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Slow Cooker Beef Stroganoff Recipe

★★★★★

4.9 from 69 reviews
  • Author: Ethan
  • 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

  1. Season beef: Pat the beef cubes dry with paper towels and sprinkle evenly with salt and pepper to enhance flavor.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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