Slow Cooker Beef Stroganoff is a meal that has won my heart with its tender beef and rich, creamy sauce. This dish features succulent stewing beef that simmers all day in a slow cooker, allowing the flavors to meld beautifully. The addition of buttery garlic mushrooms elevates this classic comfort food, making it a perfect dish for family dinners or cozy nights in. Let me guide you through this delicious journey of making the best beef stroganoff right in your slow cooker.
Why You’ll Love This Slow Cooker Beef Stroganoff
There are countless reasons to adore this slow cooker beef recipe. Firstly, it’s incredibly simple to prepare, making it an easy slow cooker beef stroganoff option for busy weeknights. Secondly, the rich flavors of the creamy sauce combined with tender beef provide a comforting experience that warms the soul. Thirdly, it’s a one-pot meal, making cleanup a breeze. Additionally, the dish can be enjoyed with a variety of sides, like wide egg noodles or mashed potatoes. With its healthy profile, this dish fits into a balanced diet, making it a guilt-free indulgence. Lastly, it’s a great way to impress guests with minimal effort!
Ingredients for Slow Cooker Beef Stroganoff
Gather these items:
- 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 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
- 1 1/2 cups full fat sour cream
- 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
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
How to Make Slow Cooker Beef Stroganoff Step-by-Step
- Step 1: Pat the beef cubes dry with paper towels then evenly sprinkle all the salt and pepper over them.
- Step 2: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and sear aggressively on all sides for about 4 minutes until browned. Remove browned beef and repeat with remaining beef, adding extra oil as needed.
- Step 3: Allow the pot to cool slightly, then melt half the butter. Add minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Step 4: Sprinkle the flour evenly over the onion and garlic then stir well to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and will dissolve in the next step.
- Step 5: Gradually pour in about half the beef stock while stirring to dissolve the flour mixture completely, whisking if needed to avoid lumps and to create a smooth gravy. Add the remaining stock, stir well scraping the bottom of the pot, and bring to a simmer.
- Step 6: Transfer browned beef and gravy mixture into a slow cooker. Cover and cook on low for approximately 8.5 hours or until beef is tender and falling apart.
- Step 7: About 30 minutes before serving, melt the remaining butter in a skillet over medium heat. Add sliced mushrooms, minced garlic, salt, and pepper. Sauté until mushrooms are browned and tender.
- Step 8: Stir the sautéed mushrooms and sour cream into the slow cooker. Mix thoroughly and cook on low for an additional 20 minutes to heat through without boiling.
- Step 9: Spoon the beef stroganoff over prepared wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives and serve hot.
Pro Tips for the Perfect Slow Cooker Beef Stroganoff
Keep these in mind:
- Always pat the beef dry before seasoning to achieve a good sear.
- Adjust the seasoning according to your taste preferences.
- For a healthier option, consider using low-fat sour cream.
- To enhance flavor, marinate the beef overnight in the mustard.
- Using a slow cooker ensures the beef becomes incredibly tender. This method is perfect for busy weeknights.
Best Ways to Serve Slow Cooker Beef Stroganoff
This comforting dish can be served in various ways:
- Over wide egg noodles for a classic touch.
- With mashed potatoes for a hearty meal.
- Accompanied by steamed vegetables to add freshness and crunch.
How to Store and Reheat Slow Cooker Beef Stroganoff
To store, place leftovers in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave, ensuring it heats thoroughly without boiling. This dish is perfect for meal prep, making it a convenient option for busy lifestyles.
Frequently Asked Questions About Slow Cooker Beef Stroganoff
What’s the secret to perfect Slow Cooker Beef Stroganoff?
For the perfect slow cooker stroganoff with beef, ensure you brown the beef well before adding it to the slow cooker. This step enhances the overall flavor and gives a rich depth to the dish.
Can I make Slow Cooker Beef Stroganoff ahead of time?
Absolutely! This beef stroganoff recipe for slow cooker can be prepared a day in advance. Simply reheat before serving, making it an excellent choice for meal planning.
How do I avoid common mistakes with Slow Cooker Beef Stroganoff?
To avoid common mistakes, don’t skip browning the beef, as it adds flavor. Also, resist the urge to lift the lid during cooking, as this can affect the cooking time and temperature.
Variations of Slow Cooker Beef Stroganoff You Can Try
Here are some delicious twists on the classic:
- For a low-carb slow cooker beef stroganoff, substitute mushrooms for noodles.
- Add extra veggies like bell peppers or peas for added nutrition.
- Use a different cut of beef, such as sirloin, for a leaner option.
- Experiment with different types of mushrooms for varied texture and flavor.
For more delicious recipes, check out our recipe collection or try making Creamy Parmesan Italian Beef for a delightful twist!
For more tips on cooking beef, you can visit Beef It’s What’s for Dinner for expert advice.
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Slow Cooker Beef Stroganoff: 8 Hours to Comforting Bliss
- Total Time: 8 hours 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Beef Stroganoff features tender, fall-apart stewing beef in a rich and creamy sauce with buttery garlic mushrooms. It’s an economical yet luxurious dish that delivers classic comfort food flavors using simple ingredients and convenient slow cooking.
Ingredients
- 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 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
- 1 1/2 cups full fat sour cream
- 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
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Pat the beef cubes dry with paper towels then evenly sprinkle all the salt and pepper over them.
- Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and sear aggressively on all sides for about 4 minutes until browned. Remove browned beef and repeat with remaining beef, adding extra oil as needed.
- Allow the pot to cool slightly, then melt half the butter. Add minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
- Sprinkle the flour evenly over the onion and garlic then stir well to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and will dissolve in the next step.
- Gradually pour in about half the beef stock while stirring to dissolve the flour mixture completely, whisking if needed to avoid lumps and to create a smooth gravy. Add the remaining stock, stir well scraping the bottom of the pot, and bring to a simmer.
- Transfer browned beef and gravy mixture into a slow cooker. Cover and cook on low for approximately 8.5 hours or until beef is tender and falling apart.
- About 30 minutes before serving, melt the remaining butter in a skillet over medium heat. Add sliced mushrooms, minced garlic, salt, and pepper. Sauté until mushrooms are browned and tender.
- Stir the sautéed mushrooms and sour cream into the slow cooker. Mix thoroughly and cook on low for an additional 20 minutes to heat through without boiling.
- Spoon the beef stroganoff over prepared wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives and serve hot.
Notes
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Nutrition
- Serving Size: 1 serving
- Calories: 666
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 44 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 59 g
- Cholesterol: 120 mg
