Slow Cooker Beef Stroganoff
A comforting and rich dish featuring tender beef, earthy mushrooms, and a creamy sauce, all conveniently cooked in a slow cooker.
Ingredients
Main Ingredients
- 2 pounds Beef chuck roast, cut into 1-inch cubes Ideal cut for tenderness after slow cooking.
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 8 ounces Mushrooms, sliced Feel free to mix types of mushrooms.
- 2 cups Beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 1 cup Sour cream Can substitute with dairy-free alternatives.
- 2 tablespoons All-purpose flour
Instructions
Preparation
- Cut the beef chuck roast into 1-inch cubes.
- Heat a skillet over medium-high heat. Add some oil and sear the beef cubes in batches until browned on all sides. This step is optional but enhances the flavor.
- In the same skillet, add chopped onion and minced garlic. Sauté until translucent and fragrant. Add sliced mushrooms and cook for an additional 2-3 minutes until softened.
- Transfer the seared beef and sautéed vegetables to the slow cooker. Add beef broth, Worcestershire sauce, and Dijon mustard. Season with salt, pepper, dried thyme, and paprika. Stir to combine.
- Cover and set the slow cooker on low for 7-8 hours or on high for 4-5 hours, until beef is fork-tender.
- About 30 minutes before serving, mix sour cream and flour in a bowl until smooth. Stir this mixture back into the slow cooker and allow to cook for an additional 30 minutes.
- Serve the beef stroganoff over egg noodles or rice, garnished with fresh chopped parsley.
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Notes
For leftovers, store in airtight containers for up to 3-4 days in the fridge, or freeze for up to 3 months. Reheat gently.