Description
This Slow Cooker Beef Stroganoff recipe is a comforting, creamy dish featuring tender beef chuck roast slow-cooked with mushrooms, onions, and a savory beef broth. Enhanced with Dijon mustard and finished with a rich sour cream sauce, this classic Russian-inspired meal is perfect served over egg noodles or rice for a hearty and satisfying dinner.
Ingredients
Scale
Beef and Vegetables
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
Thickening and Garnish
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch (for gluten-free option)
- 2 tablespoons fresh parsley, chopped (for garnish)
Serving
- Egg noodles or rice, for serving
Instructions
- Prepare the beef and vegetables: Trim excess fat from the beef chuck roast, then cut it into bite-sized pieces. Chop the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms until softened and fragrant. Transfer everything to the slow cooker.
- Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld together.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle a flour or cornstarch slurry to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
- Serve: Garnish with fresh parsley and serve the beef stroganoff warm over cooked egg noodles or rice.
Notes
- To keep the sauce gluten-free, use cornstarch instead of flour for thickening.
- Do not boil the sour cream sauce after adding it to prevent curdling.
- You can substitute beef chuck roast with stew beef in smaller pieces if preferred.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- For a richer flavor, use homemade beef broth or low-sodium store-bought broth.
