Cooking Instructions

• 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 (not squished) and brown aggressively all over – about 4 minutes. Remove and repeat with rest of beef, adding more oil as needed.
• Sauté aromatics – Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
• Add flour – Sprinkle the flour across the surface, then stir. Add the mustard, and stir – it will look gluey, that's ok, it will dissolve.
• Add stock – While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quickly into a gravy-like consistency. Switch to a whisk if needed, to make it lump-free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to a simmer. Cook using chosen method.
• SLOW COOKING – choose method: Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook for 8 hours on LOW or 5 hours on HIGH.
• Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so it's simmering gently. Simmer for 2 hours (check at 1.5 hours) until beef falls apart easily.
• Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. Cook for 40 minutes on high, same method as slow cooker.
• Other pressure cookers: Cook for 40 minutes on high, same method as slow cooker.
• GARLIC BUTTER MUSHROOMS: Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (about 3 minutes). Add half the garlic, salt and pepper, and cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
• FINISHING STEW: Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew – careful, the beef is delicate!
• Gently stir in mushrooms.
• Serve over noodles, pasta, or mashed potato, sprinkled with chives!