it a fun and delicious little twist, perhaps a spoonable one? I say turn a Philly cheesesteak sandwich into Philly cheesesteak stew!
This original recipe for Philly cheesesteak stew is filled with all of the delicious flavors we crave in the classic sandwich such as thinly-sliced sirloin and onions, along with my own unique addition of sauteed mushrooms. It's then ladled into a warm bread bowl, covered with cheese, and popped under the broiler until the cheese is gooey and melted.
This hearty Philly cheesesteak stew tastes just a scrumptious as the sandwich, but with a bit of extra comfort and warmth!
How to Make Philly Cheesesteak Stew with all the Flavors of the Sandwich
The beauty of this stew is how few ingredients it takes to recreate that rich, delicious flavor we're so familiar with in the classic Philly cheesesteak sandwich, and it's all simmered up in one pot!
This recipe is quick-cooking too, which makes it perfect to ladle up and warm up on a busy weeknight, or even whip up last minute to serve as a fun offering for game day.
I typically purchase good quality, pre-packaged, thinly-sliced sirloin, which takes mere moments to sear. And because I love lots of onions on my Philly cheesesteak, and even the unconventional addition of mushrooms, I like to add those in to create a little texture and extra flavor.
To recreate the “roll” aspect of the sandwich, I ladle the stew into a small hollowed out bread bowl, then top everything with provolone cheese, set under the broiler just until melted, and voila!
You've got a Philly cheesesteak sandwich in stew form. 😉
Here's a peek at my Philly cheesesteak stew recipe: or just jump to the full recipe...)
- To get things started, I season my sirloin, then add it into my hot pot to quickly sear in batches; I then remove the beef and set it aside for a moment.
- Next, I get those delicious aromatics going by sauteing some onions with some seasoning, followed by my mushrooms just until seared and tender, as well as a hint of garlic.
- I sprinkle in a little flour to create a bit of body to the stew, then whisk in my beef stock or broth, and allow things to simmer for a few moments to thicken it all up.
- To finish up, I take the Philly cheesesteak stew off the heat and I add back into the pot my seared sirloin, then check my seasoning levels.
- I ladle the stew into my hollowed out bread bowls, top with provolone cheese and place under the broiler for several minutes, or just until the cheese is melted and golden, then serve hot.
Recipe
Philly Cheesesteak Stew
by Ingrid Beer
Print Recipe
This original Philly cheesesteak stew filled with thinly-sliced sirloin, onions and even mushrooms is a warming twist on a beloved sandwich!
Category: Soups and Stews
Cuisine: American
Yield: Serves 4
Nutrition Info: 1265 calories (includes bread bowl and cheese)
Prep Time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients:
- 1 ½ pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye
- Salt
- Cracked black pepper
- ¼ teaspoon onion powder
- 4 tablespoons all-purpose flour, divided use
- Olive oil
- 2 onions, quartered and thinly sliced
- 10 ounces white mushrooms, sliced
- ½ teaspoon dried thyme
- 2 cloves garlic, pressed through garlic press
- 4 cups beef stock/broth
- 4 sourdough bread bowls, centers hollowed out and reserved for dipping
- 4 slices provolone cheese
Preparation:
- Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
- Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil; once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes, and remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
- Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper; allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened; then, add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
- Add in the dried thyme and the garlic, and stir to incorporate.
- Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons can be a bit “heaping”) over the onion/mushroom mixture, and stir well to combine and blend; next, slowly add in the beef stock/broth, stirring all the while to avoid any little flour lumps from forming.
- Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes, uncovered, just to tighten it up a bit, and to allow the flavors to marry.
- After 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices, and stir to combine; check to see if you need any additional salt/pepper.
- To serve, ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
- Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.
Tips & Tidbits for my Philly Cheesesteak Stew:
- Choose your beef: I use thinly sliced sirloin for this recipe, but rib eye is traditionally used. Feel free to use whichever you prefer, just be sure to slice very thinly.
- Twist on the classic: I added mushrooms to the recipe for a earthier texture and flavor, but if you're a purist, you can leave them out. Mushrooms are not typically found on a Philly Cheesesteak, but they're delicious in the stew.
