• Brown the beef and vegetables: Get out a large pot or Dutch oven. Turn the heat to medium-high, then add the butter. Once melted and hot, add the ground beef and break it up with a spatula cooking until no longer pink. Add in the diced onion, celery, garlic, and carrots and saute for 5-6 minutes until vegetables begin to soften. Add in the worcesershire sauce, salt, and pepper and give it a stir to fully incorporate.
• Add the flour: Sprinkle the flour into the mixture and stir fully until no white can be seen. Then, pour in the broth, followed by the potatoes. Let the mixture come to a boil, then turn it back down to a simmer for 35-45 minutes or until the potatoes and vegetables are fully cooked through.
• Add cream and cheese: Add in the heavy cream and shredded cheese. Stir until the cheese is melted and let it simmer for an additional 10 minutes. Adjust the taste with additional salt and pepper as needed. Ladle into bowls and top with more cheese-crumbled bacon. Enjoy!

Slow Cooker Instructions

• Brown the ground beef in a skillet, then add the onion, celery, garlic, and carrots and cook until softened. Transfer everything to the slow cooker, sprinkle with flour, and stir to combine. Add the potatoes, broth, Worcestershire sauce, salt, and pepper, then cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender. In the last 30 minutes, add the cream and cheese, stirring until melted and creamy before serving.

Instant Pot Instructions

• Set the Instant Pot to “Sauté” and brown the ground beef, then add the onion, celery, garlic, and carrots, cooking until softened. Stir in the flour, then add the potatoes, Worcestershire sauce, salt, pepper, and broth. Seal the lid and cook on high pressure for 10 minutes, followed by a 10-minute natural release. Open the lid, set to “Sauté,” and stir in the cream and cheese until melted and creamy, then serve warm.