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Slow Cooker Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 94 reviews
  • Author: Paula
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6-8 servings
  • Category: Stew
  • Method: Slow Cooking
  • Cuisine: Russian

Description

This Slow Cooker Beef Stroganoff is a rich and hearty dish featuring tender beef chuck simmered in a creamy, flavorful sauce with Dijon mustard, garlic, and sautéed mushrooms in garlic butter. Perfectly served over wide egg noodles, pasta, or mashed potatoes, it’s a comforting classic made easy by slow cooking to achieve melt-in-your-mouth beef and a luscious gravy.

Ingredients

Units Scale

Main Ingredients

  • 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
  • 1.5 tsp salt
  • 1.5 tsp black pepper
  • 2 tbsp oil
  • 20g (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 1/2 cups full fat sour cream

Garlic Butter Mushrooms

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

To Serve

  • Wide egg noodles, pasta, or mashed potatoes
  • Chives for garnish

Instructions

  1. Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with salt and pepper to ensure flavor penetration.
  2. Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil as needed. This step locks in juices and adds depth to the stew.
  3. Sauté aromatics: Let the pot cool down slightly, then melt half of the butter in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
  4. Add flour and mustard: Sprinkle flour evenly over the softened garlic and onions, stirring well. Add the Dijon mustard and continue stirring; the mixture will turn gluey but this is normal and will help thicken the sauce later.
  5. Add beef stock: Slowly pour in half the beef stock while stirring continuously to dissolve the flour mixture into the liquid, whisking if necessary to avoid lumps and create a smooth gravy-like consistency. Add the remaining stock, scrape the pot’s bottom to deglaze any browned bits, and bring the mixture to a simmer.
  6. Slow cook beef: Transfer the liquid to a slow cooker, add the browned beef, and cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily. Alternatively, simmer covered on the stove over low/medium-low heat for 2 hours, checking at 1.5 hours, or pressure cook for 40 minutes on high if using an Instant Pot or similar pressure cooker (skip the flour if using this method to keep it gluten free).
  7. Prepare garlic butter mushrooms: In a large skillet over high heat, melt half the butter. Add half of the mushrooms and cook until almost golden (about 3 minutes). Add half of the garlic, salt, and pepper, cooking until golden and fragrant. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
  8. Finish stroganoff: Mix sour cream with 1.5 cups of liquid taken from the slow cooker to temper it, then gently stir this mixture back into the stew to avoid curdling. Carefully fold in the sautéed mushrooms.
  9. Serve: Spoon the stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives for a fresh, color contrast and added flavor.

Notes

  • Note 1: Use good quality beef chuck or stewing beef cut into uniform pieces for even cooking.
  • Note 2: Tempering sour cream with cooking liquid prevents it from curdling when added to hot stew.
  • Note 3: For gluten-free option, skip the flour and use instant pot or other pressure cooker method.
  • Note 4: Browning beef in batches ensures good caramelization and prevents steaming in the pot.
  • Note 5: You can swap sour cream for Greek yogurt if preferred but add it at the end off heat to prevent curdling.

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