Ingredients :

• Sirloin steak — Choose a cut with some intramuscular fat—those thin white lines in the meat. Without it, the meat will dry out even in a slow cooker. Ask your butcher for 3 cm cubes, or cut them yourself: it takes five minutes and you control the size.
• Potatoes — Russet or Yukon Gold. Russets hold up better to long cooking, while Yukon Golds are creamier. Both work. Avoid waxy potatoes like Charlotte—they’ll stay too firm after seven hours and resist your fork as if they were pouting.
• Grated Cheddar — Get real aged cheddar, not the plastic-like mild cheddar from industrial bags. An old or extra-sharp cheddar will melt into golden layers and bring a slight acidity that balances the richness of the broth.
• Worcestershire Sauce — This is what makes the difference between a good stew and a dish with real depth. It brings a fermented and slightly sweet-bitter touch that can’t really be replicated. Two tablespoons minimum, don’t skimp.