Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1.5 lbs beef stew meat, cut into 1-inch cubes (680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 medium onion, chopped (approx. 1 cup) (150g)
  • 8 oz cremini mushrooms, sliced (225g)
  • 2 cloves garlic, minced
  • 1 (10.75 oz) can condensed cream of mushroom soup (305g)
  • 1 cup beef broth (240ml)
  • 1/4 cup dry sherry (optional, but adds a lovely depth of flavour) (60ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 teaspoon Dijon mustard (5g)
  • 1/2 cup sour cream (or Greek yogurt for a tangier option) (120g)
  • 2 tablespoons chopped fresh parsley, for garnish (optional)
  • Egg noodles or mashed potatoes, for serving

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper. Brown beef in batches (don't overcrowd the pan!) until seared on all sides.
  2. In the same skillet, sauté onion and mushrooms until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  3. Transfer seared beef, sautéed vegetables, cream of mushroom soup, beef broth, sherry (if using), Worcestershire sauce, and Dijon mustard to the slow cooker.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until beef is very tender.
  5. Stir in sour cream during the last 30 minutes of cooking time. Let it warm through, do not boil.
  6. Serve hot over egg noodles or mashed potatoes. Garnish with fresh parsley, if desired.