Description
This Slow Cooker Beef Stroganoff is a comforting and rich dish featuring tender cubes of stewing beef cooked low and slow with aromatic onions, garlic, and mushrooms, finished with creamy sour cream and Dijon mustard. Perfect for an easy, hearty meal 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
Finishing Touches
- 1 1/2 cups full-fat sour cream
- 3 tbsp (45 g) unsalted butter
- 700 g (1.2 lb) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Pasta, wide egg noodles or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels and season evenly with 1.5 tsp salt and 1.5 tsp pepper to enhance flavor.
- Brown beef: Heat oil and 1 tbsp butter in a heavy skillet or pan over medium-high heat. Sear the beef cubes in batches until all sides are nicely browned. Set aside browned beef.
- Sauté aromatics: In the same pan, add the sliced onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Add flour and mustard: Stir in the plain flour and Dijon mustard into the onion and garlic mixture. Cook until the mixture is gluey and well combined, around 1-2 minutes.
- Add stock: Gradually pour in the beef stock while stirring to avoid lumps. Cook until the sauce starts to thicken.
- Cook using chosen method: Transfer the browned beef and sauce into a slow cooker, stove pot, or Instant Pot. Cook on low for 7-8 hours in a slow cooker, or follow Instant Pot stew setting instructions, or simmer on stove until beef is tender.
- Garlic butter mushrooms: Meanwhile, melt 3 tbsp butter in a skillet. Add sliced mushrooms, minced garlic, 1/2 tsp salt, and 1/2 tsp pepper. Sauté until mushrooms are browned and tender.
- Finish stew: Once beef is tender, mix the full-fat sour cream with some of the slow cooker liquid to temper it, then stir into the stew. Fold in the sautéed mushrooms. Adjust seasoning if needed.
- Serve: Spoon the beef stroganoff over wide egg noodles, pasta, or creamy mashed potatoes. Garnish with freshly chopped chives and serve immediately.
Notes
- Use full-fat sour cream for a richer, creamier finish.
- Make sure to brown the beef well to develop deeper flavor.
- Mushroom sauté can be done ahead and reheated before serving.
- Adjust thickness of sauce with extra flour or stock as needed.
- Leftovers keep well refrigerated for up to 3 days and freeze nicely.
- Prep Time: 30 minutes
- Cook Time: 8 hours 15 minutes
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Russian
