Ingredients:

  • 2 lbs beef stew meat, cut into bite-sized pieces
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (button or cremini)
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 cups sour cream (full-fat for best results)
  • 4 tbsp all-purpose flour

Instructions:

  1. Chop the onion, mince the garlic, and slice the mushrooms. Cut any large pieces of stew meat into smaller chunks.
  2. In a skillet over medium-high heat, add a tablespoon of oil. Once hot, sear the beef in batches until browned on all sides. This step adds flavor but can be skipped if pressed for time.
  3. Transfer the seared meat (or raw if skipping that step) to your slow cooker. Add chopped onions, minced garlic, sliced mushrooms, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt and pepper.
  4. Mix everything together gently so that all ingredients are well combined.
  5. Cover and cook on low for 6 to 8 hours or on high for about 4 hours until the meat is tender.
  6. About half an hour before serving time: In a bowl combine sour cream with flour until smooth. Then slowly stir this mixture back into your crock pot.
  7. Taste and adjust seasoning with more salt and pepper as needed.
  8. Serve hot over cooked egg noodles or rice; garnish with freshly chopped parsley.