This Slow Cooker Creamy Beef Stroganoff is a warm and cozy dish that’s super easy to make. Tender beef, mushrooms, and a rich creamy sauce simmer together for a flavor-packed meal.
The best part? Just toss everything in the slow cooker and let it do the work for you! I love serving it over egg noodles; it’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast works well as stew meat for its tenderness after cooking. If you’re looking for a leaner option, consider using sirloin instead. It’s a great alternative if you’re watching fat content.
Mushrooms: Fresh mushrooms are ideal for richness. If you can’t find fresh ones, canned mushrooms will do. Just drain them before adding to the dish. Personally, I recommend using button mushrooms for their mild flavor!
Sour Cream: For a lighter option, you can use Greek yogurt instead, which still gives a nice creaminess. Just make sure to stir it in gently to prevent curdling.
Beef Broth: Homemade broth is fantastic, but store-bought works fine too. If you want a bit more flavor, you can use chicken broth or vegetable broth as a substitute.
How Can I Make Sure My Beef Is Tender?
A key point in this recipe is cooking the beef until it’s perfectly tender. Using a slow cooker is fantastic for this since it allows the beef to cook gently and break down over time. Here are some tips:
- Cut the beef into uniform, bite-sized pieces to ensure even cooking.
- Don’t rush the cooking process; let it cook on low for better tenderness.
- Make sure there is enough liquid in the pot. The beef should be nearly covered to stay moist.
- If using lean cuts, consider adding a touch more broth or a bit of red wine for moisture.
Slow Cooker Creamy Beef Stroganoff
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs (900g) beef stew meat, cut into bite-sized pieces
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream
- 2 tbsp all-purpose flour
- 2 tbsp unsalted butter
- Fresh parsley, chopped (for garnish)
- Cooked egg noodles or rice, to serve
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 6 to 8 hours of cooking time on low (or 3 to 4 hours on high) in the slow cooker. It’s perfect for a day when you want a hands-off cooking experience—just set it and forget it!
Step-by-Step Instructions:
1. Prepare the Beef and Vegetables:
Start by placing the beef stew meat in your slow cooker. Spread it out so it’s evenly distributed. Next, add the chopped onion, minced garlic, and sliced mushrooms right on top of the beef.
2. Make the Flavorful Broth:
In a separate bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Once it’s well combined, pour this tasty mixture over the beef and vegetables in the slow cooker. This is where the flavor begins to build!
3. Get Cooking!
Cover the slow cooker and set it to cook on low for 6 to 8 hours. If you’re in a rush, you can cook on high for 3 to 4 hours. The goal here is to make the beef nice and tender, so be patient!
4. Add the Creamy Touch:
About 30 minutes before you plan to serve, take a small bowl and mix the sour cream and flour together until smooth. This will create a rich, creamy texture without any lumps. Stir this sour cream mixture into the slow cooker along with the butter, ensuring that everything is well mixed.
5. Final Cooking Phase:
Cover the slow cooker again and keep it on low for another 30 minutes, allowing the sauce to thicken and become creamy. Remember, don’t boil it at this stage to keep the sour cream from curdling!
6. Taste and Adjust:
Before serving, taste the stroganoff and adjust any seasonings with more salt or pepper if needed. It’s all about making it perfect for your palate!
7. Serve It Up:
When you’re ready to eat, serve the creamy beef stroganoff over the cooked egg noodles or rice for a comforting meal. And don’t forget to garnish with the chopped parsley for a pop of color!
8. Enjoy!
Dig into your delicious, home-cooked dish and enjoy the compliments coming your way!
FAQ for Slow Cooker Creamy Beef Stroganoff
Can I Use Frozen Beef for This Recipe?
It’s best to use thawed beef for this recipe to ensure even cooking. If you’re in a pinch, make sure the beef is completely thawed before starting. Thaw it overnight in the fridge or use the cold water method—just place it in a sealed plastic bag and submerge it in cold water until thawed.
Can I Add Other Vegetables?
Absolutely! Feel free to add other veggies like carrots, bell peppers, or peas for added flavor and nutrients. Just chop them into similar sizes as the mushrooms so they cook evenly.
How Do I Store Leftovers?
Leftovers should be stored in an airtight container in the fridge and are good for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally until heated through.
Can I Make This Recipe Dairy-Free?
Yes! To make it dairy-free, use a dairy-free cream or yogurt alternative instead of sour cream. For the butter, you can substitute it with olive oil or a plant-based butter. The overall flavor will still be delicious!
