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- 2 pounds beef chuck roast, cut into 1-inch cubes - 1 teaspoon salt - 1 teaspoon black pepper - 2 tablespoons olive oil - 1 medium onion, chopped - 4 cloves garlic, minced - 2 cups mushrooms, sliced (cremini or button) - 3 cups beef broth (low sodium) - 2 teaspoons Worcestershire sauce - 2 tablespoons Dijon mustard - 1 teaspoon dried thyme - 1 cup sour cream - 1 tablespoon cornstarch (optional for thickening) - 2 tablespoons chopped fresh parsley (for garnish) - Cooked egg noodles or rice, for serving When making slow cooker beef stroganoff, you need a few key ingredients. The beef chuck roast is the star. It has great flavor and becomes so tender. Season it with salt and pepper to start. Next, olive oil helps to sear the meat. Searing adds depth to the flavor. The aromatics, like onion, garlic, and mushrooms, bring a nice aroma. They create a rich base for the dish. You also need beef broth. It keeps the beef moist and adds taste. Worcestershire sauce and Dijon mustard give a tasty kick. Thyme adds a nice earthy flavor. For creaminess, you will stir in sour cream at the end. If you want a thicker sauce, add cornstarch. This step is optional, but it can really enhance the dish. Don't forget fresh parsley for garnish! It adds color and freshness to your plate. These ingredients come together to create a warm and comforting meal. First, you need to season the beef. Take 2 pounds of beef chuck roast and cut it into 1-inch cubes. Sprinkle 1 teaspoon of salt and 1 teaspoon of black pepper evenly over the meat. This step adds great flavor. Next, we’ll sear the beef in olive oil. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the beef cubes. Sear them for about 3-4 minutes on each side until they are browned. This adds a nice crust. After browning, transfer the beef to the slow cooker. Now, let’s sauté the aromatics. In the same skillet, add the chopped onion. Cook it for about 3-4 minutes until it turns translucent. This brings out the sweet flavor of the onion. After the onion is ready, add 4 cloves of minced garlic and 2 cups of sliced mushrooms. Cook for another 5 minutes until the mushrooms soften. This mix will add depth to your stroganoff. Next, it’s time to combine everything. Add the sautéed onion, garlic, and mushrooms to the slow cooker with the beef. Pour in 3 cups of low-sodium beef broth, 2 teaspoons of Worcestershire sauce, 2 tablespoons of Dijon mustard, and 1 teaspoon of dried thyme. Stir gently to mix all the ingredients well. Now, set the slow cooker. Cover it and choose the heat setting. You can set it on low for 6-8 hours or high for 3-4 hours. Cooking slowly makes the beef tender and full of flavor. Once the beef is tender, it’s time for the finishing touches. Stir in 1 cup of sour cream until it blends well. This gives a creamy texture to the sauce. If you like a thicker sauce, mix 1 tablespoon of cornstarch with a little water to make a slurry. Stir it in and let it cook for another 15-30 minutes. For serving, present the beef stroganoff in deep bowls. A sprinkle of chopped fresh parsley on top adds color and freshness. Serve it over cooked egg noodles or rice. Crusty bread on the side is great to soak up the delicious sauce. Enjoy your meal! To make your beef stroganoff taste great, adjust the seasoning to fit your taste. You can add extra salt or pepper based on your preference. Sometimes, I like to toss in a splash more Worcestershire sauce for a richer flavor. You can also enhance the dish by adding a splash of red wine or some fresh herbs like thyme or parsley while cooking. These tweaks can really boost the taste! Preparing ingredients in advance saves time. You can cut the beef, chop the onions, and slice the mushrooms the night before. Store them in the fridge until you're ready to cook. If your day is busy, remember that the slow cooker can handle it. Set it on low in the morning, and you’ll have a warm meal ready by dinner! Choosing the right slow cooker is key. A 6-quart slow cooker is perfect for this recipe. Make sure it has a good seal to keep in moisture. Useful kitchen tools include a sharp knife for cutting, a sturdy cutting board, and measuring cups for accuracy. These tools help ensure your stroganoff turns out tasty and satisfying every time. {{image_2}} You can swap beef for other proteins. Chicken or turkey works well in this dish. They cook nicely and soak up the flavors. If you want a dairy-free option, try using cashew cream instead of sour cream. This keeps the dish creamy without dairy. To give your stroganoff a twist, add veggies like carrots or bell peppers. They add color and nutrients. You can also mix in different herbs and spices. Try rosemary or paprika for a new taste. These small changes can make a big difference. You don't have to stick to just egg noodles or rice. Serve the stroganoff over polenta for a creamy base. You can also try it with mashed potatoes. For garnishing, sprinkle fresh parsley or even chives on top. This adds a nice pop of color and fresh taste. After enjoying your beef stroganoff, let it cool first. Store leftovers in an airtight container. Keep it in the fridge. I recommend eating it within three to four days to keep it fresh. If you wait too long, the flavors may fade. You can freeze beef stroganoff too. Just make sure it cools completely. Use a freezer-safe container or a heavy-duty bag. Label the container with the date. It can stay in the freezer for up to three months. When you're ready to eat, move it to the fridge to thaw overnight. For reheating, the stove is best. Put stroganoff in a pot over low heat. Stir frequently to warm it evenly. You can also use the microwave. Heat in short bursts and stir in between. This helps keep the sauce from separating. If you notice separation, stir in a bit of sour cream or broth to bring it back together. Slow cooker beef stroganoff takes 6-8 hours on low or 3-4 hours on high. The longer cooking time helps the beef become tender. I prefer the low setting. It allows the flavors to blend slowly, making the dish rich and savory. Yes, you can use frozen beef. Just add extra time. If you start with frozen beef, cook it on high for about 4-5 hours. Make sure to check for tenderness. If it’s not tender yet, keep cooking until it is. Beef stroganoff goes well with several sides. Here are some great options: - Cooked egg noodles - Steamed rice - Mashed potatoes - Crusty bread These sides soak up the sauce nicely and add flavor. Yes, you can make beef stroganoff on the stove. Here’s how: 1. Sear the beef in a large pot. 2. Add the onions, garlic, and mushrooms. 3. Pour in the broth and sauces and let it simmer. 4. Cook until the beef is tender, about 1-2 hours. This method is faster but requires more attention. Absolutely! To make beef stroganoff gluten-free, use gluten-free Worcestershire sauce and gluten-free noodles. You can find many brands of gluten-free pasta at your local store. This way, you can still enjoy the same great taste without gluten. This beef stroganoff recipe showcases rich flavors and simple steps. You learned how to combine main ingredients, cook them perfectly, and present the dish beautifully. With a few tips, you can adjust the flavor and even make this meal ahead of time. Remember, variations exist to fit your needs, like using different proteins or adding veggies. Storing leftovers is easy if you follow the proper methods. Enjoy your delicious creation, and share with others how to make this comforting dish. Your cooking skills will surely impress!

