Ingredients
- 1 lb beef steak, cut into bite-sized cubes
- 4 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 cup beef broth
- 1 tablespoon olive oil
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare ingredients by cutting steak into cubes and dicing potatoes. Chop onion and mince garlic.
- Heat olive oil in a skillet over medium-high heat and sear steak pieces for 2–3 minutes until lightly browned (optional but recommended).
- Place diced potatoes at the bottom of the crockpot.
- Add chopped onion and garlic over the potatoes.
- Layer the seared steak on top.
- Sprinkle salt, black pepper, smoked paprika, thyme, and oregano evenly over the ingredients.
- Pour beef broth over everything.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender and steak is soft.
- About 15 minutes before serving, sprinkle shredded cheddar cheese on top and cover to melt.
- Garnish with fresh parsley if desired and serve hot.
Notes
- Searing the steak enhances flavor but can be skipped to save time.
- Use Yukon gold or russet potatoes for best texture.
- Add vegetables like carrots, mushrooms, or bell peppers for variety.
- For a creamy version, stir in cream or sour cream near the end.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze for up to 2 months and thaw before reheating.
- Reheat with a splash of broth to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
