Slow Cooked Dijon Beef with Mushrooms

We had a roast that we took out of the freezer, but it was a little to warm to roast it in the oven.   So I cooked it in the slow cooker instead.  It came out very tender and full of flavor.  Slow cooked roast is a great way to enjoy a roast when the temperatures start to soar.  The dish was similar to a stroganoff, but because of the addition of Dijon mustard, it had its own unique personality as well.  I served it over some of my leftover pasta, alongside my leftover Southern green beans and potatoes, Southern Green Beans with Red Potatoes and Bacon with a light pinot noir to complete the meal.  Definitely a do-over.  You all know how excited I get when I can creatively use up my leftovers too.  🙂

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Slow Cooked Dijon Beef with Mushrooms

2-3 lb roast

salt & pepper to taste

cooking oil – not olive oil

1 1/2-2 cups mushrooms, sliced thick

2 TBSP garlic

1/2 yellow or white onion, slice thin

1 cup beef broth

1 TBSP red wine vinegar

1 TBSP soy sauce

1 cup sour cream or plain yogurt

1 roasted red bell pepper, diced medium

1 TBSP Dijon mustard

1/3 cup flour, optional

 

Coat the beef in salt and pepper and sear for about 4-5 minutes on all sides to brown it.

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Spray the slow cooker with cooking spray and place the beef in the dish.

In the same pan, with the oil and drippings of the meat, saute the mushrooms and onions just until they start to brown. Then add them on top of the beef.

Combine the beef broth, soy sauce, red wine vinegar and garlic and add to the beef and mushrooms.  Cook at a medium low temperature for about 6 hours.

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Roast a red bell pepper, then peel it and add it to the beef and mushroom mixture.  Roasting Peppers

Combine the yogurt or sour cream and the Dijon mustard then add to the stew, combining it all well.  I use both sour cream and yogurt, depending n what I have at hand.  The sour cream will give a little bit more tart and tangy flavor, whereas the yogurt will have a bit milder flavor, but the consistency of the sauce will be about the same either way.  If you like your sauce a little thicker, like I do, add about 1/3 cup of flour and combine well. The more flour you add, the thicker the sauce will be.  Coat the meat completely in the sauce before slicing it to your desired thickness.

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You can serve this over your choice of mashed potatoes, rice or noodles.  This time I served it over pasta, but I serve stroganoff dishes over mashed potatoes quite often too.  Top the beef with sauce and enjoy.

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

 

 

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

102 thoughts on “Slow Cooked Dijon Beef with Mushrooms”

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