Slow Cooker Beef Stroganoff Stew Recipe

Sluggish Cooker Beef Stroganoff is the stew model of conventional Beef Stroganoff. An unimaginable sluggish cooked beef that’s fall-apart tender smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it’s made with economical stewing beef but tastes like one million bucks!

that something that involving the phrases “sluggish cooked” and “beef” goes to be a winner. And this one is a ripper!

It’s the sluggish cooked model of basic Beef Stroganoff. Apart from the truth that it takes 8 hours in a sluggish cooker as a substitute of quarter-hour on the range, this stew model of Stroganoff differs from the normal model in just a few methods:

• Disintegrate tender chunks of beef moderately than skinny strips which might be simply cooked so that they’re juicy inside;

• Made with economical stewing beef moderately than good to prime quality properly marbled steak (important for a extremely nice conventional Beef Stroganoff); and

• Deeper flavour within the sauce – owing to the lengthy cook dinner time. You possibly can’t shortcut this type of flavour!

This sluggish cooked beef melts in your mouth and the depth of flavour within the sauce is magnificent!

Right here’s what you want to make this unimaginable sluggish cooked beef dish! It’s the identical elements as conventional Beef Stroganoff besides utilizing economical stewing beef and extra sauce so the meat is submerged whereas sluggish cooking!

Use Chuck Beef or different economical stewing beef. Don’t waste your cash on pricier cuts like sirloin!

Only a few notes on a few of the different elements:

• Bitter Cream – that is what makes Stroganoff Sauce creamy. It’s added on the finish so there’s no danger of it splitting through the sluggish cooking time;

• Dijon Mustard – for flavour and thickening, a standard ingredient in Beef Stroganoff Sauce; and

• Flour – thickens the sauce. See recipe notes for gluten free possibility!

That is just about made identical to conventional Beef Stew – solely palms off for many of the cook dinner time!

1. Brown beef aggressively. The higher the browning, the higher the flavour within the sauce and on the meat!

2. Sauté the onion and garlic, combine within the flour;

3. Add every thing into the sluggish cooker (or pot);

4. Sluggish cook dinner 8 hours on low or 5 hours on excessive (see recipe for range and IP/stress cooker);

5. Sauté mushrooms in garlic and butter;

6. Whisk the bitter cream with a few of the liquid within the sluggish cooker – this may make sure you don’t find yourself with bitter cream specks within the sauce (can’t combine vigorously in any other case the meat crumbles!);

7. Stir mushrooms and bitter cream into sauce;

8. Serve over mash, pasta, egg noodles and even rice!

Right here’s what it appears like straight out of the sluggish cooker.

And the meat…..disintegrate….. juicy…..sucked up all of the flavour of that Stroganoff Sauce…

I’ve made this as a stew nevertheless it might simply as simply be reworked right into a chunky soup with potatoes and greens. That method, it might even be a meal in a single, moderately than making ready noodles or mash to serve it over.

I’ve popped notes within the recipe for learn how to make it right into a soup – you simply add additional liquid to make the sauce barely thinner which additionally will increase quantity so you’ll be able to add extra “stuff” into it. 😇

In any other case, in case you’re sticking with the Sluggish Cooked Beef Stroganoff Stew as written, serve it over one among these:

• pasta or extensive egg noodles (conventional);

• mashed potato (additionally widespread for Stroganoff);

• rice; or

• low carb alternate options: Creamy Cauliflower Mash or Cauliflower Rice

Get pleasure from! – Johnsat x

PS Additionally, for chicken lovers – > CHICKEN Stroganoff. As a result of I sauce this good can smother many issues.

Slow Cooker Beef Stroganoff Stew Recipe

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Serves: 6 Prep Time: 15 minutes Cooking Time: 8 hours 8 hours

Nutrition facts: 666 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5” cube (Note 1)
• 1.5 tsp each salt and pepper
• 2 tbsp oil
• 20 g/ 1 tbsp butter , unsalted
• 1 large onion , halved then sliced into 1 cm / 2/5″ slices
• 4 garlic cloves , minced
• 7 tbsp flour , plain / all purpose
• 4 tbsp Dijon Mustard
• 1 litre / 1 quart beef stock/broth , reduced salt
• 1 1/2 cups sour cream , full fat best
• 3 tbsp/ 45 g butter , unsalted
• 700 g / 1.2 lb mushrooms , sliced into 0.5cm thick slices
• 3 garlic cloves , finely minced
• 1/2 tsp salt and pepper
• Pasta, wide egg noodles, mashed potato
• Chives for garnish

Instructions

1. Season beef – Pat beef dry then sprinkle with all the salt and pepper.
2. Brown beef – Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over – 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
3. Sauté aromatics – Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
4. Add flour – Sprinkle the flour across the surface, then stir. Add the mustard, and stir – it will look gluey, that's ok, it will dissolve.
5. Add stock – While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
6. Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
7. Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
8. Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
9. Other pressure cookers: 40 minutes on high, same method as slow cooker.
10. Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
11. Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew – careful, the beef is delicate!
12. Gently stir in mushrooms.
13. Serve over noodles, pasta or mashed potato, sprinkled with chives!

Notes

* Only if you’re planning to transfer to slow cooker! If cooking on stove, must use pot.
1. Beef – use economical stewing cuts that need to be cooked for a long time to become tender such as:
Chuck
Boneless beef ribs*
Gravy beef or other beef labelled as “stewing beef”
Beef cheeks**
* Use ribs if you want to show off. It is the most well marbled all throughout, not a speck of dry anywhere (unlike chuck where there are some spots that are less juicy than others)** If 200g/7oz or less, cook whole so it looks like this beef cheeks recipe but with Stroganoff Sauce. Chopped cheeks twist and skew once slow cooked – looks better to serve whole (or at most, halved).
Other beef cuts ok to use – great for slow cooking but not as juicy all the way through as there are more lean patches:
Brisket
Blade roast
Best to buy big piece and cut your own. Try not to buy the tiny little pre cut stewing beef – they will cook too quickly.
2. Sour Cream – mixing with sauce from stew prior to adding into pot/slow cooker ensures you don’t end up with sour cream specks in the sauce. You can’t mix stew vigorously because the beef will fall apart!
3. Instant Pot  – Some readers have experienced the “Burn” notice using the IP because the sauce is borderline too thick for the IP. To eliminate this chance completely, SKIP THE FLOUR and use the Gluten Free option in Note 5 instead (cornflour slurry added at end to thicken).
All pressure Cookers (including IP and Australian Breville Fast-Slow Cooker) – you can do the sautéing in the same pot. Note that it will take longer though because it doesn’t get as hot as using stove and you can’t use as large a pot/pan!
4. Sauce thickness – stove method might need a touch of extra water to thin sauce, depends how heavy your pot lid is (heavier = less evaporation). 
5. Gluten free option (and for Instant Pot) – skip the flour. Hold back 1/4 cup beef broth, mix with 3 tbsp cornflour/cornstarch. After whisking sour cream with stew liquid, add the cornflour mix into the sour cream, then pour all that into the stew. Simmer 5 minutes to thicken (slow cooker 10 minutes, IP saute function 5 min).
6. Storage – as with all stews, it’s even better the next day… and the next! Leftovers will keep 4 to 5 days in the fridge, and freeze for 3 months (thaw gently and stir gently, remember beef is fall apart tender!
If you have lots of leftovers, transform into a pie with puff pastry (so it will look like this) OR mashed potato (see method used for Cottage Pie or Shepherd’s Pie).
7. Nutrition per serving, stew only (ie not noodles or mash).

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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