Step 1

Cut the beef into 1" cube and trim off excess fat—season with salt and black pepper.

Step 2

Heat olive in a large skillet over medium heat, add seasoned beef, and sear each side for 30 seconds in small batches. Remove beef and place in the slow cooker.

Step 3

Add 3 cups of beef broth to the skillet to deglaze the pan. Then pour into the slow cooker.

Step 4

Then, add thyme, mushrooms, Worcestershire sauced, Dijon mustard, cream of mushroom soup, and garlic to the slow cooker. Stir until well combined.

Step 5

Cover and cook on high for 4-5 hours or on low for 7-8 hours or until the beef is tender.

Step 6

Thirty minutes before cook time is up. In a medium bowl, whisk together ½ cup of beef broth and cornstarch until there are no lumps. Then whisk in sour cream and pour into the slow cooker.

Step 7

Serve over egg noodles and enjoy!