Ingredients:

  • 1.5 lbs (680g) beef cubes, about 1 inch (2.5cm) in size, preferably chuck
  • 1/4 cup (30g) all-purpose flour, plus more for dusting
  • 1 tsp (5ml) kosher salt
  • 1/2 tsp (2.5ml) freshly ground black pepper
  • 2 tbsp (30ml) olive oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 8 oz (227g) cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 1/2 cup (120ml) dry sherry (optional, but highly recommended)
  • 1 cup (240ml) sour cream (full-fat for maximum indulgence)
  • 2 tbsp (30ml) Dijon mustard
  • 1 tbsp (15ml) Worcestershire sauce
  • 2 tbsp (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Toss beef cubes with flour, salt, and pepper. Shake off excess flour.
  2. Heat oil in the large pot over medium-high heat. Brown beef in batches, avoiding overcrowding. Transfer browned beef to a plate.
  3. Add onion and mushrooms to the pot and sauté until softened and lightly browned, about 8-10 minutes. Add garlic and cook for another minute until fragrant.
  4. Pour in beef broth and sherry (if using), scraping up any browned bits from the bottom of the pot. Return beef to the pot. Bring to a simmer, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is very tender. Check periodically and add more broth if needed to prevent sticking.
  5. Remove pot from heat. Stir in sour cream, Dijon mustard, and Worcestershire sauce. Do not boil after adding sour cream, or it will curdle.
  6. Garnish with fresh parsley and serve immediately over egg noodles, rice, or mashed potatoes.