1-1/2 lbs. cubed beef stew meat
1 (8 oz) package sliced mushrooms
1 medium onion, sliced
3 cloves garlic, chopped
1/2 Tbsp. butter
1/2 Tbsp. olive oil
2-1/2 Tbsp. flour, divided
1/4 tsp. salt
1 (14.5 oz.) can beef broth
1 Tbsp Worcestershire sauce.
1 (6 oz.) can tomato paste
1 (8 oz.) container sour cream

Spread the butter and olive oil on the bottom of the crockpot; sprinkle garlic and onions on top. On a sheet of waxed paper, salt & pepper both sides of the beef cubes and toss with 1 Tbsp. of flour. Add beef on top of the onions. Sprinkle the mushrooms on top of the beef. In a small/medium bowl; mix beef broth, 3 Tbsp. tomato paste, Worcestershire, and salt. Pour over beef cubes. Cover and simmer on medium-low for 4 hours.

Stir contents of crockpot until well blended and turn Crockpot to high. Mix together sour cream and 1-1/2 Tbsp. flour and stir into crockpot mixture. Let simmer on high for about 10 minutes.

Suggested Side Dish: Egg Noodles, Tossed Garden Salad