Looking for a cozy, hands-off dinner? Slow Cooker Beef Stroganoff Stew is a Creamy Beef Stew that transforms economical beef into a melt-in-your-mouth dish with a rich, creamy stroganoff sauce and buttery mushrooms. Perfect for busy weeknights or family gatherings, this tender beef stew is easy to prep and simmers all day for incredible flavor. Let’s make this Slow Cooker Beef Stroganoff Stew and savor its comforting, hearty goodness!
Why You’ll Love Slow Cooker Beef Stroganoff Stew
- Tender Beef: Fall-apart chunks of economical beef cooked to perfection.
- Rich Flavor: Creamy sauce with deep, savory notes from slow cooking.
- Hands-Off: Minimal prep, letting the slow cooker do the work.
- Versatile: Serve over pasta, mash, or transform into a soup.
- Family-Friendly: A crowd-pleaser for all ages.
Ingredients for Slow Cooker Beef Stroganoff Stew
Here’s what you’ll need for this beef stroganoff stew (serves 6):
Main Ingredients:
- 2 lbs (900g) chuck beef (or boneless beef ribs, beef cheeks, or gravy beef)
- 1 large onion, diced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 can (10.5 oz, 298g) cream of mushroom soup
- 1 cup (240g) sour cream
- 2 tbsp all-purpose flour
- 1 tbsp Dijon mustard
- 1 ½ cups (360ml) beef broth
- 2 tbsp butter
- ½ tsp salt
- ½ tsp black pepper
Equipment
- Slow cooker (6-quart or larger)
- Large skillet
- Medium mixing bowl
- Whisk
- Cutting board and sharp knife
- Measuring cups and spoons
Ingredient Tips
- Beef: Use chuck beef or other stewing cuts for tender results in this slow-cooked stroganoff.
- Sour Cream: Add at the end to prevent curdling and ensure creaminess.
- Flour: Swap for gluten-free flour for a gluten-free tender beef stew.
- Mushrooms: Button or cremini mushrooms add earthy flavor; sauté for richness.
- Mustard: Dijon adds a traditional stroganoff tang and helps thicken the sauce.
Directions for Slow Cooker Beef Stroganoff Stew
Let’s make this Slow Cooker Beef Stroganoff Stew—a rich, comforting dish!
Brown Beef
In a large skillet over medium-high heat, I heat 1 tbsp oil and brown 2 lbs chuck beef (cut into 1-inch cubes) in batches, 2–3 minutes per side, for deep flavor. I transfer the beef to the slow cooker.
Sauté Aromatics
In the same skillet, I add 1 tbsp oil, sauté 1 diced onion for 3–4 minutes until soft, then add 2 minced garlic cloves for 30 seconds. I stir in 2 tbsp flour, cook for 1 minute, then add 1 ½ cups beef broth, scraping up browned bits. I pour this into the slow cooker.
Slow Cook
I add 1 can cream of mushroom soup, 1 tbsp Dijon mustard, ½ tsp salt, and ½ tsp black pepper to the slow cooker, stirring to combine. I cover and cook on low for 8 hours or high for 5 hours until the beef is fall-apart tender.
Sauté Mushrooms
In the skillet, I melt 2 tbsp butter over medium heat and sauté 8 oz sliced mushrooms for 5–6 minutes until golden. I set them aside.
Finish Sauce
I whisk 1 cup sour cream with ½ cup hot broth from the slow cooker in a bowl to prevent curdling, then stir it into the slow cooker with the mushrooms. I mix gently to keep the beef intact.
Serve
I serve this slow-cooked stroganoff warm over pasta, mashed potatoes, or rice.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Total Time: ~8 hours 15 minutes (low) or 5 hours 15 minutes (high)
- Servings: 6 (about 1 cup per serving)
- Calories: ~450–500 kcal per serving
- Macros per Serving: 15g carbs, 35g protein, 30g fat, 2g fiber
Variations for Slow Cooker Beef Stroganoff Stew
Try these twists for your tender beef stew:
- Gluten-Free: Use gluten-free flour and ensure the broth is gluten-free.