- Peppers as an add-in: Grilled peppers are a favorite topping on a Philly Cheesesteak sandwich, and so those would be a great addition to the recipe, if desired. Simply saute/caramelize them after the beef and before you add the onions, then remove them so they don't get mushy while the stew cooks, adding them back in at the end.
- Melt, don't burn: Using your broiler is a great way to melt the cheese over top of the bread bowl. Just be sure to place the bowl or bowls onto a baking sheet, and don't walk away while they're under the broiler—it doesn't take long for things to burn!
Hungry for more cozy and delicious soup and stew recipes? Check out this Chili Cheesesteak Stew, this Pork Stew, this Oktoberfest Stew with Lager, or this Harvest Stew with Smoked Sausage!
Cook's Note: This recipe was originally published in 2014, and has been updated with even more love!
« Food Meditation: Morning Tea
Rich and Chocolatey Irish Cream Coffee Cupcakes, and Celebrating the Cozy Apron's Second Birthday »
About Ingrid Beer
Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.
She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.
More about Ingrid →
Reader Interactions
Comments
Becky
this looks a-MAY-zing! PINNED IT! thanks for sharing. 🙂
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The Cozy Apron
Thanks, Becky!
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Anna @ Bashful Bao
What a delicious concept!! Looks super yummy!!
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Lori
Looking forward to trying these , they look great
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Cyn
WOW, I had to wipe a little drool there. You're pictures are literally mouthwatering...I'm so trying this out this weekend.
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Terri Valenti
Thanks for sharing!
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Christine
Made this for dinner tonite OMG this was great!!! Will be making this again soon.
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The Cozy Apron
Hey Christine, that's great! So glad you enjoyed...
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Jen and Emily @ Layers of Happiness
I have just discovered your blog and I LOVE it!! I'm definitely your newest follower 🙂
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The Cozy Apron
Aw…I appreciate that very much. Thank you! 🙂
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Lee Tindale
I am an avid recipe hoarder. I love recipes. I don't know why, but we have a passion in life and mine is cooking and collecting recipes. The sad thing now though is I live alone with my dog as the kids have all grown up and moved on so there's only me to cook for and I don't make recipe inspired meals, just seems a waste of time to cook a special meal for myself. Never fear, I will continue to collect recipes and maybe I will get to use some of them for a party one day. The biggest problem I have with American recipes is some ingredients here in Perth, Western Australia, don't exist so I have to rack my brain to think what I could buy that with the closest to what's required. Could you please tell me all purpose flour plain or self raising?
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The Cozy Apron
Hi Lee! Thanks so much for stopping by all the way from "Down Under"! And thank you for sharing with me a little bit about yourself— I certainly hope that you will end up preparing something at least a little "special" for yourself at some point, and not just "save" your recipes; I know it's not quite as fun to cook only when it is for yourself, but it's important that we treat ourselves to something with extra intention, even if only occasionally, because it helps us to remember we are worthy of TLC. I hope you make this! All purpose flour is just "plain", I would say. No added baking powder,etc. 🙂
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plain jane
I'm by myself also and love to collect recipes. I will try this with modifications of canned mushrooms and ground beef instead of sirloin.
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The Cozy Apron
Hope your enjoy!
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Julie
Just me and my hubby but I’ve always and still do review and collect recipes and cookbooks. I really enjoy it. Definitely going to try this.
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The Cozy Apron
Fantastic, Julie! May you and your hubby enjoy! 🙂
April
This looks divine! I'm starting my new blog on Pinterest and was delighted for this to be the first meal onto my 'main dish' board. It has so many things I love combined together. I hope to make it soon- I'm trying to look at less scrumptious food online and actually cook some. That doesn't always work out! I'm gonna go cruise around your site a few minutes and see what else I can find!
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Liz
Kudos to the Cook. It was love at first site or do I mean bite?!!!
I made this dish this weekend and it was beyond delicious.
Very satisfying comfort food. Thank you for your phenomenal recipe.
My family loved it!!!Reply
The Cozy Apron
Hi Liz! So glad you and your family enjoyed this one! 😉 And depending on where in in the country you live, chances are, it was a little bit of shield from the freezing cold outside! Thanks for the comment.
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olivia lolley
Could you make this in a crock pot?