Slow Cooker Beef Stroganoff

Indulge in the rich flavors of Cozy Slow Cooker Beef Stroganoff! This easy recipe combines tender beef, sautéed mushrooms, and creamy sour cream for a comforting meal perfect for busy days. With just a few simple steps and ingredients, you'll have a savory dish ready to enjoy over egg noodles or rice. Click through to discover the full recipe and make this heartwarming dinner tonight!
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Ingredients
  

2 pounds beef chuck roast, cut into 1-inch cubes

1 teaspoon salt

1 teaspoon black pepper

2 tablespoons olive oil

1 medium onion, chopped

4 cloves garlic, minced

2 cups mushrooms, sliced (cremini or button)

3 cups beef broth (low sodium)

2 teaspoons Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon dried thyme

1 cup sour cream

1 tablespoon cornstarch (optional for thickening)

2 tablespoons chopped fresh parsley (for garnish)

Cooked egg noodles or rice, for serving

Instructions
 

Prep the Meat: Season the beef cubes with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Sear the beef cubes for about 3-4 minutes on each side until browned. Transfer to the slow cooker.

    Sauté the Aromatics: In the same skillet, add the chopped onion and cook for 3-4 minutes until translucent. Add the minced garlic and sliced mushrooms; cook for another 5 minutes until the mushrooms are softened.

      Combine Ingredients: Add the sautéed mixture to the slow cooker with the beef. Pour in the beef broth, Worcestershire sauce, Dijon mustard, and thyme. Stir gently to combine.

        Cook: Cover the slow cooker and set it on low for 6-8 hours or high for 3-4 hours.

          Finish the Sauce: Once the beef is tender, stir in the sour cream until well blended. If you prefer a thicker sauce, mix cornstarch with a little cold water to create a slurry and stir it in, allowing the mixture to cook for an additional 15-30 minutes.

            Serve: Taste and adjust seasoning if necessary. Serve over cooked egg noodles or rice, garnished with fresh parsley.

              Prep Time: 20 minutes | Total Time: 7-8 hours | Servings: 6-8

                - Presentation Tips: Serve in deep bowls with a sprinkle of fresh parsley on top for a pop of color. Pair with crusty bread on the side to soak up the delicious sauce.