BeefCuisineFrenchItalianMainsMeatQuick & Easy

Slow Cooker Beef Stroganoff Stew

25 mins Cook
0
21
0
Share
Scroll to recipe
NomNom Recipes 6 5

Slow Cooker Beef Stroganoff is a slow-cooked version of the traditional Beef Stroganoff. An amazing beef stew, tender and smothered in a creamy stroganoff dressing and buttery garlic mushrooms, it’s made with a budget beef stew but tastes like a million bucks!

Beef Stroganoff Stew
Slow Cooker Beef Stroganoff StewNomNomWow

Beef Stroganoff

You know, any word that implies “slow cook” and “beef” is going to be a winner. It’s a ripper!

This is a slow-cooked version of the classic beef stroganoff. Besides taking 8 hours in the slow cooker instead of 15 minutes on the stovetop, this braised dressing differs from the traditional version in several ways:

  • Splitting tender chunks of beef instead of just cooking thin strips so it’s juicy on the inside;
  • made with budget beef stew instead of good to good marbled steak (for a very good traditional so-called essential beef stroganoff); and
  • The sauce has a deeper taste – due to the longer cooking time. You can’t take shortcuts with this taste!

This beef stew recipe melts in your mouth and the sauce is incredibly rich!

What you need for Slow Cooker Beef Stroganoff

That’s all it takes to make this delicious slow cooker beef dish! It has the same ingredients as traditional beef stroganoff, except it uses economical goulash and more broth so the beef is submerged when slow-cooked.

Use beef chuck or another economical beef stew. Don’t waste your money on more expensive cuts like sirloin!

A few notes on the other ingredients:

  • Sour Cream – This is what makes the dressing creamy. It is added at the end to avoid any risk of tearing during slow cooking;
  • Dijon mustard – used for seasoning and thickening and is a traditional ingredient in beef stroganoff; and
  • Flour – thickens sauce. See recipe notes for gluten-free options!

How to make Slow Cooker Beef Stroganoff

It looks a lot like a traditional goulash – entirely by hand for most of the cooking time!

  • Brown beef is aggressive. The better the browning, the better the flavor of the sauce and the beef!
  • Saute onion and garlic, stir in flour;
  • Add everything to slow cooker (or pot);
  • 8 hours on low or 5 hours on high (see stovetop and pressure cooker recipes);
  • Saute mushrooms with garlic and butter;
  • Whip the sour cream with a little liquid in the slow cooker – this will save you from ending up with spots of sour cream in the sauce (don’t stir vigorously or the beef will crumble!);
  • Stir mushrooms and sour cream into sauce;
  • Serve with mashed potatoes, pasta, egg noodles or even rice!

This is what it looks like straight out of the slow cooker.

And the beef… falling apart… juicy…
Infused with all the flavors of stroganov sauce…

I make it in a stew, but it can easily be made into mashed potatoes and vegetables too. This way it also becomes a meal rather than having noodles or mashed potatoes to serve.

I note in the recipe how to make a soup out of it – just add extra liquid to thin the sauce out a bit, which also adds bulk so you can add more “stuff”.

Alternatively, if you insist on slow cooking the beef stroganoff as directed, serve it over one of the following dishes:

Spaghetti or wide egg noodles (traditional);

Mashed potatoes (also common in stroganoff);

Rice; or

Low Carb Alternatives: Creamy Cauliflower Mash or Cauliflower Rice

Share
Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

maimoona
Slow Cooker Beef Stroganoff is a slow-cooked version of the traditional Beef Stroganoff. An amazing beef stew, tender and smothered in a creamy stroganoff dressing and buttery garlic mushrooms, it's made with a budget beef stew but tastes like a million bucks!
prep time
5 mins
cooking time
25 mins
servings
3
total time
30 mins

Equipment

Ingredients

  • 1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5” cube (Note 1)

