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Crockpot Loaded Steak and Potato Bake

Tender beef cubes and creamy potatoes slow-cooked in savory broth, then finished with melted cheddar cheese and sour cream for the ultimate comfort food dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds beef steak cut into 1-inch cubes, chuck steak recommended
  • 4 medium potatoes diced, Yukon Gold or Russet
  • 1 cup beef broth homemade preferred
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 1/2 cup green onions chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Equipment

  • 6-quart crockpot
  • cutting board
  • sharp knife
  • Measuring cups and spoons
  • mixing bowl
  • Serving spoon

Method
 

  1. Cut the beef steak into uniform 1-inch cubes and dice the potatoes to roughly the same size for even cooking.
  2. Layer the beef cubes at the bottom of your 6-quart crockpot, then add the diced potatoes on top.
  3. Pour the beef broth and Worcestershire sauce over the meat and potatoes, then sprinkle with garlic powder, onion powder, salt, and pepper. Give everything a gentle stir.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is fork-tender and potatoes are cooked through.
  5. Once cooked, turn off the heat and stir in the shredded cheddar cheese and sour cream until melted and creamy.
  6. Let the dish rest for 10 minutes to allow the sauce to thicken slightly, then garnish with chopped green onions before serving.

Notes

For extra flavor, brown the beef cubes in a skillet before adding to the crockpot. Resist lifting the lid during cooking to maintain consistent temperature. This dish tastes even better the next day as leftovers.
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