Creamy Potato and Chive Hamburger Stew
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1 pound ground beef
- 4 medium russet potatoes, peeled and cubed
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 cups beef broth
- 8 ounces cream cheese, cut into cubes
- 1/2 cup heavy cream
- 1/4 cup chopped fresh chives
- Salt and black pepper, to taste
Instructions
- Brown the ground beef in a large skillet over medium heat. Add the diced onion and minced garlic and cook until the onion softens and the beef is no longer pink. Drain any excess fat.
- Transfer the beef mixture to the slow cooker. Add the cubed potatoes and beef broth. Stir to combine.
- Cover and cook on low for 6 to 7 hours until the potatoes are fork-tender.
- Stir in the cream cheese cubes until fully melted into the broth. Pour in the heavy cream and stir until the stew is smooth and creamy.
- Season with salt and black pepper. Stir in most of the chopped chives and reserve a small amount for garnish if desired.
Notes
Soften the cream cheese slightly before adding it so it melts evenly without leaving lumps. If the stew thickens too much after the cream is added, stir in a splash more broth. Leftovers keep well in the refrigerator for three days and reheat gently on the stove with a little extra cream to restore the texture.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Large Skillet
Cuisine: American
Equipment: Slow Cooker, Large Skillet