Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef chuck cubes simmered slowly with aromatic onions, garlic, and mushrooms in a creamy, tangy sauce made with Dijon mustard and full-fat sour cream. Perfectly paired with wide egg noodles, pasta, or mashed potatoes, this recipe delivers rich flavors and a luscious texture, ideal for an easy weeknight dinner or a relaxed weekend meal.

Ingredients

Scale

Beef and Seasonings

1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
1.5 tsp salt
1.5 tsp black pepper
2 tbsp oil

Sauté and Sauce Base

20g (1 tbsp) unsalted butter
1 large onion, halved then sliced into 1 cm (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

Mushroom Mixture

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 black pepper

To Serve

Wide egg noodles, pasta, or mashed potatoes
Chives for garnish

Instructions

Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with the 1.5 tsp salt and 1.5 tsp black pepper to season and enhance flavor penetration.
Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer, avoiding overcrowding, and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil if needed. This step locks in juices and builds depth of flavor.
Sauté aromatics: Let the pot cool slightly, then melt half the butter (10g) in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
Add flour and mustard: Sprinkle the flour evenly over the softened garlic and onions and stir well. Add the Dijon mustard and continue stirring; expect the mixture to turn gluey, which will help thicken the sauce later.
Add beef stock: Slowly pour in half of the beef stock while stirring continuously to dissolve the flour mixture into a smooth, gravy-like consistency. Add the remaining stock, scrape the pot’s bottom to deglaze browned bits, and bring to a simmer.
Slow cook beef: Transfer the beef and sauce mixture to a slow cooker if not using the pot directly. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors have melded beautifully.
Prepare mushrooms: In a separate skillet, melt the remaining 3 tbsp unsalted butter over medium heat. Add finely minced garlic, sliced mushrooms, 1/2 tsp salt, and 1/2 tsp black pepper. Sauté for about 8-10 minutes until mushrooms release their moisture and become golden brown.
Finish sauce: Once beef is tender, stir in the sautéed mushrooms and full-fat sour cream into the slow cooker or pot. Mix thoroughly and continue cooking on low for an additional 15-20 minutes to meld flavors without boiling, which could curdle the sour cream.
Serve: Serve the beef stroganoff over cooked wide egg noodles, pasta, or creamy mashed potatoes. Garnish with finely chopped fresh chives for a pop of color and fresh herbaceous flavor.

Notes

Patting the beef dry before browning is crucial to achieve a good sear and develop deep flavor.
Using reduced salt beef stock helps control overall salt content in the dish.
Do not boil the stroganoff after adding sour cream to prevent curdling; keep it at low heat.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
Feel free to add a splash of white wine or brandy during the sauté step for added complexity.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooker, Sautéing
Cuisine: Russian/American

Nutrition

Serving Size: 1 cup (approx. 250g)
Calories: 430 kcal
Sugar: 3g
Sodium: 520mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 18g
Fiber: 2.5g
Protein: 32g
Cholesterol: 110mg

Keywords: Slow Cooker Beef Stroganoff, Beef Stroganoff recipe, Comfort food, Slow cooked beef, Creamy beef stroganoff