Description
This Crockpot Beef Stroganoff is a rich and creamy dish featuring tender stewing beef slow-cooked to perfection in a flavorful sauce of Dijon mustard, beef stock, sautéed garlic, onions, and buttery mushrooms. Served best over wide egg noodles or mashed potatoes and garnished with fresh chives, it’s a comforting meal that tastes gourmet while using economical ingredients. The recipe offers multiple cooking methods, with a focus on slow cooking to achieve fall-apart beef and a luscious stroganoff sauce.
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
Aromatics and Sauce Base
- 20 g / 1 tbsp unsalted butter
- 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
Mushroom Sauce
- 1 1/2 cups full fat sour cream
- 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 pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then sprinkle evenly with salt and pepper to ensure flavor penetrates the meat.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining beef, adding more oil as needed to maintain high heat.
- Sauté aromatics: Let the pot cool slightly, then melt half of the butter. Add minced garlic and sliced onion, cooking for 3 minutes until softened and aromatic.
- Add flour and mustard: Sprinkle the flour evenly over the garlic and onions and stir thoroughly to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and it will dissolve once liquids are added.
- Add beef stock: While stirring constantly, pour in half the beef stock gradually to dissolve the flour mixture into a smooth, gravy-like consistency. Use a whisk if necessary to avoid lumps. Add the remaining beef stock, stir well scraping the bottom of the pot, and bring the mixture to a simmer.
- Cook beef in chosen method: Transfer the browned beef and sauce mixture to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender. Alternatively, you can continue simmering on stovetop over low heat or use an Instant Pot as per your preference.
- Prepare mushrooms: In a separate pan, melt the remaining butter and sauté the mushrooms with finely minced garlic, salt, and pepper until the mushrooms are browned and tender.
- Finish stroganoff sauce: Once beef is tender, stir in the sautéed mushrooms and full-fat sour cream into the slow cooker or pot. Heat gently until warmed through—do not boil to prevent sour cream from curdling.
- Serve: Serve the creamy beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for color and a mild onion flavor.
Notes
- Refer to the recipe video for detailed visual guidance on each step.
- This recipe provides flexibility with three cooking methods: stovetop, slow cooker, or pressure cooker (Instant Pot).
- Using stewing beef is economical yet yields tender, flavorful results when cooked slowly.
- To prevent flour lumps, add stock gradually and whisk continuously until smooth.
- Use full-fat sour cream for the richest creaminess.
- Do not boil after adding sour cream to avoid curdling.
- Adjust seasoning at the end according to taste.
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: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
