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
Scale
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.
