Slow Cooker Beef Stroganoff Stew

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!

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner

Cuisine American

Servings 6 servings

Calories 500 kcal

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.