# What you'll need:
→ Main Ingredients
01 - 900 g (2 lbs) beef stew meat, cut into bite-sized pieces
02 - 1 medium onion, diced
03 - 2 cloves garlic, minced
04 - 250 g (9 oz) fresh mushrooms, sliced
→ Sauce Components
05 - 360 ml (1 1/2 cups) beef stock
06 - 2 tbsp Worcestershire sauce
07 - 1 tsp salt
08 - 1/2 tsp freshly ground black pepper
09 - 2 tsp Dijon mustard
→ Thickener and Finish
10 - 180 ml (3/4 cup) sour cream
11 - 2 tbsp plain flour
12 - 2 tbsp water
13 - Chopped fresh parsley, for garnish
# Method:
01 - Combine beef pieces, onions, garlic, and mushrooms in the bowl of a slow cooker.
02 - In a separate bowl, whisk together beef stock, Worcestershire sauce, salt, pepper, and Dijon mustard. Pour mixture over contents in the slow cooker.
03 - Cover and cook on low setting for 7-8 hours, or until beef is fork-tender.
04 - Combine flour and water to form a smooth slurry. Stir slurry into slow cooker and continue to cook on high for 15-20 minutes, or until sauce has thickened.
05 - Immediately before serving, stir in sour cream until well combined. Sprinkle with chopped parsley and serve hot.
