Ingredients Jump to Instructions ↓

  1. 2 lbs. lean beef stew meat , cut into 1-1/2 inch cubes and well trimmed of fat

  2. about 1/4 cup flour

  3. ground black pepper , to taste

  4. 2 medium onions , thinly sliced

  5. one 8 ounce package sliced, fresh mushrooms

  6. about 1 cup beef broth

  7. minced garlic , to taste

  8. 1 cup sour cream

  9. 3 Tablespoons flour

  10. Hot, cooked egg noodles

Instructions Jump to Ingredients ↑

  1. Spray crockpot with no-stick cooking spray. Combine about 1/4 cup flour with pepper. Toss with beef to coat well. Place meat in crockpot. Add onions and mushrooms.

  2. In a small bowl, combine beef broth and garlic. Pour mixture over meat and vegetables and stir gently to combine.

  3. Cover and cook on LOW setting 8-10 hours. Before serving, combine sour cream and flour until smooth. Stir into meat mixture and cook, uncovered, until nicely thickened, about 5 minutes or so. Serve over hot, cooked egg noodles.

  4. Note: Cut up a boneless beef chuck roast to get the most tender stew meat. The prepackaged stew meat is made up of whatever the butcher has left at the end of the day, so you never know exactly what's in there. That's why the meat can be tender one time and not the next - different cuts!


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