Description
A hearty and comforting Slow Cooker Beef Stroganoff featuring tender stewing beef in a rich, creamy mushroom and mustard sauce. This recipe uses economical beef chuck slow-cooked to fall-apart perfection, combined with buttery garlic mushrooms and a flavorful, thickened gravy. Perfect served over wide egg noodles, pasta, or mashed potatoes, it’s a classic dish elevated with simple ingredients and slow cooking.
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 black pepper
- 2 tbsp oil
- 20 g / 1 tbsp unsalted butter
Aromatics and Sauce
- 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
Mushrooms and Finish
- 3 tbsp / 45 g unsalted butter
- 700 g / 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
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with 1.5 teaspoons salt and 1.5 teaspoons pepper to season all sides thoroughly.
- Brown the Beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add the beef in a single layer without crowding and sear aggressively for about 4 minutes, turning to brown all sides. Remove browned beef and repeat with remaining beef, adding more oil as needed. Set beef aside.
- Sauté the Aromatics: Allow the pot to cool slightly, then melt 1 tablespoon of unsalted butter. Add the sliced onion and minced garlic and cook for about 3 minutes until softened and fragrant, stirring occasionally.
- Add the Flour and Mustard: Sprinkle the flour evenly over the softened onion and garlic mixture, stirring to combine. Add 4 tablespoons of Dijon mustard and stir again; the mixture will look gluey, which is normal.
- Add the Beef Stock: Pour about half of the beef stock gradually while stirring constantly to dissolve the flour mixture into the liquid. Use a whisk if needed to remove lumps. The mixture will thicken quickly to a gravy-like consistency. Then add the remaining beef stock, stirring well and scraping the bottom of the pot. Bring the mixture to a gentle simmer.
- Slow Cook the Beef: Transfer the browned beef and the sauce mixture to a slow cooker. Cover and cook on low for approximately 8 hours or until the beef is tender and falling apart.
- Prepare the Mushrooms: About 30 minutes before serving, melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add the sliced mushrooms and 3 finely minced garlic cloves. Season with 1/2 teaspoon salt and pepper. Sauté until mushrooms are golden and tender.
- Combine Mushrooms and Finish with Sour Cream: Stir the cooked mushrooms into the slow cooker with the beef. Turn off the slow cooker and gently stir in 1 1/2 cups of full-fat sour cream just before serving to create a creamy stroganoff sauce. Do not boil after adding sour cream to avoid curdling.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives for a pop of color and fresh flavor.
Notes
- This recipe offers three cooking methods: stovetop, slow cooker, or pressure cooker/Instant Pot. The slow cooker method yields fall-apart tender beef with a rich sauce.
- To avoid lumps in the sauce, gradually add beef stock while stirring vigorously or whisking after adding flour.
- Use full-fat sour cream for the richest and creamiest texture.
- Beef chuck or stewing beef is recommended for its flavor and tenderness when slow-cooked.
- Serve with wide egg noodles or mashed potatoes to soak up the delicious sauce.
- Garnish with fresh chives to add a mild onion flavor and vibrant color.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 3 g
- Sodium: 1474 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
