Prep the ingredients: Dice one large yellow onion, mince three cloves of garlic, and peel and chop three russet potatoes into bite-sized pieces.

Sear beef: Heat three tablespoons of oil in a large pot over medium-high heat, then add the beef stew meat in batches, searing for about 5-7 minutes until browned.

Cook aromatics: In the same pot, add another tablespoon of oil if needed, sauté the diced onion for 3-4 minutes, then add minced garlic and cook for an additional minute.

Make the base: Stir in two tablespoons of flour and cook for one minute. Slowly pour in four cups of chicken stock while stirring to avoid lumps.

Simmer: Add chopped potatoes and simmer for 1 to 1.5 hours until beef is fork-tender and potatoes are soft.

Finish soup: Stir in one cup of heavy cream and one cup of shredded cheddar cheese until melted and creamy. Adjust seasoning before serving.