Description
A rich and creamy Russian-inspired beef stew slow-cooked to perfection and served over tender buttered egg noodles.
Ingredients
Scale
- 2 lbs beef chuck roast, cubed
- 1 lb cremini mushrooms, sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 cup sour cream
- 12 oz wide egg noodles
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Sear beef cubes in olive oil over medium-high heat until browned; transfer to slow cooker.
- Add sliced mushrooms, diced onion, and minced garlic to the slow cooker.
- Pour in beef broth and Worcestershire sauce, stirring to combine.
- Cover and cook on Low for 7-8 hours or High for 4 hours.
- Boil egg noodles according to package directions and drain.
- Stir in sour cream to the beef mixture just before serving.
- Spoon the beef mixture over the prepared egg noodles.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Russian-American