-
Brown the ground beef in a 3- or 4-quart saucepan, breaking up with a spoon while browning. Once browned, drain beef using a colander or strainer.
-
Add the oil to the saucepan over medium heat. Add the onion, celery, and green pepper. Cook until vegetables have softened and onions are translucent, about 5 minutes.
-
Add the cooked beef, potatoes, bouillon, water, and pepper. Stir to combine. Bring to a simmer, cover, and cook over low heat until potatoes are tender, about 20 minutes.
-
In a small cup, add the flour and pour in 1/2 cup milk. Stir or whisk to combine thoroughly (no lumps). Add milk/flour mixture and remaining milk to the pan. Stir to combine.
-
Cook, stirring occasionally, until thickened and bubbly, about 10 minutes.
-
Add cheese and stir until cheese melts. Taste and adjust seasoning with salt and pepper.
-
Serve hot with additional grated cheese as a garnish if desired.