Ingredients
1½lbground beef
2tbspall-purpose flour
2½lbsYukon Gold potatoes,peeled, chopped
¼cupunsalted butter
1bunchcelery,chopped
1medium onion,chopped
2cupsheavy cream
1cupwhole milk
1cupwater
fennel seeds,to taste
salt and ground white pepper,to taste
¼cupCheddar cheese,shredded
Preparation
Cook and stir the ground beef in a pot over medium-high heat for 5 minutes until slightly browned. Stir in the flour.
While the meat is browning, rinse the starch from potatoes. Keep them in water until needed.
Move the browned meat to a plate, discarding the fat.
Place the butter in the pot along with celery and onion.
Cook over medium-high for 5 to 7 minutes, until the onion is soft and translucent.
Add the potatoes, heavy cream, milk, and water.
Cook at a low simmer for 45 minutes to 1 hour, until all the liquid is slightly thick and the potatoes are soft.
Season with fennel seeds, salt, and pepper.
Top with cheddar cheese, serve, and enjoy!
