Description
A hearty dish featuring tender beef, creamy potatoes, and melted cheese, perfect for busy days.
Ingredients
- 1.5–2 lbs beef steak (sirloin or chuck), cut into bite-sized pieces
- 4 large russet potatoes, peeled and cubed
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup low-sodium beef broth
- 1 cup shredded sharp cheddar cheese
- ½ cup sour cream (plus extra for serving)
- 2 tablespoons unsalted butter, cut into small pieces
- Salt, to taste
- Pepper, to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Fresh chopped parsley or chives (optional garnish)
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Instructions
- 1. Place the cubed potatoes in the bottom of your crockpot.
- 2. Top the potatoes with the steak pieces.
- 3. Sprinkle diced onions and minced garlic over the steak. Season with salt, pepper, paprika, and thyme.
- 4. Pour in the beef broth and dot the top with butter pieces.
- 5. Cover and cook on low for 360–480 minutes (6–8 hours) or on high for 240–300 minutes (4–5 hours) until the potatoes are tender and the steak is juicy.
- 6. About 15 minutes before serving, stir in the sour cream and then sprinkle the shredded cheddar cheese on top. Allow the cheese to melt.
- 7. Garnish with fresh parsley or chives and serve hot.