1 boneless beef chuck-eye roasts (5lbs), trimmed and cut into 1-1/2 inch chunks
10 ounces white button mushrooms, quartered
2 cups low-sodium chicken broth
1/3 cup soy sauce
1/4 cup minute Tapioca
1/2 ounce dried porcini mushrooms, rinsed and minced
1/2 cup sour cream
2 tsp Dijon mustard
Instructions
Heat the oil in a 12-inch nonstick skillet over
medium heat until shimmering but not smoking. Add
the onions, tomato paste, and 1/4 tsp salt and
cook until the onions are softened and lightly
browned, 10-15 minutes. Stir in the wine, scraping
up any browned bits on the bottom of the pan.
Transfer the onion mixture to a slow cooker insert
and stir in the meat, white mushrooms, broth, soy
sauce, tapioca, and porcini mushrooms until evenly
combined. Cover and cook on low until the meat is
tender, 9 to 11 hours (or cook on high for 5-7
hours).
Gently tilt the slow cooker insert and de-grease
as much fat as possible off the surface of the
stew with a large flat spoon. Stir 1 cup of the
stewing liquid into the sour cream to temper, then
stir the sour cream mixture back into the stew.
Stir in the mustard, season with salt and pepper
to taste, and serve.
Originally Submitted
1/10/2013
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