Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp neutral oil
  • 1 large yellow onion, finely diced
  • 1 lb baby Bella mushrooms, sliced thick
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 2 cups beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1/2 cup full-fat sour cream, room temperature
  • 4 oz cream cheese, softened and cubed
  • 1/4 cup fresh parsley, chopped
  • 16 oz wide egg noodles

Instructions:

  1. Pat the 2 lbs of beef chuck roast completely dry with paper towels. Note: Surface moisture is the enemy of a good sear.
  2. Heat oil in a large skillet over medium-high heat. Sear beef in batches until a mahogany-colored crust forms, then transfer to the slow cooker.
  3. In the same skillet, sauté onions and mushrooms for 5 minutes to release the fond. Stir in garlic for 1 minute, then transfer the mixture to the slow cooker.
  4. Add beef bone broth, Worcestershire sauce, Dijon mustard, and thyme to the slow cooker. Stir to combine.
  5. Cover and cook on LOW for 8 hours until the beef is fork-tender.
  6. Turn the slow cooker to OFF. Stir in the room temperature sour cream and cubed cream cheese. Whisk gently until the sauce is emulsified and velvety.
  7. Cook egg noodles according to package instructions. Serve the stroganoff over the noodles and garnish with fresh parsley.