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Cheesy Potato and Cheddar Perogy Beef Stew

Cheesy Potato and Cheddar Perogy Beef Stew
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Cheesy Potato and Cheddar Perogy Beef Stew


Serves 6




24 CHEEMO Bite-Size or 18 large CHEEMO Perogies
907 g stewing beef
¼ tsp salt
¼ tsp pepper
¼ tsp allspice
¼ tsp rosemary
60 ml canola oil
60 g flour
750 ml beef stock
200 ml canned tomatoes
1 onion – small and chopped into 1/2 -3/4 inch cubes
2 carrots medium sliced at a 45 degree angle and 3/8 to 1/2 inch thickness
1 celery stalk chopped at 45 degree angle




Cut stewing beef into 1 inch cubes


Combine the flour and all the seasonings and sprinkle over the meat


Heat the canola oil in a sauce pan or a small roaster, add the meat and brown-approximately 15 minutes


Add the beef stock and canned tomatoes and let simmer for 1 hour; add the vegetables and simmer an additional 30 minutes – check for tenderness


Taste and adjust seasoning then add frozen perogies, continue simmering for 15-20 minutes, until the perogies are heated through


The perogies can also be boiled and added; reducing the cooking time