Ingredients
Scale
- 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, if desired)
- 2 tablespoons unsalted butter, cut into small pieces
- Salt and pepper to taste
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- Optional garnish: Fresh chopped parsley or chives
Instructions
- Season the beef pieces with salt, pepper, and paprika.
- Place the cubed potatoes at the bottom of the crockpot, followed by the diced onion and minced garlic.
- Put the seasoned steak pieces on top of the vegetables.
- Add the low-sodium beef broth over all the ingredients.
- Add the small pieces of butter on top of everything in the crockpot.
- Cover and cook on low for 6-8 hours, or until the steak is tender and the potatoes are cooked through.
- Once done, stir in the cheddar cheese and sour cream until everything is melted and creamy.
- Sprinkle with fresh parsley or chives if desired and serve hot.
Notes
Cut the steak evenly; adjust seasoning for taste and add veggies for color.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None