Brown the Wagyu ground beef in a skillet over medium-high heat; drain off any excess grease.
Add the browned Wagyu ground beef, finely diced Yellow onion, finely diced Celery stalks, finely diced Carrots, and minced Garlic to the slow cooker.
Deglaze the skillet used to brown the beef with the Dry sherry, scraping up any browned bits. Pour this into the slow cooker.
Pour in the Homemade beef stock and add the San Marzano diced tomatoes. Stir in the Worcestershire sauce, Smoked paprika, Garlic powder, Onion powder, Cayenne pepper, Fleur de sel, and Freshly ground black pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the Crème fraîche, Aged cheddar cheese, and Gruyère cheese during the last 30 minutes of cooking.
Serve hot, garnished with Dill pickle chips and finely chopped Chives.
Ingredients
6
1 pound450 gWagyu ground beef
4 slices50 gApplewood smoked bacon-cooked and crumbled
Brown the Wagyu ground beef in a skillet over medium-high heat; drain off any excess grease.
Add the browned Wagyu ground beef, finely diced Yellow onion, finely diced Celery stalks, finely diced Carrots, and minced Garlic to the slow cooker.
Deglaze the skillet used to brown the beef with the Dry sherry, scraping up any browned bits. Pour this into the slow cooker.
Pour in the Homemade beef stock and add the San Marzano diced tomatoes. Stir in the Worcestershire sauce, Smoked paprika, Garlic powder, Onion powder, Cayenne pepper, Fleur de sel, and Freshly ground black pepper.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the Crème fraîche, Aged cheddar cheese, and Gruyère cheese during the last 30 minutes of cooking.
Serve hot, garnished with Dill pickle chips and finely chopped Chives.
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