This slow cooker beef stroganoff turns inexpensive stewing beef into melt-in-your-mouth tender bites bathed in a rich, creamy sauce with garlic mushrooms. It’s a comforting, fuss-free dish that simmers all day while you’re busy, and finishes into a warm, hearty dinner perfect for serving over pasta, rice, or mashed potatoes.
Ingredients
For the stew
- 1.75 kg stewing beef (e.g. chuck), cut into 4 cm cubes
- Salt and black pepper (to season)
- 2 tablespoons oil (for browning)
- 1 tablespoon unsalted butter
- 1 large onion, halved and sliced into 1 cm slices
- 4 garlic cloves, minced
- 7 tablespoons plain flour
- 4 tablespoons Dijon mustard
- 1 litre beef stock (reduced-salt)
For the mushroom topping
- 3 tablespoons unsalted butter
- 700 g mushrooms, sliced about 0.5 cm thick
- 3 garlic cloves, finely minced
- Salt and pepper to taste
To finish
- 1½ cups full-fat sour cream (added at the end)
- Egg noodles, pasta, mashed potato or rice — for serving
- Chopped chives or parsley — for garnish
Recipe Info
- Prep Time: 15 minutes
- Cook Time: about 8 hours (slow cooker low)
- Total Time: ~8 hours 15 minutes
- Servings: 6–8 people
- Cuisine: Comfort / Western
- Course: Main dish / Stew
Instructions
- Pat the beef dry and season all over with salt and pepper.
- In a heavy skillet over high heat, heat the oil. Add the beef in batches (don’t overcrowd the pan) and brown on all sides — about 3–4 minutes per batch. Transfer browned beef to a slow cooker as done.
- In the same skillet, melt the butter over medium heat. Add the sliced onion and minced garlic and sauté for about 3 minutes until softened.
- Sprinkle the flour over the onion-garlic mixture and stir for 1 minute, then add the Dijon mustard and stir again — it will look thick and sticky.
- Gradually pour in half of the beef stock while stirring to dissolve the flour, forming a smooth gravy. Then add the remaining stock, scrape up any browned bits from the pan, and bring to a simmer briefly.
- Pour this mixture over the browned beef in the slow cooker. Cover and cook on LOW for about 8 hours (or on HIGH for ~5 hours) until the beef is fall-apart tender.
- While the beef cooks, prepare the mushrooms: in a skillet, melt butter over high heat. Add sliced mushrooms and garlic, sauté until mushrooms are golden and have released their moisture (about 5–7 minutes). Season with salt and pepper.
- When the beef is done, turn off the slow cooker. Stir in the sour cream gently. Then fold in the cooked mushrooms. Gently warm if needed — do not boil after sour cream or the sauce may split.
- Serve over egg noodles, pasta, mashed potato, or rice. Garnish with chopped chives or parsley.
Tips & Variations
- Use stewing beef cuts (like chuck) — they become tender and flavorful with long, slow cooking; avoid lean steak cuts for this method.
- Don’t skip browning the beef — it builds deep flavor and enriches the sauce.
- For a gluten-free version, replace flour with a gluten-free thickener (like cornstarch) and ensure stock is gluten-free.
- Add extra vegetables (carrots, peas, mushrooms) into the slow cooker for a more hearty stew.
- Leftovers reheat well — add a splash of stock or water when reheating to loosen the sauce.
Approximate Nutrition (per serving — assuming 8 servings)
- Calories: ~640 kcal
- Protein: ~37 g
- Fat: ~24 g
- Carbohydrates: ~54 g
- Fiber: ~3–4 g
- Sodium: varies (depending on stock & salt used)
Ingredients
Method
- Pat the beef dry and season all over with salt and pepper.
- In a heavy skillet over high heat, heat the oil. Add the beef in batches (don’t overcrowd the pan) and brown on all sides — about 3–4 minutes per batch. Transfer browned beef to a slow cooker as done.
- In the same skillet, melt the butter over medium heat. Add the sliced onion and minced garlic and sauté for about 3 minutes until softened.
- Sprinkle the flour over the onion-garlic mixture and stir for 1 minute, then add the Dijon mustard and stir again — it will look thick and sticky.
- Gradually pour in half of the beef stock while stirring to dissolve the flour, forming a smooth gravy. Then add the remaining stock, scrape up any browned bits from the pan, and bring to a simmer briefly.
- Pour this mixture over the browned beef in the slow cooker. Cover and cook on LOW for about 8 hours (or on HIGH for ~5 hours) until the beef is fall-apart tender.
- While the beef cooks, prepare the mushrooms: in a skillet, melt butter over high heat. Add sliced mushrooms and garlic, sauté until mushrooms are golden and have released their moisture (about 5–7 minutes). Season with salt and pepper.
- When the beef is done, turn off the slow cooker. Stir in the sour cream gently. Then fold in the cooked mushrooms. Gently warm if needed — do not boil after sour cream or the sauce may split.
- Serve over egg noodles, pasta, mashed potato, or rice. Garnish with chopped chives or parsley.
Notes
- Protein: ~37 g
- Fat: ~24 g
- Carbohydrates: ~54 g
- Fiber: ~3–4 g
- Sodium: varies (depending on stock & salt used)
FAQs
Can I use a different cut of beef, like sirloin or top-round steak?
It’s best to use stewing cuts like chuck. Lean steaks may become dry or tough with long slow cooking.
What if I don’t have a slow cooker?
You can simmer covered in a heavy pot on very low heat for 2–3 hours until beef is tender, then add mushrooms and sour cream at the end.
Can I freeze leftovers?
Yes — cool completely, then freeze in airtight containers. Reheat gently on stove, adding a little water or stock if sauce thickens too much.
How do I avoid the sauce curdling when I add sour cream?
Stir sour cream in only after turning off heat, and warm gently without boiling.
