1
Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
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2
Slowly whisk in the beef broth and then add the diced potatoes. Bring the mixture to a simmer and cook for 10-15 minutes until the potatoes are tender.
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3
Return the cooked beef to the pot. Stir in the half-and-half, Worcestershire sauce, dried sage, frozen peas and corn, and shredded cheddar cheese.
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