Ingredients

* 1 1/2 pounds lean boneless round steak, cut into 1″ pieces
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 2 to 3 tablespoons of vegetable oil
* 2 celery ribs, sliced
* 1 medium onion, chopped
* 3 large garlic cloves, minced
* 3 cups chicken or beef broth
* 2 cups water, divided
* 3 Yukon Gold potatoes, unpeeled and cut into 3/4″ cubes (about 1 1/4 pounds)
* 1 medium-size sweet potato, peeled and cut into 3/4″ cubes (about 8 ounces)
* 2 tablespoons of all purpose flour
* 1/2 cup whipping cream
* 1 1/2 cups of shredded sharp cheddar cheese
* 1 tablespoon chopped fresh parsley (optional)
* 1 tablespoon chopped fresh chives (optional)
* Freshly ground pepper

Directions

1. Sprinkle beef with salt and pepper; brown beef in batches in hot oil in a Dutch oven over medium-high heat. Remove beef from pan; set aside. Saute celery and onion for 5 minutes. Add the garlic; saute 30 seconds. Return beef to pan; add broth (I used beef broth) and 1 3/4 cups water. Bring to a boil and then simmer for about an hour.
2. Add the Yukon potatoes; cook, covered, 10 minutes, add sweet potatoes; cook 20 minutes or until beef ad potatoes are tender.
3. Combine flour and remaining 1/4 cup water, stirring until smooth. Gradually stir into meat mixture; cook 1 minute or until cheese melts. Sprinkle each serving with freshly ground pepper just before serving.