Step 1

Dice the potatoes into small chunks about 1/4-12 inch, set aside.

Step 2

Heat the olive oil in a large, deep pan over medium-high heat.

Step 3

Add the diced carrots, onion, bell pepper, beef, salt & pepper to taste, garlic, and Worcestershire sauce.

Step 4

Cook, stirring around constantly for about 5-6 minutes until the beef is no longer pink.

Step 5

Drain any remaining liquid and grease from the pan and return the meat and vegetable mixture back to your pan on the stove.

Step 6

Add the potatoes and beef broth to the pan. Use a spoon to push the potatoes down until covered by the liquid as much as possible.

Step 7

Reduce the heat on the stove to medium-low, simmer uncovered for 10-15 minutes, just until potatoes are fork tender.

Step 8

Remove pan from heat, stir in the cream cheese, and 1/2 of the shredded cheese.

Step 9

Top the beef and potatoes with the remaining cheese. Place a lid on the pan and allow to sit for 2-3 minutes until cheese is melted.