Crock Pot Beef Stroganoff

 

• ▢1 tablespoon olive oil more if needed
• ▢2 pounds stewing beef trimmed
• ▢salt and black pepper
• ▢½ cup red wine
• ▢1 teaspoon garlic powder
• ▢1 onion diced
• ▢1 tablespoon Dijon mustard
• ▢1 tablespoon Worcestershire sauce
• ▢12 ounces mushrooms sliced
• ▢2 cups beef broth divided
• ▢8 ounces sour cream
• ▢3 tablespoons cornstarch
• ▢12 ounces egg noodles cooked

Instructions 

• Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
• Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
• Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
• Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
• Stir in sour cream. Serve over egg noodle