Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef stew meat simmered with mushrooms, onions, and garlic in a rich and creamy sauce. Perfect for an easy, hands-off meal, it combines savory flavors with a luscious sour cream sauce served over egg noodles or rice.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef stew meat
- 1 medium yellow onion, chopped
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Sauces
- 3 cups low-sodium beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Thickening and Seasoning
- 2 tbsp flour or cornstarch (for thickening)
- Salt and pepper to taste
Serving
- Cooked egg noodles or rice for serving
Instructions
- Prep Ingredients: Chop the onion and slice the mushrooms carefully to have all your components ready for cooking.
- Brown the Beef: Heat a skillet over medium-high heat and brown the beef stew meat until it develops a crust, enhancing flavor through caramelization.
- Combine in Slow Cooker: Transfer the browned beef to the slow cooker and add chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir well to mix all ingredients.
- Cook the Stew: Cover and cook on low heat for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the beef is tender and the flavors meld together.
- Thicken and Finish Sauce: About 30 minutes before serving, stir in sour cream combined with flour or cornstarch until the sauce is smooth and thickened.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or rice. Optionally garnish with fresh parsley for added freshness and presentation.
Notes
- Browning the beef before slow cooking improves the stew’s depth of flavor.
- You can substitute cornstarch for flour if you prefer a gluten-free thickener.
- Adjust salt and pepper at the end to keep the sodium levels low, especially if using salty broth.
- Fresh parsley garnish adds a nice color contrast and a hint of herbal freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
