Ingredients

The following ingredients have 12 Servings
  • 3 tablespoons vegetable oil (divided)
  • 1 pound white mushrooms (trimmed and sliced in thick slices)
  • 1 large white or yellow onion (minced)
  • 1/4 cup tomato paste
  • 6 cloves garlic (minced)
  • 1 teaspoon dried thyme
  • 1/3 cup all-purpose flour
  • 1 1/2 cups low-sodium beef broth
  • 1/2 cup dry white wine (or additional beef broth)
  • 1/3 cup soy sauce (regular or reduced-sodium)
  • 2 bay leaves
  • 4 pound boneless beef chuck roast (excess fat trimmed and cut into 1 1/2-inch chunks)
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried dill
  • Salt and pepper

Instruction

  • Heat a 12-inch skillet over medium heat. Add oil.
  • Add mushrooms, and sprinkle with a pinch of salt. 
  • Let mushrooms cook 5-10 minutes, or until softened.
  • Pour mushrooms into slow cooker. I use a 5 quart slow cooker.
  • Heat remaining 2 tablespoons oil in now empty skillet.
  • Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5-10 minutes.
  • Stir in flour, and cook for 1 minute.
  • Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps.
  • Pour into slow cooker. 
  • Stir in soy sauce and bay leaves.
  • Season beef chunks with salt and pepper.
  • Add beef chunks to slow cooker, pushing beef into sauce.
  • Cover, and cook until beef is tender, on low for 9-11 hours or on high for 5-7 hours. 
  • Skim any accumulated fat from the surface.
  • Discard bay leaves.
  • Add 1 cup of cooking liquid from slow cooker to a bowl.
  • Stir in sour cream and mustard, and then return mixture to slow cooker, stirring to combine.
  • Season with additional salt, pepper, and dill to taste.