Ingredients
Main Ingredients
- 1.5 pounds beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced or pressed)
- 2 pounds russet potatoes (peeled & diced)
- 1 tablespoon all-purpose flour
- 3 cups chicken stock For extra flavor, use beef broth instead.
- 1 cup cheddar cheese (freshly grated/shredded) Can add extra cheese for serving.
- 3/4 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
Method
Preparation
- Prep all your ingredients first since the cooking goes quickly.
- In a large pot or Dutch oven, add a little oil over medium-high heat and sear the chunks of steak until browned on one or two sides. Set aside.
- In the same pot, add diced onion and a bit more oil, cooking until softened and starting to brown.
- Add minced garlic and cook along with the onions.
- Sprinkle in flour and cook for about a minute.
- Pour in chicken broth, add diced potatoes and seared steak back into the pot.
Cooking
- Bring the soup to a simmer, then lower the heat and cover the pot. Cook for about an hour until the beef is tender.
- Alternatively, cover the pot and place it in a preheated oven at 350°F for 1 to 1.5 hours.
- Once tender, remove from heat, stir in heavy cream and shredded cheese.
Serving
- Serve hot in bowls, accompanied by crusty bread or a simple salad.
- Add a sprinkle of extra cheese on top for added flavor.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 5gSugar: 2g
Notes
To store, let the soup cool completely, then transfer to an airtight container. It will keep in the refrigerator for up to 3-4 days or can be frozen for up to 2-3 months.
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