600ml(2 ½ cups) beef stock (2-3 stock cubes, plus water, is fine)
300g(10 ½ oz) chestnut mushroomsthickly sliced
1tbspcornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry (optional)
120ml(½ cup) double (heavy) cream
240ml(1 cup) sour cream
small bunch fresh parsleyroughly chopped
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.
Want to cook it in the oven?Cook in the oven for 3 hours at 160C, with an additional 240ml (1 cup) of stock. Check a few times in the last hour and top up with more stock or a splash of boiling water if it's starting to look a little dry.Can I make it ahead?Yes, you can make this dish ahead, including adding the cream, then cool, cover and refrigerate. Reheat in a large pan over a low heat, stirring often, until piping hot throughout.Can I freeze it?Yes, I've tested freezing this recipe and it reheats without splitting in my experience. Freeze in portions, then defrost in the refrigerator overnight. Note: Some liquid will separate a little when defrosting.Reheat in a large pan over a low heat, stirring often, until piping hot throughout.Ingredient swaps
Swap the beef for pork (I find cubed pork shoulder works best).
Swap the chestnut mushrooms for whole baby mushrooms or try thickly sliced portabella or cremini mushrooms.
Add extra vegetables - sliced green bell pepper and/or peas work well. Just add them in for the last 30 minutes of cooking so they don't lose their colour and go mushy.
How to scale down this recipeYou can halve this recipe to serve fewer people, so long as you have a small slow cooker to accommodate this. Stick to the same ingredient ratios (but do ensure you use enough stock to just cover the beef) and cooking timeNutritional information is approximate, per serving, based on this recipe making 8 servings.