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Crockpot Loaded Steak and Potato Bake

Crockpot Loaded Steak and Potato Bake Recipe

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Prep Time 20 minutes
Cook Time 6 hours 10 minutes
Total Time 6 hours 30 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs beef stew meat or chuck, cubed
  • 1 ½ lbs Yukon gold potatoes, cut into 1‑inch chunks
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • ½ cup full‑fat sour cream
  • ¼ cup milk
  • 1 tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 Tbsp Worcestershire sauce
  • 1 cup shredded sharp cheddar cheese
  • 4 slices cooked bacon, crumbled
  • 2 green onions, sliced

Method
 

  1. Brown the beef in a skillet over medium‑high heat with oil, about 4 minutes, then transfer to the crockpot.
  2. Add the potatoes, onion, and garlic to the crockpot. Whisk together the soup, sour cream, milk, garlic powder, salt, pepper, and Worcestershire, then pour over the top. Stir gently to coat.
  3. Cover and cook on low for 6‑7 hours, or high for 3‑4 hours, until the potatoes are fork‑tender.
  4. Sprinkle the cheddar and bacon over the top, cover, and cook on high for 10‑15 minutes until the cheese is melted.
  5. Scoop into bowls and top with green onions. Serve hot.

Notes

If using the high setting, check for doneness at 3 hours. The bake thickens as it cools, so a few minutes of rest after uncovering gives you the best scoopable texture.