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Cheesy Potato Beef Stew

Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef chuck roast cut into 1-inch cubes
  • 4 large russet potatoes peeled and diced
  • 2 cups shredded sharp cheddar cheese
  • 4 cups beef broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 large onion diced
  • 3 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 4 slices bacon cooked and crumbled

Method
 

  1. Season beef cubes with salt, pepper, and paprika. Melt butter in a large Dutch oven over medium-high heat and brown beef on all sides, about 8 minutes. Remove and set aside.
  2. Add diced onion to the pot and cook until softened, about 5 minutes, then add garlic and cook for 1 minute more.
  3. Sprinkle flour over the onions and stir to coat, cooking for 2 minutes, then gradually whisk in beef broth.
  4. Add browned beef and diced potatoes to the pot, bring to a boil, then reduce heat to low, cover, and simmer for 90 minutes until beef and potatoes are tender.
  5. Stir in heavy cream and dried parsley, then add shredded cheddar cheese a handful at a time, stirring until melted and smooth.
  6. Adjust seasoning with salt and pepper, then serve in bowls topped with crumbled bacon.