Prep time: 15 mins
Cook time: 7 hrs
1 1/2 c. low sodium beef broth
1/4 c. dried porcini mushrooms, rinsed and patten dry
2 Tbsp. vegetable oil
2 onions, chopped fine
2 Tbsp. tomato paste
1/2 c. white wine (the kind you buy at the grocery store near the vinegar works just fine)
1/3 c. soy sauce
4 lbs. boneless beef chuck stew meat cut into 1 1/2 inch pieces (you can also buy a chuck roast and cut it yourself)
1 lb. white mushrooms, cleaned and quartered
6 Tbsp. all purpose flour
1 1/2 c. sour cream
2 Tbsp. chopped fresh dill
Salt and pepper
- Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine mesh strainer with one paper towel and strain mushrooms, reserving liquid. Chop porcini fine and set aside.
- Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits with wooden spoon. Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover and cook on high until meat is tender, 6 to 7 hours (or cook on low for 9 to 10 hours).
- Set slow cooker to high, if necessary. Skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cooker and cook, covered until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve over buttered egg noodles or rice.