1. In your slow cooker, combine the beef stew meat, chopped onion, and minced garlic.
2. Stir in the beef broth, Worcestershire sauce, salt, pepper, and paprika until everything is well coated.
3. Add the sliced mushrooms and give it a gentle stir.
4. Cover and cook on low for 7-8 hours, or until the beef is tender.
5. About 30 minutes before serving, in a small bowl, mix the sour cream and flour together until smooth. Stir this mixture into the slow cooker.
6. Add the cream of mushroom soup to the slow cooker, stirring well to combine.
7. Cover and cook on low for an additional 30 minutes to let the flavors meld and the sauce thicken.
8. Serve hot over egg noodles or mashed potatoes, and enjoy!
Variations & Tips
For a richer flavor, you can substitute the beef broth with a combination of red wine and beef broth. If you prefer a less creamy version, use Greek yogurt instead of sour cream. Vegetarians can enjoy this dish by replacing the beef with hearty vegetables like cauliflower or extra mushrooms, tossing in some beans for protein. If you’re feeling adventurous, a dash of nutmeg or a splash of brandy in the sauce can add an interesting twist.
