Ingredients

The following ingredients have 8 Servings
  • 1 1/2 to 2 pounds trimmed beef stew meat (OR trimmed, cubed chuck roast)
  • 12 to 16 ounces white mushrooms (cleaned and sliced)
  • 1/2 yellow onion (thinly sliced (optional))
  • 3 tablespoons minced fresh garlic
  • 8 cups low-sodium beef broth
  • 1/4 cup red wine (optional)
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons Dijon mustard
  • 2 teaspoons garlic powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon onion powder
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Freshly ground black pepper (to taste)
  • 12 ounces (1 1/2 cups) sour cream
  • 1/4 cup flour
  • 8 ounces uncooked egg noodles
  • 1/2 cup fresh chopped parsley (plus additional for garnish)

Instruction

  • Place the beef, mushrooms, onion (if using), and garlic in the bottom of a large (6.5- to 8-quart) slow cooker. Add the beef broth, red wine (if using), Worcestershire sauce, Dijon, garlic powder, salt, onion powder, dried parsley, dried thyme, bay leaves, and freshly ground black pepper (to taste); stir all ingredients to combine. Place the lid on the slow cooker and cook for 8 to 10 hours on LOW (or 4 to 5 hours on HIGH).
  • About 20 minutes before serving time, turn the slow cooker to HIGH. Transfer the sour cream to a large bowl and pour a ladle full of hot broth from the slow cooker into the sour cream. Whisk until smooth. Add another ladle of broth to the sour cream, whisk well, and repeat (adding broth and whisking) until the sour cream in the bowl is very thin, smooth, and liquid-y. Sprinkle the flour over the thinned sour cream and rapidly whisk until smooth and dissolved, adding more broth to the mixture if it starts to get thick or lumpy.
  • Pour the sour cream mixture into the slow cooker and add the egg noodles and fresh parsley; stir well to combine. Cover and cook on HIGH for 15 minutes or until the noodles are al dente and the broth is slightly thickened.
  • Remove the bay leaves, adjust the salt and pepper to taste, and serve hot, garnished with fresh parsely, if desired.