Slow Cooker Beef Stroganoff

Name: Slow Cooker Beef Stroganoff
Prep time: 45 min
Cook time: 9 h
Total time: 10 h
Yield: 6 to 8 servings
Ingredients: 3 tablespoons vegetable oil; 24 ounces white mushrooms; ¼ teaspoon salt + more; black pepper; 3 medium yellow onions; ¼ cup tomato paste; 6 garlic cloves; ½ ounce dried porcini mushrooms; 1 tablespoon minced fresh thyme; ⅓ cup all-purpose flour; 1½ cups chicken broth; ½ cup dry white wine; ⅓ cup soy sauce; 2 bay leaves; 4 pound boneless beef chuck roast, trimmed and cut into 1½-inch cubes; ⅓ cup sour cream; 2 teaspoons Dijon mustard; 2 tablespoons minced fresh dill

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4.0

6 reviews

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Prep Time
45 mins
Cook Time
9 hrs
Total Time
10 hrs
Servings
6 to 8 servings
Calories
584 kcal
Course
Main Course
Cuisine
American

Slow Cooker Beef Stroganoff

John Morgan

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A hearty and comforting traditional dinner

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Ingredients

Servings

3 tablespoons vegetable oil divided
24 ounces white mushrooms halved or quartered (if large)
¼ teaspoon salt + more to taste
black pepper to taste
3 medium yellow onions minced
¼ cup tomato paste
6 garlic cloves minced
½ ounce dried porcini mushrooms rinsed and minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
⅓ cup all-purpose flour
1½ cups chicken broth
½ cup dry white wine
⅓ cup soy sauce
2 bay leaves
4 pound boneless beef chuck roast, trimmed and cut into 1½-inch cubes
⅓ cup sour cream
2 teaspoons Dijon mustard
2 tablespoons minced fresh dill

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Instructions

Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat until shimmering. Add the mushrooms and ¼ teaspoon salt, cover the skillet and cook until the mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 additional minutes; transfer the mushrooms to a 6-quart slow cooker.
Heat the remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, porcini and thyme, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up any browned bits and smoothing out any lumps. Transfer the mixture to the slow cooker.
Stir the wine, soy sauce and bay leaves into the slow cooker. Season the beef with salt and pepper and place in the slow cooker, nestling it in the liquid. Cover and cook on low until the beef is tender, 9 to 11 hours (or on high for 5 to 7 hours).
Once finished cooking, let the stew settle for 5 minutes, then remove fat from the surface using a large spoon and discard the bay leaves. In a small bowl, stir together 1 cup of the hot cooking liquid with the sour cream and Dijon, then stir the sour cream mixture into the slow cooker. Stir in the dill, season with salt and pepper, and serve.

Notes

Nutritional values are based on one serving

Nutrition Information

Show Details

Calories 584kcal (29%) Carbohydrates 21g (7%) Protein 65g (130%) Fat 45g (69%) Saturated Fat 22g (110%) Cholesterol 215mg (72%) Sodium 1218mg (51%) Potassium 1724mg (49%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 350IU (7%) Vitamin C 15.8mg (18%) Calcium 104mg (10%) Iron 8.4mg (47%)

Nutrition Facts

Serving: 6to 8 servings

Amount Per Serving

Calories 584 kcal

% Daily Value*

Calories	584kcal	29%
Carbohydrates	21g	7%
Protein	65g	130%
Fat	45g	69%
Saturated Fat	22g	110%
Cholesterol	215mg	72%
Sodium	1218mg	51%
Potassium	1724mg	37%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	350IU	7%
Vitamin C	15.8mg	18%
Calcium	104mg	10%
Iron	8.4mg	47%