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Slow Cooker Steak and Cheddar Potato Casserole

Slow cooker steak and cheddar potato casserole layers tender beef, fork-tender Yukon Gold potatoes, and a savory mushroom sauce under melted sharp cheddar. The slow cooker does the long cooking, making this a hearty, hands-off dinner.
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Prep Time 25 minutes
Cook Time 8 hours 20 minutes
Resting 10 minutes
Total Time 8 hours 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil divided
  • 1 tsp vegetable oil divided
  • 1.5 lb beef chuck steak boneless, trimmed and cut into 1-inch cubes
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, thinly sliced
  • 2 cloves garlic minced
  • 2 lb Yukon Gold potatoes scrubbed and cut into 1/4-inch slices
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 0.75 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 2 cup sharp cheddar cheese shredded; 8 ounces

Equipment

  • 1 6-quart slow cooker
  • 1 12-inch skillet

Method
 

  1. Rub the inside of a 6-quart slow cooker with 1 teaspoon of the vegetable oil.
  2. Toss the beef with the salt and pepper.
  3. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat and brown the beef in batches, about 2 to 3 minutes per batch.
  4. Transfer the beef to a plate.
  5. Add the onion to the skillet and cook over medium heat for 3 to 4 minutes, stirring occasionally, until softened.
  6. Add the garlic and cook for 30 seconds.
  7. Transfer the onion and garlic to the plate with the beef.
  8. In a medium bowl, whisk together the condensed soup, beef broth, Worcestershire sauce, and thyme until smooth.
  9. Arrange half of the potatoes in the slow cooker.
  10. Top with the beef and onion mixture, then arrange the remaining potatoes on top.
  11. Pour the soup mixture evenly over the layers.
  12. Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the potatoes are fork-tender and the beef is very tender.
  13. Sprinkle the cheddar evenly over the casserole, cover, and cook for 15 to 20 minutes until the cheese is melted.
  14. Turn off the slow cooker and let the casserole rest, covered, for 10 minutes before serving.

Notes

For the most tender beef, cut the steak into even 1-inch cubes. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the potatoes may turn mealy. For a gluten-free variation, use certified gluten-free condensed mushroom soup and Worcestershire sauce.