Ingredients
Equipment
Method
Preparation
- Lightly grease the inside of your slow cooker or use a liner for easier cleanup.
Cooking
- Place cubed potatoes on the bottom of the slow cooker, then top with chopped onion and minced garlic.
- Arrange the cubed beef over the vegetables.
- In a bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, dried thyme, black pepper, and salt until smooth.
- Pour the soup mixture over the beef and vegetables, then cook on low for 6-8 hours or high for 3-4 hours, until tender.
- During the last 30 minutes, sprinkle half of the cheddar cheese and bacon bits over the top, then cover and cook until the cheese is melted.
Serving
- Ladle into bowls and garnish with the remaining cheese, bacon bits, green onions, and sour cream if desired.
Notes
For extra flavor, you can sear the beef cubes in a hot pan before adding them to the slow cooker. Adjust salt and pepper to your taste, and feel free to add other herbs like rosemary or bay leaf for variation.
