Description
This Slow Cooker Beef Stroganoff recipe features tender, slow-cooked beef chuck simmered in a rich, creamy mustard and mushroom sauce, finished with garlic butter mushrooms and sour cream. Perfect served over noodles, pasta, or mashed potatoes, this comforting dish is easy to prepare and ideal for cozy meals.
Ingredients
Scale
Beef and Sauce
- 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
- 1.5 tsp salt
- 1.5 tsp ground black pepper
- 2 tbsp oil
- 20g (1 tbsp) unsalted butter
- 1 large onion, halved and sliced into 1cm (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
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2lb) mushrooms, sliced about 0.5cm thick
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Pasta, wide egg noodles, or mashed potatoes
- Chives, chopped, for garnish
Instructions
- Season beef: Pat the beef dry with paper towels then sprinkle all over with salt and pepper evenly to ensure proper seasoning.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer and brown aggressively on all sides for about 4 minutes. Work in batches if necessary, adding more oil as needed. Remove the browned beef and set aside.
- Sauté aromatics: Let the pot cool slightly then melt half the butter. Add minced garlic and sliced onion, cooking over medium heat for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour evenly over the cooked onions and garlic, stirring constantly. Then stir in Dijon mustard. The mixture will look gluey but this will dissolve once liquid is added.
- Add beef stock: Pour in half the beef stock gradually while stirring constantly to prevent lumps, using a whisk if necessary to get a smooth gravy. Add the remaining stock, scrape the bottom of the pot to release any browned bits, and bring to a gentle simmer.
- Cook the beef: For slow cooker method, transfer all the liquid into a slow cooker, add the browned beef, and cook on LOW for 8 hours or HIGH for 5 hours until the beef is tender and falls apart easily. Alternatively, simmer gently on the stove over low/medium-low heat with lid on for about 2 hours, checking at 1.5 hours. If using an Instant Pot or other pressure cooker, skip the flour, add beef and sauce, and cook on high pressure for 40 minutes.
- Prepare garlic butter mushrooms: In a large skillet over high heat, melt half the butter. Add half the mushrooms and cook until almost golden (about 3 minutes). Add half the garlic, salt, and pepper, cooking until golden and fragrant. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
- Finish stew: Mix sour cream with 1.5 cups of liquid from the slow cooker or pot to temper it. Gently stir this mixture into the stew carefully to avoid breaking apart the beef. Finally, gently fold in the cooked garlic butter mushrooms.
- Serve: Serve the beef stroganoff hot over pasta, wide egg noodles, or mashed potatoes. Garnish with chopped chives for a fresh finish.
Notes
- Use economical stewing cuts like chuck, boneless beef ribs, gravy beef, or beef cheeks. Avoid tiny pre-cut stewing pieces to prevent overcooking.
- Mix sour cream with some stew liquid before adding to avoid curdling and to keep the sauce smooth.
- For Instant Pot cooking, skip flour to avoid burn notice; instead, thicken at the end with a cornstarch slurry (cornflour mixed with broth) along with the sour cream.
- You may need to add a little extra water when cooking on the stove to keep the sauce from becoming too thick depending on lid tightness.
- Leftovers keep well in the refrigerator for 4-5 days and freeze for up to 3 months. Reheat gently to maintain beef tenderness.
- Leftover stroganoff can be transformed into a pie with puff pastry or served with mashed potatoes as a shepherd’s or cottage pie alternative.
- Nutritional information provided applies to the stew portion only, excluding noodles or mashed potatoes.
Nutrition
- Serving Size: 1 cup of stew (excluding noodles or mashed potatoes)
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
