The slow cooker is unbeatable for this kind of comfort food. Steak and potatoes need time, not fuss, and melted cheddar comes like a warm blanket over everything.
Ingredients :
- Beef steak — It provides the main flavor and texture, so cut it into fairly even cubes for uniform cooking. Rump steak works very well, but a more economical cut like chuck can also work if you accept a longer slow cook.
- Potatoes — They absorb the broth, meat juices, and spices, while giving the dish its solid base. Choose waxy potatoes if you want neat chunks, or a more floury variety if you prefer a softer texture.
- Onion — It softens the broth and adds a fragrant base without dominating. Cut it fairly fine so it melts into the cooking rather than staying in large crunchy pieces.
- Beef broth — It keeps the meat juicy and prevents the potatoes from cooking dry. Use a broth that’s not too salty, as the cheddar and Worcestershire sauce already add character.
