Equipment Needed
- 6-quart or larger slow cooker
- Mixing bowl
- Measuring cups and spoons
- Sharp knife and cutting board
- Skillet (optional, for searing)
Step-by-Step Instructions
First, I get everything prepped. I dice my potatoes and onion, mince the garlic, and pat my steak cubes very dry with paper towels—this is a small step, but it helps the meat brown better if you choose to sear it. I never used to sear, thinking it was an unnecessary dirty pan, but I tested this both ways, and trust me, taking five minutes to get a good caramelized color on the beef in a hot skillet first builds an incredible foundation of flavor that permeates the whole casserole. It’s worth the extra dish.
Now, for the easy part. In my slow cooker insert, I combine the diced potatoes, onion, and the seared (or raw) beef. In a separate bowl, I whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, and a good pinch of salt and pepper. I pour this savory sauce over everything in the slow cooker. Then, I take a big spoon and gently stir, making sure every piece of potato and meat gets coated in that creamy, flavorful mixture. The scene is set.
I place the lid on snugly and cook it on LOW for 7-8 hours. This is not a recipe to rush on HIGH. The low and slow heat is what transforms the tougher stew meat into melt-in-your-mouth tenderness and allows the potatoes to cook through perfectly without turning to mush. About 30 minutes before serving, I stir in one cup of the shredded cheddar. This is my favorite tip: adding some cheese now lets it weave into the sauce, while reserving the rest for the top creates that irresistible, gooey crust.
For the final flourish, I sprinkle the remaining cup of cheese evenly over the top of the casserole, put the lid back on, and let it cook for another 20-30 minutes on LOW, just until the cheese on top is completely melted and bubbly. When I lift that lid, the aroma is absolutely intoxicating. I let it sit for about 10 minutes off the heat to thicken up slightly—it’s molten lava hot straight out of the pot!—then garnish with a sprinkle of fresh parsley for a pop of color and freshness.(See the next page below to continue…)