Preparation and Cooking

• Season beef - Pat beef dry then sprinkle with all the salt and pepper.
• Brown beef - Heat 1 tablespoon oil in a large heavy based pot or skillet over high heat. Add beef in a single layer and brown all over for about 4 minutes. Remove and repeat with rest of beef.
• Sauté aromatics - Let the pot cool, then melt half the butter and cook garlic and onion for 3 minutes until softened.
• Add flour - Sprinkle the flour across the surface, stir, then add the mustard and stir until it looks gluey.
• Add stock - While stirring, pour in about half the beef stock then mix to dissolve the flour mixture. Add remaining stock, stir well, and bring to a simmer.
• Slow cooker: Transfer all liquid into slow cooker. Add beef and slow cook for 8 hours on LOW or 5 hours on HIGH.
• Garlic Butter Mushrooms: Melt half the butter in a large skillet, add half the mushrooms, cook until almost golden. Add garlic, salt and pepper, cook until golden. Remove and repeat with remaining ingredients.
• Finish stew: Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew and mushrooms. Serve over noodles or mashed potato with chives.