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The Cozy Apron
Sure, Olivia; just know that this type of steak is quick cooking, so I wouldn't cook it too long. And as long as you can get some caramelization on the onions and mushrooms, that will help create that deeper flavor, too. 🙂
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Coty and Mariah@quirksandtwists
I cannot even begin to describe how delicious this looks!
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Elissa (@style_wire)
Ohh, would love to make this in the crock pot!
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Lisa @ The Meaning of Me
This was completely wonderful! My Husband is a Philly boy and loves a good cheesesteak - he loved this, too! I'd love to feature this recipe in my weekly soup post on my blog. Your FAQ says to contact for permission, so I guess I'm asking!
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The Cozy Apron
Thanks so much, Lisa! Glad you both enjoyed this!
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maria
I made this tonight with homemade bread bowls, it was great. I used 4 five oz steak fillets, and added one green pepper . This is a keeper! Thank you!
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The Cozy Apron
Mmmm….homemade bread bowls, Maria? Sounds delish! So glad you you enjoyed this recipe!
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Chris Carter
I want this NOW!! Thank you for sharing this and being so detailed in your recipe!! I love that!!
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The Cozy Apron
Hi Chris, you've got to give this a try! Hope you enjoy.
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Ann Marie from Philly
Hello, just came across your blog today & love it! Thanks for sharing all your wonderful recipes and you lovely thoughts along the way. I can't wait to try your "Philly cheesesteak stew"------we certainly love our cheesesteaks in Philly! Thank you again for bringing us into your kitchen. 🙂
Ann MarieReply
The Cozy Apron
Hi Ann Marie, what a precious, precious comment you've left; thank you! And I'm so thrilled to have you along with me on my adventures in my kitchen, too! 🙂 Please enjoy my little tip-of-the-hat to your beloved Philly Cheesesteak!
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Jennifer
I made this recipe tonight and I must say how delicious this was. Everyone in our home (5 of us) including our 5 yr old loved it! At the first taste to me it reminded me of french onion soup. I just want to thank you for a wonderful meal and I look forward to making this again!
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The Cozy Apron
Hi Jennifer, I'm so excited to read that! Glad this will be a meal that you and your family enjoy again!
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Martha K
I usually don't comment until I have made the recipe but I had to on this one. This recipe was shared on FB, and I just have to tell you ...Thank you. This looks so amazing. I have everything, including the meat, to make this. Also that I can make with out the bread bowl and it will low carb it will fill my husband and son's craving for a Cheesesteak Sub! Great blog. Again thank you!
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The Cozy Apron
Hi Martha, I'm so glad you did comment! (And don't you just love it when you have the ingredients you need for a recipe on hand?) I truly hope you have fun preparing this hearty stew for your hubby and son's cravings (with or without bread), and that it'll be everything you hope for it to be! Thanks so much for stopping by, and happy cooking to you!
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Amanda - A Cookie Named Desire
Oh. My. God. This is so good it makes me want to cry. (Is that weird? Okay, yeah, it's weird, but I really love my food). I am drooling all over the place. I need this in my life. I WILL have this in my life. Definitely making this.
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Ami
Just wanted to mention that Panera sells the bread bowls already hollowed out which can save a step!
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The Cozy Apron
Hi Ami, yes— great tip! As a matter of fact, I purchased mine there.
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Jillia
Philly native here. I don't know why everyone else thinks we normally put green peppers in our cheesesteak. Where and how did this misconception ever start? The only times I ever see a "Philly Style" menu item with green peppers, it's always somewhere outside of Philly/PA. Sure, it's an option here, and I suppose whatever floats your boat... But a true, original Philly cheesesteak is bread, meat, and cheese (whiz or American, provolone's debatable), "wit" or "witout" onions.
That said, this looks delicious and a great idea for my homemade beef stock, so thank you! 😉
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The Cozy Apron
Jillia, I love your comment; and I'm glad that your homemade beef stock can now be put to good use! Enjoy...
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Mike
I live in Philly myself and always wonder why people think this too.
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Julie
I made this stew tonight for dinner. It was so good! Instead of steak I used ground pork. I'm definitely making this stew again. I shared this post on my blog's facebook and twitter pages.
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The Cozy Apron
Hi Julie, that's great! And thank you for sharing the recipe with others for them to enjoy!
