Ingredients:

  • 1.5 lbs (680g) beef chuck roast, cut into 1-inch cubes
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 1/2 tsp (2.5g) black pepper
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 2 cloves garlic, minced (approx. 1 tsp)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) Dijon mustard
  • 1 cup (240ml) beef broth
  • 1/2 cup (120ml) dry red wine (optional)
  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 2 tbsp (30ml) all-purpose flour
  • 2 tbsp (30ml) fresh parsley, chopped

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Sear beef in batches until browned on all sides.
  2. Place the chopped onion, sliced mushrooms, and minced garlic in the bottom of the slow cooker. Arrange the seared beef on top.
  3. Whisk together Worcestershire sauce, Dijon mustard, beef broth, and red wine (if using) in a separate bowl. Pour the mixture over the beef in the slow cooker.
  4. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender.
  5. In a small bowl, whisk together softened cream cheese, sour cream, and flour until smooth. Stir the mixture into the slow cooker.
  6. Cook for an additional 15-20 minutes, or until the sauce has thickened slightly. Garnish with fresh parsley and serve immediately.