Beef Stroganoff Recipe (Crock Pot)
User Reviews
4.8
129 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
8 hrs
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Total Time
8 hrs 10 mins
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Servings
6
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Calories
689 kcal
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Course
Main Course
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Cuisine
American
Beef Stroganoff Recipe (Crock Pot)
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The Beef Stroganoff Recipe made in a crock pot features chunks of chuck roast seared for flavor, slow-cooked with onions, mushrooms, and a savory sauce enriched with paprika and tomato paste. The addition of sour cream at the end creates a creamy finish that complements the tender beef. Pappardelle pasta serves as a hearty base, making this a filling and rich main dish.
Description
This Beef Stroganoff begins by cutting chuck roast into chunks and seasoning generously with salt and pepper. Searing the meat in batches ensures browning and depth of flavor, avoiding steaming. After transferring the browned beef to the slow cooker, onions, mushrooms, garlic, tomato paste, paprika, parsley, wine, water, and beef base enrich the cooking liquid.
Slow cooking tenderizes the beef over hours, melding flavors. Sour cream is carefully stirred in after cooking to add creaminess without curdling. The stroganoff sauce is served atop pappardelle pasta, absorbing the rich beefy flavors and providing a satisfying texture contrast.
Serving with freshly chopped parsley and chives adds freshness and color. Guests can adjust the amount of sour cream individually for personal taste preferences. The recipe balances the earthiness of mushrooms and spices with the full-bodied meat and creamy sauce for a comforting meal.
For convenience, substitute the beef base and water with beef broth if preferred. The dish reheats well and can be portioned for leftovers.
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Ingredients
- 2 to 2 1/2 pounds chuck roast chopped into 2 inch chunks
- 1-2 tablespoons vegetable oil I used light olive oil
- salt Generous
- black pepper Generous
- 4 tablespoons butter (half stick)
- 1 onion chopped
- 8 to 12 ounces mushrooms quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper or more to taste, cracked
- 2 teaspoons paprika
- 1 tablespoon parsley dried
- 1 tablespoon garlic smashed and minced
- 1 tablespoon tomato paste
- 1/2 cup red wine
- 1/2 cup water
- 2 teaspoons beef base better than bouillon
- 1 to 2 cups sour cream to add after cooking
- 12-16 ounces pappardelle pasta plus water and salt
- parsley to garnish, fresh
- chive to garnish, fresh
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 substitute the water and beef base with beef broth for a milder flavor.
- Add sour cream separately when serving to allow guests to customize creaminess.
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
129 reviews
Excellent
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