Slow Cooker Beef Stroganoff

$- 2 pounds beef chuck roast - 1 large onion - 3 cloves garlic - 8 ounces cremini mushrooms - 1 cup beef broth - 1 tablespoon Dijon mustard - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 2 tablespoons cornstarch - 1 cup sour cream - 12 ounces egg noodles - Fresh parsley for garnish Gathering the right ingredients is key to making a great beef stroganoff. Start with beef chuck roast. It is tender and full of flavor. Cut it into 1-inch cubes to help it cook evenly. Next, grab a large onion and dice it finely. This will add sweetness to the dish. Mince three cloves of garlic to give it a nice kick. Fresh garlic enhances the overall taste. Don't forget about the mushrooms! I love using cremini mushrooms. They add a rich, earthy flavor. Clean them and slice them before adding them to the slow cooker. Now let’s talk about the seasoning. You will need one cup of beef broth. It forms the base of your sauce. Add a tablespoon of Dijon mustard and Worcestershire sauce for depth. A teaspoon of dried thyme and smoked paprika brings warmth and complexity. For the finishing touch, you will need cornstarch to thicken the sauce. Mix two tablespoons of cornstarch with two tablespoons of cold water. This creates a slurry that makes the sauce creamy. Finally, add one cup of sour cream for richness. Don't forget the egg noodles! They will soak up the sauce perfectly. Use twelve ounces for a hearty meal. Top it off with fresh parsley for a pop of color and freshness. - Cutting the beef chuck roast: Take your beef chuck roast and trim off excess fat. Cut it into 1-inch cubes. This size helps the meat cook evenly and become tender. - Dicing onions and mincing garlic: Next, grab your large onion. Dice it finely; this will add sweetness to the dish. For the garlic, use three cloves. Mince or press them for a strong flavor. - Cleaning and slicing mushrooms: Use 8 ounces of cremini mushrooms. Clean them gently with a damp cloth. Slice them into thin pieces. This will help them cook down nicely. - Layering the ingredients in the slow cooker: Start by adding the cubed beef to the bottom of the slow cooker. Spread it evenly. Then, layer the diced onion, minced garlic, and sliced mushrooms on top. - Mixing the broth sauce: In a bowl, combine 1 cup of beef broth, 1 tablespoon of Dijon mustard, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Whisk until smooth. - Cooking time and temperature settings: Pour the broth mixture over the beef and veggies. Cover the slow cooker. Set it to low for 7-8 hours or high for 4-5 hours. The beef should be fork-tender when done. - Preparing the cornstarch slurry: About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this until smooth. This will help thicken your sauce. - Adding sour cream to thicken the sauce: Stir the cornstarch slurry into the slow cooker. Then, add 1 cup of full-fat sour cream. Mix well until smooth. Heat for another 10-15 minutes. Avoid boiling. - Cooking noodles separately: While the stroganoff cooks, boil 12 ounces of egg noodles according to package instructions. Drain them once they are al dente and set aside. This will be the base for your stroganoff. - Choosing the right cut of beef Use beef chuck roast for the best flavor. It becomes tender with slow cooking. Sirloin can work too, but it may not be as rich. - Tips for enhancing flavor Add more spices like garlic powder or onion powder for depth. Fresh herbs like thyme can brighten the dish. A splash of red wine also adds a nice touch. - Avoiding common mistakes Do not skip the cornstarch slurry; it makes the sauce thick. Avoid cooking on high heat if you want tender beef. Stir the sour cream gently to keep it creamy. - Best sides to complement the dish Serve with egg noodles, rice, or mashed potatoes. A simple green salad or steamed broccoli works well too. The sides balance the richness of the stroganoff. - Garnishing tips for presentation Use fresh parsley for a pop of color. A sprinkle of black pepper adds a nice touch. Consider adding a few mushroom slices on top for style. - Pairing wine with Beef Stroganoff A medium-bodied red wine pairs nicely. Try a Pinot Noir or Merlot. These wines enhance the flavors of the beef. - How to adjust cooking times for different slow cookers Slow cookers vary in heat. If yours cooks fast, start checking at 6 hours on low. For larger cuts, allow up to 9 hours to get tender beef. - Tips for preparing in advance Chop your onions and mushrooms the night before. You can also season the beef ahead of time. Just keep everything in the fridge until you’re ready to cook. {{image_4}} You can swap beef for turkey or chicken for a lighter meal. These meats cook well and keep a lot of flavor. For a vegetarian option, use mushrooms and lentils instead of beef. This will give you a rich and hearty dish. If you need gluten-free options, use gluten-free pasta or rice. You can also replace soy sauce with a gluten-free version or coconut aminos. Feel free to add veggies like carrots or peas. They add color and nutrients. You can also try different seasonings to change the taste. Consider using thyme, rosemary, or even some Italian herbs. Adding a splash of red wine can deepen the flavor. If you want a creamier sauce, stir in extra cream or even a bit of cream cheese. There are fun ways to serve your stroganoff. You can plate it over mashed potatoes for a twist. Try different pasta types like penne or fettuccine instead of egg noodles. You can also bake it as a casserole. Just layer the stroganoff with pasta and cheese, then bake until golden. Serving it over rice is another great idea for a filling meal. To store leftovers properly, let your beef stroganoff cool first. Then, place it in an airtight container. This keeps it fresh and safe. Always refrigerate leftovers within two hours of cooking. When reheating, use a microwave or a pot on the stove. Heat until hot, but do not boil. Stir well to ensure even heating. Yes, you can freeze beef stroganoff. It freezes well and keeps its flavor. To freeze, let it cool completely, then pack it in freezer-safe bags. Remove as much air as possible. When ready to eat, thaw it in the fridge overnight. Reheat it gently on the stove or in the microwave. You can keep leftover stroganoff in the fridge for about three to four days. If it's in the freezer, it can last up to three months. Always check for signs of spoilage. If it smells off or has changed color, do not eat it. You can use plain Greek yogurt or cream cheese. Both add creaminess and flavor. Greek yogurt gives a nice tang, while cream cheese makes it rich. You can also try buttermilk for a lighter option. Adjust the amount to your taste. Yes, you can skip the noodles. Serve the beef stroganoff over mashed potatoes or rice instead. You can also use cauliflower rice for a low-carb choice. This dish still tastes great without the noodles. Absolutely! You can cook it in a large pot. Brown the beef first, then add onions and garlic. Pour in the broth and let it simmer on low heat. Stir until the beef is tender. This method takes about 1.5 to 2 hours. The beef is tender when it easily pulls apart with a fork. This usually happens after 7 to 8 hours on low heat in the slow cooker. If you cook on high, check after 4 to 5 hours. Yes, feel free to mix different mushrooms. Shiitake or portobello can add great flavor. Just clean and slice them like the cremini. This adds texture and depth to the dish. This recipe is not spicy at all. It has a mild flavor that most people enjoy. If you like heat, try adding some red pepper flakes or a dash of hot sauce. Adjust it to your taste for a bit more kick. Beef Stroganoff is a hearty dish with simple, quality ingredients. We discussed the essential components, from tender beef chuck to rich sauces and comforting noodles. Following step-by-step instructions makes the process easy. You learned tips for improving flavor and ideas for variations. Whether you want beef, vegetarian options, or different sides, there's a choice for everyone. Enjoy exploring this classic dish. Create a meal that warms both the heart and stomach. Happy cooking!$

