Slow Cooker Beef Stroganoff
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs 30 mins
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Servings
6 - 8 people
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Calories
666 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stroganoff
Description
This recipe starts by seasoning and searing cubed beef chuck to develop flavor and color. Onions and garlic are cooked in butter, then combined with flour and Dijon mustard to form a thickened base. Beef stock is gradually added to make a gravy, in which the beef is slow cooked until tender. Garlic butter mushrooms are prepared separately with butter, garlic, salt, and pepper to add an earthy contrast. Sour cream is mixed into the sauce at the end for richness without curdling.
The stew offers a tender, melt-in-the-mouth beef with a smooth, hearty sauce featuring the tang of mustard and creaminess from sour cream, complemented by the savory mushrooms. It is commonly served over wide pasta varieties, egg noodles, or mashed potatoes. Chives add a fresh note as garnish.
The notes suggest using well-marbled cuts like ribs or beef cheeks for better juiciness. For slow cookers or pressure cookers, sautéing can be done in the same pot but expect longer cooking times. Gluten-free alternatives can omit flour and use cornstarch slurry. Leftovers improve after refrigeration and freeze well for several months. The dish can be repurposed into a pie topped with puff pastry or mashed potatoes.
Ingredients
- 1.75kg/ 3.5lb beef chuck cut in 4cm / 1.5” cube (Note 1, or other stewing beef
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp neutral cooking oil generic cooking oil
- 20 g/ 1 tbsp butter , unsalted
- 1 onion halved then sliced into 1 cm / 2/5" slices, large
- 4 garlic minced, cloves
- 7 tbsp flour , plain / all purpose
- 4 tbsp Dijon mustard
- 1 litre / 1 quart beef stock reduced salt, or broth
- 1 1/2 cups sour cream , full fat best
Garlic Butter Mushrooms:
- 3 tbsp/ 45 g butter , unsalted
- 700 g / 1.2 lb mushrooms , sliced into 0.5cm thick slices
- 3 garlic finely minced, cloves
- 1/2 tsp salt
- 1/2 tsp black pepper
Serving:
- pasta wide; mashed potato
- egg noodles
- potato
- chives for garnish
Instructions
- Season beef - Pat beef dry then sprinkle with all the salt and pepper.
- Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- Sauté aromatics - Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
- Add stock - While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
SLOW COOKING - choose method:
- Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
- Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
- Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
- Other pressure cookers: 40 minutes on high, same method as slow cooker.
GARLIC BUTTER MUSHROOMS:
- Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
FINISHING STEW:
- Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew - careful, the beef is delicate!
- Gently stir in mushrooms.
- Serve over noodles, pasta or mashed potato, sprinkled with chives!
Notes
- Choose well-marbled beef cuts like chuck, ribs, or beef cheeks for tenderness during slow cooking.
- Sauté aromatics and brown beef before slow cooking to build richer flavor.
- For gluten-free or Instant Pot use, skip flour and thicken with cornstarch slurry added with sour cream at the end.
- Leftovers store well refrigerated for 4-5 days or can be frozen for up to 3 months.
- Transformation into pie with puff pastry or mashed potato topping is a good way to use leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6- 8 people
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666cal | 33% |
| Carbohydrates | 12g | 4% |
| Protein | 59g | 118% |
| Fat | 44g | 68% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 204mg | 68% |
| Sodium | 1474mg | 61% |
| Potassium | 1626mg | 35% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 281IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 64mg | 6% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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