Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 80 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Russian-inspired

Description

This Slow Cooker Beef Stroganoff is a rich and comforting dish featuring tender beef chuck slow-cooked to perfection in a creamy sour cream sauce with garlic butter mushrooms. Perfect served over wide egg noodles, pasta, or mashed potatoes, this hearty stew brings classic flavors together with an easy slow cooking method that delivers melt-in-your-mouth beef and a luscious sauce.

Ingredients

Units Scale

Main Ingredients

  • 1.75kg/3.5lb beef chuck or other stewing beef, cut in 4cm / 1.5” cubes
  • 1.5 tsp salt
  • 1.5 tsp pepper
  • 2 tbsp oil
  • 20 g/1 tbsp unsalted butter
  • 1 large onion, halved then sliced into 1 cm / 2/5″ slices
  • 4 garlic cloves, minced
  • 7 tbsp plain/all purpose flour
  • 4 tbsp Dijon mustard
  • 1 litre / 1 quart reduced salt beef stock/broth
  • 1.5 cups full fat sour cream

Garlic Butter Mushrooms

  • 3 tbsp / 45 g unsalted butter
  • 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
  • 3 garlic cloves, finely minced
  • 1/2 tsp salt
  • 1/2 tsp pepper

To Serve

Instructions

  1. Season beef: Pat the beef dry with paper towels, then sprinkle evenly with 1.5 teaspoons salt and 1.5 teaspoons pepper to ensure flavor throughout.
  2. Brown beef: Heat 1 tablespoon of oil in a heavy-based large pot or skillet over high heat. Add the beef cubes in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with the remaining beef, adding more oil as needed to prevent sticking.
  3. Sauté aromatics: Allow the pot to cool slightly, then melt half the butter. Add the minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
  4. Add flour and mustard: Sprinkle the flour evenly over the aromatics in the pot and stir well to coat. Then add the Dijon mustard and stir thoroughly; the mixture will become gluey, which is normal as the flour dissolves later.
  5. Add stock: Pour in about half of the beef stock slowly while stirring continuously to dissolve the flour and avoid lumps, using a whisk if necessary. Once the mixture has thickened to a gravy-like consistency, add the remaining stock while scraping the bottom of the pot. Bring the mixture to a gentle simmer in preparation for slow cooking.
  6. Slow cook the beef: Transfer the entire liquid mixture into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily.
  7. Cook garlic butter mushrooms: While the beef cooks, melt half the butter in a large skillet over high heat. Add half of the mushrooms and cook until almost golden, about 3 minutes. Add half the minced garlic, salt, and pepper; cook until the mushrooms are golden. Remove them from the skillet and repeat the process with the remaining butter, mushrooms, and garlic.
  8. Finish the stew: In a separate bowl, mix the sour cream with 1.5 cups of liquid taken from the slow cooker to prevent curdling. Gently fold this mixture back into the slow cooker with the beef stew, stirring gently to preserve the beef chunks. Then fold in the cooked garlic butter mushrooms.
  9. Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives and serve warm for a comforting meal.

Notes

  • Use economical and flavorful stewing cuts such as chuck, boneless beef ribs, or beef cheeks for the best tender and juicy results.
  • Mixing sour cream with stew liquid prior to adding it prevents curdling and ensures a smooth sauce.
  • The Instant Pot method requires skipping the flour to avoid burn errors; use a cornstarch slurry at the end to thicken instead.
  • If cooking on the stove, use a heavy-based pot and simmer covered on low heat for about 2 hours until tender.
  • For a gluten-free version, omit flour and thicken with a cornstarch slurry mixed into the sour cream and broth mixture, then cook until thickened.
  • The stew tastes even better the next day; leftovers keep 4-5 days refrigerated and freeze for up to 3 months.
  • Leftovers can be transformed into a savory pie topped with puff pastry or used as a filling for cottage or shepherd’s pie styles.
  • Sauce thickness may vary: stove method might require adding a little water depending on evaporation during cooking.

Nutrition

  • Serving Size: 1 serving (approximately 250g of stew)
  • Calories: 430
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 38 g
  • Cholesterol: 120 mg

Find it online: https://cookesrecipes.com/slow-cooker-beef-stroganoff-recipe/