Slow Cooker Beef Stroganoff
A comforting and creamy beef stroganoff made effortlessly in a slow cooker, perfect for family dinners.
Ingredients
- 2 poundsbeef chuck roast (cut into 1-inch cubes for even cooking.)
- 1 mediumonion (finely chopped to add sweetness and depth.)
- 3 clovesgarlic (minced for a burst of flavor.)
- 8 ouncesmushrooms (sliced, they bring an earthy taste to the dish.)
- 2 cupsbeef broth (this forms the base of your sauce, adding richness.)
- 1 tablespoonworcestershire sauce (a must-have for that umami kick.)
- 1 teaspoondijon mustard (adds a subtle tanginess.)
- to taste salt and pepper (to enhance all the flavors.)
- 1 teaspoondried thyme (for a hint of herbal aroma.)
- 1 teaspoonpaprika (this gives a lovely color and mild spice.)
- 1 cupsour cream (the secret to that creamy texture.)
- 2 tablespoonsall-purpose flour (helps thicken the sauce.)
- to taste fresh parsley (chopped, for garnish and a pop of color.)
- as needed egg noodles or rice (for serving, choose your favorite!)
Directions
- 1
Cut the beef chuck roast into 1-inch cubes. Heat a large skillet over medium-high heat and add a splash of oil. Sear the beef cubes in batches until browned on all sides.
- 2
In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent. Add the sliced mushrooms and cook for an additional 2-3 minutes.
- 3
Place the browned beef cubes into the slow cooker. Add the sautéed onion, garlic, and mushrooms. Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Season with salt, pepper, thyme, and paprika. Stir to combine.
- 4
Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender.
- 5
About 30 minutes before serving, mix the sour cream with flour in a small bowl until smooth. Stir this mixture into the slow cooker and let it cook for an additional 30 minutes on low.
- 6
Serve the Beef Stroganoff over egg noodles or rice, garnished with fresh parsley.