Slow - Cooker Beef Stroganoff

Based on a recipe I acquired from Cook's Country magazine. Easy and delicious.. ( NOTE it's important to add sour cream and dill just prior to serving..)

• Ready In: 8 hrs 10 mins
• Serves: 6-8

Ingredients

• 1 1⁄2 cups low sodium beef broth
• 1⁄4 cup dried porcini mushrooms, rinsed and patted dry
• 2  tablespoons  vegetable oil
• 2  onions, chopped fine
• 1⁄2 cup white wine
• 1⁄3 cup soy sauce
• 4  lbs boneless beef chuck, stew meat cut into 1 1/2-inch pieces
• 1  lb white mushroom, cleaned, and quartered
• 6  tablespoons all-purpose flour
• 1 1⁄2 cups sour cream
• 2  tablespoons  chopped fresh dill
•  salt and pepper

Directions

1. Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute.
2. Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid. Chop porcini fine and set aside.
3. Heat oil in large skillet over medium-high heat until shimmering.
4. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes.
5. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits .
6. Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and cook on high, until meat is tender, 6 to 7 hours ( or cook on low for 9 to 10 hours.).
7. Set slow cooker to high, if necessary. and skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cookere and cook covered, until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve.