Description
This Slow Cooker Beef Stroganoff recipe offers a comforting and hearty dish featuring tender beef chuck slow-cooked to perfection in a creamy mushroom and sour cream sauce. With aromatic garlic and onions, Dijon mustard-enhanced gravy, and rich buttery mushrooms, it is ideal for an effortless family dinner served over egg noodles, pasta, or mashed potatoes.
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
Sauce Base
- 20 g (1 tbsp) unsalted butter
- 1 large onion, halved then 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
- 1.5 cups full-fat sour cream
- 3 tbsp (45 g) unsalted butter
Mushrooms
- 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
- Wide egg noodles, pasta, or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle all sides with 1.5 teaspoons of salt and 1.5 teaspoons of pepper to season thoroughly.
- Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining pieces, adding more oil if needed.
- Sauté aromatics: Let the pot cool slightly, then melt 1 tablespoon unsalted butter. Add minced garlic and sliced onion, cooking for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the 7 tablespoons of flour evenly over the garlic and onion while stirring constantly. Add the 4 tablespoons Dijon mustard and stir; the mixture will thicken and become gluey, which is expected and will dissolve when liquid is added.
- Add beef stock: Gradually pour in half (500ml) of the beef stock while stirring continuously to blend the flour mixture into a smooth, lump-free gravy. Use a whisk if necessary. Add the remaining stock, stir well, scrape the pot’s bottom, and bring to a simmer.
- Cook beef (Slow Cooker method): Transfer the entire liquid mixture into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until beef is tender and falls apart easily.
- Cook beef (alternative Stovetop method): After browning beef, add beef back into the pot with sauce, cover, reduce heat to low or medium-low, and gently simmer for about 2 hours. Check at 1.5 hours until beef is tender.
- Cook beef (alternative Instant Pot method): For a gluten-free option, skip the flour step. Combine ingredients as per slow cooker instructions and cook on high pressure for 40 minutes.
- Prepare garlic butter mushrooms: Melt 1.5 tablespoons of unsalted butter in a large skillet over high heat. Add half the sliced mushrooms, cooking until nearly golden (about 3 minutes). Add half the minced garlic, salt, and pepper, and cook until mushrooms are fully golden. Remove from skillet and repeat with remaining butter, mushrooms, and garlic.
- Finish the stroganoff: Mix the full-fat sour cream with about 1.5 cups of the cooking liquid from the slow cooker or pot. Gently stir this creamy mixture back into the stew. Carefully fold in the garlic butter mushrooms.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for added color and flavor.
Notes
- For a gluten-free version, omit the flour and use the Instant Pot method.
- Browning the beef in batches prevents overcrowding and ensures a deep, caramelized flavor.
- The dish can be served with noodles, pasta, or mashed potatoes depending on preference.
- Using full-fat sour cream contributes creaminess and richness; substitute with Greek yogurt for a lighter option.
- Adjust salt according to the saltiness of the beef stock used.
- Chives add a fresh, mild onion flavor and visual appeal as a garnish.
- Leftovers refrigerate well and flavors intensify after a day.
