From www.RecipeTinEats.com by Nagi

Ingredients

• 600g beef chuck cubes
• 1x onion
• 2.5 garlic cloves
• 250g mushrooms
• 1.5 tbsp Dijon mustard
• 2 tbsp plain flour
• 350ml beef stock
• 100g (0.5 cup) sour cream

Special Equipment

• Slow cooker
• Large heavy-base frying pan

Preparation

• Step 1 – Onion and garlic
• Peel, halve and slice the onion into 1cm slices
• Peel and finely chop the garlic

• Step 2 – Mushrooms
• Wash the mushrooms
• Cut in medium slices

Pre-Cooking

• Step 1 – Pan
• Pour one table spoon of olive oil into the heavy pan
• Brown the beef cubes all over, using high heat – approx. 4 minutes
• Season to taste while cooking
• Remove and put aside
• Let the pan cool down a bit and then return to fire to cook the onion and only 1.5 (out of the 2.5) cloves of garlic – approx. 3 minutes or until softened
• Stir in the flour and then the mustard
• Add the beef stock and stir well, scrapping the bottom and sides, bring to simmer

Cooking

• Step 1 – Slow cooker
• Transfer all the content from the pan into the slow cooker
• Add the beef cubes
• Put lid on and cook for 7-8 hours on low (or 4-5 hours on high)

Finishing

• Step 1 – Mushrooms
• Melt some butter and fry the mushrooms over high heat until golden
• Add them to the slow cooker

• Step 2 – Finishing
• Extract 1.5 cup of liquid from the slow cooker
• Mix thoroughly with it the 0.5 cup of sour cream, before adding back to the slow cooker (not doing it directly in the slow cooker enable you to mix it thoroughly and also apparently avoids getting sour cream specs in the sauce)

• Step 3 – Serving
• Serve with rice or pasta
• Sprinkle a bit of parsley on top for colour

Might try to experiment with adding a few spices to give it a more exciting taste when I next do this recipe