Ingredients
Scale
- 2 lbs. beef stew meat
- salt and pepper to season the beef
- 2 tbsp. cooking oil
- 2 russet potatoes, peeled and diced
- 2 carrots, peeled and diced
- 2 celery ribs, peeled and diced
- 1 white onion, diced
- 1 tsp. salt
- ¼ tsp. pepper
- 2 tsp dried oregano
- ½ tsp. garlic powder
- 1 bay leaf
- 2 ½ cups chicken broth
- 8 oz. cream cheese
- 16 oz. block sharp cheddar cheese, shredded
Instructions
- Season the beef stew meat with salt and pepper.
- Heat the cooking oil in a skillet over medium-high heat. Once hot, brown the beef in two batches.
- In a large pot, combine the browned beef, potatoes, carrots, celery, onion, salt, pepper, oregano, garlic powder, bay leaf, cream cheese, and chicken broth.
- Cover and cook on LOW for 7 hours without lifting the lid. Alternatively, you can cook on HIGH for 4 hours until the potatoes are tender.
- After cooking, check the tenderness of the potatoes and beef, continuing to cook until they are done.
- Remove the bay leaf, grate the cheddar cheese, and gradually stir it into the soup until melted.
Notes
For thicker soup, use less broth or add more cream cheese.
Feel free to add your favorite vegetables for extra flavor and nutrition.
Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4-7 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 37g
- Cholesterol: 110mg