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Audrey
This sounds awesome, can't wait to make it. Thanks for the recipe. Please send me more recipes, I love to cook. Again thanks.
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The Cozy Apron
Hi Audrey, so glad you love to cook! I've got lots of tasty recipes here on the blog—if you want to make sure you never miss any, just sign up (at the very top right hand corner of our page) for our email! Hope you enjoy...
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Helen
Hi there......really want to try this. But as I live in New Zealand I am not entirely sure what you mean by thinly sliced beef. Sorry.....but have not seen it sold like that here. Is it super thin like shaved ham slices.....or could regular cuts of steak be pounded down to flatten. Really hope this doesn't sound lame 🙁
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The Cozy Apron
Hi Helen, not a lame question at all! 😉 You can just slice a good quality steak (a quick-cooking variety) very thinly, almost like "shaving" it, for the same result. Pretty much it's just shaved steak. Hope that helps!
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Jessica
This looks amazing! I have recently perfected the bread bowl and think this would be perfect in them!
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The Cozy Apron
Jessica, that would be amazing! Hope you try this!
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Jennifer Gorman
As a 48 year old woman who has lived in Southeastern PA all her life, yes sauteed green peppers are often an option you get on your cheesesteak at any corner Italian place, banana peppers too, and provolone is a perfectly accepted cheese, although they are served on an Italian bread type hoagie roll, not sourdough bread, but that is your California spin on it and it sounds even more flavorful. My husband will be so excited to try this recipe!!!! And my father, who makes his own cheesesteaks at home, will be excited as well.
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The Cozy Apron
Hi Jennifer, thanks so much for sharing that with me! I truly do hope all of you enjoy my little spin on one of your classics! 🙂
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Kristen
I pinned this a while ago but finally made it tonight. I don't eat beef, so I subbed ground turkey and low-sodium veggie broth and it was great! I'm sure it's fabulous in a bread bowl but I went without to save carbs and instead shredded some cheddar right into the pot just before serving. Perfect for a chilly fall night. Thanks!
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The Cozy Apron
Kristen, what a perfect way to "custom" make this recipe for your needs! So happy to read you enjoyed this!
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Allysa
Made this for dinner A few weeks ago and it was a hit!!! soo good!
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The Cozy Apron
Thanks so much for sharing that, Allysa! Happy this was enjoyed… 🙂
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Meghan
Made this tonight! It was to die for but I suggest adding a couple of splashes of Worcestershire Sauce! It really added the "missing" flavour!
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Jan
This looks delicious! Any idea of the number of calories in a serving?
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The Cozy Apron
Hi Jan! Thanks so much. You know, I don't do calorie counts on my recipes, but I often refer people to this site to plug items in for some info: http://caloriecount.about.com . Hope that helps!
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Neesie
After you saute and onion and/or peppers puree them in a blender with some of the liquid you are using. All the flavor, none of the gastric distress. This has worked as a solution for me for many years. I do it with soups, tomato/meat sauce, and chili.
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Judy
I get where your coming from with the green peppers. I burp on them all day. I like them but they talk back to me. lol
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PJ
My broiler isn't working so I bought a fine shred cheese and covered the bottom of the bowls with it and then ladled on the hot soup. Instant melt and wonderful soup. Mine without bread (low carb) and he had his homemade Swedish brown bread on the side. Great way for us to both have what we both want and what my health needs require (low carb/high protein)
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The Cozy Apron
PJ, that is a perfect and delicious way to compromise! That's great; and I'm thrilled that you both enjoyed! Thank you for sharing. 🙂
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Robyn
do you think this would freeze well (without the bread bowl)?
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The Cozy Apron
Hi Robyn, I don't see why not! As long as it has been completely cooled, you should be good to go in a heavy-duty, ziplock-type of bag. Hope you enjoy!
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Hollie
Do you think one could make this in a crockpot without issue?
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Hollie
Well, I didn't get an answer but thought I would try it anyway in a crockpot, and it turned out great. I had to change the directions a bit to make it work, but that was minor. Delicious and easy to make. 🙂 thank you for sharing this recipe.
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The Cozy Apron
Hi Hollie, I apologize for not being able to get back to you before you prepared this, but I'm thrilled to read that you went ahead and gave it go, and that it turned out so well! (This is one of those recipes that just works well wether you do it in the traditional way or in a crockpot.) Thanks so much for coming back to share your experience with me!
