The Primal Low-Carb Kitchen: Comfort Food Recipes for the Carb Conscious Cook by Kyndra Holley

Author:Kyndra Holley [Holley, Kyndra]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2015-06-01T21:00:00+00:00

4 cups (950 ml) beef stock

4 cloves garlic, minced

1 medium tomato, diced

2 tbsp (35 g) gluten-free Dijon mustard

2 tbsp (30 ml) gluten-free Worcestershire sauce

2 tbsp (8 g) fresh parsley, chopped

1 tsp sea salt

½ tsp black pepper

1½ lbs (680 g) ground beef

1 small onion, diced

1 cup (115 g) cheddar cheese, shredded

1 cup (240 ml) heavy cream

1 lb (455 g) bacon, cooked crisp and crumbled

Additional cheddar cheese, for garnish (optional)

Additional tomatoes, for garnish (optional)

Heat a slow cooker on the low setting.

In the slow cooker, combine the beef stock, garlic, tomato, mustard, Worcestershire sauce, parsley, sea salt and black pepper.

In a large skillet over medium-high heat, cook the ground beef and onion until the beef is browned and the onion is soft and translucent. Drain any excess grease and add the beef and onion to the slow cooker. Cover and cook for 6 hours.

To the slow cooker, mix in the cheddar cheese, heavy cream and bacon crumbles. Cover and cook for 1 additional hour. Garnish to taste with additional cheddar cheese and tomatoes, if desired.

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