Description
This Slow Cooker Beef Stroganoff is a hearty and creamy dish featuring tender beef chuck slow-cooked to perfection with aromatic onions, garlic, and mushrooms in a rich mustard and sour cream sauce. Perfect for a comforting family dinner, it’s served over wide egg noodles, pasta, or mashed potatoes and garnished with fresh chives.
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
- 20 g / 1 tbsp unsalted butter
Aromatics and Sauce Base
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced-salt beef stock/broth
Mushroom Garlic Butter
- 700 g / 1.2 lb mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp / 45 g unsalted butter
- 1/2 tsp salt
- 1/2 tsp pepper
Finishing Touches
- 1 1/2 cups full-fat sour cream
- Pasta, wide egg noodles, or mashed potatoes for serving
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then sprinkle evenly with 1.5 teaspoons of salt and 1.5 teaspoons of pepper to season all sides.
- Brown beef: Heat 2 tablespoons of oil and 1 tablespoon (20 g) of unsalted butter in a large skillet over medium-high heat. Sear the beef cubes in batches, browning them on all sides, then transfer them to the slow cooker or slow cooking vessel.
- Sauté aromatics: In the same skillet, add the sliced onion and 4 minced garlic cloves. Cook over medium heat until softened and fragrant, about 4-5 minutes.
- Add flour and mustard: Stir in 7 tablespoons of plain flour and 4 tablespoons of Dijon mustard with the softened onions and garlic, cooking until the mixture becomes gluey and well combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock, stirring continuously to prevent lumps, until the sauce begins to thicken. Allow the mixture to simmer briefly.
- Slow cook beef stroganoff: Transfer the sauce mixture over the browned beef in the slow cooker. Cook on low for 6 to 8 hours or on high for 4-5 hours until the beef is tender and the flavors meld beautifully.
- Sauté garlic butter mushrooms: About 15-20 minutes before serving, melt 3 tablespoons (45 g) of unsalted butter in a skillet. Add 700 g (1.2 lb) sliced mushrooms, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until mushrooms are browned and tender.
- Finish the stew: Mix 1 1/2 cups full-fat sour cream with some of the cooking liquid from the slow cooker to temper it. Stir this mixture gently into the slow cooker beef stroganoff. Then fold in the sautéed mushrooms. Adjust seasoning if needed.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish generously with chopped fresh chives and serve immediately for a comforting meal.
Notes
- Be sure not to add sour cream directly to hot stew to prevent curdling; temper it with cooking liquid first.
- Browning the beef adds significant flavor but can be done in batches to avoid overcrowding the pan.
- You can substitute cremini or button mushrooms based on availability.
- Serve with your choice of starch like egg noodles, pasta, or creamy mashed potatoes for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