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Stephani
Is this a soup I could make ahead a few days? Does it freeze well, do you know?
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The Cozy Apron
Hi Stephani, you could certainly make this a few days ahead! (It will taste even richer with 2-3 days under its belt.) And if it's only a few days, no need to freeze—but if you feel you need to, I think it would be fine. Just allow it to thaw in the fridge for a day or two. Hope you enjoy!
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Molly Moore
I made this for dinner tonight, it was delicious! My kids and husband loved it!
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The Cozy Apron
Molly, isn't it great when the whole family likes a recipe? So thrilled to read that! Thank you for your comments. 🙂
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Kathlee
How many cups of onions do you think your 2 onions yield, I have trouble figuring that out when a recipe calls for 2 onions, I don't want to add too much
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The Cozy Apron
Hi Kathlee, I'm sure as to the cups, but this recipe is a little heavier on the onions, so to speak, since it's meant to emulate a Philly cheesesteak-style sandwich. You can use 2 small onions, or even use 1, if you prefer. It's up to you, as you know how much "too much" would be for you. (They do sort of "melt" really nicely into the stew, however, and, in my opinion, are needed.)
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The Cozy Apron
Sorry about the typo: I'm *not* sure as to the cups… 😉
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Donald Shebondy
I applaud your efforts ... I will try this recipe, however, seems like there should be green bell peppers also.
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The Cozy Apron
Hi Donald! By all means—absolutely add in bell peppers. We leave 'em out for heartburn reasons, lol.
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Tiffany
This is my second time making this! A nice warm dinner for the -40 windchill up here in Canada !!! Thanks so much for sharing it's definitely a favourite!
-TiffanyReply
The Cozy Apron
Hi Tiffany, thanks so much for sharing that with me, and I'm thrilled that you're enjoying this recipe! So glad it's keeping you cozy and warm in chilly Canada!
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Barbara Marucci Sumoski
I am from Philly also. While green peppers are an option, it is not a standard on the Philly Cheese Steaks. They certainly are good though.
Aside from Panera, where is everyone getting the crusty, personal size bread bowls from??
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The Cozy Apron
Barabara, thank you for your comments! As far as where to purchase those bread bowls, if you don't have a Panera nearby, try a local bakery—usually the slightly more artisan bread/bake shops would have these. Hope you get to try the recipe!
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Peter
This turned out sooooo delicious. Thank you for sharing the recipe. I turned it up a notch while working it by adding 8 oz of cream cheese. Made for a richer flavor.
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The Cozy Apron
Hi Peter, glad you enjoyed! And way to make this your own with the cream cheese!
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D.J.
This was delicious! I added a chopped red pepper and a few dashes of worstishire sauce. My husband doesn't eat bread so I just put his in a bowl, added the cheese on top and put it in the oven a few minutes for the cheese to bubbly. Thanks for the recipe.
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Kathy G
I am new to Pinterest and after lots of happy browsing, this was the first recipe I tried. The whole idea felt very comforting on a rainy fall day. It turned out as delicious as it looks. The only thing I would change next time is that I would use 3 cups of beef stock instead of 4 so it would be more like stew instead of soup. Also, although it looks pretty in a bread bowl it's just too much bread for me. Instead I bought one bigger loaf of sourdough and cut it into think crusty slices which were great for dipping. Looking forward to trying more of your recipes!
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The Cozy Apron
Kathy, so glad you made this! (And welcome to the world of Pinterest, lol!) Good that you made this according to your preferences—makes for the best experience. Thank you for sharing with me, and I do hope you give other recipes a try!
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Anne
So when you buy the meat at Trader Joe's is it already sliced for you?
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The Cozy Apron
Hi Anne, yes! All of their meats are already pre-packaged and ready to go, as they don't have a butcher department in the traditional way, just good quality meats; so you'd just look for the "thinly sliced sirloin", in a sort of vacuum pack-type packaging. Hope that helps!
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Kevin Norris
I made it and it is very filling and warms the soul
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The Cozy Apron
Hi Kevin, I'm so glad to read that. I always appreciate when a person preparing a recipe of mine receives my intention, and you did—you said your soul was warmed, and I couldn't be happier. Thank you for your comments!
