Slow Cooker Beef Stroganoff Recipe
Introduction
Slow Cooker Beef Stroganoff is a comforting classic that transforms tender stewing beef into a rich, creamy stew bursting with flavor. Perfect for a cozy dinner, this recipe uses a slow cooker to develop deep, hearty taste with minimal hands-on time.
Ingredients
- 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
- 20g (1 tbsp) unsalted butter
- 1 large onion, halved then sliced into 1cm (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 or broth
- 1 1/2 cups full-fat sour cream
- 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 pepper
- Pasta, wide egg noodles, or mashed potato for serving
- Chives for garnish
Instructions
- Step 1: Pat the beef dry and season evenly with 1.5 tsp salt and 1.5 tsp pepper.
- Step 2: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and brown on all sides for about 4 minutes. Remove the beef and repeat with the remaining pieces, adding more oil if necessary.
- Step 3: Let the pot cool slightly. Melt half the butter, then add garlic and sliced onion. Cook for 3 minutes until softened.
- Step 4: Sprinkle flour over the garlic and onion mixture, stirring well. Add Dijon mustard and stir; it may look gluey, but this is normal.
- Step 5: Gradually pour in about half the beef stock while stirring to dissolve the flour mixture. It should thicken into a gravy-like consistency. Add remaining stock, stir well, scrape the bottom of the pot, and bring to a simmer.
- Step 6: Choose your cooking method:
- Slow Cooker: Transfer all liquid to the slow cooker, add the browned beef, and cook on LOW for 8 hours or HIGH for 5 hours.
- Stovetop: Return beef to the pot, cover with a lid, reduce heat to low/medium-low and simmer gently for about 2 hours, checking at 1.5 hours until beef is tender.
- Instant Pot or other pressure cookers: Skip adding flour (see gluten-free note). Cook on high pressure for 40 minutes, following the slow cooker method.
- Step 7: In a separate large skillet, melt half the butter over high heat. Add half the mushrooms and cook about 3 minutes until almost golden. Add half the garlic, salt, and pepper; cook until golden. Remove and repeat with remaining butter, mushrooms, and garlic.
- Step 8: Mix the sour cream with 1.5 cups of the cooking liquid from the slow cooker. Gently stir this into the stew to avoid breaking the beef apart.
- Step 9: Fold in the garlic butter mushrooms.
- Step 10: Serve hot over wide egg noodles, pasta, or mashed potatoes, garnished with fresh chives.
Tips & Variations
- For a gluten-free version, omit the flour and use cornstarch slurry after cooking to thicken the sauce if needed.
- Use full-fat sour cream for the creamiest texture and richest flavor.
- Brown the beef in batches to ensure a good sear and deepen flavor.
- Add a splash of white wine when cooking the onions for extra depth.
- Swap mushrooms for cremini or a mix of wild mushrooms for more earthiness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave to avoid curdling the sour cream. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another cut of beef?
Yes, other stewing cuts like brisket or short ribs work well, but cooking time may vary slightly depending on the cut and tenderness.
What can I serve with beef stroganoff?
This dish pairs beautifully with wide egg noodles, pasta, or creamy mashed potatoes to soak up the rich sauce.
Print
Slow Cooker Beef Stroganoff Recipe
- Total Time: 8 hours 20 minutes (slow cooker) or 2 hours 20 minutes (stovetop)
- Yield: 6 to 8 servings 1x
Description
This Slow Cooker Beef Stroganoff recipe offers a rich and comforting meal made with tender beef chuck slow-cooked to perfection in a creamy, flavorful sauce with mushrooms and garlic butter. Ideal for a hearty dinner, it can be served over wide egg noodles, pasta, or mashed potatoes and garnished with fresh chives.
Ingredients
Scale
Beef and Sauce
- 1.75kg (3.5 lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
- 20g (1 tbsp) unsalted butter
- 1 large onion, halved and 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 (45g) unsalted butter
- 700g (1.2 lb) mushrooms, sliced into 0.5 cm thick slices
- 3 garlic cloves, finely minced
- ½ tsp salt
- ½ 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 and sprinkle evenly with salt and pepper to enhance flavor.
- Brown beef: Heat 1 tbsp of oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without crowding. Brown aggressively on all sides for about 4 minutes, then remove and repeat with the remaining beef, adding more oil if needed. Browning develops deep flavor.
- Sauté aromatics: Allow the pot to cool slightly, then melt half of the butter in it. Add minced garlic and sliced onions, cooking for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour evenly over the onion and garlic mixture, stirring well. Add the Dijon mustard and continue stirring; the mixture will become gluey, which is normal and will dissolve.
- Add beef stock: Pour in half the beef stock gradually while stirring to dissolve the flour mixture into the liquid, thickening it to a gravy-like consistency. Use a whisk if needed to remove lumps. Add the remaining stock, scrape the bottom of the pot, and bring the mixture to a simmer.
- Slow cooking (choose your method): For the slow cooker, transfer the liquid to the slow cooker insert, add the browned beef, and cook on LOW for 8 hours or HIGH for 5 hours. On the stove, add the beef back to the pot, cover with a lid, and simmer gently on low/medium-low heat for about 2 hours until the beef is tender and falls apart. For Instant Pot or other pressure cookers, skip the flour for gluten-free option, add beef and liquid, and cook on high pressure for 40 minutes using the same slow cooker ingredients.
- Prepare garlic butter mushrooms: Melt half the butter in a large skillet over high heat. Add half of the mushrooms and sauté until golden, about 3 minutes. Add half the garlic, salt, and pepper, cooking until the garlic is golden. Remove mushrooms, repeat with remaining butter, mushrooms, and garlic.
- Finish the stew: Mix the sour cream with 1.5 cups of cooking liquid from the slow cooker to temper it, then gently fold this mixture into the stew to create a creamy sauce. Carefully stir in the cooked mushrooms into the stew.
- Serve: Spoon the beef stroganoff over cooked pasta, wide egg noodles, or mashed potatoes. Garnish with chopped chives and serve immediately for a hearty, comforting meal.
Notes
- Make sure to pat the beef dry before seasoning and browning to get a better sear and deeper flavor.
- For a gluten-free version, skip the flour and use the Instant Pot or pressure cooker method to thicken the sauce naturally.
- If using the stove method, check the beef after 1.5 hours to ensure it is tender; cooking times may vary.
- You can substitute sour cream with Greek yogurt for a lighter option but add it off heat to prevent curdling.
- The garlic butter mushrooms add a rich depth of flavor and texture; cooking them separately helps retain their color and flavor.
- Prep Time: 20 minutes
- Cook Time: 8 hours (slow cooker) or 2 hours (stovetop)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian/American
Keywords: beef stroganoff, slow cooker recipes, beef stew, creamy beef, garlic butter mushrooms, comforting dinner
