Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1.5 pounds beef stew meat, cut into 1-inch cubes (680g)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced (225g)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 6 cups beef broth (1.4 Liters)
  • 1/4 cup all-purpose flour (30g)
  • 1/2 cup dry sherry, optional (120ml)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 cup sour cream, room temperature (240ml)
  • 2 tablespoons chopped fresh dill, plus extra for garnish
  • Lemon wedges for serving (optional)

Instructions:

  1. Heat olive oil in the Dutch oven over medium-high heat. Season beef with salt and pepper. Sear the beef in batches until browned on all sides. Remove and set aside.
  2. Add onion and mushrooms to the pot. Sauté until softened and slightly browned. Add garlic, thyme, and paprika; cook for 1 minute more.
  3. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in beef broth, scraping up any browned bits from the bottom of the pot (deglazing). Add sherry (if using) and Worcestershire sauce.
  5. Return the seared beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the beef is tender.
  6. Remove from heat. Gently stir in sour cream and fresh dill. Do not boil after adding sour cream or it may curdle.
  7. Ladle into bowls and garnish with extra dill and a squeeze of lemon, if desired.