Ingredients
- 2 pounds of beef sirloin steak, cut into 1-inch cubes
- 4 large russet potatoes, peeled and diced
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of beef broth
- 1 cup of shredded cheddar cheese
- ½ cup of sour cream
- 4 slices of bacon, cooked and crumbled
- 2 tablespoons of butter
- Salt and pepper to taste
- Chopped chives for garnish (optional)
If you’re looking to mix things up, you can substitute the cheddar cheese with Monterey Jack or use Greek yogurt instead of sour cream for a lighter touch.
Instructions
- Begin by seasoning your cubed steak generously with salt and pepper. This step reminds me of my abuela’s steady hand, ensuring every bite is flavorful.
- In a large skillet, melt the butter over medium-high heat. Add the steak cubes and sear them until browned on all sides. This should take about 5-7 minutes.
- Transfer the browned steak to your crockpot. Add the diced potatoes, chopped onion, and minced garlic. Stir to combine the ingredients evenly.
- Pour in the beef broth, ensuring the ingredients are mostly submerged. Cover and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process is akin to those long afternoons in grandma’s kitchen, where patience was key to perfection.
- Once the cooking time is up, check the tenderness of the potatoes and steak. They should be fork-tender and flavorful.
- Stir in the sour cream and half of the shredded cheese, allowing them to melt into the dish, creating a creamy texture.
- Sprinkle the remaining cheese on top along with the crumbled bacon. Cover and let it cook for an additional 10-15 minutes, just until the cheese is melted and bubbly.
- Garnish with chopped chives if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International