Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 lb baby bella mushrooms, sliced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 oz full-fat sour cream, room temperature
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches until a mahogany-colored crust forms on all sides. Transfer the meat to the slow cooker.
  2. In the same skillet, sauté the sliced mushrooms and diced onions for 5 minutes until golden brown. Stir in the minced garlic for the last 30 seconds.
  3. Pour the mushroom and onion mixture over the beef in the slow cooker.
  4. In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, salt, and pepper.
  5. Pour the liquid mixture over the beef and vegetables in the slow cooker, ensuring the meat is mostly submerged.
  6. Cover and set the slow cooker to LOW for 8 hours (or HIGH for 4-5 hours). Do not lift the lid during cooking.
  7. About 30 minutes before serving, whisk together cornstarch and water to create a slurry. Stir the slurry into the slow cooker and set to HIGH to thicken the sauce.
  8. Temper the sour cream by whisking 2 tablespoons of the hot cooking liquid into the room-temperature sour cream before stirring the mixture into the main pot.
  9. Stir in the fresh parsley until the sauce is creamy and tan. Remove from heat immediately.