Ingredients
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2 lbs sirloin steak or stew beef, cut into bite-sized pieces
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2 lbs russet or Yukon Gold potatoes, peeled and diced
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1 small onion, diced
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3 cloves garlic, minced
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1 cup beef broth
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1 cup heavy cream
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1 ½ cups shredded cheddar cheese
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½ cup cooked bacon, crumbled
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1 teaspoon salt
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½ teaspoon black pepper
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1 teaspoon paprika
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1 teaspoon garlic powder
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Optional garnish: chopped green onions or chives
Instructions
Dice the potatoes into even-sized pieces. Cut steak into bite-sized chunks and pat dry with paper towels. Season the steak lightly with salt and pepper.
Add the diced potatoes to the bottom of the crockpot. Sprinkle with garlic powder and paprika. Layer the seasoned steak pieces over the potatoes, followed by diced onion and minced garlic.
Pour beef broth and heavy cream evenly over the steak and potatoes. Gently stir just enough to distribute the liquid without breaking up the layers too much.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the potatoes are tender and the steak is fork-tender.
About 20–30 minutes before serving, sprinkle shredded cheddar cheese over the top and add crumbled bacon. Cover and continue cooking until cheese is melted. Garnish with green onions before serving.
Notes
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Sirloin stays tender and flavorful, but stew beef works well for long cooking.
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Cut potatoes evenly for consistent doneness.
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Sauce thickens as it rests—allow a few minutes before serving.
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Avoid lifting the lid often to maintain steady heat.