Description
This Slow Cooker Beef Stroganoff features tender, fall-apart beef chuck stewed in a rich, creamy sauce with sautéed garlic mushrooms and tangy Dijon mustard. A hearty, comforting dish made with economical stewing beef that delivers rich flavor and effortless cooking using a slow cooker for a melt-in-your-mouth experience.
Ingredients
Scale
Beef and Seasoning
- 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
Sauce Base
- 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
Mushrooms and Garnish
- 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 (for serving)
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then sprinkle evenly with the 1.5 tsp salt and 1.5 tsp pepper to ensure even seasoning.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef cubes in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove beef and repeat in batches, adding more oil as needed to brown all beef thoroughly.
- Sauté aromatics: Reduce heat slightly and let the pot cool briefly. Melt half (10 g / 1/2 tbsp) of the butter in the pot, then add the sliced onions and minced garlic. Cook for about 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour evenly over the onion and garlic mixture, stirring constantly. Add the Dijon mustard and continue stirring. The mixture will become gluey, which is expected and will dissolve in the liquids.
- Add beef stock: Pour in about half of the beef stock gradually while stirring to dissolve the flour mixture into a smooth, thick gravy. Use a whisk if needed to prevent lumps. Add the remaining stock, stir well, scrape the bottom of the pot, and bring the mixture to a simmer.
- Cook using slow cooker: Transfer the browned beef and sauce mixture into a slow cooker. Cover and cook on low for approximately 8.5 hours (510 minutes) until the beef is tender and the flavors meld.
- Sauté mushrooms: In a separate pan, melt the remaining 3 tbsp butter over medium heat. Add the sliced mushrooms, minced garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are browned and tender.
- Finish sauce: Stir the sautéed mushrooms into the slow cooker and then add the sour cream. Mix thoroughly to combine and heat through but do not boil to prevent curdling the sour cream.
- Serve: Spoon the creamy beef stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives and serve warm.
Notes
- This recipe offers three cooking methods: stove, slow cooker, and pressure cooker/instant pot, although the instructions primarily focus on the slow cooker method.
- To avoid flour lumps, add the flour and mustard in stages while continuously stirring and use a whisk when adding the beef stock.
- The slow cooker method yields extremely tender, fall-apart beef with rich flavor and a creamy sauce perfect for a comforting meal.
- Use full-fat sour cream for best flavor and texture in the sauce.
- Serve stroganoff over wide egg noodles, pasta, or mashed potatoes to complement the creamy sauce.
- Garnish with fresh chives to add a pop of color and mild onion flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 3 g
- Sodium: 1474 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
