Ingredients
Method
- Pat the beef pieces dry with paper towels and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat, then sear the beef in batches for 2 to 3 minutes per side until deeply browned. Transfer the seared beef to the slow cooker.
- In the same skillet over medium heat, sauté the diced onion for 3 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute, stirring constantly. Pour in ¼ cup of the beef broth and scrape up the browned bits from the bottom of the pan. Pour this mixture over the beef in the slow cooker.
- Add the halved baby potatoes to the slow cooker on top of the beef. In a medium bowl, whisk together the remaining 1¼ cups beef broth, cream of mushroom soup, Worcestershire sauce, dried thyme, and dried rosemary until smooth. Pour the mixture over everything in the slow cooker and stir gently to combine.
- Place the lid on the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the beef is fork-tender and the potatoes are fully cooked through.
- About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl until completely smooth. Stir the slurry into the slow cooker, replace the lid, and cook on HIGH for 20 to 30 minutes until the gravy has thickened.
- Just before serving, stir in the sour cream until fully incorporated and the gravy is creamy and smooth. Taste and adjust salt and pepper as needed. Garnish with fresh parsley and serve immediately.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth to loosen the gravy as needed. The beef and gravy (without potatoes) can be frozen for up to 3 months.
Healthy swap: Substitute the sour cream with full-fat plain Greek yogurt to add a boost of protein while keeping the gravy just as creamy. You can also use a reduced-fat cream of mushroom soup to lower the overall fat content without sacrificing flavor.
Sodium tip: Using low-sodium beef broth and a reduced-sodium cream of mushroom soup significantly cuts down the sodium in this dish. Taste the finished dish before adding any additional salt, especially if you used regular broth or soup.