Prep all your ingredients and have your slow cooker/crockpot ready.

On the stovetop, heat the olive oil in a large, non-stick pan and add the shallots and garlic. Cook over moderate heat until they have completely softened. Pour in the beef broth allow the mixture to warm through.

Pour the mixture into a slow cooker/crockpot, and add in all the beef stewing chunks.  

Keep the slow cooker on the lowest setting for 2-3 hours until the broth reduces significantly, and the meat becomes really tender. I like to remove the lid for the last hour to assist in this process.

When there is very little liquid left, and the mixture has reduced, stir in the sour cream. Season with salt and freshly ground black pepper.

Serve this delicious mixture over your choice of base: rice, gluten-free egg noodles, courgette, or even steamed zucchini noodles! Whichever way you choose, keep it as low-grain as possible.