Comfort food! On these chilly, busy days, we like to have a quick and filling supper to put together and scarf down so as to get on to all the other dozens of things that need doing in the holiday season.
Cheeseburger Stew is a long-time favourite recipe for our family. And it’s all the better for making ahead — everything right up to the point of adding the cheese — then pulling out of the fridge to reheat when we get home late from running errands in town.
1 lb ground beef
2 medium potatoes, peeled and cubed
½ cup chopped celery
¼ cup chopped onion
2 Tbsp chopped green pepper
1 Tbsp beef bouillon granules (or beef Oxo cube)
½ tsp salt
2½ cups milk
3 Tbsp flour
1 cup shredded sharp Cheddar cheese
Brown the ground beef in a large saucepan or Dutch overn, then drain off the excess fat. Stir in the potatoes, celery, onion, beef bouillon granules, salt, and 1½ cups of water. Cover and cook until the veggies are tender, about 20 minutes.
Blend ½ cup of the milk with the flour and add this to the saucepan along with the rest of the milk. Cook, stirring often, until the stew is well thickened. Stir in the cheese until it melts.
Sprinkle a little more shredded cheese on top, if you like. We like to serve this with a green side salad and a nice crusty bread roll.
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