Slow Cooker Beef Stroganoff

 

Why You’ll Love This Recipe

This Slow Cooker Beef Stroganoff is the epitome of comfort food. The beef becomes incredibly tender as it cooks low and slow, and the sauce, enriched with sour cream and heavy cream, is creamy, tangy, and bursting with flavor. The addition of Worcestershire sauce and Dijon mustard gives it a unique depth of flavor, while the mushrooms add a lovely earthy note. Whether you’re serving it over egg noodles, rice, or mashed potatoes, this dish is sure to become a family favorite!

Ingredients

For the Stroganoff:

• 2 tbsp sunflower oil
• 1.5 kg (3.3 lbs) braising or casserole beef, cut into bite-sized chunks
• 4 tbsp plain (all-purpose) flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 large onion, peeled and chopped
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 600 ml (2½ cups) beef stock (made with 2–3 stock cubes and water)
• 300 g (10.5 oz) chestnut mushrooms, thickly sliced

Optional Thickener:

• 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water

To Finish:

• 120 ml (½ cup) double (heavy) cream
• 240 ml (1 cup) sour cream

To Serve:

• Fresh parsley, roughly chopped
• Freshly ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prep the beef:
   Add the beef chunks to a large bowl. Sprinkle over the flour, salt, and pepper, then toss well to coat evenly.
2. Brown the beef:
   Heat the oil in a large skillet or in your slow cooker (if it has a searing function). Brown the beef in two batches, cooking each batch for 6–8 minutes until well-seared. Transfer the browned beef to the slow cooker.
3. Cook the aromatics:
   Reduce the heat to medium and add the chopped onion to the same pan. Cook for 3–4 minutes until the onion begins to soften. Stir in the minced garlic and cook for another minute.
4. Deglaze and build flavor:
   Add Worcestershire sauce, Dijon mustard, beef stock, and sliced mushrooms to the pan. Stir, scraping up any browned bits from the bottom of the pan. Bring the mixture to a brief boil, then pour it into the slow cooker with the beef.
5. Slow cook:
   Stir everything together, cover the slow cooker, and cook on high for 5–6 hours or on low for 7–8 hours, until the beef is tender.
6. Thicken (optional):
   If desired, stir in the cornflour slurry and cook for an additional 15–20 minutes to thicken the sauce.
7. Add cream:
   In a separate bowl, mix the double cream and sour cream together. Gently fold the mixture into the stroganoff, being careful not to break apart the tender beef.
8. Finish and serve:
   Sprinkle with freshly chopped parsley and a little freshly ground black pepper before serving.

Servings and Timing

• Servings: 8-10 servings
• Preparation Time: 10 minutes
• Cooking Time: 6 hours
• Overall Time: 6 hours 10 minutes

Variations

• Mushroom-Free Version: If you don’t like mushrooms, simply omit them and increase the amount of beef or add extra vegetables like carrots or peas.
• Dairy-Free Version: Use coconut cream or a dairy-free sour cream substitute to make the dish dairy-free.
• Spicy Kick: Add a dash of cayenne pepper or smoked paprika to the sauce for a bit of heat and extra depth of flavor.

Storage/Reheating

• Leftover Beef Stroganoff can be stored in an airtight container in the fridge for up to 3 days.
• Reheat the stroganoff on the stovetop over low heat, adding a splash of beef stock or water to loosen the sauce if needed.
• It can also be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef?

Yes, you can use other cuts of beef such as chuck roast or round steak. Just make sure to cut the beef into bite-sized pieces for even cooking.

Can I skip browning the beef?

Browning the beef adds extra flavor, but if you’re short on time, you can skip this step and add the beef directly to the slow cooker.

Can I cook this on low instead of high?

Yes, you can cook this on low for 7–8 hours if you prefer, or until the beef is tender and easily shreds.

What can I serve this with?

Beef Stroganoff is traditionally served with egg noodles, but you can also serve it over mashed potatoes, rice, or even cauliflower mash for a low-carb option.

Can I make this dish ahead of time?

Yes, Beef Stroganoff can be made ahead and stored in the fridge for up to 3 days. The flavors will continue to develop and it tastes even better the next day!

How do I make the sauce thicker?

To thicken the sauce, you can use the optional cornflour slurry (cornstarch mixed with water) or let the stroganoff cook for a little longer with the lid off to reduce the sauce.

Can I use non-dairy cream in this recipe?

Yes, you can use non-dairy cream substitutes like coconut cream or a dairy-free sour cream for a dairy-free version of Beef Stroganoff.

How do I prevent the sour cream from curdling?

To prevent the sour cream from curdling, always mix it in gently at the end of cooking and avoid boiling the sauce after adding it.

Can I add vegetables to this recipe?

Yes, you can add vegetables like carrots, peas, or bell peppers to the slow cooker along with the beef for a more hearty meal.

Can I use beef broth instead of stock?

Yes, beef broth works well as a substitute for beef stock in this recipe. The flavor may be a bit lighter, but it will still be delicious.

Conclusion

Slow Cooker Beef Stroganoff is a comforting, flavorful, and easy-to-make dish that’s perfect for any occasion. The tender beef and creamy sauce pair beautifully with egg noodles, rice, or mashed potatoes, making it a versatile and satisfying meal. With minimal prep and the slow cooker doing all the hard work, this recipe is ideal for busy weeknights or a special dinner. You’ll love the rich flavor and creamy texture that comes together effortlessly!

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