Slow Cooker Beef Stroganoff Recipe
Slow Cooker Beef Stroganoff Recipe is a comforting dish that brings warmth and richness to your table. This delightful meal is not only easy to prepare but also offers a symphony of flavors that will please even the pickiest eaters. Perfect for busy days, this recipe allows you to set it and forget it, making it an ideal option for families or anyone looking for a hearty, satisfying meal.
Recipe Information
Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 20 minutes
Servings: 6
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 540
Protein: 40g
Carbohydrates: 25g
Fat: 30g
Fiber: 2g
Sugar: 3g
Sodium: 800mg
Why Make Slow Cooker Beef Stroganoff Recipe
There are several compelling reasons to make Slow Cooker Beef Stroganoff Recipe. First, it’s incredibly versatile; you can customize it with your favorite vegetables or side dishes. Second, the slow cooking process ensures that the beef becomes tender and infuses the sauce with a deep, rich flavor. Plus, with straightforward ingredients and minimal prep time, you can enjoy a delicious home-cooked meal even on your busiest nights.
How to Make Slow Cooker Beef Stroganoff Recipe Step by Step
Ingredients
1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
1.5 tsp salt
1.5 tsp pepper
2 tbsp oil
20g / 1 tbsp unsalted butter
1 large onion, halved then sliced into 1cm / 2/5” slices
4 garlic cloves, minced
7 tbsp plain / all-purpose flour
4 tbsp Dijon mustard
1 litre / 1 quart reduced salt beef stock/broth
1 1/2 cups full fat sour cream
3 tbsp / 45g unsalted butter
700g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
3 garlic cloves, finely minced
1/2 tsp salt
1/2 tsp pepper
Pasta, wide egg noodles, or mashed potato
Chives for garnish
Directions
Pat the beef cubes dry and sprinkle evenly with salt and pepper to season thoroughly. Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer, avoiding crowding, and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining beef, adding more oil as needed.
Allow the pot to cool slightly, then melt half the butter. Add garlic and sliced onions, cooking for about 3 minutes until softened and fragrant. Sprinkle the flour over the onion and garlic mixture and stir well. Add the Dijon mustard and stir; the mixture will appear gluey which is expected and will dissolve later.
Gradually pour in half the beef stock while stirring to dissolve the flour mixture. Use a whisk if needed to achieve a lump-free gravy. Add the remaining stock, scrape the bottom of the pot to loosen any browned bits, and bring to a simmer.
For the Slow Cooker Method: Transfer all liquid to the slow cooker, add the browned beef, and cook on LOW for 8 hours or HIGH for 5 hours until tender. For the Stove Method: Add beef back into pot, cover, and simmer gently on low/medium-low heat for about 2 hours, checking at 1.5 hours for tenderness. For the Instant Pot/Pressure Cooker Method: Skip flour for gluten-free; cook beef on high pressure for 40 minutes, then follow with thickening steps.
Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until nearly golden (~3 minutes). Add half the garlic, salt, and pepper, cooking until mushrooms are golden. Remove from skillet and repeat with remaining butter, mushrooms, and garlic.
Mix sour cream with 1.5 cups of the cooking liquid from the slow cooker to prevent curdling. Gently stir this mixture into the stew, then fold in the sautéed mushrooms carefully to avoid breaking the beef.
Ladle the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives and enjoy warm.
How to Serve Slow Cooker Beef Stroganoff Recipe
Serve your Slow Cooker Beef Stroganoff Recipe over wide egg noodles, pasta, or creamy mashed potatoes for a satisfying meal. Pair it with a simple green salad or steamed vegetables for a balanced dinner. For added richness, consider serving it with a side of garlic bread.
How to Store Slow Cooker Beef Stroganoff Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on low heat on the stove or in the microwave until heated through. If you want to save it for later, you can freeze the beef stroganoff for up to 3 months; just thaw it in the fridge before reheating.
Expert Tips for Cooking Slow Cooker Beef Stroganoff Recipe
- Always brown the beef first; it adds depth of flavor.
- Don’t rush the slow cooking; this dish thrives on low and slow heat.
- Use full-fat sour cream for the creamiest texture.
- For gluten-free options, skip the flour and add a cornstarch slurry at the end to thicken.
- Experiment with different mushrooms for varying flavors.
Delicious Variations of Slow Cooker Beef Stroganoff Recipe
- For a spicy twist, add a pinch of cayenne pepper or red pepper flakes.
- Incorporate fresh herbs like thyme or rosemary for an aromatic flavor.
- For a vegetarian version, substitute beef with hearty vegetables like eggplant or mushrooms.
Conclusion
We encourage you to try this Slow Cooker Beef Stroganoff Recipe, perfect for bringing flavor and ease to your dinner table. It’s not only delicious and comforting, but it’s also a versatile meal that can be customized to your liking. Enjoy this classic dish with family and friends, and watch it become a favorite in your home!
Slow Cooker Beef Stroganoff
Ingredients
Method
- Pat the beef cubes dry and sprinkle evenly with salt and pepper to season thoroughly.
- Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer, avoiding crowding, and brown aggressively on all sides for about 4 minutes.
- Remove browned beef and repeat with remaining beef, adding more oil as needed.
- Allow the pot to cool slightly, then melt half the butter.
- Add garlic and sliced onions, cooking for about 3 minutes until softened and fragrant.
- Sprinkle the flour over the onion and garlic mixture and stir well.
- Add the Dijon mustard and stir; the mixture will appear gluey, which is expected and will dissolve later.
- Gradually pour in half the beef stock while stirring to dissolve the flour mixture. Use a whisk if needed to achieve a lump-free gravy.
- Add the remaining stock, scrape the bottom of the pot to loosen any browned bits, and bring to a simmer.
- For the Slow Cooker Method: Transfer all liquid to the slow cooker, add the browned beef, and cook on LOW for 8 hours or HIGH for 5 hours until tender.
- For the Stove Method: Add beef back into pot, cover, and simmer gently on low/medium-low heat for about 2 hours, checking at 1.5 hours for tenderness.
- For the Instant Pot/Pressure Cooker Method: Skip flour for gluten-free; cook beef on high pressure for 40 minutes, then follow with thickening steps.
- Melt half the butter in a large skillet over high heat.
- Add half the mushrooms and cook until nearly golden (~3 minutes).
- Add half the garlic, salt, and pepper, cooking until mushrooms are golden.
- Remove from skillet and repeat with remaining butter, mushrooms, and garlic.
- Mix sour cream with 1.5 cups of the cooking liquid from the slow cooker to prevent curdling.
- Gently stir this mixture into the stew, then fold in the sautéed mushrooms carefully to avoid breaking the beef.
- Ladle the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes.
- Garnish with chopped chives and enjoy warm.
