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Delicious Slow Cooker Beef Stroganoff served with pasta and herbs.

Slow Cooker Beef Stroganoff

3
A rich and creamy beef stroganoff made easy in a slow cooker. Perfect for cozy weeknight dinners or gatherings, served over your choice of noodles or mashed potatoes.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the stew
  • 1.75 kg 1.75kg/ 3.5lb beef chuck or other stewing beef, cut in 4cm / 1.5” cubes Note 1
  • 1.5 tsp 1.5 tsp each salt and pepper
  • 2 tbsp 2 tbsp oil
  • 20 g 20 g/ 1 tbsp butter, unsalted
  • 1 large 1 large onion, halved then sliced into 1 cm / 2/5” slices
  • 4 cloves 4 garlic cloves, minced
  • 7 tbsp 7 tbsp flour, plain / all purpose
  • 4 tbsp 4 tbsp Dijon Mustard
  • 1 litre 1 litre / 1 quart beef stock/broth, reduced salt
  • 1.5 cups 1 1/2 cups sour cream, full fat best
For the mushrooms
  • 3 tbsp 3 tbsp/ 45 g butter, unsalted
  • 700 g 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
  • 3 cloves 3 garlic cloves, finely minced
  • 0.5 tsp 1/2 tsp salt and pepper
To serve
  • to taste Pasta, wide egg noodles, mashed potato
  • to taste Chives for garnish

Method
 

Preparation
  1. Pat beef dry then sprinkle with all the salt and pepper.
  2. Heat 1 tbsp oil in a large heavy based pot or skillet over high heat.
  3. Add beef in a single layer and brown aggressively all over, about 4 minutes per batch; do not crowd the pan.
  4. Remove browned beef to a plate and add more oil if needed; repeat until all beef browns.
  5. Let the pot cool slightly, then melt half the butter over medium heat.
  6. Add the minced garlic and sliced onion and cook for 3 minutes until softened and fragrant.
  7. Sprinkle the flour across the surface, then stir to combine evenly for about 1 minute.
  8. Add the Dijon mustard and stir until the mixture looks gluey.
  9. While stirring, pour in about half the beef stock and whisk until the flour dissolves into the liquid until lump free.
  10. Add the remaining stock, stir well, and scrape the brown bits from the bottom of the pot.
  11. Bring the mixture to a simmer on the stove for 2 minutes to thicken slightly.
Cooking
  1. Transfer the browned beef and gravy into your slow cooker and stir to combine.
  2. For a slow cooker low setting: cook on LOW for 7 to 8 hours until beef is very tender.
  3. For a slow cooker high setting: cook on HIGH for 3 to 4 hours until beef is tender.
  4. For an oven method: cover a heavy pot and cook at 150°C / 300°F for about 2.5 to 3 hours until beef is fork-tender.
Garlic Butter Mushrooms
  1. While the stew cooks, melt the remaining 3 tbsp butter in a skillet over medium-high heat.
  2. Add the sliced mushrooms in a single layer and let them brown without moving for 3 minutes.
  3. Stir the mushrooms and cook another 3 to 4 minutes until golden and any released liquid evaporates.
  4. Add the finely minced garlic and cook 30 seconds until fragrant, then season with 1/2 tsp salt and pepper.
  5. Remove mushrooms from heat and set aside.
Finishing Stew
  1. When the beef is tender, scoop 1 cup of hot cooking liquid into a bowl and beat in the sour cream to temper it.
  2. Stir the tempered sour cream back into the slow cooker until fully combined.
  3. Add the garlic butter mushrooms to the stew and stir to combine.
  4. Taste and adjust seasoning with more salt and pepper if needed.
  5. Keep the stew warm for up to 30 minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 8gSodium: 700mgFiber: 2gSugar: 3g

Notes

Use chuck or stewing beef for the best texture and value. Brown beef in batches to get a deep crust and better flavor. Temper the sour cream to avoid curdling. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 15 minutes of cooking.

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