If you’re craving a cozy, hearty meal that warms your soul, this Slow Cooker Beef Stroganoff Recipe is just what you need. Tender, melt-in-your-mouth beef cubes bathed in a rich, velvety sauce loaded with garlic, mushrooms, and a tangy hint of Dijon mustard make this dish a true comfort food classic. Thanks to the slow cooker, the flavors meld beautifully over hours, turning simple ingredients into a spectacular dinner that’s as effortless to prepare as it is satisfying to eat.
Ingredients You’ll Need
The charm of this Slow Cooker Beef Stroganoff Recipe lies in its straightforward yet essential ingredients. Each one plays a vital role, whether it’s adding depth, creaminess, or a burst of flavor, making the final dish a harmonious blend of taste and texture.
- Beef chuck, 1.75kg/3.5lb, cut into cubes: This slow-cooking cut becomes wonderfully tender and juicy.
- Salt, 1.5 tsp plus ½ tsp for mushrooms: Enhances and balances all flavors perfectly.
- Pepper, 1.5 tsp plus ½ tsp for mushrooms: Adds just the right amount of warmth and spice.
- Oil, 2 tbsp: For searing the beef to a beautiful caramelized crust.
- Unsalted butter, 20 g + 3 tbsp: Brings richness and silkiness to both the meat and mushrooms.
- Onion, 1 large, sliced: Adds subtle sweetness and depth as it cooks down.
- Garlic, 7 cloves total, minced: Infuses the entire dish with its irresistible aroma.
- Plain flour, 7 tbsp: Helps thicken the sauce to that perfect creamy consistency.
- Dijon mustard, 4 tbsp: Delivers a zesty tang that brightens the stew.
- Reduced-salt beef stock, 1 litre: Creates the flavorful base for the sauce without being too salty.
- Full-fat sour cream, 1 ½ cups: The secret to that luscious, creamy finish.
- Mushrooms, 700 g, sliced: Earthy and meaty, they balance the richness beautifully.
- Pasta, wide egg noodles, or mashed potato: Ideal carriers for the hearty sauce.
- Chives, for garnish: Adds a fresh pop of color and mild onion flavor.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Season the Beef
Begin by patting your beef cubes dry with paper towels to ensure a nice sear. Then sprinkle them evenly with 1.5 teaspoons each of salt and pepper. This simple seasoning forms the foundational flavor that will shine after hours of slow cooking.
Step 2: Brown the Beef
Next, heat 2 tablespoons of oil in a large skillet over medium-high heat and sear the beef cubes in batches. Browning them until they develop a rich, caramelized crust locks in juices and adds a mouthwatering depth to your Stroganoff.
Step 3: Sauté Aromatics
In the same skillet, add 20 grams of unsalted butter and gently cook the sliced onion and minced garlic until softened and fragrant. This step releases the natural sweetness of the onion and infuses the oil with garlicky goodness, setting the stage for a deeply flavorful sauce.
Step 4: Add Flour and Mustard
Sprinkle 7 tablespoons of plain flour over the softened onion and garlic, stirring constantly to avoid lumps, then mix in 4 tablespoons of Dijon mustard. This mixture thickens the sauce while the mustard introduces a subtle tang that elevates the entire dish.
Step 5: Incorporate Beef Stock
Gradually pour in 1 litre of reduced-salt beef stock, stirring continuously until the sauce thickens gently. The broth pulls everything together, creating a rich base that will slowly cook the beef into tender perfection.
Step 6: Slow Cook the Beef
Transfer the browned beef and the thickened sauce to your slow cooker. Let it cook on low for about 8 hours, or on high for 4 hours, until the beef is fork-tender and infused with all those comforting flavors. Alternatively, you could simmer it gently on the stove or use an Instant Pot if you’re short on time.
Step 7: Prepare Garlic Butter Mushrooms
While the beef cooks, sauté 700 grams of sliced mushrooms with 3 cloves of minced garlic, 3 tablespoons of unsalted butter, and a pinch each of salt and pepper. This step brings out the mushrooms’ deep, earthy flavor and adds a luscious garlic butter finish to the dish.
Step 8: Finish the Stroganoff
Once the beef is tender, mix 1 ½ cups of full-fat sour cream with some liquid from the slow cooker to temper it. Stir this creamy mixture back into the slow cooker along with the garlic butter mushrooms. Your sauce becomes wonderfully creamy without curdling, ready to be spooned over your favorite noodles, pasta, or mashed potatoes.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Fresh chives finely chopped and sprinkled on top not only add a burst of color but also a delicate oniony freshness that complements the rich sauce beautifully. They brighten each bite and make the presentation pop.
Side Dishes
This dish pairs wonderfully with wide egg noodles for a classic approach, but mashed potatoes or even buttered pasta are equally fantastic choices. These sides soak up the luscious sauce, turning every forkful into a satisfying blend of textures.
Creative Ways to Present
For a fun twist, try serving your Slow Cooker Beef Stroganoff Recipe in creamy polenta or even stuffed inside flaky puff pastry shells for individual beef Stroganoff pot pies. These ideas make the dish perfect for dinner party impressing or simply elevating your weeknight meal.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container and kept in the refrigerator for up to 3 days. The flavors deepen overnight, making reheated Stroganoff even better. Just be sure to add a splash of broth when reheating to maintain that luscious sauce consistency.
Freezing
This Slow Cooker Beef Stroganoff Recipe freezes beautifully. Portion it into airtight containers or heavy-duty freezer bags, label them, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove to keep the beef tender and the sauce creamy.
Reheating
To reheat, warm the Stroganoff on low heat on the stovetop or in a microwave-safe dish, stirring occasionally. Adding a few tablespoons of beef broth can help restore the sauce’s silky texture and prevent it from drying out.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Beef chuck is ideal because it becomes tender when slow-cooked, but you can also use brisket or beef stew meat. Just make sure the cut is suitable for slow cooking and will become tender after several hours.
Is it necessary to brown the beef before slow cooking?
While you can skip this step to save time, browning the beef adds significant flavor through caramelization and improves the dish’s overall richness, so it’s highly recommended.
Can I make this recipe dairy-free?
Yes, simply substitute the full-fat sour cream with a dairy-free alternative such as coconut cream or cashew cream, keeping in mind that it will slightly alter the flavor but still provide creaminess.
What’s the best way to thicken the sauce if it’s too thin?
If your Stroganoff sauce ends up too thin, stir in a slurry made from a tablespoon of cornstarch mixed with cold water and cook on high heat until it thickens.
Can this recipe be made on the stovetop instead of a slow cooker?
Definitely! Brown the beef and sauté the aromatics in a heavy pot, then simmer everything slowly on low heat for 2 to 3 hours until the beef is tender and the sauce has thickened beautifully.
Final Thoughts
There’s something truly special about coming home to a warm Slow Cooker Beef Stroganoff Recipe that’s been simmering to perfection all day. This recipe offers incredibly rich flavors with minimal effort, making it a lifelong favorite for family dinners or cozy gatherings. Give it a try—you might just find your new go-to comfort food!
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 30 minutes
- Cook Time: 8 hours (slow cooker) or 2-3 hours (stovetop)
- Total Time: 8 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff recipe features tender cubes of beef chuck simmered to perfection in a creamy mustard-beef broth, complemented by sautéed garlic butter mushrooms. Perfectly served over wide egg noodles, pasta, or mashed potatoes, this comforting and flavorful dish is ideal for an easy, hearty meal.
Ingredients
Beef and Base
- 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, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced-salt beef stock/broth
- 1 1/2 cups full-fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2 lb) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Wide egg noodles, pasta, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with a paper towel, then sprinkle evenly with 1.5 tsp salt and 1.5 tsp pepper to season thoroughly.
- Browns the beef: Heat 2 tbsp oil in a pan and sear the beef cubes until well-browned on all sides. Work in batches if necessary to avoid crowding, then set aside the browned beef.
- Sauté aromatics: In the same pan, add 20g (1 tbsp) unsalted butter, then cook the sliced onion and minced garlic cloves (4 cloves) until softened and fragrant.
- Add flour and mustard: Stir in 7 tbsp plain flour and 4 tbsp Dijon mustard into the softened onions and garlic until the mixture becomes gluey and well combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock while stirring constantly to prevent lumps, and cook until the mixture thickens slightly.
- Slow cook the beef stew: Transfer the browned beef and thickened mixture to a slow cooker and cook for 8 hours on low until beef is tender. Alternatively, this step can also be done on the stovetop simmering for approximately 2-3 hours or using an Instant Pot for faster pressure cooking.
- Sauté garlic butter mushrooms: In a separate pan, melt 3 tbsp (45g) unsalted butter, then add sliced mushrooms, minced garlic (3 cloves), 1/2 tsp salt, and 1/2 tsp pepper. Cook over medium heat until mushrooms are tender and browned.
- 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, then stir this mixture into the beef stew. Add the sautéed garlic butter mushrooms and combine well.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for a bright finish.
Notes
- Patting the beef dry before seasoning and browning helps achieve a better sear and richer flavor.
- Using reduced-salt beef stock helps control sodium while maintaining depth of flavor.
- Tempering the sour cream by mixing it with hot liquid prevents it from curdling in the hot stew.
- You can swap sour cream for Greek yogurt for a lighter alternative, but add it off the heat.
- Wide egg noodles are traditional, but mashed potatoes or pasta are excellent options to serve with this dish.
- For faster cooking, an Instant Pot can be used on the meat/stew setting for about 45 minutes.
