# What You'll Need:
→ Beef
01 - 2.5 lbs beef stew meat, cut into 1-inch cubes
02 - 1 tablespoon all-purpose flour
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
→ Vegetables & Aromatics
05 - 1 large onion, finely chopped
06 - 3 cloves garlic, minced
07 - 10 oz cremini or white mushrooms, sliced
→ Sauce
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 2 cups beef broth
11 - 1 teaspoon paprika
12 - 1 teaspoon dried thyme
13 - 2 bay leaves
→ Finish
14 - 1 cup sour cream
15 - 2 tablespoons cornstarch (optional, for thickening)
16 - 2 tablespoons cold water (optional, for thickening)
17 - Cooked egg noodles or mashed potatoes, for serving
18 - Fresh parsley, chopped, for garnish
# How to Make It:
01 - In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
02 - Place the coated beef in the bottom of the slow cooker, then add onions, garlic, and mushrooms over the beef.
03 - In a separate bowl, whisk together tomato paste, Worcestershire sauce, beef broth, paprika, thyme, and bay leaves, then pour over the beef and vegetables.
04 - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is very tender.
05 - Remove bay leaves. If desired, stir cornstarch mixed with cold water into the cooker and cook on HIGH for an additional 15 minutes until thickened.
06 - Stir in sour cream until fully blended and heated through. Avoid boiling after adding sour cream.
07 - Serve hot over cooked egg noodles or mashed potatoes, garnished with fresh parsley.
