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Slow Cooker Beef Stroganoff

Irresistible Slow Cooker Beef Stroganoff for Cozy Nights

Enjoy this comforting Slow Cooker Beef Stroganoff, perfect for cozy nights with family and friends.
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Course: Main Dishes
Cuisine: American
Keyword: Beef Stroganoff, comfort food, cozy nights, family meal, Hearty Dinner, Slow Cooker
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 6 servings
Calories: 500kcal

Equipment

  • Slow Cooker
  • Skillet

Ingredients

For the Beef

  • 3 pounds Beef chuck roast Cut into 1-inch cubes.

For the Aromatics

  • 1 medium Onion Chopped.
  • 3 cloves Garlic Minced.

For the Vegetables

  • 8 ounces Mushrooms Sliced.

For the Cooking Liquid

  • 4 cups Beef broth Low-sodium.
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard

For Seasoning

  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon Pepper Freshly cracked.
  • 1 teaspoon Dried thyme Or fresh thyme.
  • 1 tablespoon Paprika Sweet.

For the Creamy Finish

  • 1 cup Sour cream
  • 2 tablespoons All-purpose flour

For Garnish and Serving

  • 2 tablespoons Fresh parsley Chopped.
  • 4 cups Egg noodles or rice For serving.

Instructions

Cooking Steps

  • Start by cutting the beef chuck roast into 1-inch cubes, ensuring even cooking throughout.
  • Heat a large skillet over medium-high heat and add a splash of oil. Sear the beef cubes in batches until they are beautifully browned on all sides, about 4-5 minutes per batch.
  • In the same skillet, add the chopped onion and minced garlic to the remaining oil. Sauté for about 3-4 minutes until the onion turns translucent and fragrant.
  • Next, toss in the sliced mushrooms and cook for an additional 2-3 minutes, allowing them to soften.
  • Transfer the browned beef cubes into the slow cooker and carefully layer the sautéed onion, garlic, and mushrooms on top.
  • Pour in the beef broth, Worcestershire sauce, and Dijon mustard, then season with salt, pepper, dried thyme, and paprika. Stir gently to combine.
  • Cover the slow cooker and set it to cook on low for 7-8 hours or high for 4-5 hours.
  • About 30 minutes before serving, mix the sour cream with flour in a small bowl until smooth, then stir into the slow cooker.
  • Let it cook for an additional 30 minutes on low.
  • Spoon the mixture over egg noodles or rice and garnish with freshly chopped parsley.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently. Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 500kcal | Carbohydrates: 45g | Protein: 35g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Cholesterol: 90mg | Sodium: 800mg | Potassium: 800mg | Fiber: 2g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 4mg