If you’re craving something cozy, warm, and filling, this Slow Cooker Beef Stroganoff Stew will hit the spot. It’s like the classic beef stroganoff your mom used to make, but even more comforting. The beef cooks all day until it’s so tender it falls apart, and the sauce is rich, creamy, and packed with flavor. The mushrooms cooked in garlic butter add something special, too. This makes enough to feed the whole family, serves about 6 to 8. Takes around 8.5 hours total, but most of that time is hands-off while your slow cooker does the work.
Ingredients
For the Stew: 3.5 lb (1.75 kg) beef chuck or stewing beef, cut into 1.5-inch cubes 1.5 tsp salt 1.5 tsp black pepper 2 tbsp oil 1 tbsp unsalted butter 1 large onion, sliced 4 garlic cloves, minced 7 tbsp all-purpose flour 4 tbsp Dijon mustard 1 quart (1 liter) reduced-salt beef broth 1 1/2 cups full-fat sour cream
For the Mushrooms: 3 tbsp butter 1.2 lb (700 g) mushrooms, sliced thin 3 garlic cloves, finely chopped 1/2 tsp salt 1/2 tsp pepper
To Serve: Wide egg noodles, mashed potatoes, or rice Chopped chives (optional, for garnish)
How to Make It
- Get the beef ready: Pat the beef dry with paper towels and season it all over with salt and pepper.
- Brown the beef: In a big skillet, heat 1 tbsp oil over high heat. Add the beef in batches so it doesn’t crowd the pan. Brown it well on all sides, about 4 minutes per batch. Set the browned beef aside. Add more oil if you need to.
- Cook onions and garlic: Lower the heat. Add the butter to the skillet. Toss in the onions and garlic. Cook for about 3 minutes until they’re soft.
- Add flour and mustard: Sprinkle the flour over the onions and stir. Then stir in the mustard. It’ll look thick and pasty, but that’s normal.
- Add broth: Slowly pour in about half the broth while stirring. It should start to thicken like gravy. Use a whisk if you need to get out the lumps. Once smooth, stir in the rest of the broth.
- Slow cook it: Slow Cooker: Pour the mixture into your slow cooker. Add the browned beef. Cook on LOW for 8 hours or on HIGH for 5 hours.
Stovetop: Put the beef back in the pot, cover it with a lid, and simmer on low for about 2 hours. Check at 1.5 hours to see if it’s tender.
Instant Pot: Skip the flour part. Add everything else and cook on HIGH pressure for 40 minutes. Thicken the sauce at the end with a cornstarch mix. - Cook mushrooms: In a skillet, melt half the butter. Add half the mushrooms and cook until they’re golden, about 3 minutes. Add half the garlic, salt, and pepper. Cook a bit more, then set aside. Repeat with the rest.
- Mix sour cream: In a bowl, mix the sour cream with about 1.5 cups of hot stew liquid to warm it up. This keeps it from curdling.
- Finish the stew: Gently stir the sour cream mixture into the stew. Add the mushrooms. Stir slowly so you don’t break up the beef.
- Serve: Spoon it over noodles, mashed potatoes, or rice. Sprinkle with chives if you like.
Helpful Tips
Best beef: Chuck, beef cheeks, boneless ribs, or gravy beef work great. Avoid pre-cut stew beef, it cooks too fast and can turn dry.
Gluten-free option: Skip the flour. Mix 3 tbsp cornstarch with 1/4 cup broth, then stir it in with the sour cream.
Leftovers: It tastes even better the next day. Store in the fridge for up to 5 days or freeze for up to 3 months.
Make it a meal: Add potatoes or veggies and a little extra broth to turn it into a full-on stew or soup.
Stretch leftovers: Try making a pie with puff pastry or top with mashed potatoes like a shepherd’s pie.
Nutrition (per serving)
Calories: 666 kcal Carbs: 12 g Protein: 59 g Fat: 44 g Saturated Fat: 19 g Cholesterol: 204 mg Sodium: 1474 mg Potassium: 1626 mg Fiber: 2 g Sugar: 3 g Vitamin A: 281 IU Vitamin C: 5 mg Calcium: 64 mg Iron: 7 mg
Disclaimer: Nutrition info is a rough estimate. If you need exact numbers, check with a nutrition expert.