If you’re craving a dish that’s both comforting and incredibly flavorful, look no further than this Slow Cooker Beef Stroganoff Recipe. Tender cubes of beef slowly braised to perfection mingle with a rich, creamy sauce loaded with sautéed mushrooms and onions. It’s the kind of meal that fills the whole house with mouthwatering aromas and invites everyone to linger around the table. Whether you’re serving it for a cozy family dinner or impressing guests, this Slow Cooker Beef Stroganoff Recipe turns simple ingredients into a heartwarming classic that feels like a warm hug on a plate.
Ingredients You’ll Need
This recipe uses straightforward ingredients that are pantry and fridge staples but come together to create layers of taste and texture. Every component plays an essential role, from the tender beef chuck to the earthy mushrooms and tangy Dijon mustard, ensuring every bite is packed with flavor and comfort.
- Beef chuck (1.75kg / 3.5lb): Well-marbled and perfect for slow cooking, this cut becomes wonderfully tender and juicy as it simmers.
- Salt and pepper (1.5 tsp each): Basic seasonings that bring out the natural flavors of the beef and enhance the overall dish.
- Oil (2 tbsp): Used for browning the beef to develop that rich, caramelized crust crucial for deep flavor.
- Unsalted butter (20 g + 3 tbsp): Adds a silky richness, especially to the mushrooms and sauce.
- Onion (1 large): Provides sweetness and texture when softened with garlic.
- Garlic cloves (7 total): Infuses the dish with aromatic depth both in the sauce and mushroom sauté.
- Plain/all-purpose flour (7 tbsp): Helps thicken the sauce to a luscious consistency, blending beautifully with the stock.
- Dijon mustard (4 tbsp): Adds a subtle tang and complexity to the sauce that balances the richness.
- Reduced salt beef stock (1 litre): The liquid base that tenderizes the meat and carries all the flavors.
- Full-fat sour cream (1.5 cups): Creates the creamy, velvety finish that makes stroganoff so irresistible.
- Mushrooms (700 g / 1.2 lb): Sliced and browned for an earthy bite, these are a signature ingredient.
- Salt & pepper for mushrooms (½ tsp each): Seasoning to enhance the mushroom’s natural flavor.
- Wide egg noodles, pasta, or mashed potatoes: Perfect vehicles for soaking up the delicious sauce.
- Chives: Fresh and vibrant, these provide a pop of color and mild onion flavor for garnish.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Season and Brown the Beef
Start by patting your beef cubes dry and seasoning them evenly with salt and pepper. Browning the meat is essential—it locks in juices and creates those deep, savory flavors you want in your stew. Heat some oil in a heavy skillet over high heat, then sear the beef cubes in batches, giving each side a beautiful golden crust. This step alone brings an incredible depth to your Slow Cooker Beef Stroganoff Recipe.
Step 2: Sauté Onions and Garlic
Once your beef is browned and set aside, melt some butter in the same pot. Add the minced garlic and sliced onions, cooking them gently until soft and fragrant. This base layer will infuse your sauce with sweetness and that irresistible garlic aroma that’s so comforting.
Step 3: Build the Sauce Base
Sprinkle flour over the softened onions and garlic, stirring constantly to create a roux. Then mix in the Dijon mustard—don’t worry if it looks a bit gluey; it will dissolve once you start adding the beef stock. Gradually whisk in the stock, ensuring a smooth, lump-free gravy that will thicken beautifully during cooking.
Step 4: Slow Cook the Beef
Transfer the sauce and browned beef into your slow cooker. Set it on low for a slow, gentle simmer that breaks down the meat fibers, resulting in tender beef that practically melts in your mouth after 8 hours. The long, slow cooking is what makes this Slow Cooker Beef Stroganoff Recipe so incredibly tender and flavorful.
Step 5: Prepare the Garlic Butter Mushrooms
While the beef cooks, melt butter in a skillet and sauté the mushrooms with garlic, salt, and pepper until golden and fragrant. This step adds a rich, savory layer that complements the creamy sauce perfectly. Cooking the mushrooms separately ensures they retain their texture and don’t become soggy.
Step 6: Combine and Finish the Sauce
Mix the sour cream with some of the cooking liquid to mellow it out, then fold it gently into the stroganoff base for that signature creamy texture. Finally, swirl in the garlic butter mushrooms to add a luscious, earthy finish. Your Slow Cooker Beef Stroganoff Recipe is practically ready now and smelling amazing!
Step 7: Serving Prep
Warm up your choice of wide egg noodles, pasta, or creamy mashed potatoes as the base for this dish. The sauce clings beautifully to them, making every bite creamy and satisfying.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Freshly chopped chives sprinkled on top add a burst of vibrant color and a mild oniony punch that’s perfect for cutting through the richness of the stroganoff sauce.
Side Dishes
Keep it classic with buttered egg noodles or creamy mashed potatoes to soak up every bit of that luscious sauce. For a lighter twist, steamed green beans or a crisp side salad bring some freshness and balance to the meal.
Creative Ways to Present
Try serving the stroganoff atop a bed of buttered rice for a change of pace or stuff it into warm crepes for a delightful Stroganoff twist. You can even pile it over baked potatoes, letting the sauce seep into every nook and cranny, turning comfort food into a feast.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Beef Stroganoff Recipe actually tastes even better the next day after the flavors have melded more. Store leftovers in an airtight container in the refrigerator for up to 3 days, making sure to cool the stew before sealing.
