I still remember the first time I made this Slow Cooker Steak and Cheddar Potato Casserole. It was a chaotic Wednesday, the kind where everyone needed to be in three places at once, and the thought of cooking felt impossible. I threw the ingredients into my slow cooker with a healthy dose of skepticism and a prayer. Eight hours later, I walked back into a kitchen that smelled like a cozy pub—rich, savory, and deeply comforting. That first forkful of tender steak, soft potatoes, and melty cheddar was a revelation. It wasn’t just dinner; it was a warm, hearty hug at the end of a long day, and it instantly became my secret weapon for feeding my family something truly special with almost no effort.
Ingredients
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1.5 lbs Yukon Gold potatoes, washed and diced into ½-inch cubes (no need to peel!)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and black pepper to taste
- 2 cups shredded sharp cheddar cheese, divided
- 1 tablespoon chopped fresh parsley (for garnish)
Let’s talk about a few key players here. Don’t skip the Worcestershire sauce and Dijon mustard; they’re not just background notes. They add a crucial depth and tang that cuts through the richness, making the whole dish more balanced. I’ve tried it without, and it’s just not the same. For the beef, a good chuck roast cut into cubes is perfect, as it becomes beautifully tender over the long cook. And while I love the creaminess Yukon Golds offer, I’ve successfully used red potatoes in a pinch. That pre-shredded cheese is tempting, but trust me, taking two minutes to shred a block of sharp cheddar yourself makes a huge difference in how smoothly it melts and how much flavor it delivers.(See the next page below to continue…)