Slow Cooker Beef Stroganoff (Melt-in-Your-Mouth!)
This Classic Beef Stroganoff is a rich and comforting dish featuring tender beef, sautéed mushrooms, and a creamy, flavorful sauce. Served over egg noodles or rice, it’s the perfect hearty meal for any occasion.
Ingredients
- Beef Chuck roast or stew meat: A cut like chuck roast or stew meat works best for slow cooking. These tougher cuts become incredibly tender when cooked low and slow.
- Onions: Add sweetness and depth to the sauce.
- Garlic: A few cloves of minced garlic will infuse the dish with that irresistible aromatic flavor.
- Mushrooms: Fresh sliced mushrooms are a must for Stroganoff! They absorb the flavors and provide a nice texture.
- Beef broth: This is the base for the sauce. It adds richness and deep flavor to the dish.
- Sour cream: This adds the creaminess that makes Beef Stroganoff so decadent. For a lighter version you can use Greek yogurt.
- Worcestershire sauce: Adds a bit of tang and umami to balance out the creaminess.
- Flour optional: To help thicken the sauce towards the end of the cooking process.
- Salt and pepper: For seasoning to taste.
- Egg noodles or rice: Serve the beef stroganoff over a bed of egg noodles or rice to soak up all that creamy sauce.
Instructions
- Prepare the Beef
- Start by trimming the fat off your beef and cutting it into bite-sized pieces. If you're using a chuck roast, you can leave it in larger chunks and shred it once it's fully cooked. Season the beef generously with salt and pepper. This will help build the base flavor for the dish.
- Sauté the Aromatics
- While it’s optional, sautéing the onions and garlic in a little bit of oil for a few minutes before adding them to the slow cooker enhances their flavors. The heat brings out their natural sweetness, making your sauce even more flavorful. If you’re in a hurry, you can skip this step and throw everything straight into the slow cooker. However, taking a few extra minutes to sauté adds that little extra depth to the dish.
- Load Up the Slow Cooker
- Add your seasoned beef, sautéed onions, garlic, mushrooms, and beef broth into the slow cooker. Stir everything to combine, and then cover it. You can cook it on low for 6-8 hours or on high for 3-4 hours. The longer the beef cooks, the more tender it will become, so if you have the time, slow cooking on low is the way to go.
- Finish the Sauce
- Once the beef is tender, it’s time to finish off the sauce. Stir in the sour cream (or Greek yogurt if you’re going for a lighter version) and Worcestershire sauce. If you want to thicken the sauce, create a slurry by mixing a tablespoon of flour with some water, then add it to the slow cooker. Give everything a good stir and let it cook for another 30 minutes to thicken up.
- Prepare Your Noodles or Rice
- While the Stroganoff is finishing up in the slow cooker, cook your egg noodles or rice according to the package instructions. The noodles will soak up the creamy sauce perfectly, making every bite indulgent and comforting.
- Serve and Enjoy!
- Once the beef is tender and the sauce has thickened to perfection, it's time to serve. Spoon the beef and sauce over the noodles or rice, and garnish with fresh parsley for a pop of color and flavor. This dish pairs wonderfully with a side of steamed vegetables or a simple salad.
Notes
Tips for the Best Slow Cooker Beef Stroganoff
Use the Right Cut of Beef: For the best results, use beef chuck or stew meat. These cuts are perfect for slow cooking because they break down and become incredibly tender, without being dry or tough.
Layer Flavors: If you have a bit more time, consider browning the beef and mushrooms before adding them to the slow cooker. This extra step helps to develop deeper flavors.
Don’t Overcook the Noodles: If you’re serving the Stroganoff with egg noodles, make sure not to overcook them. They should be cooked al dente, as they will continue to soften when you mix them with the creamy sauce.
Freezer-Friendly: This Beef Stroganoff is perfect for meal prepping! You can freeze leftovers for up to 3 months. Just make sure to freeze the beef and sauce separately from the noodles to keep everything fresh.