Crockpot Loaded Steak and Potato Bake

• portions: Serves: 6-8
• temps total: 9 hours 15 minutes

Ingrédients

1 ½ lbs beef stew meat or round steak, cut into 1-inch cubes

1 ½ lbs Yukon Gold or red potatoes, cut into 1-inch chunks

1 packet dry Ranch seasoning mix

1 (10.5 oz) can condensed cream of mushroom soup

1/2 cup milk

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp black pepper

1 cup shredded Cheddar cheese

4 slices cooked bacon, crumbled (for topping)

Dish Size: 6-quart slow cooker

Instructions

Begin by preparing the steak and potatoes. Place the cubed steak and potato chunks into the bottom of your 6-quart slow cooker. In a separate medium bowl, whisk together the dry Ranch seasoning mix, cream of mushroom soup, milk, onion powder, garlic powder, and black pepper until the mixture is completely smooth and uniform.

Pour the cream mixture evenly over the steak and potatoes in the slow cooker. Toss gently to ensure all the meat and potatoes are coated in the sauce. Cover the slow cooker tightly and cook on LOW for 5–6 hours or on HIGH for 3–4 hours, until the steak and potatoes are fork-tender.

About 15 minutes before serving, sprinkle the shredded Cheddar cheese evenly over the top of the mixture. Replace the lid and continue to cook until the cheese is completely melted and bubbly. Garnish generously with the crumbled cooked bacon just before serving. Serve the loaded steak and potato bake directly from the slow cooker for an easy meal.

Tip: If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on HIGH.

Storage Tip: Store cooled leftovers covered in the refrigerator for up to 3 days.