Slow Cooker Beef Stroganoff
Recipe video above. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it's made with economical stewing beef yet tastes like a million dollars! 3 cook methods provided: stove, slow cooker or pressure cooker/instant pot* Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!
- Prep time
- 15 min
- Cook time
- 8 hr 30 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1))
- 1.5 tsp each salt and pepper
- 2 tbsp oil
- 20 g/ 1 tbsp butter (, unsalted)
- 1 large onion (, halved then sliced into 1 cm / 2/5" slices)
- 4 garlic cloves (, minced)
- 7 tbsp flour (, plain / all purpose)
- 4 tbsp Dijon Mustard
- 1 litre / 1 quart beef stock/broth (, reduced salt)
- 1 1/2 cups sour cream (, full fat best)
- 3 tbsp/ 45 g butter (, unsalted)
- 700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
- 3 garlic cloves (, finely minced)
- 1/2 tsp salt and pepper
- Pasta, wide egg noodles, mashed potato
- Chives for garnish
Instructions
- 1
Season beef - Pat beef dry then sprinkle with all the salt and pepper.
- 2
Brown beef - Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- 3
Sauté aromatics - 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.
- 4
Add flour - Sprinkle the flour across the surface, then stir. Add the mustard, and stir - it will look gluey, that's ok, it will dissolve.
- 5
Add stock - 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.
- 6
Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
- 7
Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
- 8
Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
- 9
Other pressure cookers: 40 minutes on high, same method as slow cooker.
- 10
Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
- 11
Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew - careful, the beef is delicate!
- 12
Gently stir in mushrooms.
- 13
Serve over noodles, pasta or mashed potato, sprinkled with chives!