Slow Cooker Beef Stroganoff

Heat oil in a large skillet over medium heat. Once hot, add shallots, tomato paste and 1/4 teaspoon salt and cook until shallots are softened and lightly browned, about 10 minutes. Stir in the wine, scraping browned bits off the bottom of the pan.

Transfer shallot mixture into a slow cooker insert and add meat, both types of mushrooms, chicken broth, soy sauce, and tapioca. Stir until well combined. Cover and cook on low until meat is tender, 9-11 hours.

Once meat is tender, gently tilt insert and spoon off as much fat as possible off the surface of stew liquid. Stir 1 cup of the stew liquid into sour cream to temper. Stir sour cream mixture back into insert. Add mustard, stir. Season with salt and pepper to taste.

Serve over noodles or rice.

(Recipe from Blissfully Delicious, who in turn adapted it from America’s Test Kitchen.)