Crockpot Beef Stroganoff

• 1 white onion, cut in half and sliced
• 3 cloves of garlic, minced
• 1 package sliced mushrooms
• Fresh thyme
• 1 ½ lbs of beef stew meat 
• Salt and Pepper to taste on the meat
• 1 cup beef broth
• 2 Tbs whole grain mustard
• ½ cup sour cream
• Egg pasta noodles, boiled and drained

Before you begin. Pat the stew meat dry and salt and pepper it. Then, in a large skillet, brown the stew meat. Do it in batches if it doesn’t all fit. You can put the browned meat on a plate with a rim to catch all of the juices. Once you are finished, take all stew meat out and put it on the plate. Then begin cooking the onions and mushrooms in the juice from the meat. Add the thyme. Add the meat back into the skillet. Add the whole grain mustard and the beef broth, then stir to heat through.

Add all of the beef/onion/mushroom mixture to a crock pot. Cook 5-6 hours on low or 3-4 hours on high, until the meat is very tender. When you are 15 minutes from eating, stir in the sour cream. Turn the crock pot on warm.

Serve over egg pasta noodles with sauteed snow peas.

Yum!