Tender beef slow cooked all day with mushrooms in a flavorful dijon broth, finished off by swirling some sour cream in to make it tangy and creamy. So delicious and easy to make.

INGREDIENTS – serves 4

1lb beef, 1-2″ chunks (something cheap, I used a roast)
1/2 onion, chopped
12 crimini mushrooms, quartered
3 garlic cloves, minced
1/4t salt
1/4t black pepper
1/4t thyme
1T flour
1/4c white wine
2c beef broth
1T dijon mustard
1/4t worcestershire sauce

1/4c sour cream

Toppings: green onion/chives, a dollop of sour cream


Add beef, onion, mushrooms, garlic, salt, pepper, thyme and flour to a slow cooker/crock pot, stir to coat. Pour in wine, broth, dijon and worcestershire sauce, stir to combine then top with the lid and cook on high for about 8 hours or until the beef is falling apart. Finish by stirring in the sour cream until smooth and serve over pasta or mashed potatoes with a sprinkling of chives.


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