Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef stew meat slow-cooked with mushrooms, onions, and a rich creamy sauce. Perfect for a cozy family meal, it is served over egg noodles or rice for a filling and satisfying dinner with minimal hands-on time.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef stew meat
- 1 medium yellow onion, chopped
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
Liquid Ingredients & Sauces
- 3 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 cup sour cream
Thickening & 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 yellow onion and slice the fresh mushrooms. Mince the garlic cloves to prepare all the vegetables for the slow cooker.
- Brown Beef: Heat a skillet over medium-high heat and brown the beef stew meat until a nice crust forms on all sides. This step adds depth of flavor to the final dish.
- Assemble in Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine all ingredients evenly.
- Slow Cook: Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors are well blended.
- Thicken and Add Creaminess: About 30 minutes before serving, mix the sour cream with flour or cornstarch until smooth, then stir this mixture into the slow cooker. Let it cook uncovered to thicken the sauce slightly.
- Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley if desired and serve hot.
Notes
- Browning the beef before slow cooking enhances the flavor by creating a caramelized crust.
- You can substitute sour cream with Greek yogurt for a lighter option, stirring it in at the end to avoid curdling.
- Using low-sodium beef broth helps control the saltiness of the dish.
- For gluten-free version, use cornstarch instead of flour and serve with gluten-free noodles or rice.
- Keep the slow cooker uncovered during the last 30 minutes to help thicken the sauce properly.
