Ingredients
- Serves 4 as a main
- 1 tbsp unsalted butter
- 6 slices of Halenda’s bacon, diced (minus nitrates if possible)
- 1 tbsp unsalted butter
- 60 g of Spanish onion – 1 med onion, diced
- 2 cloves fresh garlic, chopped
- 1 lb Halenda’s chopped beef
- 120 g canned chopped roasted tomatoes – if you can’t find roasted regular will do.
- 2 tbsp tomato paste
- 1 1/2 tbsp Dijon mustard
- 2 cups of chicken stock
- 170 g grated old white cheddar
- 3 tbsp chopped fresh parsley
- 80g whipping cream – about 1/3 cup
- 1/2 cup cherry tomatoes cut in half
Directions
- Use a heavy stainless-steel pot or a Dutch oven like Le Creuset and add the tbsp of butter to the pan over medium heat. Add the diced bacon and cook until browned and cooked through. Remove with a slotted spoon and set aside.
- Add another tbsp of butter to the pan and add the diced onions and garlic and a dash of salt. Sauté until cooked through, soft and browned.
- Add the chopped beef, break up and cook until done.
- Add the chopped tomatoes, tomato paste, Dijon, parsley, white cheddar and chicken stock. Bring to a boil and reduce the heat to a simmer and cook for 15 minutes to combine the flavours.
- Add the whipping cream and cherry tomatoes and cook until just heated through.
- Adjust seasoning with salt and pepper and serve.

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