Slow Cooker Beef Stroganoff

Indulge in the comforting flavors of Hearty Slow Cooker Beef Stroganoff that will warm your soul. This simple recipe combines tender beef, savory mushrooms, and a creamy sauce, all made effortlessly in your slow cooker. Perfect for busy days, it's easy to prepare and is sure to impress your family. Dive into this delicious dish and create a memorable meal tonight! Click through for the full recipe and make your kitchen come alive.

Print Recipe Pin Recipe

Ingredients

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

1 large onion, finely diced

3 cloves garlic, minced or pressed

8 ounces cremini mushrooms, cleaned and sliced

1 cup rich beef broth

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)

1 cup full-fat sour cream

12 ounces egg noodles (or your favorite pasta)

Fresh parsley, chopped, for a vibrant garnish

Instructions

Begin by adding the cubed beef chuck into the slow cooker, ensuring it’s evenly spread across the bottom. Next, add the finely diced onion, minced garlic, and sliced cremini mushrooms on top of the beef.

In a medium-sized mixing bowl, whisk together the beef broth, Dijon mustard, Worcestershire sauce, dried thyme, smoked paprika, and a generous pinch of salt and pepper. Mix until everything is well combined and the mustard is fully dissolved.

Pour this flavorful broth mixture evenly over the beef and vegetables in the slow cooker, ensuring that all ingredients are coated.

Securely cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fork-tender and infused with the rich flavors of the sauce.

Approximately 30 minutes before you plan to serve, prepare a cornstarch slurry by mixing the cornstarch with cold water in a small bowl until smooth. Stir this slurry into the slow cooker to thicken the sauce, ensuring it’s fully incorporated.

Once the sauce has thickened, gently fold in the sour cream until thoroughly mixed and smooth. Allow this combination to heat through for an additional 10-15 minutes, making sure it doesn’t boil.

While the stroganoff is finishing, cook the egg noodles according to the package instructions. Once they are al dente, drain them in a colander and set aside.

To serve, plate the egg noodles as a base, and generously spoon the hearty beef stroganoff mixture over the top. Finally, garnish with a sprinkle of freshly chopped parsley for a touch of color and freshness.

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