Slow Cooker Beef Stroganoff

  • 1 cup Shamrock Farms Sour Cream
  • 1 pound white mushrooms (trimmed and sliced into 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
  • 1 tablespoon Dijon mustard
  • 3 tablespoons vegetable oil (divided)
  • 1/2 teaspoon dried dill
  • Salt and pepper
Cooking instructions
  1. Heat a 12-inch skillet over medium heat. Add oil.
  2. Add mushrooms, and sprinkle with a pinch of salt.
  3. Let mushrooms cook 5-10 minutes, or until softened.
  4. Pour mushrooms into slow cooker (5 quart recommended).
  5. Heat remaining 2 tablespoons oil in now empty skillet.
  6. Add onion, tomato paste, garlic and thyme. Cook until onions have softened, stirring regularly, about 5-10 minutes.
  7. Stir in flour, and cook for 1 minute.
  8. Whisk in broth and wine, scraping up any browned bits (be sure to whisk until there are no flour lumps).
  9. Pour into slow cooker.
  10. Stir soy sauce and bay leaves.
  11. Season beef chunks with salt and pepper.
  12. Add beef chunks to slow cooker, pushing beef into sauce.
  13. Cover, and cook until beef is tender, on low for 9-11 hoarser on high for 5-7 hours.
  14. Skim any accumulated fat from the surface.
  15. Discard bay leaves.
  16. Add 1 cup cooking liquid from slow cooker to a bowl.
  17. Stir in Shamrock Farms Sour Cream and mustard, and then return mixture to slow cooker, stirring to combine.
  18. Season with additional salt, pepper, and dill to taste.