Slow Cooker Beef Stroganoff Recipe

Introduction

This Slow Cooker Beef Stroganoff is a hearty, comforting dish perfect for cozy dinners. Tender chunks of beef simmer in a rich, creamy sauce with garlic butter mushrooms, served best over noodles or mashed potatoes. It’s a classic made easy with slow cooking.

Ingredients

• 1.75 kg / 3.5 lb beef chuck or other stewing beef, cut into 4 cm (1.5″) cubes
• 1.5 tsp salt
• 1.5 tsp pepper
• 2 tbsp oil
• 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 beef stock or broth, reduced salt
• 1 1/2 cups sour cream, full fat
• 3 tbsp / 45 g unsalted butter
• 700 g / 1.2 lb mushrooms, sliced into 0.5 cm thick slices
• 3 garlic cloves, finely minced
• 1/2 tsp salt
• 1/2 tsp pepper
• Pasta, wide egg noodles, or mashed potato, for serving
• Chives, for garnish

Instructions

1. Step 1: Pat the beef dry, then sprinkle evenly with 1.5 tsp salt and 1.5 tsp pepper.
2. Step 2: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without crowding and brown on all sides for about 4 minutes. Remove browned beef and repeat with the remaining meat, adding more oil if needed.
3. Step 3: Let the pot cool slightly, then melt half the butter. Add the garlic and sliced onion and cook for 3 minutes until softened.
4. Step 4: Sprinkle the flour evenly over the onion and garlic, stirring to combine. Add the Dijon mustard and stir well; the mixture will look gluey but will dissolve with the liquid.
5. Step 5: While stirring, gradually pour in half the beef stock to dissolve the flour mixture into a gravy-like sauce. Use a whisk if needed to prevent lumps. Then add the remaining stock, scrape any browned bits from the pot’s bottom, and bring to a simmer.
6. Step 6: Choose your cooking method:
   1. Slow cooker: Transfer all liquid to the slow cooker, add beef, and cook on LOW for 8 hours or HIGH for 5 hours.
   2. Stove: Return beef to pot, cover, and simmer gently on low-medium heat for about 2 hours until beef is tender, checking at 1.5 hours.
   3. Instant pot or other pressure cookers: Skip flour for gluten-free option, then cook on high pressure for 40 minutes.
7. Step 7: For the garlic butter mushrooms, melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until nearly golden (~3 minutes). Add half of the minced garlic, salt, and pepper, and cook until golden. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
8. Step 8: Mix sour cream with about 1.5 cups of cooking liquid from the slow cooker or pot. Gently stir this into the stew, being careful not to break up the tender beef.
9. Step 9: Stir the cooked mushrooms into the beef mixture.
10. Step 10: Serve hot over pasta, wide egg noodles, or mashed potatoes. Garnish with chopped chives.

Tips & Variations

• For a gluten-free version, skip the flour and cook in a pressure cooker or slow cooker without thickening in the pot—thicken the sauce later with sour cream and reduce the liquid if needed.
• Use full-fat sour cream for the creamiest, richest stroganoff.
• Mushroom varieties like cremini or button work well, but try mixing types for extra flavor.
• Serve with wide egg noodles for a classic pairing, or mashed potatoes for extra comfort.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef stock or water if the sauce becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, stewing cuts like chuck are best for slow cooking to achieve tender meat, but brisket or short ribs can also work well.

How do I prevent the sour cream from curdling?

Let the stew cool slightly before stirring in the sour cream, and add it off the heat or on very low heat to avoid curdling.