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 oil in a skillet over medium-high heat, then brown the beef in batches.
- Combine the browned beef with potatoes, carrots, celery, onion, salt, pepper, oregano, garlic powder, bay leaf, cream cheese, and chicken broth in a slow cooker.
- Cover and cook on LOW for 7 hours without lifting the lid, or HIGH for 4 hours until potatoes are tender.
- Check beef and potatoes for tenderness, cooking longer if necessary.
- Remove the bay leaf, grate the sharp cheddar, and stir into the soup until melted.
Notes
For added flavor, let the soup sit for a few hours or overnight and reheat.
Feel free to substitute vegetables based on your preference or availability.
Pair with crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 4 hours on HIGH or 7 hours on LOW
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg