Description

This Slow Cooker Beef Stroganoff recipe delivers tender, flavorful beef in a creamy mushroom sauce, slow-cooked to perfection. Featuring browned stewing beef simmered in a rich blend of beef stock, Dijon mustard, garlic, and sautéed mushrooms, it’s a comforting and hearty dish that’s ideal for a cozy family meal. Serve over egg noodles, pasta, or mashed potatoes, garnished with fresh chives for extra freshness.

Ingredients

Scale

Beef and Seasoning

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
20 g (1 tbsp) unsalted butter

Aromatics and Sauce Base

1 large onion, halved then sliced into 1cm (2/5″) slices
4 garlic cloves, minced
7 tbsp plain/all-purpose flour
4 tbsp Dijon mustard
1 litre (1 quart) reduced salt beef stock/broth

Finishing Ingredients

1.5 cups full-fat sour cream
3 tbsp (45 g) unsalted butter
700 g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
3 garlic cloves, finely minced
1/2 tsp salt
1/2 tsp pepper
Wide egg noodles, pasta, or mashed potatoes (for serving)
Chives for garnish

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Instructions

Season beef: Pat the beef cubes dry and evenly sprinkle with 1.5 tsp salt and 1.5 tsp pepper, seasoning all sides thoroughly.
Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining pieces, adding more oil as necessary.
Sauté aromatics: Let the pot cool slightly, then melt half (1 tbsp) of the butter. Add minced garlic and sliced onion, cooking for about 3 minutes until softened and fragrant.
Add flour and mustard: Sprinkle flour evenly over garlic and onion, stirring constantly. Add Dijon mustard and stir; the mixture will appear gluey, which is normal as it will dissolve with the liquid.
Add beef stock: Gradually pour in half the beef stock while stirring to blend the flour mixture into a lump-free gravy. Use a whisk if needed. Add the remaining stock, stir well, scrape the bottom of the pot, and bring to a simmer.
Cook beef (Slow Cooker method): Transfer all the liquid into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily.
Alternative cooking methods: For stovetop, add browned beef back into the pot and simmer gently on low/medium-low heat for about 2 hours until tender. For Instant Pot, skip flour for gluten-free option, combine ingredients as per slow cooker method and cook under high pressure for 40 minutes.
Prepare garlic butter mushrooms: Melt half the butter (1.5 tbsp) in a large skillet over high heat. Add half the sliced mushrooms and cook until nearly golden, about 3 minutes. Add half the minced garlic, salt, and pepper, cooking until mushrooms are fully golden. Remove and repeat with remaining butter, mushrooms, and garlic.
Finish stroganoff: Mix sour cream with about 1.5 cups of cooking liquid from the slow cooker or pot. Gently stir this creamy mixture back into the stew. Carefully fold in the garlic butter mushrooms.
Serve: Spoon the stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for color and flavor.

Notes

For a gluten-free version, omit the flour and use the Instant Pot method to thicken the sauce.
Browning the beef in batches prevents overcrowding and ensures a rich, caramelized flavor.
If using stovetop method, check beef tenderness after 1.5 hours to avoid overcooking.
Sauté mushrooms in batches to achieve maximum golden color and flavor.
The sour cream should be added off the heat or at low temperature to prevent curdling.
Serve with wide egg noodles, pasta, or mashed potatoes to complement the creamy sauce.