Ingredients
4 strips bacon, cooked and crumbled
1 lb (450g) ground beef
4 medium potatoes, peeled and diced
1 small onion, chopped
3 cloves garlic, minced
4 cups (950ml) beef broth
1 ½ cups (360ml) heavy cream
2 cups shredded cheddar cheese
1 can (10 oz) diced tomatoes with green chilies (optional for a slight kick)
2 tsp Worcestershire sauce
½ tsp smoked paprika
½ tsp dried thyme
Salt and pepper to taste
2 tbsp olive oil
Chopped green onions or parsley for garnish
Instructions
Prepare the Ingredients:
In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it up into small pieces. Drain excess fat and set aside.
In the same skillet, sauté onions and garlic until fragrant, about 3 minutes.
Assemble the Stew:
In your slow cooker, add the browned ground beef, diced potatoes, sautéed onions, and garlic.
Pour in the beef broth, Worcestershire sauce, smoked paprika, thyme, salt, and pepper. Stir to combine.
Cook:
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender.
Add the Creamy Elements:
Once the potatoes are cooked through, stir in the heavy cream, shredded cheddar cheese, and diced tomatoes (if using). Allow the cheese to melt and the stew to become creamy, about 10-15 minutes.
Finish with Bacon:
Just before serving, stir in the crumbled bacon for extra texture and flavor.
Garnish and Serve:
Ladle the stew into bowls, garnish with chopped green onions or parsley, and serve hot with crusty bread or buttered biscuits.
Enjoy.