Rich and Creamy Slow-Cooker Beef Stroganoff

Ingredients

For 8 servings

• •1 small beef chuck roast, about 2 pounds total
• •Kosher salt and freshly ground black pepper
• •1 c. à soupe (15 ml) extra-virgin olive oil
• •1 medium onion, finely chopped (about 1 cup)
• •3 cloves garlic, minced (about 1 tablespoon)
• •1 (10.5 ounce can) low-sodium beef broth
• •1 ounce dried porcini mushrooms, rinsed
• •1 c. à soupe Worcestershire sauce
• •1 c. à soupe prepared grainy mustard
• •1 c. à café sherry or red wine vinegar
• •1 /3 cup dry sherry
• •2 bay leaves
• •1 1/2 tablespoons flour
• •1 /2 cup sour cream
• •12 -ounce package egg noodles
• •1 recipe easy roasted mushrooms
• •1 1/2 tablespoons minced flat-leaf parsley

Method

1. 1.Using paper towels, blot beef dry and season generously season with salt and pepper.
2. 2.In a large carbon steel, cast iron, or stainless steel skillet, heat oil over high heat until just smoking. Add half of the meat and cook until browned all over, flipping occasionally, 6 to 8 minutes.
3. 3.Transfer seared meat and remaining raw meat to a slow cooker. Using a wooden spoon or flexible spatula, stir in onion, garlic, stock, porcini mushrooms, Worcestershire sauce, mustard, vinegar, sherry, bay leaves, 1/2 teaspoon Diamond Crystal kosher salt (for table salt, use half as much by volume) and 1/2 teaspoon freshly ground black pepper. Cover and cook on low until meat is fall-apart tender, 8 to 10 hours.
4. 4.Once meat is cooked, use a slotted spoon to transfer to a bowl. Using your hands or 2 forks, pull meat into chunks, removing and discarding any fatty parts. Season to taste with salt and pepper; cover to keep warm.
5. 5.In a small bowl, make a slurry by whisking together flour with 3 tablespoons of the remaining liquid from the slow cooker. Pour remaining liquid from slow cooker into a medium saucepan and bring to a simmer over medium-high heat. Whisk in slurry and simmer until sauce is thick enough to coat a spoon, 3 to 4 minutes. Whisk in sour cream until smooth, and stir in mushrooms, if using.
6. 6.In a large saucepan of salted boiling water, cook pasta until just shy of al dente, 1 to 2 minutes less than package instructions. Using a colander, drain pasta and divide into individual serving bowls. Top with meat and spoon finished sauce on sauce. Garnish with parsley and serve.