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Beef and Mushroom Stroganoff-Style Stew
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 1/2 pounds beef chuck, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sweet paprika
  • 2 tablespoons all-purpose flour
  • 1/2 cup sour cream
  • Salt and black pepper
  • 8 ounces egg noodles, cooked, for serving

Instructions
 

  • Season the beef pieces with salt and pepper. Heat a skillet over medium heat and brown the beef on all sides, then transfer it to the slow cooker.
  • Add the onion and garlic to the same skillet and cook until the onion softens. Scrape the mixture into the slow cooker.
  • Add the mushrooms, beef broth, Worcestershire sauce, paprika, and flour to the slow cooker. Stir everything together until the flour is no longer visible.
  • Cover and cook on low for 8 hours, until the beef is fork-tender.
  • Turn off the heat and stir in the sour cream until the sauce is smooth.
  • Serve the stew over the cooked egg noodles.

Notes

Stir the sour cream in only after the cooking time ends so it stays creamy instead of separating. If the sauce seems thin, mix a teaspoon of flour with a splash of cold broth and stir it in during the last 30 minutes. Leftovers keep well in the fridge for three days and reheat gently with an extra spoonful of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet