Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender chunks of beef slow-cooked to perfection in a creamy, savory sauce, complemented by garlic butter mushrooms. Perfectly paired with wide egg noodles, pasta, or mashed potatoes, this recipe offers rich flavors and satisfying textures with minimal active cooking time.
Ingredients
Units
Scale
Beef and Sauce
- 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
- 20 g (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
- 1.5 cups full-fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45 g) unsalted butter
- 700 g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Wide egg noodles, pasta, or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry, then evenly sprinkle with salt and pepper to season all sides.
- Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with the remaining pieces, adding more oil if necessary.
- Sauté aromatics: Let the pot cool slightly, then melt half the butter. Add the minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour evenly over the garlic and onion, stirring constantly. Add the Dijon mustard and stir; the mixture will look gluey, which is normal and will dissolve with liquid.
- Add beef stock: Gradually pour in half the beef stock while stirring to blend the flour mixture into a lump-free gravy. Use a whisk if needed. Add the remaining stock, stir well, scrape the bottom of the pot, and bring to a simmer.
- Cook beef (Slow Cooker method): Transfer all the liquid into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until beef is tender and falls apart easily.
- Cook beef (Stovetop method): Add the browned beef back into the pot with the sauce. Cover with a lid and reduce heat to low or medium-low to maintain a gentle simmer. Cook for about 2 hours, checking at 1.5 hours, until beef is tender.
- Cook beef (Instant Pot/Pressure Cooker method): Skip the flour step for gluten-free option. Combine ingredients as per slow cooker method and cook on high pressure for 40 minutes.
- Prepare garlic butter mushrooms: Melt half the butter in a large skillet over high heat. Add half of the sliced mushrooms and cook until nearly golden, about 3 minutes. Add half the minced garlic, salt, and pepper, and cook until the mushrooms are fully golden. Remove and repeat the process with the remaining butter, mushrooms, and garlic.
- Finish the stroganoff: Mix the full-fat sour cream with about 1.5 cups of the cooking liquid from the slow cooker or pot. Gently stir this mixture back into the stew to create a creamy sauce. Carefully fold in the garlic butter mushrooms.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for a burst of color and flavor.
Notes
- Use a heavy-based pot or skillet to achieve a good sear on the beef for maximum flavor.
- For a gluten-free option, omit the flour and use instant pot or pressure cooker method as instructed.
- Make sure to brown the beef in batches to avoid overcrowding, which can cause steaming instead of browning.
- The sour cream is added last to prevent curdling and to keep the sauce creamy and smooth.
- You can substitute the beef with other stewing cuts like brisket or short ribs if preferred.
- Adjust seasoning after cooking to taste before serving.
