Description
A rich and flavorful Slow Cooker Beef Stroganoff that uses tender braising beef cooked low and slow with mushrooms, onions, and a creamy sauce. Perfect for feeding a crowd or meal prepping, this Russian classic is made easy with a slow cooker and optional searing step for extra depth of flavor.
Ingredients
Beef Preparation
- 2 tbsp sunflower oil
- 1.5 kg (3.3 lbs) braising beef or casserole beef chopped into bite-size chunks
- 4 tbsp plain (all-purpose) flour
- 1 tsp salt
- 1 tsp freshly ground black pepper
Vegetables and Sauce
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 600 ml (2 ½ cups) beef stock (2-3 stock cubes plus water is fine)
- 300 g (10.5 oz) chestnut mushrooms, thickly sliced
Thickening and Cream
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water to make a slurry (optional)
- 120 ml (½ cup) double (heavy) cream
- 240 ml (1 cup) sour cream
To Serve
- Small bunch fresh parsley, roughly chopped
- Freshly ground black pepper
Instructions
- Prepare the beef: Place the chopped beef in a bowl. Sprinkle on the flour, salt, and pepper, then toss everything together to coat the beef pieces evenly.
- Sear the beef: Heat the sunflower oil in a large frying pan over high heat or use the searing function on your slow cooker if available. Add half the beef and cook for 6-8 minutes, turning regularly until browned on all sides. Transfer browned beef to the slow cooker using a slotted spoon. Repeat with the remaining beef.
- Sauté the onion: Reduce the heat of the frying pan to medium and add the chopped onion. Cook for 3-4 minutes, stirring regularly, until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute, releasing its aroma without burning.
- Add sauce ingredients: Pour in Worcestershire sauce, Dijon mustard, beef stock, and sliced mushrooms. Stir thoroughly to combine, scraping up any browned bits from the pan for added flavor.
- Cook the sauce: Bring the mixture to a boil in the pan, stir once more, then transfer everything to the slow cooker with the seared beef. Cook on high for 5-6 hours or low for 7-8 hours, until the beef is tender and the flavors are melded.
- Optional thinning: If the sauce needs thickening, stir in the cornflour slurry (1 tbsp cornflour mixed with 3 tbsp cold water) and cook on high for an additional 10-15 minutes to thicken.
- Add cream: Mix the double (heavy) cream and sour cream together, then gently fold into the beef stroganoff in the slow cooker. Stir carefully to avoid breaking up the tender beef chunks.
- Garnish and serve: Sprinkle freshly chopped parsley and a little freshly ground black pepper over the stroganoff before serving. Enjoy hot with your choice of side.
Notes
- Searing the beef before slow cooking adds deeper flavor, but if your slow cooker has a searing function, you can use that to save time and reduce cleanup.
- The cornflour slurry for thickening is optional — use it if you prefer a thicker sauce, otherwise the sauce will be naturally thickened from the flour on the beef and cooking process.
- Chestnut mushrooms provide a great earthy flavor and texture; button mushrooms can be used as an alternative.
- Serve with egg noodles, mashed potatoes, or steamed rice for a complete meal.
- Leftovers keep well in the fridge and taste even better the next day.
