50 minutes to prepare
1 pound boneless beef stew meat
3 large Yukon gold potatoes, peeled and cubed
1 medium yellow onion, chopped
2 tablespoons olive oil
1/4 cup beef broth
1/2 cup cream cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
- Preheat oven to 350°F.
- Place steak, potatoes and onions in oven-proof skillet. Drizzle with olive oil and season with garlic powder.
- Bake 40-45 minutes or until steak is browned and potatoes are tender. Remove from pan and set aside.
- Add beef broth to skillet and bring to a simmer over medium heat. Add cream cheese and cheddar, and stir until melted. Return steak and potatoes to skillet and season with salt and pepper. Stir to coat.