Description
A hands-off slow cooker beef stroganoff with a rich, creamy sauce that yields tender beef and is perfect for family dinners. This recipe is easy to customize and delivers comforting flavors with minimal effort.
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 250g)
- 8 ounces mushrooms, sliced (optional)
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 tablespoons all-purpose flour
- 1 cup full-fat sour cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat the beef cubes dry with paper towels and toss them in the flour to coat evenly.
- Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches for 3-4 minutes per batch until caramelized. Transfer browned beef to the slow cooker.
- In the same skillet, sauté diced onion and sliced mushrooms over medium heat until onions are soft and translucent and mushrooms have released moisture and browned, about 5-7 minutes. Add minced garlic in the last minute and stir. Transfer all to the slow cooker.
- Pour in beef broth, Dijon mustard, and Worcestershire sauce. Stir gently to combine. Cover and cook on low for 6-7 hours or on high for 3-4 hours until beef is fork-tender and sauce is bubbling gently.
- When beef is tender, turn off the slow cooker. Remove about 1 cup of cooking liquid and whisk it into the sour cream to temper it, preventing curdling. Stir the sour cream mixture back into the slow cooker. Taste and adjust salt and pepper. Let sit for 5 minutes with lid off to thicken slightly.
- Serve over egg noodles, mashed potatoes, or buttery rice. Garnish with chopped fresh parsley and extra sour cream if desired.
Notes
[‘Brown the beef well to add flavor and depth to the sauce.’, ‘Add sour cream off heat at the end to prevent curdling.’, ‘Use low-sodium broth to control saltiness.’, ‘If sauce is too thin, cook uncovered on high for 15-20 minutes or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).’, ‘Save leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of broth or water.’, ‘For extra richness, stir in a tablespoon of butter before serving.’, ‘For dairy-free version, substitute sour cream with coconut cream and use cornstarch instead of flour.’, ‘Gluten-free option: use gluten-free flour or cornstarch and serve over gluten-free noodles or mashed potatoes.’]
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 410
- Sugar: 3
- Sodium: 400
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 32
Keywords: slow cooker beef stroganoff, creamy beef stroganoff, easy beef stroganoff, family dinner, comfort food, slow cooker recipes