  • 1.5 tsp each salt and pepper

  • 2 tbsp oil

  • 20 g/ 1 tbsp butter , unsalted

  • 1 large onion , halved then sliced into 1 cm / 2/5″ slices

  • 4 garlic cloves , minced

  • 7 tbsp flour , plain / all purpose

  • 4 tbsp Dijon Mustard

  • 1 litre / 1 quart beef stock/broth , reduced salt

  • 1 1/2 cups sour cream , full fat best

  • GARLIC BUTTER MUSHROOMS:

  • 3 tbsp/ 45 g butter , unsalted

  • 700 g / 1.2 lb mushrooms , sliced into 0.5cm thick slices

  • 3 garlic cloves , finely minced

  • 1/2 tsp salt and pepper

  • SERVING:

  • Pasta, wide egg noodles, mashed potato

  • Chives for garnish

Instructions

1
Season the beef - Pat the beef dry and sprinkle all the salt and pepper on top.
2
Brown Beef - Heat 1 tbsp oil in a large saucepan or heavy skillet* over high heat. Add the beef in a single layer (not pressed) and brown the beef all over, about 4 minutes. Remove and repeat with the remaining beef, adding more oil as needed.
3
Saute – Let the skillet cool a bit, then return it to the stove.
4
Melt half the butter, then cook the garlic and onion for 3 minutes until softened.
5
Add Flour – Sprinkle flour over surface and stir. Add the mustard and stir - it looks sticky, yes it will dissolve.
6
Add Broth - While stirring, add about half of the beef broth and stir to dissolve the flour mixture into the liquid. It will quickly thicken to a sauce-like consistency.
7
Switch to a blender if necessary to make it lump-free. Then add the rest of the broth, mix well, scrape the bottom of the pan and bring to a boil. Cook according to the method chosen below.
8

Slow Cooker - Selection Method:

Slow Cooker: Transfer all liquids to the slow cooker. Add the beef and simmer for 8 hours on low or 5 hours on high.
9
Stew: Add beef to pot. Cover, reduce heat to low/medium-low and bring to a simmer. Simmer for 2 hours (check for 1.5 hours), until the beef pulls apart easily.
10
Quick Point: Skip flour, follow note 5 for gluten-free options.
11
40 minutes on high heat, the same method as the slow cooker.
12
Other pressure cookers: High pressure 40 minutes, identical to the slow cooker.
13

Garlic Butter Mushrooms:

Melt half the butter in a large saucepan over high heat. Add half the mushrooms and cook until golden brown (about 3 minutes). Add half the garlic, salt and pepper and cook until golden.
14
Remove and repeat with remaining butter, mushrooms and garlic.
15

FINISHING WIDTH:

Combine sour cream with 1.5 cups liquid in slow cooker (Note 2) and gently stir into stew - beware, beef is delicate!
16
Gently stir the mushrooms.
17
Serve with noodles, pasta or mashed potatoes, sprinkled with chives!

