Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 lb cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups beef broth, low sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup full-fat sour cream
  • 2 tbsp cornstarch
  • 2 tbsp water
  • 12 oz wide egg noodles, cooked separately
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the beef cubes completely dry with paper towels. Heat olive oil in a large skillet over high heat until just smoking. Sear the beef in batches until a deep brown crust forms on all sides, then transfer to the slow cooker.
  2. In the same skillet, sauté mushrooms and onions for 5 minutes until moisture evaporates and they turn golden brown. Add garlic and cook for 60 seconds.
  3. Stir in the beef broth to deglaze the pan, scraping up all the browned bits (fond). Pour this mixture over the beef in the slow cooker.
  4. Stir in the Worcestershire sauce, Dijon mustard, salt, and pepper. Cover and cook on Low for 7–8 hours or High for 4 hours until the beef is fork-tender.
  5. Whisk cornstarch with 2 tbsp water to create a slurry. Stir the slurry into the slow cooker and cook on High for 15 minutes to thicken the sauce.
  6. Turn the slow cooker to 'Warm' or 'Off'. Gently fold in the sour cream and fresh parsley. Serve over cooked wide egg noodles.