Cooking Steps

• Season the beef stew meat with salt and pepper to taste.
• In a large soup pot or Dutch oven, heat 2 Tablespoons of the olive oil over medium-high heat. Add the seasoned beef stew meat in batches to avoid crowding, and cook until browned on all sides. Remove the beef to a plate and set it aside.
• Reduce the heat to medium low and add the remaining Tablespoon of olive oil. Cook the onion until softened, about 3-4 minutes. Add the garlic and stir constantly for 30 seconds until fragrant.
• Add the mushrooms and cook for another 3-4 minutes, until they are softened and slightly browned. Add the beef broth and stir to deglaze the pan and loosen the brown bits from the bottom.
• Add the Worcestershire sauce, cream of mushroom soup, dijon mustard, garlic powder, onion powder, and paprika. Return the browned beef tips to the pan.
• Stir well. Cover the Dutch oven with a lid and reduce the heat to low. Let the beef tips simmer for about 2 to 3 hours, or until the meat is nice and tender.
• In a small bowl, mix the cornstarch and half and half to create a slurry. Stir the slurry into the pan and cook for 1-2 minutes until the sauce thickens slightly. Stir in the sour cream until fully incorporated.
• Serve the beef tips and gravy over hot cooked egg noodles, or add the cooked noodles to the pan and mix until well combined with the sauce. Garnish with fresh parsley if desired.