Steak Potato Crockpot Bake (Printable Version)
# What You'll Need:
→ Main
01 -
Black pepper, as much as you like
02 -
Salt, add what you need
03 -
5 ml onion powder
04 -
5 ml garlic powder
05 -
15 ml Worcestershire sauce
06 -
60 g green onions, sliced up
07 -
240 ml sour cream
08 -
120 g cheddar cheese, shredded
09 -
240 ml beef broth
10 -
4 medium potatoes, chopped into chunks
11 -
900 g beef steak, chopped into 2.5 cm pieces
# Steps to Follow:
01 -
Sprinkle in the cheddar and add the sour cream. Give everything a gentle mix. Top it all off with a handful of green onions before you dish it out.
02 -
Put the lid on, then let it slow cook—either go low and wait 6-8 hours or crank up to high for about 3-4 hours. Make sure the meat gets nice and soft and the potatoes are done.
03 -
Toss those beef cubes at the bottom of your slow cooker, throw potato chunks on top, pour in the broth, splash in Worcestershire. Sprinkle all the powders and seasonings on top—salt, pepper, garlic, onion.
04 -
Chop the potatoes into cubes and cut the steak into 2.5 cm chunks. Try to get them all about the same size.
# Additional Tips:
01 -
Chuck steak works best, and Yukon Gold or Russet potatoes hold up well. If you can, homemade beef broth gives it a boost. Test that the beef is soft before you turn it off. If you've got leftovers, they'll taste even better after a night in the fridge.