Slow Cooker Instructions:

Heat the slow cooker on low setting.

To the slow cooker, add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.

In a large skillet, over medium-high heat, cook the ground beef, onions, and garlic until the ground beef is browned and cooked all the way through.

Drain the excess grease and add to the slow cooker.

Cover and cook for 6 hours.

Mix in cheddar cheese and heavy cream and and cook 1 additional hour.

Stovetop Instructions: Heat a large dutch oven or stock pot over medium heat.

Add the ground beef, onions, and garlic, and cook until the ground beef is browned and cooked through.

Add the beef stock, tomato, pickles, Dijon, Worcestershire sauce, parsley, sea salt, and black pepper.

Bring to a boil, and then reduce the heat to medium-low and simmer for 30 minutes.

Mix in the cheddar cheese and heavy cream, reduce the heat to low, cover and stirring occasionally, simmer for 30 minutes.