Cheeseburger Stew #SundaySupper

You know the feeling you get when you wrap a warm  blanket around your shoulders and pull your feet up to the fireplace?  That is the feeling you get when you first bite into my Cheeseburger Stew. Warm and comfortable cheeseburger taste in a bowl!  This slimmed up version is difficult to differentiate from the full fat, high calorie version you find in diners, but it is much better for you!

When #SundaySupper asked us to make recipes using lean beef, this is one recipe that I love to use lean hamburger in.  You don't have to drain the fat from the burger which is a time saving step.  I never know what to do with that leftover fat, anyway!  With the wholesome goodness of carrots, onions and new potatoes, this soup leaves you feeling happy and satisfied.

This soup is outstanding at a tailgate party, or the SuperBowl, or any college game day football game. I usually have crackers, toast points, or sliced baguettes available for dipping.  Finished with your favorite, cold beer, it's a winner!

To make the "cheeseburger" part of the stew really stand out, we garnish our soup with ketchup, mustard and dill pickles.  Stir the garnish into the soup before eating.  It really tastes good!

Cheeseburger Stew

by Our Good Life
Prep Time: 10
Cook Time: 30
Ingredients (6 servings)
  • 1 lb lean ground beef
  • 3 carrots, chunked
  • 4 new potatoes, cut in fourths
  • 1 medium onion, chopped
  • salt and pepper
  • 8 oz low fat Velveeta
  • 3 T flour
  • 3 c lowfat milk
  • 1 T steak seasoning
  • ketchup, mustard and dill pickles for garnish
Brown beef in the bottom of a heavy Dutch oven. Sprinkle with salt and pepper and steak seasoning. Add 4 cups of water. Add carrots, potatoes, and onion. Bring to a boil and cook 15 minutes until vegetables are tender. In a separate pot, bring 3 cups of milk to a boil, reduce heat. Sprinkle 1 T of flour into milk and whisk thoroughly, continue with the remaining 2 T of flour. Cut cheese into cubes and add to milk, whisking until cheese melts. Pour cheese sauce into hamburger mixture. Heat thoroughly.
To serve: ladle soup into bowl. Squirt dollops of mustard and ketchup into the soup. Add 2 dill pickles to the top. Before eating, mix garnish into the bowl and eat.
Or: ladle soup into the bowl and add shredded cheddar cheese and crumbled bacon.
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Terri Steffes
Terri Steffes

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