Description

This Slow Cooker Beef Stroganoff is a hearty and comforting dish perfect for a family dinner. Tender beef stew meat is browned and then slow-cooked with mushrooms, onions, garlic, beef broth, and flavorful Worcestershire sauce and Dijon mustard. The dish is finished with creamy sour cream thickened with flour or cornstarch, and is best served over egg noodles or rice for a satisfying meal.

Ingredients

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Main Ingredients

2 lbs beef stew meat
1 medium yellow onion, chopped
8 oz fresh mushrooms, sliced
3 cloves garlic, minced
3 cups low-sodium beef broth
1 cup sour cream
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp flour or cornstarch (for thickening)
Salt and pepper to taste
Cooked egg noodles or rice for serving

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Instructions

Prepare Ingredients: Chop the onion and slice the mushrooms so they are ready to be cooked.
Brown the Beef: Heat a skillet over medium-high heat and brown the beef stew meat until a crust forms on all sides, which helps to develop deep flavor.
Combine in Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine all ingredients.
Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld together.
Thicken and Add Sour Cream: About 30 minutes before serving, mix the sour cream with flour or cornstarch until smooth, then stir this mixture into the slow cooker to thicken the sauce and add creaminess.
Serve: Serve the beef stroganoff hot over cooked egg noodles or rice, and optionally garnish with fresh parsley for color and extra flavor.

Notes

For best results, brown the beef well as it adds depth of flavor to the final dish.
You can use flour or cornstarch as a thickener; cornstarch will yield a slightly clearer sauce.
If you prefer a dairy-free version, substitute sour cream with a plant-based alternative.
Adjust salt and pepper to taste, especially if your beef broth is already salted.
This recipe is perfect for prepping and leaving unattended during the day for a hassle-free dinner.