Step 1

In a large skillet, brown the ground beef, onion, and garlic over medium-high heat.

Step 2

Add sliced mushrooms; cook, until mushrooms are tender and brown.

Step 3

Next, add the now browned beef and mushroom mix into the slow cooker.

Step 4

Add the beef broth, dry spices, the sundried tomato pieces and allow to simmer on low for several hours in a crockpot or set to high for 1 hour. To make on the stovetop refer to the instructions in the notes below.

Step 5

Half an hour before serving stir in the cream cheese, heavy cream, and shredded cheddar cheese, and cook until everything melts and is fully incorporated.

Step 6

Make sure to stir occasionally to ensure that everything is well combined.

Step 7

Taste and adjust the seasoning if necessary.

Step 8

Serve in a bowl and top with any of your favorite low-carb toppings.

Step 9

Store leftovers in the refrigerator for up to 3 days.