Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

6 servings
A comforting and creamy beef stroganoff made effortlessly in a slow cooker, perfect for family dinners.

Ingredients

  • beef chuck roast

    cut into 1-inch cubes for even cooking.

    2 lb
  • onion

    finely chopped to add sweetness and depth.

    1 medium
  • garlic

    minced for a burst of flavor.

    3 cloves
  • mushrooms

    sliced, they bring an earthy taste to the dish.

    8 oz
  • beef broth

    this forms the base of your sauce, adding richness.

    2 c
  • worcestershire sauce

    a must-have for that umami kick.

    1 tbsp
  • dijon mustard

    adds a subtle tanginess.

    1 tsp
  • to taste salt and pepper

    to enhance all the flavors.

  • dried thyme

    for a hint of herbal aroma.

    1 tsp
  • paprika

    this gives a lovely color and mild spice.

    1 tsp
  • sour cream

    the secret to that creamy texture.

    1 c
  • all-purpose flour

    helps thicken the sauce.

    2 tbsp
  • 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. 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. 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. 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. 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. 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. 6

    Serve the Beef Stroganoff over egg noodles or rice, garnished with fresh parsley.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

495 min6 servings400 cal

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About this Recipe

Craving a truly comforting meal that practically cooks itself? This Slow Cooker Beef Stroganoff recipe brings rich, creamy flavors to your dinner table with minimal effort, making it perfect for busy weeknights or relaxed family gatherings.The true brilliance of this recipe lies in the slow cooker, transforming humble beef chuck roast into incredibly tender, fall-apart pieces submerged in a deeply savory sauce. Long, gentle cooking allows all the flavors from the beef, finely chopped onion, minced garlic, earthy mushrooms, tangy Dijon mustard, and umami-rich Worcestershire sauce to meld beautifully. This patient process creates a creamy beef stroganoff that tastes like it simmered all day, building layers of complex flavor effortlessly.You'll be greeted with incredibly tender, succulent beef cubes, swimming in a velvety, rich sauce that's both savory and subtly sweet from the slowly cooked onions. The sliced mushrooms bring a wonderful earthy depth, while hints of dried thyme and paprika add warmth and aromatic complexity. Finishing with sour cream at the end creates that signature creamy texture and a delightful tang, perfectly balanced by the robust beef broth base. It's a deeply satisfying, hearty main course designed to warm you from the inside out, ideal for a cozy family dinner where everyone will ask for seconds.While classic egg noodles are a beloved pairing for stroganoff, you can easily serve this comforting dish over fluffy rice for a delicious and equally satisfying alternative. Don't forget the vibrant fresh parsley garnish; its bright, herbaceous note offers a lovely contrast to the rich sauce and adds a beautiful pop of color.This hearty Slow Cooker Beef Stroganoff is the ultimate family dinner, offering a comforting embrace in every spoonful. Serve it hot, garnished generously with chopped fresh parsley, alongside your chosen egg noodles or rice to soak up every last drop of the rich, creamy sauce.

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