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KC
Amazing recipe!!!
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The Cozy Apron
Thank you, KC!
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Susie
Thank you for not insisting on green peppers here! This Philly native gets so very frustrated when she sees something labeled "Philly cheesesteak", only to get to the list of ingredients and find it's not Philly at all due to the inclusion of peppers. Only tourists go to Pat's or Geno's and get peppers (actually, only tourists go to Pat's and Geno's! 😉 ) This looks amazing, and I can't wait to try it.
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The Cozy Apron
Hi Susie, boy am I relieved I got it right, lol! 🙂
I really hope you enjoy this tasty recipe that is in honor of that delicious sandwich— it's my little ode to it, and another fun way to eat it.
Thanks for commenting!
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Mary
I wonder if round steak could be used like you would use in green pepper steak?
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The Cozy Apron
Hi Mary, because round steak (or cuts from the "round" area of the cow) tend to be tougher cuts of meat, you would definitely need to cook it longer.
The thinly shaved sirloin that I call for in the recipe is meant for a quick-cooking application, and needs only a few moments in the pan, and doesn't get tough. But round steak would be tougher, and you would need to cook/braise it for at least a couple of hours so that it has the opportunity to "break down" and become tender in the soup.
However, if this is a cut of meat you are familiar with and would like to use, by all means—go for it! 🙂
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Kim Miller
This recipe was amazing! It will now be a staple. Thank you! :o)
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The Cozy Apron
Kim, that's great! So glad you enjoyed. (Funny enough, I literally just made this recipe yesterday for my hubby and I.) 😉
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Tina
Found this recipe last year looking for something new to "present" to my family. The stew turned out amazing. I looked for bread bowls at my local Acme and only found one sourdough and one odd ball round. It was a hassle to find 4 bread bowls but I managed. Turns out Panera bread sells perfectly sized bread bowls, lol. I vowed to go there first the next time I made this. That day is today. Super excited to make this again for my family during playoffs.
Thanks for the wonderful recipe!
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The Cozy Apron
Hi Tina, Panera is my choice for these bread bowls—good size and delicious, so thumbs up on that!
So glad you all enjoyed the stew, and I thank you for taking a few minutes to come back and share you experience with me!
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Vanessa
What would be a good substitute for mushrooms?
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The Cozy Apron
Hi Vanessa, if you prefer bell peppers, you could certainly sub in those!
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Sunny
This sounds great!
What is the purpose of the flour? Thickening agent?
Thank you!
SunnyReply
The Cozy Apron
Yes, Sunny, exactly! The little bit on the meat helps it to get a little bit of a crust, and the rest gives a bit of body to the stew itself. Hope you enjoy!
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Charlie
Morning Ingrid!
Could you please tell me how big your bread bowls are?Reply
The Cozy Apron
Hi Charlie,
I don't know the exact size, but they look a bit like a large bowl. If you've ever ordered, say, a chowder someplace in a bread bowl, they're that "personal size" variety.
If it helps, I actually got mine from Panera Bread, so if you happen to have one of those near you, you can purchase them there. They are sourdough, I believe.
Hope that helps!
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Charlie
Thanks Ingrid!
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Daphne Fuller
This looks so yummy.Im gonna try my best to make this for my son and I.
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The Cozy Apron
Hi Daphne, that's great!
Sending you all my best as you prepare this, that you and your son may find some warm, coziness, nourishment and comfort in this recipe. So needed!
Please enjoy!
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Charlotte B
One of my absolute favourite comfort foods to make, thank you!
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The Cozy Apron
Charlotte, thank you for saying so!
Very glad to read you've been enjoying the recipe, and I hope you continue to be nourished and comforted by it!
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Kim
This was absolutely delicious! So yummy and easy! Thank you!
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The Cozy Apron
Hi Kim, fantastic! Thanks so much for sharing your experience!
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Kristine S
I increased the seasoning and added it as directed with a little extra as needed. I added peppers and mushrooms as I had them. We had a thunderstorm, so I couldn’t get the bread. And then I forgot the cheese!
But it is so delicious no one noticed and there is only a little left. Thank you so much for a great recipe!Reply
The Cozy Apron
Glad you enjoyed, Kristine!
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