Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef stew meat simmered with onions, mushrooms, and garlic in a rich, creamy sauce made with sour cream. Perfect for a hands-off meal, the slow cooker infuses the flavors deeply while keeping the beef juicy and tender. Serve it over egg noodles or rice for a satisfying dinner that’s both classic and easy to prepare.

Ingredients

Scale

Main Ingredients

2 lbs beef stew meat
1 medium yellow onion, chopped
8 oz fresh mushrooms, sliced
3 cloves garlic, minced
3 cups low-sodium beef broth
1 cup sour cream
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
2 tbsp flour or cornstarch (for thickening)
Salt and pepper to taste

To Serve

Cooked egg noodles or rice
Fresh parsley for garnish (optional)

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Instructions

Prep Ingredients: Chop the onion and slice the mushrooms carefully to ensure even cooking and flavor distribution throughout the dish.
Brown Beef: Heat a skillet over medium-high heat and brown the beef stew meat in batches until each piece develops a crust, which enhances flavor and texture.
Add to Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir well to combine all ingredients.
Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and flavors have melded.
Thicken Sauce: About 30 minutes before serving, mix the sour cream with the flour or cornstarch until smooth. Stir this mixture into the slow cooker to thicken the sauce and add creaminess.
Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley if desired for an extra touch of freshness and color.

Notes

Browning the beef before adding to the slow cooker helps to develop deeper flavor.
Use low-sodium beef broth to better control the saltiness of the dish.
For a gluten-free version, use cornstarch instead of flour and serve with gluten-free noodles or rice.
Do not add sour cream at the beginning to prevent curdling; stir it in near the end of cooking.
If the sauce is too thin after adding sour cream, you can thicken it by cooking uncovered for a few minutes or adding a bit more thickener.