Slow Cooker Beef Stroganoff

• 2 Tablespoons Vegetable Oil
• 2 Shallots, Minced
• 1/4 cups Tomato Paste
• 3/4 cups Dry White Wine
• 5 pounds Boneless Beef Chuck-eye Roast, Trimmed And Cut Into 1 1/2 Inch Chunks
• 10 ounces, weight White Button Mushrooms, Quartered
• 1/2 ounces, weight Dried Procini Mushrooms, Rinsed And Minced
• 2 cups Chicken Broth
• 13 cups Soy Sauce
• 1/4 cups Minute Tapioca
• 1/2 cups Sour Cream
• 2 teaspoons Dijon Mustard
• Salt And Pepper
• Noodles Or Rice, To Serve

1. Heat oil in a large skillet over medium heat.
2. Once hot, add shallots, tomato paste and 1/4 teaspoon salt and cook until shallots are softened and lightly browned, about 10 minutes.
3. Stir in the wine, scraping browned bits off the bottom of the pan.
4. Transfer shallot mixture into a slow cooker insert and add meat, both types of mushrooms, chicken broth, soy sauce, and tapioca.
5. Stir until well combined.
6. Cover and cook on low until meat is tender, 9-11 hours.
7. Once meat is tender, gently tilt insert and spoon off as much fat as possible off the surface of stew liquid.
8. Stir 1 cup of the stew liquid into sour cream to temper.
9. Stir sour cream mixture back into insert.
10. Add mustard, stir.
11. Season with salt and pepper to taste.
12. Serve over noodles or rice.
13. (Recipe from Blissfully Delicious, who in turn adapted it from Americas Test Kitchen.)

vegetable oil, shallots, tomato paste, white wine, weight white button mushrooms, mushrooms, chicken broth, soy sauce, tapioca, sour cream, dijon mustard, salt, noodles

Taken from tastykitchen.com/recipes/main-courses/slow-cooker-beef-stroganoff-3/ (may not work)