Stew Meat French Dip Sandwiches

Ingredients

• 2.5 lb Beef stew meat
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 2 tbsp Neutral oil
• 2 large Yellow onions, thinly sliced
• 4 cloves Garlic cloves, minced
• 4 cups Beef broth
• 1 tbsp Worcestershire sauce
• 1 tbsp Soy sauce
• 1 tsp Dijon mustard
• 0.5 tsp Dried thyme
• 1 Bay leaf
• 6 French rolls or hoagie rolls
• 12 slices Provolone cheese
• 2 tbsp Butter, softened
• 0.5 cup Mayonnaise
• 2 tbsp Prepared horseradish
• 1 tsp Dijon mustard
• Black pepper

Instructions

1. Season the beef stew meat with kosher salt and black pepper.
2. Heat neutral oil in a Dutch oven over medium-high heat. Brown the beef well in batches.
3. Remove the beef and set aside. Add the thinly sliced onions to the pot. Cook for about 8 minutes until softened and caramelized.
4. Add the minced garlic and cook for 30 seconds until fragrant.
5. Add the beef broth and scrape up the browned fond from the bottom of the pot.
6. Stir in the Worcestershire sauce, soy sauce, Dijon mustard, dried thyme, and bay leaf.
7. Return the beef to the pot. Partially cover and simmer for 2-2.5 hours until the beef is extremely tender.
8. Remove the beef from the pot. Roughly shred or break into bite-size pieces.
9. Strain some of the cooking liquid into individual small bowls for dipping. IMPORTANT: The jus should remain relatively thin. Do not convert it into gravy.
10. Keep the beef moist with the onions and a little jus.
11. Butter the rolls lightly and toast them.
12. Fill the toasted rolls with beef and onions. Add provolone cheese slices on top.
13. Broil briefly until the cheese melts. Watch carefully so the bread does not burn.
14. Serve immediately with the hot jus for dipping.
15. Optional horseradish sauce: Mix mayonnaise, prepared horseradish, Dijon mustard, and black pepper. Serve on the side.

Chef's Notes

Stew meat is usually cut from tougher beef muscles and benefits from low, moist cooking until connective tissue softens. The most important doneness cue is fork-tender beef. Allergens: Contains wheat (rolls), milk (provolone, butter), soy (soy sauce), and egg (mayonnaise if horseradish sauce is made). Storage: Store beef and jus separately from the bread. Refrigerate promptly in airtight containers for up to 3 days. Reheating: Reheat the beef and jus gently on the stovetop. Build the sandwiches fresh with toasted rolls.

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