Spud Stew
Servings: 6
This beautiful combination of tender potatoes, broccoli florets, and melted cheddar creates a thick, chunky stew that’s rich and hearty!
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Ingredients
- 1 tbsp Butter
- 1/2 Onion chopped
- 1/4 cup Butter, melted
- 1/4 cup All-Purpose Flour
- 2 cups Milk
- 2 cups Chicken Stock
- 1/2 cup Water
- 1 1/2 cups Petite Potatoes Yellows or Reds
- 1 1/2 cups Broccoli Florets roughly chopped
- 1 cup Carrots grated
- 2 stalks Celery thinly sliced
- 2 1/2 cups Sharp Cheddar Cheese shredded
- Salt and Black Pepper to taste
Instructions
- In a medium pot, melt the 1 tbsp of butter over medium heat. Add chopped onion and cook until softened and translucent, about 5 minutes. Set aside.
- Add the ¼ cup of butter to the pot over medium heat, allow it to melt fully and then whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, to remove the raw flour taste. Whisk well to ensure there are no flour clumps.
- Slowly pour in the milk and chicken stock, whisking to prevent lumps. Bring to a gentle simmer. Cook until that mixture thickens up, about 15 minutes.
- Stir in the diced potatoes and sauteed onions. Cook for 5 minutes.
- Stir in the celery, carrots, and broccoli. Add 1/2 cup of water. Simmer uncovered until the potatoes are fork-tender and the broccoli is bright green but still holds its shape, about 10-15 minutes. Stir occasionally so nothing welds itself to the bottom of the pot.
- Reduce the heat to low. Gradually stir in the shredded cheddar until melted and smooth.
- Taste, then add salt and black pepper as needed. Serve and enjoy!