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Slow Cooker Beef Stroganoff

A comforting dish bringing warmth and richness, this slow cooker beef stroganoff is easy to prepare and perfect for busy days.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.75 kg 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
  • 1.5 tsp 1.5 tsp salt
  • 1.5 tsp 1.5 tsp pepper
  • 2 tbsp 2 tbsp oil
  • 20 g 20g / 1 tbsp unsalted butter
  • 1 large 1 large onion, halved then sliced into 1cm / 2/5” slices
  • 4 cloves 4 garlic cloves, minced
  • 7 tbsp 7 tbsp plain / all-purpose flour
  • 4 tbsp 4 tbsp Dijon mustard
  • 1 l 1 litre / 1 quart reduced salt beef stock/broth
  • 1.5 cups 1 1/2 cups full fat sour cream
  • 3 tbsp 3 tbsp / 45g unsalted butter
  • 700 g 700g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
  • 3 cloves 3 garlic cloves, finely minced
  • 0.5 tsp 1/2 tsp salt
  • 0.5 tsp 1/2 tsp pepper
  • to taste Pasta, wide egg noodles, or mashed potato
  • to taste Chives for garnish

Method
 

Preparation
  1. Pat the beef cubes dry and sprinkle evenly with salt and pepper to season thoroughly.
  2. 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.
  3. Remove browned beef and repeat with remaining beef, adding more oil as needed.
  4. Allow the pot to cool slightly, then melt half the butter.
  5. Add garlic and sliced onions, cooking for about 3 minutes until softened and fragrant.
  6. Sprinkle the flour over the onion and garlic mixture and stir well.
  7. Add the Dijon mustard and stir; the mixture will appear gluey, which is expected and will dissolve later.
  8. 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.
  9. Add the remaining stock, scrape the bottom of the pot to loosen any browned bits, and bring to a simmer.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Melt half the butter in a large skillet over high heat.
  5. Add half the mushrooms and cook until nearly golden (~3 minutes).
  6. Add half the garlic, salt, and pepper, cooking until mushrooms are golden.
  7. Remove from skillet and repeat with remaining butter, mushrooms, and garlic.
  8. Mix sour cream with 1.5 cups of the cooking liquid from the slow cooker to prevent curdling.
  9. Gently stir this mixture into the stew, then fold in the sautéed mushrooms carefully to avoid breaking the beef.
  10. Ladle the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes.
  11. Garnish with chopped chives and enjoy warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm on low heat on the stove or in the microwave until heated through. Freeze for up to 3 months; thaw in the fridge before reheating. Expert tips: Always brown the beef first for depth of flavor, don’t rush the slow cooking, and consider gluten-free options.