Notes

Beef - Use economical cuts of stewing meat that take a long time to cook to tender, for example: Chuck Boneless beef ribs* Gravy or other beef labeled “Stew” Beef cheeks** *IF If you want to show, use ribs. Marbled overall, not dry all over (unlike chuck, some places are less juicy than others) ** If 7 oz/200 g or less, cooked whole to look like this beef cheek recipe, but with dressing Cut cheeks are turned and deformed immediately after slow cooking - looks better whole (or at most cut in half). Other cuts of beef can also be used – ideal for slow cooking, but juicier due to more lean areas: Brisket Lime Roast It is best to buy a large cut and to cut it yourself. Try not to buy pre-cut stews, they cook too quickly. Sour Cream - Mix with sauce in stew before adding to pot/slow cooker, making sure there are no sour cream spots in sauce. Do not stir and simmer vigorously, or the beef will crumble! Instant Pot - Some readers have encountered IP "Burn" notifications because the sauce was too thick for the IP. To completely eliminate this chance, skip the flour and use the gluten-free option in Note 5 instead (add cornmeal liquid at the end to thicken). All Pressure Cookers (includes Breville IP and Australian Fast and Slow Pressure Cookers) - You can cook and sauté in the same pot. Note that this will take longer as it won't get as hot as using a stove, and you can't use such a large pot/pan! Instant Pot - Some readers have encountered "burning" IP notifications because the sauce was too thick for the IP. To completely eliminate this chance, skip the flour and use the gluten-free option in Note 5 instead (add cornflour liquid at the end to thicken). All pressure cookers (including IP pressure cookers and Australian Breville fast and slow pressure cookers) - You can sauté in the same pan. Note that this will take longer as it won't get as hot as using a stove, and you can't use such a large pot/pan! Sauce Thickness - The stovetop method may require a little extra water to thin the sauce, depending on the weight of your lid (heavier = less evaporation). Gluten-free option (for Kitspot) - no flour added. Reserve 1/4 cup beef broth and mix with 3 tablespoons cornflour/cornstarch. After whipping the sour cream with the stew, add the cornmeal mixture to the sour cream, then pour everything into the stew. Simmer 5 minutes to thicken (10 minutes in slow cooker, 5 minutes in sautéed IP function). Storage - Like all stews, it's even better the next day...and the day after! Leftovers will keep in the fridge for 4-5 days, then freeze for up to 3 months (thaw gently and stir gently, remember beef spreads slowly! If you have a lot of leftovers, make a pie puff pastry (this is what it will look like. Like this) or mashed potatoes (see method for Cottage Pie or Shepherd's Pie). Nutritious per serving, cooked only (so no noodles or mashed potatoes). Sauce Thickness - The stovetop method may require a little extra water to thin the sauce, depending on the weight of your lid (heavier = less evaporation). Gluten-free option (for Kitspot) - no flour added. Reserve 1/4 cup beef broth and mix with 3 tablespoons cornflour/cornstarch. After whipping the sour cream with the stew, add the cornmeal mixture to the sour cream, then pour everything into the stew. Simmer 5 minutes to thicken (10 minutes in slow cooker, 5 minutes in sautéed IP function). Storage - Like all stews, it's even better the next day...and the day after! Leftovers will keep in the fridge for 4-5 days, then freeze for 3 months (thaw gently and stir gently, remember beef spreads slowly! If you have a lot of leftovers, make a puff pastry out of them ( Here's what it should look like (like this) or mashed potatoes (see method for Cottage Pie or Shepherd's Pie). Nutritious per serving, cooked only (so no noodles or mashed potatoes).
0
21
0
Share
You may also like
BowlsChickenCuisineDips and SaucesFrenchItalianMainsMeatMexicanQuick & Easy

Mushroom-Stuffed Chicken Breast

15 mins Cook
These juicy chook breasts are filled with garlicky mushrooms, spinach, and a blanket of oozing melted cheese. simple to make with only some ingredients, this is the way to transform bird breast from ho-hum into “oh yum!”
ChineseCuisineFriedIndianKoreanMainsPakistaniQuick & EasyVeganVegan Curries

Greek Lemon Potatoes

15 mins Cook
In reality a cut above the standard roasted potatoes! The particular issue approximately Greek Lemon Potatoes is that they are cooked in a heavily flavored lemon garlic broth so that they suck up all that flavor earlier than roasting to golden perfection. They’re entirely addictive!
CuisineIndianQuick & EasyVeganVegan AppetizersVegan Bowls

Chicken Vegetable Ramen Noodles

15 mins Cook
Another one to feature on your arsenal of ramen noodle recipes! Loaded with hidden veggies, fowl Vegetable Ramen Noodles is a fantastic short dinner concept that’s low-priced, flexible, and healthy.

Leave a Reply

Your email address will not be published. Required fields are marked *

×
BeefCuisineItalianMainsMeatQuick & Easy

Meatloaf recipe (extra delicious!)

20 mins Cook