Ingredients

The following ingredients have 7 Servings
  • 1 pound ground beef
  • 1 tablespoon vegetable or canola oil
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 2 tablespoons chopped green bell pepper
  • 2 medium potatoes (2 cups, peeled and cubed)
  • 1 tablespoon instant beef bouillon granules
  • 1 1/2 cups water
  • 1/2 teaspoon ground black pepper (plus more if needed)
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups whole milk (divided)
  • 1 1/2 cups grated sharp Cheddar cheese (6 ounces)
  • Salt
  • Additional grated sharp Cheddar cheese for garnish

Instruction

  • Brown the ground beef in a 3- or 4-quart saucepan, breaking up with a spoon while browning. Once browned, drain beef using a colander or strainer.
  • Add the oil to the saucepan over medium heat. Add the onion, celery, and green pepper. Cook until vegetables have softened and onions are translucent, about 5 minutes.
  • Add the cooked beef, potatoes, bouillon, water, and pepper. Stir to combine. Bring to a simmer, cover, and cook over low heat until potatoes are tender, about 20 minutes.
  • In a small cup, add the flour and pour in 1/2 cup milk. Stir or whisk to combine thoroughly (no lumps). Add milk/flour mixture and remaining milk to the pan. Stir to combine.
  • Cook, stirring occasionally, until thickened and bubbly, about 10 minutes.
  • Add cheese and stir until cheese melts. Taste and adjust seasoning with salt and pepper.
  • Serve hot with additional grated cheese as a garnish if desired.