Creamy Meatball Stew

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings

Ingredients

  • 3 Cups Potatoes diced (4-5 Small or 2-3 medium)
  • 2 tsp Extra-virgin olive oil
  • 1 Cup Carrots diced
  • 1 Onion diced
  • 2 oz Mushrooms sliced
  • 1 Pound Ground beef
  • 2 Cloves Garlic Minced
  • 2 tsp Worcestershire Sauce
  • 3 Cups Beef broth
  • 1 cup Heavy cream

Instructions

  • Dice the potatoes into small chunks about 1/4-12 inch, set aside.
  • Heat the olive oil in a large, deep pan over medium-high heat.
  • Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.
  • Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.
  • Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.
  • Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.
  • Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.
  • Remove pan from heat, stir in the cream cheese, and 1/2 of the shredded cheese.
  • Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.

Creamy Meatball Stew

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings

Ingredients
  

  • 3 Cups Potatoes diced (4-5 Small or 2-3 medium)
  • 2 tsp Extra-virgin olive oil
  • 1 Cup Carrots diced
  • 1 Onion diced
  • 2 oz Mushrooms sliced
  • 1 Pound Ground beef
  • 2 Cloves Garlic Minced
  • 2 tsp Worcestershire Sauce
  • 3 Cups Beef broth
  • 1 cup Heavy cream

Instructions
 

  • Dice the potatoes into small chunks about 1/4-12 inch, set aside.
  • Heat the olive oil in a large, deep pan over medium-high heat.
  • Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.
  • Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.
  • Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.
  • Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.
  • Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.
  • Remove pan from heat, stir in the cream cheese, and 1/2 of the shredded cheese.
  • Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.
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