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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

A slow cooked version of Beef Stroganoff with fall apart beef in a creamy sauce, featuring buttery garlic mushrooms.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Mains
Cuisine Russian(ish), Western
Servings 8 people
Calories 666 kcal

Equipment

  • slow cooker
  • large pot or skillet
  • Skillet

Ingredients
  

Beef and Sauce

  • 1.75 kg beef chuck or stewing beef, cut in 4cm cubes Use economical cuts for best results.
  • 1.5 teaspoon salt
  • 1.5 teaspoon pepper
  • 2 tablespoon oil
  • 20 g unsalted butter
  • 1 large onion, halved and sliced
  • 4 cloves garlic, minced
  • 7 tablespoon plain flour Skip flour for gluten free.
  • 4 tablespoon Dijon mustard
  • 1 litre beef stock/broth, reduced salt
  • 1.5 cups sour cream Full fat is best.

Garlic Butter Mushrooms

  • 3 tablespoon unsalted butter
  • 700 g mushrooms, sliced
  • 3 cloves garlic, finely minced
  • 0.5 teaspoon salt and pepper

Serving Suggestions

  • wide egg noodles, pasta or mashed potato
  • Chives for garnish

Instructions
 

Cooking Instructions

  • Season beef - Pat beef dry then sprinkle with all the salt and pepper.
  • Brown beef - Heat 1 tablespoon oil in a large pot over high heat and brown beef on all sides for about 4 minutes. Remove and repeat with remaining beef.
  • Sauté aromatics - Melt half the butter, then cook garlic and onion for 3 minutes until softened.
  • Add flour - Sprinkle flour across the surface, stir, then add mustard and stir until combined.
  • Add stock - Pour in half the beef stock while stirring to dissolve the flour mixture, then add remaining stock and bring to a simmer.
  • Slow cooker - Transfer liquid to slow cooker, add beef, and cook for 8 hours on LOW or 5 hours on HIGH.
  • Finish stew - Mix sour cream with liquid from slow cooker, gently stir into stew, and add cooked mushrooms.
  • Serve - Over noodles, pasta or mashed potato, sprinkled with chives.

Garlic Butter Mushrooms Instructions

  • Melt half the butter in a large skillet over high heat, add half the mushrooms and cook until golden. Remove and repeat with remaining ingredients.

Notes

Mixing sour cream with stew liquid prevents specks in the sauce. Leftovers improve flavor and can be stored for 4-5 days or frozen for 3 months.

Nutrition

Serving: 1bowlCalories: 666kcalCarbohydrates: 12gProtein: 59gFat: 44gSaturated Fat: 19gCholesterol: 204mgSodium: 1474mgPotassium: 1626mgFiber: 2gSugar: 3gVitamin A: 281IUVitamin C: 5mgCalcium: 64mgIron: 7mg
Keyword beef stew, slow cooked beef, slow cooker beef stroganoff, stroganoff stew
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