Slow Cooker Steak and Cheddar Potato Casserole (Print version)

Tender steak, sliced potatoes, onions, and cheddar cook into a cozy slow cooker casserole with a creamy beefy sauce.

# Ingredients:

For the beef and potatoes

01 - 1 1/2 lb (680 g) chuck steak or beef stew meat, cut into 1 1/2-inch pieces
02 - 1 1/2 teaspoons kosher salt, divided
03 - 1/2 teaspoon black pepper
04 - 1 tablespoon olive oil
05 - 2 lb (900 g) Yukon Gold potatoes, sliced 1/4 inch thick
06 - 1 medium yellow onion, thinly sliced

For the creamy cheddar sauce

07 - 1 can (10.5 oz or 298 g) condensed cream of mushroom soup
08 - 3/4 cup (180 ml) low-sodium beef broth
09 - 2 tablespoons Worcestershire sauce
10 - 3 cloves garlic, minced
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon dried thyme
13 - 2 cups (225 g) shredded sharp cheddar cheese
14 - 2 tablespoons chopped parsley or chives, for serving

# Instructions:

01 - Pat the beef dry. Season with 1 teaspoon salt and the black pepper. Heat the olive oil in a large skillet over medium-high heat and brown the beef in batches for 2-3 minutes per side, then transfer to a plate.
02 - In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, garlic, smoked paprika, dried thyme, and remaining 1/2 teaspoon salt until mostly smooth.
03 - Lightly grease a 6-quart slow cooker. Add half of the potatoes and onion, then half of the browned beef. Repeat with the remaining potatoes, onion, and beef.
04 - Pour the sauce evenly over the layers. Cover and cook on low for 6-7 hours or on high for 3 1/2-4 hours, until the beef is tender and the potatoes pierce easily in the center.
05 - Sprinkle the shredded cheddar over the hot casserole. Cover and cook for 15-20 minutes more, just until the cheese is melted.
06 - Turn off the slow cooker and let the casserole rest uncovered for 10 minutes. Sprinkle with parsley or chives and serve warm.

# Good to know:

01 - Use a 6-quart slow cooker for even cooking and enough room for the layers.
02 - For thicker portions, rest the casserole before serving so the sauce settles.
03 - Low heat gives the most tender beef.

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