Freezing
You can freeze the stroganoff for up to 3 months. Portion it into freezer-safe containers or bags, leaving some room for expansion. Just thaw it overnight in the fridge before reheating to preserve texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. Avoid boiling to keep the sour cream from curdling and maintain that creamy, smooth consistency.
FAQs
Can I use a different cut of beef for this Slow Cooker Beef Stroganoff Recipe?
Yes, while beef chuck is ideal because it becomes tender and flavorful during slow cooking, you can also use other stewing cuts like brisket or round. Just ensure they’re cut into similar-sized cubes for even cooking.
Is it possible to make this recipe gluten-free?
Absolutely! Skip the flour and either use a gluten-free thickener like cornstarch or a gluten-free all-purpose flour blend. The recipe includes instructions for skipping flour with a pressure cooker alternative that also works well.
Can I prepare this recipe in a pressure cooker instead of a slow cooker?
Yes! The recipe mentions a high-pressure method that reduces cooking time to around 40 minutes. Just adjust liquids as needed and ensure you follow your cooker’s guidelines for safe use.
What can I substitute for sour cream if I don’t have any on hand?
Greek yogurt is a great substitute for sour cream and adds a similar creamy tang. Just add it at the end of cooking and avoid cooking for too long to prevent curdling.
Can I make this recipe ahead and reheat it for guests?
Definitely. This dish reheats beautifully and the flavors actually deepen overnight. Just prepare it a day early, refrigerate, and warm up gently before serving to impress your guests without last-minute stress.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is a shining example of how simple ingredients and a little patience can transform a meal into something truly spectacular. It’s rich, creamy, and utterly comforting—a true favorite to fall in love with. I can’t wait for you to try it and savor every tender bite with those buttery mushrooms and silky sauce. Once you make it, this recipe will surely become one you reach for again and again whenever you want a warm, satisfying dish that feels just like home.
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Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff is a hearty, comforting dish perfect for family dinners. Tender beef chunks are browned and slow-cooked to perfection in a savory mustard and beef stock gravy, finished off with creamy sour cream and garlic butter mushrooms. Served over egg noodles, pasta, or mashed potatoes and garnished with fresh chives, this recipe offers rich flavors with an easy, set-it-and-forget-it cooking method.
Ingredients
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 1cm (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
Mushrooms and Garnish
- 1.5 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
- Chives for garnish
To Serve
- Wide egg noodles, pasta, or mashed potatoes
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels. Evenly sprinkle both salt and pepper over all sides of the beef to ensure proper seasoning.
- Brown the Beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet on high heat. Add the beef cubes in a single layer, avoiding overcrowding, and brown aggressively on all sides for about 4 minutes. Remove browned beef to a plate and repeat with remaining pieces, adding more oil as needed.
- Sauté Onions and Garlic: Let the pot cool slightly. Melt half the butter in the pot, then add minced garlic and sliced onions. Cook for approximately 3 minutes until the onions soften and release their fragrance.
- Create the Roux: Evenly sprinkle the flour over the softened onions and garlic, stirring constantly to combine. Add the Dijon mustard and stir; the mixture will become gluey which is expected and will dissolve with liquid.
- Add Beef Stock: Gradually pour in half the beef stock while stirring continuously to avoid lumps, using a whisk if necessary. Add the remaining stock, stir well, scrape the bottom to incorporate all browned bits, and bring the mixture to a gentle simmer.
- Slow Cook the Beef: Transfer the liquid mixture to a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or HIGH for 5 hours, until the beef is tender and falls apart easily.
- Simmer Beef and Sauce: After slow cooking, add the beef back into the pot with the sauce. Cover with a lid and reduce heat to low or medium-low. Maintain a gentle simmer for about 2 hours, checking at 1.5 hours to ensure the beef is tender.
- Gluten-Free Option: For a gluten-free version, omit the flour. Combine all ingredients as per the slow cooker method and cook on high pressure for 40 minutes instead.
- Prepare Garlic Butter Mushrooms: Melt half the butter in a large skillet over high heat. Add half the sliced mushrooms and cook until nearly golden, about 3 minutes. Add half the minced garlic, salt, and pepper; continue cooking until mushrooms turn fully golden. Remove mushrooms and repeat with the remaining butter, mushrooms, and garlic.
- Combine Ingredients: Mix the full-fat sour cream with approximately 1.5 cups of the cooking liquid from the slow cooker or pot. Gently stir this creamy mixture back into the stew. Carefully fold in the garlic butter mushrooms.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for color and flavor enhancement.
Notes
- Ensure to brown the beef cubes in batches to avoid steaming and promote caramelization for better flavor.
- Use reduced salt beef stock to control sodium content, but adjust seasoning at the end as needed.
- For a lighter option, substitute sour cream with Greek yogurt but add it off the heat to prevent curdling.
- For gluten-free diet, omit flour and use cornstarch or other thickening agents if desired.
- Leftover stroganoff keeps well in the refrigerator for up to 3 days and freezes beautifully for up to 2 months.
- Feel free to substitute mushrooms with cremini or button mushrooms based on availability.
- Cooking time in the slow cooker may vary slightly depending on model and beef cut thickness.
