Description
This Slow Cooker Beef Stroganoff is a comforting and rich dish featuring tender beef simmered in a creamy mushroom sauce. Cooked low and slow for hours, it delivers melt-in-your-mouth tenderness and deep flavors, perfect for easy weeknight dinners or cozy family meals.
Ingredients
Scale
Beef
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
Vegetables
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
Thickeners and Fats
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch (for gluten-free option)
Garnish and Serving
- 2 tablespoons fresh parsley, chopped (for garnish)
- Egg noodles or rice, for serving
Instructions
- Prepare the beef and vegetables: Trim excess fat from the beef chuck roast, then cut it into bite-sized pieces. Chop the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms until softened and fragrant. Transfer everything to the slow cooker.
- Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld together.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle flour or cornstarch slurry to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
Notes
- Brown the beef: Searing the beef adds depth of flavor and improves texture.
- Use fresh mushrooms: Fresh cremini or button mushrooms give the best earthiness and texture.
- Don’t skip the thickener: Adding flour or cornstarch at the end creates the perfect sauce consistency.
- Low and slow is key: Cooking on low yields more tender beef and enhanced flavors.
- Adjust sour cream timing: Stir in sour cream at the end to prevent curdling and keep it creamy.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup stroganoff (without noodles or rice)
- Calories: 380
- Sugar: 3g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg