Description
Enjoy the comforting flavors of a classic Beef Stroganoff in this hearty Slow Cooker Beef Stroganoff Stew recipe. Tender beef, savory mushrooms, and a creamy sauce come together effortlessly in the slow cooker for a delicious meal. Serve over egg noodles or mashed potatoes for a satisfying dinner.
Ingredients
Beef Stew:
- 2 lb (900 g) beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
Vegetables:
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 8 oz (225 g) cremini or white mushrooms, sliced
Broth and Seasonings:
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- Salt and black pepper, to taste
Finishing Touches:
- ¾ cup sour cream
- 2 tablespoons all-purpose flour
- Chopped fresh parsley, for garnish
- Cooked egg noodles or mashed potatoes, for serving
Instructions
- Brown the Beef: In a skillet, brown the beef in batches until golden. Transfer to the slow cooker.
- Sauté Vegetables: In the same skillet, sauté onions, garlic, and mushrooms until softened. Add to the slow cooker.
- Add Broth and Seasonings: Stir in beef broth, Worcestershire sauce, mustard, paprika, salt, and pepper.
- Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours until beef is tender.
- Thicken Sauce: Whisk together sour cream and flour, then stir into the slow cooker. Cook on high for 20–30 minutes until sauce thickens.
- Serve: Serve hot over noodles or potatoes, garnished with parsley.
Notes
- Greek yogurt can be substituted for sour cream.
- For a thicker sauce, cook uncovered during the last 30 minutes.
- Leftovers reheat well for next-day lunches.
