Philly Cheesesteak Stew

Philly Cheesesteak Stew

Ingredients:

2 pounds beef top round

3/4 tsp salt

3/4 tsp black pepper

5 Tbsp flour, divided

3 Tbsp vegetable oil

4 Tbsp butter, divided

2 onions halved, peeled, and cut into thin half moons

8-10 ounces sliced baby bella mushrooms

3 cloves garlic, chopped

4 cups beef stock

slices provolone cheese

1 bread boule


Directions:

Cut the beef round into very thin slices that are about 1/2 an inch by 2 inches. Cut across the grain.

Spread them out on the cutting board, sprinkle with the salt, black pepper, and 2 of the tablespoons of the flour. Toss together with your hands to make sure all the beef is evenly coated.

In a large soup pot with a heavy-bottom, warm vegetable oil over medium to medium high heat. Add the butter in and swirl to melt. Immediately put in the beef. Don't stir it at this point. Let it cook without disturbing it for 2 minutes. Use a sturdy spoon to stir it and flip the pieces to the best of your ability, cook for 1 more minute, then use a slotted spoon to transfer to a heat safe bowl.

Return the pan to the medium high heat.  There should be a decent amount of fat still in the pan. If there isn't, add another teaspoon of butter or oil and toss in the onions along with a pinch of salt and a pinch of black pepper. Drop the heat to medium low and cook the onions, stirring frequently, until they are soft and golden brown, about 5 minutes.

Stir in the mushrooms with one more pinch of salt and cook for 6 more minutes. Add in the garlic and stir well. When you can smell the garlic, sprinkle the flour over the surface of the onions and mushrooms. Stir well. It should become very pasty. Raise the heat to medium and let the mixture cook for 1 minute, stirring constantly. Pour the beef broth in all at once, stirring constantly, until it is smooth. Raise the heat to medium high and bring to a boil.

Let it boil for 2 minutes before adding in the cooked beef along with any accumulated juices. Drop the heat to LOW, once again, and simmer until the stew is thick and the beef is tender.

Hollow out bread boule and serve soup inside.

Potato Focaccia with Tomatoes

Potato Focaccia with Tomatoes

Ingredients:

Dough:

1 sachet yeast.

2 1/4 cups of lukewarm water.

6 1/2 cups unbleached flour.

1 cup of boiled potatoes, well mashed.

1 tbsp sugar.

1 tbsp salt.

2 tbsps of olive oil.

For the Mixture

1/4 cup olive oil.

2 tblsps of water

For the Topping

Small cherry tomatoes halved.

Balsamic vinegar.

Some sea salt.


Directions:

Pre-heat the oven to 450ºF atleast 45 minutes before baking and oil the trays well.Add the mashed potato to the flour, then salt and rub it into the flour.

In a mixing bowl, combine the yeast, water and sugar and set aside for 10 minutes. Once bloomed, add the olive oil and flour/potato mix and on medium speed start mixing the ingredients.

The dough should start coming together soon – it should be manageable and soft. Keep kneading for at least 7 to 10 minutes. Remove and transfer the dough to a well-oiled bowl and keep covered in a warm place to rise.

Once doubled in size which should take about 1.5 to 2 hours, divide the dough and spread it onto the prepared baking trays. Set it aside to rise for 45 minutes or till it rises again. Using your fingertips poke the dough all over making as many hollows as possible (without tearing the dough ).

Generously drizzle the oil/water emulsion evenly over the risen dough – you will notice that the liquid settles into the hollows. You can use your fingertips to spread the mixture around evenly or a brush.

Place the balsamic tomato halves on the dough and sprinkle sea salt. Bake for around 25 to 30 minutes. After 15 minutes check if the focaccia is turning brown, and if required turn the trays around.