Description
This Slow Cooker Beef Stroganoff features tender, fall-apart stewing beef in a rich and creamy sauce with buttery garlic mushrooms. It’s an economical yet luxurious dish that delivers classic comfort food flavors using simple ingredients and convenient slow cooking.
Ingredients
Scale
Beef and Seasoning
- 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
Sauce Base
- 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
Mushrooms and Finishing
- 1 1/2 cups full fat sour cream
- 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
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels then evenly sprinkle all the salt and pepper over them.
- Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and sear aggressively on all sides for about 4 minutes until browned. Remove browned beef and repeat with remaining beef, adding extra oil as needed.
- Sauté aromatics: Allow the pot to cool slightly, then melt half the butter. Add minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour evenly over the onion and garlic then stir well to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and will dissolve in the next step.
- Add beef stock: Gradually pour in about half the beef stock while stirring to dissolve the flour mixture completely, whisking if needed to avoid lumps and to create a smooth gravy. Add the remaining stock, stir well scraping the bottom of the pot, and bring to a simmer.
- Combine and slow cook: Transfer browned beef and gravy mixture into a slow cooker. Cover and cook on low for approximately 8.5 hours or until beef is tender and falling apart.
- Prepare mushrooms: About 30 minutes before serving, melt the remaining butter in a skillet over medium heat. Add sliced mushrooms, minced garlic, salt, and pepper. Sauté until mushrooms are browned and tender.
- Finish sauce: Stir the sautéed mushrooms and sour cream into the slow cooker. Mix thoroughly and cook on low for an additional 20 minutes to heat through without boiling.
- Serve: Spoon the beef stroganoff over prepared wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives and serve hot.
Notes
- This recipe video demonstrates three cooking methods: stovetop, slow cooker, and pressure cooker/instant pot for versatility.
- The slow cooker method yields incredibly tender, fall-apart beef and allows flavors to fully develop over time.
- The updated flour and mustard step reduces lumps by dissolving the mixture gradually into liquid stock while whisking.
- Use full-fat sour cream for the best creamy texture and flavor.
- Serve with wide egg noodles or mashed potatoes to soak up the rich sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 3 g
- Sodium: 1474 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 23 g
- Trans Fat: 0.2 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
