Beef Stroganoff in a Crock Pot

I never tried to make a Stroganoff until now, 2023. Like my no-boil lasagna, this is my first shot at making a classic dish, but with a twist. The crock pot makes this a super easy dish. And even with these very few ingredients – delicious! Ingredients: For the beef: 3 pounds chuck roast, stew meat, cut into ¾ inch cubes 2 tablespoons oil for browning the meat Salt & pepper to taste For the crock pot: 8 ounces mushrooms, sliced or quartered 1 yellow onion, peeled and diced 6-8 cloves garlic, peeled and chopped fine 1 tablespoon or else just a generous shake of Worcester sauce 1 ¼ cup beef or chicken stock – I use Better Than Bouillon Reduced Sodium Finishing: 1 tablespoon cornstarch 1 tablespoon water ½ cup sour cream Egg noodles, rice or potatoes for serving over. In a decent sized pot (the sides limit splattering) heat the oil to shimmering. In several batches, brown the beef in the hot oil. You want small batches so that the water that is released evaporates right away instead of collecting in the pot and steaming the beef gray instead of browning. Reserve all the beef and all the juices. Toss all the beef & juices plus the crock pot ingredients listed above into a crock pot, stir and set on high for 4 hours. Test for doneness. When tender enough whisk together the three finishing ingredients and add the mixture to the crock pot and stir to combine. For a thicker sauce you can continue to cook on high in the crock pot or accelerate things by transferring the liquid to a stovetop pot. Serve over those noodles, or rice or potatoes. Or over veggies for a low carb version. Adapted from recipe in the Washington Post.