Ingredients
- 1 1/2 pounds beef sirloin, cut into 1-inch cubes
- 2 pounds Yukon Gold potatoes, thinly sliced
- 1 large onion, thinly sliced
- 2 cups shredded sharp cheddar cheese
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 2 tablespoons fresh parsley, chopped (optional for garnish)
You can easily substitute the beef with chicken or even mushrooms for a vegetarian twist. As my abuela taught me, cooking is all about using what you have on hand and making it your own.
Instructions
- In a large skillet over medium-high heat, sear the beef cubes until browned on all sides, about 5-6 minutes. This step is optional but adds a depth of flavor that I always love.
- Layer the sliced potatoes and onion in the bottom of your slow cooker. This reminds me of how my grandmother would layer flavors, ensuring every bite was a delight.
- Add the browned beef on top of the vegetables.
- In a bowl, mix together the beef broth, Worcestershire sauce, garlic, smoked paprika, salt, and pepper. Pour this mixture over the beef and vegetables.
- Cook on low for 6-7 hours or until the potatoes are tender and the beef is cooked through. This is the part where you let the slow cooker work its magic while you go about your day.
- In the last 30 minutes of cooking, stir in the sour cream and 1 1/2 cups of the cheddar cheese, letting it melt into the dish.
- Once cooked, sprinkle the remaining cheddar cheese on top and let it sit until melted. Garnish with fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International