Slow Cooker Beef Stroganoff

Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Servings: 6–8 people

About This Recipe:

This slow-cooked version of Beef Stroganoff features tender, fall-apart beef in a rich, creamy sauce with buttery garlic mushrooms. Made with budget-friendly stewing beef, this dish delivers an indulgent flavor perfect for any occasion. Three cooking methods are provided: stovetop, slow cooker, and pressure cooker.

Ingredients

Beef Stroganoff:

1.75kg (3.5lb) beef chuck or stewing beef, cut into 4cm (1.5-inch) cubes
1.5 tsp salt
1.5 tsp pepper
2 tbsp oil
20g (1 tbsp) unsalted butter
1 large onion, sliced (1cm thick)
4 garlic cloves, minced
7 tbsp all-purpose flour
4 tbsp Dijon mustard
1 liter (1 quart) reduced-salt beef stock
1½ cups full-fat sour cream

Garlic Butter Mushrooms:

45g (3 tbsp) unsalted butter
700g (1.2lb) mushrooms, sliced 0.5cm thick
3 garlic cloves, finely minced
½ tsp salt
½ tsp pepper

To Serve:

Pasta, egg noodles, or mashed potatoes
Chopped chives

Instructions

1. Prepare the Beef

Pat beef cubes dry and season with salt and pepper.
Heat 1 tbsp of oil in a large skillet over high heat. Sear the beef in batches until browned. Remove and set aside.

2. Cook the Aromatics

Reduce heat and add 20g butter to the skillet. Sauté the onions and garlic for 3 minutes until softened.
Sprinkle in the flour and stir until combined. Add mustard and mix.

3. Make the Sauce

Gradually whisk in half the beef stock to dissolve the flour mixture. Add the rest of the stock, stirring constantly to achieve a smooth, gravy-like consistency.

4. Choose Cooking Method

Slow Cooker: Transfer sauce and beef to the slow cooker. Cook on LOW for 8 hours or HIGH for 5 hours.
Stovetop: Add beef to the pot. Cover and simmer gently over low heat for 2 hours, checking tenderness after 1.5 hours.
Pressure Cooker/Instant Pot: Skip the flour (see Note 5). Cook on HIGH for 40 minutes.

5. Prepare Garlic Butter Mushrooms

Melt half the butter in a skillet over high heat. Sauté half the mushrooms for 3 minutes until golden. Add half the garlic, salt, and pepper. Remove and repeat with remaining ingredients.

6. Finish the Stew

Mix 1½ cups of the slow-cooker liquid with the sour cream. Stir gently into the stew.
Fold in the garlic butter mushrooms.

7. Serve

Serve over noodles, pasta, or mashed potatoes. Garnish with chives.

Notes:

Beef: Use stewing cuts like chuck, brisket, or blade roast for best results.
Sour Cream: Mixing with stew liquid first prevents curdling.
Pressure Cooker: For a gluten-free option, use cornflour slurry (see Note 5).
Storage: Leftovers improve with time and can be stored in the fridge for up to 5 days or frozen for 3 months.