Ingredients
Scale
- 1 pound beef stew meat, cubed
- 4 large potatoes, diced
- 1 cup shredded cheddar cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add beef cubes and brown on all sides, about 5-7 minutes.
- Add chopped onion and minced garlic; cook until translucent, about 3 minutes.
- Stir in diced potatoes, beef broth, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 30 minutes until potatoes are tender and beef is cooked through.
- Sprinkle shredded cheese over the top, cover until melted, about 3 minutes.
- Garnish with chopped parsley and serve hot.
Notes
- You can substitute shredded cheese with mozzarella or Monterey Jack for variation.
- Add cooked carrots or green beans for extra vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Stovetop simmer
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 105mg