Ingredients:

  • 2 lbs beef chuck roast, cut into 1 inch cubes
  • 1 lb cremini mushrooms, sliced thick
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 sprigs fresh rosemary, whole
  • 1 tsp dried thyme
  • 2 cups low sodium beef bone broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup low-fat sour cream
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Sear the beef. Heat a skillet over medium high heat and brown the 2 lbs of beef chuck roast cubes. Note: This creates the Maillard reaction, giving the sauce a darker, richer color.
  2. Layer the base. Place the sliced cremini mushrooms, diced yellow onion, and minced garlic into the bottom of the slow cooker.
  3. Add the meat. Transfer the browned beef cubes into the slow cooker, sitting them right on top of the vegetables.
  4. Whisk the liquids. In a small bowl, combine the beef bone broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
  5. Pour and submerge. Pour the liquid mixture over the beef and drop the 2 whole rosemary sprigs into the center. Cook 8 hours until the beef is fork tender.
  6. Discard the stems. Carefully remove the rosemary sprigs. Note: The needles will have mostly fallen off, adding flavor, but the woody stems are unpleasant to eat.
  7. Create the slurry. Whisk the 2 tbsp of cornstarch with 2 tbsp cold water in a small cup.
  8. Thicken the sauce. Stir the slurry into the slow cooker. Cover and cook on high for an additional 15 minutes until the sauce is thick and bubbling.
  9. Temper the dairy. Stir a few spoonfuls of the hot liquid into the 1 cup of sour cream before adding the cream back into the pot. Note: This prevents the sour cream from curdling when it hits the heat.
  10. Final garnish. Fold in the chopped parsley and serve immediately over hot egg noodles or mashed potatoes.