Ingredients
1tbspolive oil,more if needed
2lbstewing beef,trimmed
salt & pepper
½cupred wine
1tspgarlic powder
1onion,diced
1tbspdijon mustard
1tbspworcestershire sauce
¾lbmushrooms,sliced
2½cupsbeef broth,divided
8ozsour cream
3tbspcornstarch
12ozegg noodles,cooked
Preparation
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 1½ cups of broth in a 6-quart slow cooker.
Cook on High for 4 to 5 hours or on Low for 7 to 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 noodles.
