Ingredients:

  • 1.5 lbs beef chuck, cut into 1-inch cubes
  • 1 medium onion, diced (about 1 cup or 150g)
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced (white or cremini)
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup sour cream, at room temperature
  • 3 tablespoons all-purpose flour
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 8 oz egg noodles or rice, cooked and drained (optional)

Instructions:

  1. Optional: In a skillet over medium-high heat, brown the beef cubes for about 5-7 minutes until browned. Transfer the beef to the slow cooker.
  2. Add diced onion, minced garlic, and sliced mushrooms to the slow cooker.
  3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, salt, pepper, and smoked paprika. Pour the mixture over the beef and vegetables in the slow cooker.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours, until beef is tender.
  5. About 30 minutes before serving, mix sour cream and flour in a bowl. Add a few spoonfuls of the hot cooking liquid to temper the sour cream, then stir this mixture back into the slow cooker.
  6. Allow to warm through for about 30 minutes with the lid on.
  7. Serve over cooked egg noodles or rice, garnished with fresh parsley.