Ingredients

The following ingredients have 6 Servings
  • 1.5 lb stew beef
  • About 7 cups of water
  • 1 large bay leaf
  • 1 tsp ground thyme
  • Salt and fresh ground black pepper
  • 2 Tbsp olive oil
  • 1 medium yellow onion (diced)
  • 2 green bell peppers (seeds taken out and diced)
  • 6 oz baby bella mushrooms (sliced thin)
  • 1 Tbsp flour
  • 2 garlic cloves (pressed)
  • 1/4 cup heavy whipping cream
  • 1 cup shredded Monterrey Jack cheese

Instruction

  • Cut stew beef into small cubes.
  • In a large pot, over medium heat, saute stew beef with a little bit of oil. Once meat browns, add water. Bring to boil over medium-high heat and reduce heat to medium-low. Add bay leaf and thyme, cover (leave a little crack for steam to escape) and cook on medium-low to low heat, stirring occasionally, for about an hour and a half, until meat is tender.
  • Take out bay leaf and discard.
  • In a separate cooking pan, heat up olive oil and add onions, mushrooms and peppers. Season with a little bit of salt and pepper and saute over medium heat until starts to golden. Sprinkle flour over veggies and mix well.
  • Add veggie to the pot with beef and stir. Add pressed garlic. Add salt and pepper to taste. Cook for 5-7 minutes.
  • Stir in heavy cream and shredded cheese. Continue to stir slowly until cheese is melted. Take off heat.