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Place the chopped beef in a bowl and sprinkle on the flour, salt and pepper. Toss everything together.
Heat the oil in a large frying pan (skillet) pan over a high heat (or use the searing function of your slow cooker if it has that functionality).
Then add half the beef to the pan. Cook for 6-8 minutes, turning regularly until browned all over.
Once browned, transfer to the slow cooker with a slotted spoon and repeat with the rest of the beef, transferring the second batch to the slow cooker too.
Turn down the heat of your frying pan down to medium and add the onion. Cook for 3-4 minutes, stirring regularly until the onion starts to soften.
Stir in the garlic, cook for a further minute.
Then add the Worcestershire sauce, Dijon mustard, beef stock and mushrooms.
Stir everything together, making sure to scrape up any bits that may have stuck to the bottom of the pan.
Bring to the boil, stir again then transfer to the slow cooker. Cook on high for 5-6 hours or low for 7-8 hours, until the beef is tender.
If you'd like to thicken the sauce a little, stir in the cornflour slurry.
Mix together the double cream and sour cream, then carefully stir into the beef and sauce, being careful not to break part the beef (it will be delicate).
Top with freshly chopped parsley and a sprinkling of black pepper before serving.