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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

A slow cooked version of Beef Stroganoff with tender beef and a creamy sauce, perfect for comforting meals.
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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 heavy based pot or skillet

Ingredients
  

  • 1.75 kg beef chuck or other stewing beef, cut in 4cm / 1.5” cube (Note 1)
  • 1.5 teaspoon salt
  • 1.5 teaspoon pepper
  • 2 tablespoon oil
  • 20 g butter, unsalted
  • 1 large onion, halved then sliced into 1 cm / ⅖" slices
  • 4 cloves garlic, minced
  • 7 tablespoon flour, plain / all purpose
  • 4 tablespoon Dijon Mustard
  • 1 litre beef stock/broth, reduced salt
  • 1.5 cups sour cream, full fat best

Garlic Butter Mushrooms

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

Serving

  • Pasta, wide egg noodles, mashed potato
  • Chives for garnish

Instructions
 

  • Pat beef dry then sprinkle with all the salt and pepper.
  • Heat 1 tablespoon oil in a large heavy based pot or skillet over high heat. Add beef in a single layer and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
  • Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
  • Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
  • While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency. Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
  • Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
  • Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew - careful, the beef is delicate!
  • Gently stir in mushrooms.
  • Serve over noodles, pasta or mashed potato, sprinkled with chives!

Notes

Use economical stewing cuts such as chuck or boneless beef ribs for best results. Leftovers can be kept in the fridge for 4 to 5 days and freeze 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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