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

120 ml (½ cup) double (heavy) cream

240 ml (1 cup) sour cream

Fresh parsley, roughly chopped

Freshly ground black pepper

Cook Mode Prevent your screen from going dark

Prep the beef: Add the beef chunks to a large bowl. Sprinkle over the flour, salt, and pepper, then toss well to coat evenly.
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.
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.
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.
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.
Thicken (optional): If desired, stir in the cornflour slurry and cook for an additional 15–20 minutes to thicken the sauce.
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.
Finish and serve: Sprinkle with freshly chopped parsley and a little freshly ground black pepper before serving.

If you prefer to skip browning the beef, you can add the beef directly to the slow cooker, though browning adds flavor.

For a dairy-free version, use coconut cream or a dairy-free sour cream substitute.

If you don’t like mushrooms, omit them and add extra beef or other vegetables like carrots or peas.

For a thicker sauce, use the optional cornflour slurry or let the sauce cook with the lid off to reduce it.

This dish is great with egg noodles, rice, mashed potatoes, or cauliflower mash for a low-carb option.