Additional Recipes

Cheesy Potato and Cheddar Pierogy Beef Stew

Cheesy Potato and Cheddar Pierogy Beef Stew
Print this recipe


Cheesy Potato and Cheddar Pierogy Beef Stew


Serves 6




24 CHEEMO Bite-Size or 18 large CHEEMO Pierogies
907 g stewing beef
¼ tsp salt
¼ tsp pepper
¼ tsp allspice
¼ tsp rosemary
60 ml canola oil
60 g flour
3 cups beef stock
8 oz 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 pierogies , continue simmering for 15-20 minutes, until the pierogies are heated through 
  • The pierogies can also be boiled and added; reducing the cooking time