Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender chunks of beef simmered in a creamy, mustard-infused sauce with sautéed mushrooms and garlic butter. Perfect for an easy, make-ahead meal, it delivers rich flavors with minimal effort and can be served over wide egg noodles, pasta, or mashed potatoes for a satisfying dinner.
Ingredients
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 black pepper
- 2 tbsp oil
- 20g (1 tbsp) unsalted butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced-salt beef stock/broth
- 1 1/2 cups full-fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2lb) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Pasta, wide egg noodles, or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels and sprinkle evenly with 1.5 teaspoons of salt and 1.5 teaspoons of pepper to enhance the flavor of the meat.
- Brown beef: Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Add beef cubes in batches, searing each until nicely browned on all sides. Remove browned beef and set aside.
- Sauté aromatics: In the same skillet, melt 20g (1 tbsp) unsalted butter and add the sliced onions and minced garlic cloves. Cook until onions are softened and fragrant, about 5 minutes.
- Add flour and mustard: Stir in 7 tablespoons of plain flour and 4 tablespoons of Dijon mustard to the onion mixture. Cook, stirring constantly, until the mixture becomes gluey and well combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock, stirring continuously until the sauce thickens and is smooth.
- Slow cook the stew: Transfer the browned beef and sauce mixture into a slow cooker. Cook on low for approximately 8 hours or until the beef is very tender. Alternatively, this step can be done on the stovetop over low heat or in an Instant Pot following appropriate pressure cooking guidelines.
- Prepare garlic butter mushrooms: Just before the stew is done, melt 3 tablespoons (45g) of unsalted butter in a skillet over medium heat. Add the sliced mushrooms, minced garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté until mushrooms are browned and tender, about 7-10 minutes.
- Finish the stew: In a bowl, mix 1 1/2 cups of full-fat sour cream with some of the cooking liquid from the slow cooker to temper it, then gently stir the mixture back into the stew. Fold in the sautéed garlic butter mushrooms carefully.
- Serve: Spoon the finished beef stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives for a fresh, vibrant finish.
Notes
- Patting the beef dry before seasoning and searing helps achieve a better browning and deeper flavor.
- Tempering the sour cream with hot cooking liquid prevents curdling when adding it to the stew.
- You can substitute beef chuck with other stewing cuts like brisket or blade steak if preferred.
- For a thicker sauce, reduce the beef stock slightly before adding sour cream.
- Leftovers can be refrigerated up to 3 days and reheat well over low heat.
