Description
This Slow Cooker Beef Stroganoff recipe is a comforting and hearty dish, perfect for a cozy meal. Tender chunks of beef chuck are slow-cooked to perfection with a savory mixture of onions, garlic, Dijon mustard, and rich beef stock. The dish is finished with creamy full-fat sour cream and garlicky sautéed mushrooms, served over wide egg noodles, pasta, or mashed potatoes, and garnished with fresh chives.
Ingredients
Scale
Main Ingredients
- 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
- 20g (1 tbsp) unsalted butter
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced-salt beef stock/broth
- 1.5 cups full-fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2lb) mushrooms, sliced
- 3 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels and sprinkle them evenly with 1.5 teaspoons salt and 1.5 teaspoons pepper to season.
- Brown beef: Heat 2 tablespoons oil in a pan over medium-high heat and sear the beef cubes until browned on all sides. Work in batches if necessary to avoid overcrowding. Set browned beef aside.
- Sauté aromatics: In the same pan, melt 20 grams (1 tablespoon) of unsalted butter. Add the sliced onion and 4 minced garlic cloves, cooking until softened and fragrant, about 3-5 minutes.
- Add flour and mustard: Stir in 7 tablespoons of plain flour and 4 tablespoons of Dijon mustard into the onion and garlic mixture. Cook, stirring constantly, until the mixture becomes gluey and combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock, stirring continuously to avoid lumps, until the sauce is thickened.
- Cook using chosen method: Transfer the beef and sauce mixture to a slow cooker and cook on low for 7-8 hours until beef is fork-tender. Alternatively, simmer gently on the stovetop for 2-3 hours or cook in an Instant Pot on pressure cook mode for approximately 45 minutes.
- Sauté garlic butter mushrooms: In a separate skillet, melt 3 tablespoons (45g) of unsalted butter over medium heat. Add the 700g (1.2lb) sliced mushrooms, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Sauté until mushrooms are tender and browned, about 8-10 minutes.
- Finish stroganoff: Once the beef is cooked, mix 1.5 cups of full-fat sour cream with some of the cooking liquid to temper it, then stir this mixture back into the beef stew. Fold in the sautéed mushrooms. Serve immediately over wide egg noodles, pasta, or mashed potatoes, garnished with chopped chives.
Notes
- Patting the beef dry before seasoning and browning is essential for better caramelization.
- Adjust the seasoning to taste before serving, especially salt and pepper.
- Souring the sour cream with some cooking liquid before mixing prevents curdling.
- You can use any mushrooms you prefer, like cremini or button mushrooms.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
