Cook ground beef over medium-high heat in a dutch oven or stock pot until very well browned, 10-12 minutes. Be sure most moisture has evaporated and beef is beginning to brown the bottom of the pot - that’s where the beefy flavor is!
Remove ground beef to a bowl and set aside. Leave any fat in the pot.
Add onion to pot and saute, stirring occasionally, until softened and beginning to brown around the edges, 5-7 minutes. Use a wooden spoon to scrape any brown bits from the bottom of the pan. Add a tablespoon of oil if the pan starts to look dry.
Add garlic and seasonings. Stir to toast, appx 2 minutes.
Add flour and stir to combine. This will become a thick, pasty consistency - almost like a ‘roux’.
Gradually, in ¼-½ cup increments, add stock. Stir between additions to incorporate liquid into the flour-fat mixture.
Add potatoes and mustard and stir to combine. Cover and simmer, stirring often, 10-15 minutes or until potatoes are beginning to soften. Test one with a spoon before moving on. Stir in ¼-½ cup stock or water if it starts to feel too thick.
Add browned ground beef back into the pot and simmer for another 3-5 minutes.
Add half and half and grated cheese gradually - alternating between the two in small increments. Fully incorporate each addition into the stew - this will help prevent ‘breaking’ or the fat from separating from the rest of the soup.
Taste and add salt, pepper, and hot sauce to your liking.
Serve warm with all the cheeseburger garnish you can handle. Don’t skip the pickles or sesame seed bun croutons - they’re critical!
Sesame Seed Bun Croutons: 1. Preheat oven to 400 degrees. 2. Cut buns into large chunks. 3. Place chunks on a baking sheet and drizzle generously with oil. 4. Bake 8-10 minutes, tossing once, or until golden brown around the edges, but still chewy in the middle.
Back
