Equipment Needed
- 6-quart or larger slow cooker (Crockpot)
- Large skillet
- Sharp knife and cutting board
- Mandoline slicer (for even potatoes – a game-changer!)
- Measuring cups and spoons
- Mixing bowl
- Spatula or spoon for stirring
Step-by-Step Instructions
First, I brown the ground beef in my skillet over medium-high heat until it’s no longer pink. This is crucial—I always drain the fat thoroughly. While that’s happening, I grab my trusty mandoline and slice the potatoes as evenly as I can. I learned the hard way that wildly different thicknesses lead to some pieces being mushy while others are still crunchy. I layer half of those potato slices directly into the bottom of my greased slow cooker; they are the foundation.
Next, in a big bowl, I combine the cooked beef, all those beautiful sliced peppers and onions, and the minced garlic. To that, I add the cream of mushroom soup, beef broth, Worcestershire, smoked paprika, pepper, and salt. I stir it all until it’s a glorious, messy, fragrant mixture. I spoon this entire beef and veggie concoction right over the first layer of potatoes in the crockpot, spreading it out into an even layer.
Now, I layer the remaining potato slices on top of the beef mixture. I press them down gently so they settle in. Then, I simply place the lid on and let time do its thing. I cook it on LOW for 7-8 hours. I tried HIGH for 4 hours once, but the flavors didn’t meld as beautifully, and the vegetables kept too much bite. Low and slow is absolutely the way to go for this recipe.
During the last 30 minutes of cooking, I lift the lid—inhaling that incredible smell—and lay the slices of provolone cheese evenly over the top. I sprinkle the shredded cheddar right over that. Then, I put the lid back on and let it cook just until the cheese is perfectly melted and bubbly, about 20-30 minutes. The waiting is the hardest part! A sprinkle of fresh parsley before serving makes it look restaurant-worthy.(See the next page below to continue…)