Beef, Crockpot, Main Dish, Soup
32 oz. Beef Stock
4 Cloves Garlic (Minced)
1 Medium Tomato (Diced)
2 Tbs.Dijon Mustard
2 Tbs.Worcestershire Sauce
2 Tbs.Fresh Parsley (Chopped)
1 tsp.Sea Salt
1⁄2 tsp.Black Pepper
1 1⁄2 lb.Ground Beef
1 Small Onion(Diced)
1 Cup CheddarCheese (Shredded)
1 Cup HeavyCream
Heat slow cooker on low setting.
To the slow cooker, add beef stock, garlic, tomato, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.
In a large skillet, over medium-high heat, cook ground beef and onions until ground beef is browned and onions are soft and translucent. Drain excess grease and add to slow cooker. Cover and cook for 6 hours.
To the slow cooker, mix in cheddar cheese and heavy cream. Cover and cook 1 additional hour.
Didn't do this, but bacon bits might be good.
Also added 2 lbs ground beef which made it better.
Size: 1 cup Calories: 206 Carbs: 3 net grams Fat: 11g Protein: 13g