Slow Cooker Beef Stroganoff

$- 2 pounds beef chuck, cut into 1-inch cubes - 1 medium onion, chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced To make a great beef stroganoff, you need the best beef chuck. It has flavor and tenderness. Cut it into 1-inch cubes for even cooking. Next, use one medium onion, chopped finely. This adds sweetness and depth. Don’t forget the garlic! Three minced cloves bring a warm aroma. Lastly, use eight ounces of sliced mushrooms. They add a lovely texture and richness. - 1 cup beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon paprika - ½ teaspoon black pepper For taste, beef broth is key. Use one cup for a savory base. Add a tablespoon of Worcestershire sauce for a tangy kick. Season with one teaspoon of dried thyme and one teaspoon of paprika for that depth of flavor. A half teaspoon of black pepper gives it a little heat. - 1 cup sour cream - 3 tablespoons all-purpose flour - Salt to taste To make it creamy, you’ll need one cup of sour cream. This gives a rich, smooth texture. Use three tablespoons of all-purpose flour to help thicken the sauce. Lastly, don’t forget the salt! Adjust it to your taste. Start by searing the beef cubes. Heat olive oil in a large skillet over medium-high heat. Add the beef cubes and season them with salt and pepper. Sear the beef until it turns brown on all sides, which takes about 5 minutes. Once browned, transfer the beef to the slow cooker. Next, it's time to cook the vegetables. In the same skillet, add the chopped onion and minced garlic. Sauté these for 2-3 minutes until they soften. Then, add the sliced mushrooms and cook for an additional 3-4 minutes. Once done, transfer the vegetable mix to the slow cooker with the beef. Now, mix everything together. Pour in the beef broth, Worcestershire sauce, dried thyme, and paprika. Stir to combine all the ingredients. Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours. The beef should be tender when it’s ready. About 30 minutes before serving, we will thicken the sauce. In a small bowl, whisk together the sour cream and flour until smooth. Gradually stir this mixture into the slow cooker. This will help thicken the sauce. Taste and adjust seasoning with more salt and pepper if needed. While your stroganoff cooks, prepare your egg noodles or rice. Follow the package instructions to cook them. Serve the beef stroganoff over the noodles or rice. Don’t forget to garnish with fresh parsley for a nice touch! For beef stroganoff, the best cut is beef chuck. It is tough but becomes tender when cooked slowly. Beef chuck has a rich flavor, which makes your dish taste great. This cut is also budget-friendly, so it's a win-win for cooks. To boost flavor, consider adding a few extra seasonings. Try a pinch of garlic powder or some fresh herbs like thyme and rosemary for extra taste. You can also serve your stroganoff with egg noodles or rice. These sides soak up the sauce and make every bite delicious. To achieve the right sauce consistency, stir in the sour cream and flour mixture slowly. This keeps the sauce smooth. A common mistake is adding the sour cream too early, which can curdle. Always wait until the end of cooking to thicken the sauce. {{image_2}} You can switch out the mushrooms to change the flavor. Try using shiitake or portobello mushrooms. Each type adds its own taste and texture. You can also mix in other veggies like carrots or bell peppers. They will add color and nutrition to your dish. If you want something different, swap the beef for chicken or turkey. Both work well and keep the dish tasty. For a vegetarian option, use mushrooms and add lentils. This keeps the dish hearty without meat. To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour. You can also serve the stroganoff over zoodles or rice. These options taste great and fit gluten-free diets perfectly. To store leftovers, let the beef stroganoff cool to room temperature. Then, place it in an airtight container. This helps keep the flavors fresh. I suggest using glass or BPA-free plastic containers. These containers are great for keeping food safe and tasty. For freezing stroganoff, first let it cool. Then, place the stroganoff in a freezer-safe container. Be sure to leave some space at the top for expansion. When you are ready to eat, thaw the stroganoff in the fridge overnight. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, beef stroganoff lasts about 3 to 4 days. If you freeze it, it can last for up to 3 months. Look for signs of spoilage like a sour smell or a change in color. If you notice these signs, it's best to discard the stroganoff. Always trust your senses when checking food safety. To make this dish, you need about 15 minutes for prep. Then, slow cook it for 7-8 hours on low or 4-5 hours on high. So, the total time is around 8 hours and 15 minutes. This long cooking time lets the beef get very tender and tasty. You can use frozen beef, but it may change the cooking time. If you use frozen beef, add an extra hour to your cooking time. The beef may not brown as nicely as fresh beef. If you can, thaw the beef first for best results. To thicken the sauce, mix sour cream and flour in a bowl. Make sure it is smooth. Stir this mix into the slow cooker about 30 minutes before serving. This will help the sauce get nice and creamy. You can adjust the seasoning with salt and pepper to your taste. This blog post covered how to make Slow Cooker Beef Stroganoff. You learned about the main ingredients like beef chuck, onions, and mushrooms. We explored seasonings and creamy components that build flavor and texture. I provided step-by-step instructions, along with helpful tips, variations, and storage info. Mastering this dish will impress anyone at your table. Enjoy making it your own with our suggestions. Cooking is fun, so don’t hesitate to experiment!$

Slow Cooker Beef Stroganoff

A hearty and creamy beef stroganoff made in a slow cooker, perfect for a comforting meal.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
1 medium onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon paprika
½ teaspoon black pepper
1 tablespoon olive oil
1 cup sour cream
3 tablespoons all-purpose flour
to taste salt
to garnish fresh parsley, chopped
as needed egg noodles or rice (for serving)

Instructions

In a large skillet, heat olive oil over medium-high heat. Add the beef cubes and season with salt and pepper. Sear until browned on all sides, about 5 minutes. Transfer the beef to the slow cooker.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened. Add the sliced mushrooms and cook for an additional 3-4 minutes. Transfer the vegetable mixture to the slow cooker with the beef.
Pour in the beef broth, Worcestershire sauce, dried thyme, and paprika, stirring to combine all ingredients well.
Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, or until the beef is tender.
About 30 minutes before serving, in a small bowl, whisk together the sour cream and flour until smooth. Gradually stir it into the slow cooker to thicken the sauce. Adjust seasoning with additional salt and pepper if needed.
Cook your egg noodles or rice according to package instructions. Serve the beef stroganoff over noodles or rice, garnished with fresh parsley.

Notes

Serve with egg noodles or rice, and garnish with fresh parsley.

Keyword beef, comfort food, slow cooker, stroganoff