Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish perfect for busy days. Tender beef stew meat is slowly cooked with mushrooms, onions, and a flavorful blend of Worcestershire sauce and Dijon mustard, then finished with creamy sour cream for a rich and delicious sauce. Serve it over tender egg noodles or rice for a satisfying meal.

Ingredients

Scale

Beef and Vegetables

2 lbs beef stew meat
1 medium yellow onion, chopped
8 oz fresh mushrooms, sliced
3 cloves garlic, minced

Liquids and Sauces

3 cups low-sodium beef broth
1 cup sour cream
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard

Thickening and Seasonings

2 tbsp flour or cornstarch (for thickening)
Salt and pepper to taste

Serving

Cooked egg noodles or rice for serving

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Instructions

Prep Ingredients: Chop the onion and slice the mushrooms carefully to set the foundation for the dish. Mince the garlic cloves finely to release their flavor.
Brown the Beef: Heat a skillet over medium-high heat and sear the beef stew meat until a crust forms on all sides. This step enhances the flavor by caramelizing the meat’s surface.
Combine in Slow Cooker: Transfer the browned beef to the slow cooker. Add the chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir everything together to distribute ingredients evenly.
Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Cook until the beef is tender and the flavors have melded beautifully.
Add Sour Cream Mixture: About 30 minutes before serving, mix the sour cream with flour or cornstarch until smooth. Stir this mixture into the slow cooker to thicken the sauce and add creaminess without curdling.
Serve: Spoon the beef stroganoff over cooked egg noodles or rice. Garnish with fresh parsley if desired, and serve warm for a comforting meal.

Notes

Browning the beef before slow cooking enhances flavor but can be skipped for convenience.
Use low-sodium beef broth to control the salt level in the dish.
The sour cream should be mixed with flour or cornstarch before adding to prevent curdling.
Leftovers store well in the refrigerator for up to 3 days and reheat gently to maintain sauce consistency.
For a gluten-free version, use cornstarch instead of flour and ensure Worcestershire sauce is gluten-free.