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 and brown aggressively all over - 4 minutes. Remove and repeat with rest of beef, adding more oil as needed.
• Sauté aromatics - Return pot to stove, melt half the butter, then cook garlic and onion for 3 minutes until softened.
• Add flour - Sprinkle the flour across the surface, stir, add mustard and stir until dissolved.
• Add stock - While stirring, pour in half the beef stock, mix to dissolve flour mixture, then add remaining stock and bring to simmer.
• Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
• Stove: Add beef into pot. Cover with lid and simmer on low/medium low for 2 hours until beef falls apart easily.
• Instant pot: SKIP FLOUR, follow gluten-free option. 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 for 3 minutes. Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms, and garlic.
• Finish stew: Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew. Stir in mushrooms. Serve over noodles, pasta, or mashed potato, sprinkled with chives.