Ingredients
Scale
- 1.5 pounds beef stew meat, cubed
- 4 large potatoes, sliced
- 2 cups shredded cheddar cheese
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides, then transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet; cook until fragrant. Transfer to slow cooker.
- Layer sliced potatoes over the beef mixture. Season with salt, pepper, and paprika.
- Pour beef broth over the layers.
- Cover and cook on low for 6-8 hours or until potatoes are tender and beef is fork-tender.
- In the last 30 minutes of cooking, sprinkle shredded cheddar cheese over the top and cover to melt.
- Garnish with chopped parsley before serving. Enjoy a warm, cheesy, comforting meal.
Notes
- You can substitute ground beef for stew meat for a quicker version.
- For extra flavor, add sliced mushrooms or bell peppers during assembly.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 480 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 110mg