This dish is about as easy as it gets, yet tastes like you have slaved away over it, resulting in tender, falling apart, flavorful beef. I like to serve this over egg noodles, mashed potatoes or mashed cauliflower.

To make this #dinnerdoneby9am I dump everything (but the flour and sour cream) in the slow cooker in the morning, walk away, and add the flour and balsamic before serving.

-2 c beef broth
-1/4 c Worcestershire sauce
-1/2 tsp black pepper
-1 tsp dill
-2 Tbsp Dijon mustard
-4 cloves garlic, minced
-1 onion, sliced
-1 pack mushrooms, wiped clean and sliced
-2 lbs beef stew meat
-3 Tbsp flour
-1/2 c sour cream

In a greased slow cooker, stir together the beef broth through garlic. Add onion, mushrooms, and beef and stir. Cook on low for 6-8 hours, until beef is tender (or on high for 4 hours). Remove a ladle full of the hot broth from the pot and whisk together with the flour. Stir the flour/ broth mixture back into the slow cooker and continue to cook another 30 minutes. Stir in the sour cream and serve.