Ingredients
1½ lbs beef steak, cut into bite-sized chunks
1½ lbs baby potatoes, halved or quartered
1 small onion, diced
3 cloves garlic, minced
1 cup shredded cheddar cheese
6 cheddar cheese slices
2 tablespoons Worcestershire sauce
1 cup beef broth
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried thyme
Fresh parsley, chopped
Instructions
Add the raw steak chunks and potatoes to the crockpot. Scatter diced onion and minced garlic over the top.
Drizzle with olive oil and Worcestershire sauce, then pour in the beef broth. Season with salt, pepper, paprika, and thyme. Toss gently to coat.
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender and the steak is cooked through.
Stir lightly, then top with cheddar slices and shredded cheddar. Cover again and cook for 10–15 minutes until the cheese is melted and bubbly.
Sprinkle with fresh parsley before serving.
