beef chuck, trimmed of excess fat and sliced (about 1/2 inch thick and 3 inches long)
white mushrooms, trimmed and halved or quartered, if large
coarse salt and freshly ground pepper
cooked egg noodles, for serving
chopped fresh dill, for serving
In Martha Stewart’s Slow Cooker, classic recipes are adapted for the beloved counter top device, making meal prep virtually hands-off.
You’ll notice an interesting trick in our recipe for this favorite. After the meat and vegetables are cooked for several hours, we make a slurry and boil it very briefly (one minute!), just until thickened. Then it is stirred into the meat mixture, off the heat, with sour cream and mustard, for a luxuriously creamy finish that you wouldn’t get from the slow cooker itself.
- Preheat a 5-to 6-quart slow cooker.
- Place beef, onion, mushrooms, 1½ teaspoons salt, and ¼ teaspoon pepper in the slow cooker; toss to combine. Cover and cook on low until meat is tender, about 8 hours (or on high for 6 hours).
- In a heatproof measuring cup, whisk cornstarch with the water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan; bring to a boil. Cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over egg noodles and top with dill.
Reprinted from Martha Stewart’s Slow Cooker. Copyright © 2017 by Martha Stewart Living Omnimedia, Inc. Photographs copyright © 2017 by Stephen Kent Johnson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.