Slow Cooker Beef Stroganoff
Robust and filling, this easy slow cooker beef stroganoff recipe simmers all day, so you come home to a fragrant, hot meal that everyone will love.
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 3 pounds (1 1/2 kilos) chuck roast or beef for stew, cut into medium chunks
- ½ teaspoon thyme dried, or leaves from 1 fresh sprig
- Kosher salt
- freshly-ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter divided
- ¼ cup dry red wine
- 1 large yellow onion diced
- 4 cloves garlic minced
- ¼ cup flour
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark soy sauce
- 3 cups beef stock or vegetable stock
- 1½ cups sour cream
- 2 tablespoons cornstarch optional
- 1 pound mushrooms sliced (any kind – cremini, white, baby bella)
- 1 pound egg noodles or fettuccine
- Parsley or dill, for garnish
Step by Step Instructions
Step 1
- Season the beef on all sides with thyme, salt, and pepper. Heat 1 tablespoon olive oil in a heavy pan on medium-high heat (or use your slow-cooker on sear) and sear the beef well, turning until deep brown on all sides. Remove the beef, and set aside.
Step 2
- Melt 2 tablespoons butter in the hot pan. Add the mushrooms (do not crowd; this can be done in batches), season generously with salt and pepper, and toss to coat. Allow to cook undisturbed for at least 3-4 minutes, then turn and cook on the other side.
Step 3
- Add 2 tablespoons butter to the pan with the mushrooms. Once melted, add the onion and garlic. Cook, stirring occasionally, until softened and fragrant, 5-6 minutes. Add the remaining 2 tablespoons butter, allow to melt, and add the flour, cooking until browned. Stir in the mustard, Worcestershire sauce, and soy sauce.
Step 4
- Pour in the red wine while whisking, and cook down for 3-4 minutes. Then add the stock. Return the beef to the pan, or add the liquid and beef to your slow-cooker. Cover and cook on your stovetop for 2 ½ hours, or in your slow-cooker (8 hours on low or 4 hours on high) until beef is tender.
Step 5
- Once the beef has cooked, test the sauce—you want it to be thick enough to coat the back of a spoon. If it is not, stir the cornstarch into the sour cream, and set aside in a medium heatproof bowl.
Step 6
- Remove 1-2 ladlefuls of liquid, add to a small measuring cup, and allow to cool for one minute. Whisk the liquid into the bowl of sour cream and cornstarch. Repeat twice to temper the sour cream (this will ensure a smooth sauce), then add the sour cream to the beef and stir to combine. If using a slow-cooker, increase to high (or sear) and cook for 5-10 more minutes or until thickened, or simmer on your stovetop.
Step 7
- Prepare the pasta while the stroganoff finishes cooking. Serve the stroganoff over the pasta, and top with fresh parsley or dill.
