Ingredients
Scale
- 2 pounds of beef sirloin, cut into 1-inch cubes
- 4 large russet potatoes, peeled and diced
- 1 cup of shredded cheddar cheese
- 1 cup of shredded mozzarella cheese
- 1/2 cup of sour cream
- 1/2 cup of heavy cream
- 1/4 cup of unsalted butter, melted
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- Salt and pepper to taste
- 1/4 cup of chopped green onions for garnish
- Optional: A pinch of red pepper flakes for a hint of heat
Feel free to substitute the beef sirloin with another cut of beef, such as chuck or ribeye, depending on what you have on hand. The mozzarella can also be swapped out for Monterey Jack for a slightly different flavor profile, a nod to the fresh, coastal inspirations of my hometown.
Instructions
- Begin by seasoning the beef cubes generously with salt and pepper. In a large skillet over medium-high heat, sear the beef until browned on all sides, about 4-5 minutes. This step is optional but enhances the flavor of the dish.
- In the base of your crockpot, layer the diced potatoes, ensuring an even distribution.
- Add the seared beef on top of the potatoes, followed by the minced garlic and fresh thyme leaves.
- In a separate bowl, whisk together the sour cream, heavy cream, and melted butter until smooth. Pour this mixture over the beef and potatoes.
- Set the crockpot to low and cook for 6-7 hours, or until the potatoes are tender and the beef is cooked through. The aroma will remind you of Sunday dinners where patience was rewarded with unparalleled flavors.
- During the last 30 minutes of cooking, sprinkle the cheddar and mozzarella cheeses over the top. Cover and allow the cheese to melt into a gooey, irresistible layer.
- Before serving, garnish with chopped green onions and, if desired, a sprinkle of red pepper flakes for a touch of heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International