Slow Cooker Beef Stroganoff

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• 2 ½ pounds stew meat (cut into 1-inch cubes)
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• ¼ cup flour
• 6 tablespoons olive oil
• 3 tablespoons cold butter (divided)
• ½ cup white wine (see notes)
• 16 oz button Mushrooms (sliced)
• 1 each small yellow onion (diced)
• 4 cloves garlic (minced)
• 4 cups beef broth
• 1 tsp better than bouillon (or 1 beef bouillon cube)
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• ¼ cup cornstarch
• ¼ cup cold water
• 1 ½ cups sour cream (not reduced fat)
• 10.5 oz condensed cream of mushroom soup (optional)
• 1 pound wide homestyle egg noodles

1. Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat. Fat that’s marbleized into the meat is fine!
2. Season with garlic salt and pepper. Sprinkle with flour and toss to coat.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot.
4. Add 1 tablespoon butter and wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
5. Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon to the slow cooker and stir to combine. Add the beef as well as any juices from the plate. Add the onions/mushrooms/garlic.
6. Cook on high for 4-5 or on low for 8-9 hours.
7. Add the cornstarch and cold water to a small container with a lid and shake to combine. Whisk it into the slow cooker. Flip the heat to warm.
8. Add the sour cream to a medium bowl. Ladle about 1 cup of liquid from the slow cooker to the same bowl and stir to combine until smooth. (This tempers the sour cream to prevent curdling.) Slowly stir it into the slow cooker.
9. Stir in the condensed cream of mushroom soup, if using. (My homemade version adds even more thickness and flavor.)
10. Turn heat off and swirl in remaining 2 tablespoons of cold butter. This adds a smooth, velvety finish.
11. Serve over cooked egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!