Beef Stroganoff Recipe (Crock Pot)

Name: Beef Stroganoff Recipe (Crock Pot)
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 6 serving
Ingredients: 2 to 2 1/2 pounds chuck roast; 1-2 tablespoons vegetable oil; Generous salt and pepper; 4 tablespoons butter; 1 onion; 8 to 12 ounces mushrooms; 1 teaspoon kosher salt; 1/2 teaspoon cracked black pepper; 2 teaspoons paprika; 1 tablespoon dried parsley; 1 tablespoon garlic; 1 tablespoon tomato paste; 1/2 cup red wine; 1/2 cup water; 2 teaspoons better than bouillon beef base; 1 to 2 cups sour cream; 12-16 ounces pappardelle pasta; fresh parsley; fresh chives

User Reviews

4.8

129 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
6
Calories
689 kcal
Course
Main Course
Cuisine
American

Beef Stroganoff Recipe (Crock Pot)

Whitney Jenkins

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This is not your average beef stroganoff recipe! Get outta here ground beef, we are using fall-apart tender pot roast, cooked to perfection in the crock pot. Juicy beef in a rich mushroom sauce is topped with a huge dollop of sour cream. Classic comfort food! Serve over pappardelle pasta and fresh chives.

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Ingredients

Servings

2 to 2 1/2 pounds chuck roast chopped into 2 inch chunks
1-2 tablespoons vegetable oil I used light olive oil
Generous salt and pepper
4 tablespoons butter (half stick)
1 onion chopped
8 to 12 ounces mushrooms quartered
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper or more to taste
2 teaspoons paprika
1 tablespoon dried parsley
1 tablespoon garlic smashed and minced
1 tablespoon tomato paste
1/2 cup red wine
1/2 cup water
2 teaspoons better than bouillon beef base
1 to 2 cups sour cream to add after cooking
12-16 ounces pappardelle pasta plus water and salt
fresh parsley to garnish
fresh chives to garnish

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Instructions

Use a sharp serrated knife to cut the chuck roast into 2 inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.
Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons kosher salt.
Heat a 12 inch skillet over medium high heat. When it is hot, add 1 tablespoon oil and swirl to coat.
Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crock pot.)
Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.
Continue searing the rest of the beef in one or two more batches, depending on space. Add more oil as necessary, and reduce the heat to medium if your pan starts to smoke. Remove all the meat to the slow cooker, but don't clean out that pan. We need all those gorgeous brown bits.
Turn the heat off if you need to take a moment to chop your onion and slice your mushrooms if you haven't already.
Melt 4 tablespoons butter over medium high heat in the pan you seared the meat in. When it's melted, add the chopped onion and quartered mushrooms. Add 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Saute for 5-8 minutes, until onions and mushrooms are soft.
Add 1 tablespoon smashed and minced garlic. Saute for 1 minute until fragrant. Add 1 or 2 tablespoons tomato paste. I love to use these refrigerated tubes of tomato paste, so I don't have to throw away the rest of a 6-oz can.
Add 1/2 cup red wine (I used cooking wine) and 1/2 cup water. Add 2 teaspoons Better Than Bouillon Beef Base.* Let the mixture come to a boil over high heat, then reduce heat to a simmer and let cook for another 5-7 minutes until it has reduced a bit.
Transfer the mixture to the slow cooker, adding in every last drop. Stir it together with the beef.
Cover and cook on low for 8 hours, or on high for 4 hours.
Fill a large pot with water and about a tablespoon of salt (it should taste like seawater.) Bring the water to a boil and add the pappardelle pasta. Stir constantly to make sure the noodles don't stick. Cook according to package instructions, usually about 3 minutes. Boil until al dente, don't over cook.
Drain and add olive oil, stirring to coat.
Add some pasta to a serving plate.** Top with beef stroganoff. The chunks of beef may be big, but it's so fork tender your guests can take care of it themselves at the table.
Add a big dollop of sour cream to each plate. Top with fresh parsley and fresh chives.

Notes

*You can replace the 1/2 cup water and 2 teaspoons beef base with 1/2 cup of high quality beef broth. But I really love the extra concentrated flavor the beef base adds. Try it!
**If you prefer, you can add the sour cream and pasta straight to the beef stroganoff and mix it all together. But I love how it looks plated with the sour cream on top, and this way your guests can add as much or as little sour cream as they like.

Nutrition Information

Show Details

Serving 1serving Calories 689kcal (34%) Carbohydrates 47g (16%) Protein 39g (78%) Fat 37g (57%) Saturated Fat 18g (90%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 191mg (64%) Potassium 925mg (26%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 904IU (18%) Vitamin C 4mg (4%) Calcium 107mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 689 kcal

% Daily Value*

Serving	1serving
Calories	689kcal	34%
Carbohydrates	47g	16%
Protein	39g	78%
Fat	37g	57%
Saturated Fat	18g	90%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	191mg	64%
Potassium	925mg	20%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	904IU	18%
Vitamin C	4mg	4%
Calcium	107mg	11%
Iron	5mg	28%