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
- 1/2 cup sour cream (plus extra for serving, if desired)
- 2 tablespoons unsalted butter, cut into small pieces
- Salt, pepper, 1 teaspoon paprika, 1/2 teaspoon dried thyme
- Optional: Fresh chopped parsley or chives
Instructions
- Place the cubed potatoes in the bottom of your crockpot.
- Top the potatoes with the steak pieces.
- Sprinkle diced onions and minced garlic over the steak. Season with salt, pepper, paprika, and thyme.
- Pour in the beef broth and dot the top with butter pieces.
- Cover and cook on low for 6–8 hours (or on high for 4–5 hours) until the potatoes are tender and the steak is juicy.
- About 15 minutes before serving, stir in the sour cream and then sprinkle the shredded cheddar cheese on top. Allow the cheese to melt.
Notes
- Best cuts of steak: sirloin or chuck.
- Russet potatoes work best.
- Ground beef can be substituted.
- Browning the meat first adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg