Ingredients:

  • 1.5 lbs (700g) beef chuck roast, cut into 1-inch cubes
  • 2 tbsp (30ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 tsp/10g)
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 tbsp (25g) all-purpose flour
  • 1 tsp (5g) salt
  • ½ tsp (2.5g) black pepper
  • 1 cup (240ml) beef broth (low sodium preferred)
  • 1/2 cup (120ml) dry red wine (optional, but adds depth)
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5ml) Dijon mustard
  • 1/2 cup (120ml) sour cream (full-fat or low-fat)
  • 2 tbsp (30g) fresh parsley, chopped, for garnish
  • 1 lb (450g) egg noodles, cooked according to package directions

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Don't overcrowd the pan!
  2. Add chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes. Add sliced mushrooms and cook until they release their moisture and start to brown.
  3. Sprinkle flour over the vegetables in the skillet and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in beef broth and red wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
  5. Transfer the seared beef and the sauce mixture from the skillet to the slow cooker. Add Worcestershire sauce and Dijon mustard.
  6. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, or until the beef is very tender.
  7. In the last 30 minutes of cooking, stir in the sour cream. (Do not add it at the beginning, as it might curdle.)
  8. Serve hot over cooked egg noodles, garnished with fresh parsley.