Salt and pepper
2 teaspoons paprika
1 1/2 pounds beef stew meat, cut into cubes
1 tablespoon vegetable oil
2 cups sliced shitake mushrooms (6 oz.) or white mushrooms
3 shallots, thinly sliced
1 1/2 cups low-sodium beef broth
1/2 cup sour cream
Sprinkle 3/4 tsp. salt, pepper and 1 tsp. paprika all over beef. Warm oil in a large skillet over medium-high heat. Cook beef, stirring occasionally, until browned on all sides, about 8 minutes. Transfer meat to a slow cooker.
Add mushrooms, shallots and remaining 1 tsp. paprika to skillet; season with salt and cook for 3 minutes, stirring often. Combine beef broth and sour cream, pour into pan with mushrooms and shallots, and cook for 2 minutes, scraping up any browned bits from bottom of pan. Pour mixture over beef in slow cooker, cover and cook on low until beef is tender, 6 hours. If desired, sprinkle with chopped fresh dill or parsley before serving.