Ingredients:

  • 1.5 lbs (680g) beef stew meat, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 oz (225g) cremini mushrooms, sliced
  • 1 (10.75 ounce / 305g) can condensed cream of mushroom soup
  • 1 cup (240ml) beef broth
  • 1/4 cup (60ml) dry sherry (optional)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 cup (240ml) sour cream, at room temperature
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • 8 oz (225g) egg noodles, cooked according to package directions

Instructions:

  1. In a large bowl, toss beef cubes with flour, salt, and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides.
  3. Add onion and garlic to the skillet and sauté until softened, about 5 minutes.
  4. Transfer the seared beef and sautéed onion/garlic mixture to the slow cooker.
  5. Add the sliced mushrooms to the slow cooker.
  6. Pour in the condensed cream of mushroom soup, beef broth, sherry (if using), Dijon mustard, and Worcestershire sauce.
  7. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is tender.
  8. During the last 30 minutes of cooking time, stir in the sour cream.
  9. Serve hot over cooked egg noodles. Garnish with fresh parsley, if desired.