- Soup Version: Add 1–2 cups extra broth and 1 cup diced potatoes or carrots, inspired by LaylaCooks’ Chicken Tortilla Soup.
- Spicy Kick: Add ¼ tsp cayenne or red pepper flakes to the sauce.
- Creamy Swap: Use Greek yogurt instead of sour cream for a tangier beef stroganoff stew.
- Veggie Boost: Stir in ½ cup peas or green beans, inspired by LaylaCooks’ Beet Salad with Arugula.
Storage
I store leftovers in an airtight container in the fridge for up to 4 days. For freezing, I cool the stew, transfer to a freezer-safe container, and store for up to 3 months. I thaw overnight in the fridge and reheat on the stove over low heat or in the microwave for 2–3 minutes, stirring gently.
Serving Tips
- Presentation: Serve in bowls over noodles or mash for a cozy vibe.
- Garnish: Sprinkle with fresh parsley or chives for color.
- Pairing: Enjoy with LaylaCooks’ Cucumber Blueberry Feta Salad or Vanilla Raspberry Iced Latte for balance.
- Portion Size: 1 cup per person as a main dish with a side.
- Occasions: Perfect for weeknights, family dinners, or meal prep.
FAQs About Slow Cooker Beef Stroganoff Stew
Here are answers to common questions about this dish:
Can I make it gluten-free?
Yes, use gluten-free flour and gluten-free broth for gluten-free Slow Cooker Beef Stroganoff Stew.
Can I make it ahead?
Prep the beef and aromatics the night before, refrigerate, and transfer to the slow cooker in the morning for a ready-to-go tender beef stew.
How do I make it a soup?
Add 1–2 cups extra broth and include diced potatoes or carrots to transform this beef stroganoff stew into a hearty soup.
More Soups & Stews Recipes
- Chicken Soup
- Tasty Chicken and Pumpkin Soup
- Satisfying Garlic Vegetable Soup
- Slow Cooker Pumpkin Soup
- Garlic Soup
Conclusion
Slow Cooker Beef Stroganoff Stew is a rich, comforting dish that’s easy to make and packed with melt-in-your-mouth beef and creamy sauce. This slow-cooked stroganoff is perfect for busy days or cozy gatherings, delivering hearty flavor with minimal effort. Whip up this tender beef stew and enjoy its warm, savory goodness!
Slow Cooker Beef Stroganoff Stew
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
Garlic Butter Mushrooms:
- ▢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
Serving:
- ▢Pasta wide egg noodles, mashed potato
- ▢Chives for garnish
Instructions
Brown Beef
- In a large skillet over medium-high heat, I heat 1 tbsp oil and brown 2 lbs chuck beef (cut into 1-inch cubes) in batches, 2–3 minutes per side, for deep flavor. I transfer the beef to the slow cooker.
Sauté Aromatics
- In the same skillet, I add 1 tbsp oil, sauté 1 diced onion for 3–4 minutes until soft, then add 2 minced garlic cloves for 30 seconds. I stir in 2 tbsp flour, cook for 1 minute, then add 1 ½ cups beef broth, scraping up browned bits. I pour this into the slow cooker.
Slow Cook
- I add 1 can cream of mushroom soup, 1 tbsp Dijon mustard, ½ tsp salt, and ½ tsp black pepper to the slow cooker, stirring to combine. I cover and cook on low for 8 hours or high for 5 hours until the beef is fall-apart tender.
Sauté Mushrooms
- In the skillet, I melt 2 tbsp butter over medium heat and sauté 8 oz sliced mushrooms for 5–6 minutes until golden. I set them aside.
Finish Sauce
- I whisk 1 cup sour cream with ½ cup hot broth from the slow cooker in a bowl to prevent curdling, then stir it into the slow cooker with the mushrooms. I mix gently to keep the beef intact.
Serve
- I serve this slow-cooked stroganoff warm over pasta, mashed potatoes, or rice.
Notes
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