Description
A hearty and comforting steak and potato soup filled with tender beef, creamy potatoes, and rich broth.
Ingredients
- 1.5 pounds of beef stew meat
- 1 medium yellow onion (diced)
- 3 cloves of garlic (minced or pressed)
- 2 pounds of russet potatoes (peeled and diced)
- 1 tablespoon of all-purpose flour
- 3 cups of chicken stock
- 1 cup of cheddar cheese (freshly grated/shredded)
- 3/4 cup of heavy cream
Instructions
- Heat oil in a large pot or dutch oven over medium-high heat.
- Add chunks of beef stew meat and sear on one or two sides until browned. Remove and set aside.
- Add diced onion to the pot and drizzle in more oil if needed. Sauté until softened.
- Add minced garlic and sauté until both onions and garlic start to wilt and turn golden brown.
- Sprinkle all-purpose flour over the mixture and sauté for about a minute.
- Pour in chicken stock, stir to combine, and scrape up any browned bits from the bottom.
- Add diced potatoes and seared beef back into the pot, avoiding complete submersion.
- Bring to a gentle simmer, cover, and reduce heat to low. Cook for about an hour or until beef is tender.
- Stir in heavy cream and shredded cheddar cheese until melted. Adjust seasoning if needed.
- Let cool slightly before serving.
Notes
For added flavor, consider using a mix of different types of potatoes or adding herbs like thyme or rosemary.
