Description
A classic and comforting Slow Cooker Beef Stroganoff recipe that features tender chunks of beef in a creamy, flavorful sauce, served over pasta, noodles, or mashed potatoes. This dish is perfect for a cozy family dinner or special gathering.
Ingredients
Units
Scale
Beef Stew:
- 1.75kg/ 3.5lb beef chuck or other stewing beef, cut in 4cm / 1.5” cube
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
- 1 tbsp butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp flour
- 4 tbsp Dijon Mustard
- 1 litre beef stock
- 1 1/2 cups sour cream
Garlic Butter Mushrooms:
- 3 tbsp butter
- 700g mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Season beef: Pat beef dry, sprinkle with salt and pepper.
- Brown beef: Sear beef in a pot until browned. Repeat for remaining beef.
- Sauté aromatics: Cook garlic and onion until soft. Add flour and mustard, then pour in stock.
- Cook using chosen method: Slow cook in slow cooker for 8 hours on LOW or 5 hours on HIGH.
- Garlic Butter Mushrooms: Sauté mushrooms in butter with garlic, salt, and pepper.
- Finish stew: Combine sour cream with liquid from slow cooker, then stir into stew. Add mushrooms. Serve over noodles or mashed potatoes.
Notes
- Use economical stewing cuts for beef like chuck, boneless beef ribs, or gravy beef.
- Mix sour cream with stew liquid before adding to prevent specks in the sauce.
- For Instant Pot, skip flour and use Gluten Free option in Note 5.
- Stove method may need extra water to adjust sauce thickness.
- Leftovers can be stored for 4-5 days in the fridge or frozen for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
