Ingredients:
1 lb beef stew meat, cut into bite-sized pieces
1 onion, diced
2 cloves garlic, minced
1 cup mushrooms, sliced
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 tsp Worcestershire sauce
½ tsp paprika
Salt and pepper, to taste
4 cups potatoes, thinly sliced
1 ½ cups shredded cheddar cheese
½ cup sour cream
2 tbsp butter, melted
Instructions:
Prepare the Crockpot Base:
In a slow cooker, combine the beef stew meat, diced onion, minced garlic, and sliced mushrooms.
Make the Sauce:
In a bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. Pour the mixture over the beef and vegetables in the crockpot. Stir to coat everything evenly.
Layer the Potatoes:
Spread the thinly sliced potatoes over the top of the beef mixture. Drizzle with melted butter and season lightly with salt and pepper.
Cook:
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the potatoes are cooked through.
Add the Final Touch:
Stir in the sour cream, then sprinkle the shredded cheddar cheese evenly over the top. Cover and cook for another 15-20 minutes, or until the cheese is melted and bubbly.
Serve:
Scoop onto plates and enjoy this creamy, cheesy, and comforting Beef Stroganoff and Cheddar Potato Bake.
Prep Time: 15 minutes | Cook Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: Up to 7 hours
Perfect for a cozy, slow-cooked family meal!