Ingredients:

  • 2 pounds (900g) of beef chuck, cut into 1-inch cubes
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2g) black pepper
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 8 ounces (225g) mushrooms, sliced (button or cremini)
  • 2 cups (480ml) beef broth
  • 1 tablespoon (15g) Worcestershire sauce
  • 1 tablespoon (15g) Dijon mustard
  • 1 tablespoon (8g) all-purpose flour (for thickening)
  • 1 cup (240ml) sour cream
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season beef cubes with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear beef cubes in batches until browned on all sides. Transfer to slow cooker.
  2. In the same skillet, add diced onion and cook until translucent. Stir in minced garlic and sliced mushrooms, cooking until mushrooms are softened. Add to the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, and flour until smooth. Pour the mixture over the beef and mushrooms in the slow cooker.
  4. Cover and set the slow cooker to low for 6-8 hours or high for 3-4 hours, until beef is tender.
  5. Once cooked, stir in sour cream until well combined (do not cook further). Adjust seasoning with salt and pepper to taste.
  6. Garnish with fresh parsley and serve over egg noodles or rice.