There’s something deeply comforting about a slow-cooked meal that fills your home with rich aromas and promises a warm, satisfying dinner at the end of the day. Slow Cooker Beef Stroganoff Stew is one of those timeless dishes that brings together tender beef, earthy mushrooms, and a creamy, savory sauce—all with minimal effort. Perfect for busy weekdays or relaxed weekends, this recipe transforms simple ingredients into a hearty meal the whole family will love.
What makes this version special is the slow cooker itself. Cooking the beef low and slow allows the meat to become incredibly tender while absorbing the flavors of onions, garlic, and beef broth. Unlike stovetop versions that require constant attention, this method lets time do all the work for you. By the time dinner rolls around, you’re greeted with melt-in-your-mouth beef and a deeply flavorful sauce.
This stew starts with chunks of beef chuck, a cut known for its rich flavor and ability to become beautifully tender when slow-cooked. Mushrooms add an earthy depth, while onions and garlic create a flavorful base. A touch of Worcestershire sauce and Dijon mustard enhances the savory notes without overpowering the dish. The final addition of sour cream brings the signature creamy texture that makes beef stroganoff so beloved.
One of the best things about Slow Cooker Beef Stroganoff Stew is its versatility. Serve it over egg noodles for a traditional approach, spoon it onto mashed potatoes for extra comfort, or enjoy it with rice or crusty bread to soak up every bit of the sauce. It also reheats beautifully, making it a great option for leftovers or meal prep.
Whether you’re cooking for guests or simply craving a cozy homemade meal, this recipe delivers classic flavor with modern convenience. It’s proof that comfort food doesn’t have to be complicated—sometimes, the simplest recipes are the most satisfying.
Ingredients
- 900 g (2 lb) beef chuck, cut into cubes
- 250 g (8 oz) mushrooms, sliced
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and black pepper, to taste
- 1 cup sour cream
- 2 tbsp cornstarch (optional, for thickening)
- Fresh parsley, for garnish
Instructions to Make Slow Cooker Beef Stroganoff
- Place the beef, mushrooms, onion, and garlic into the slow cooker.
- Add beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir gently.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
- If a thicker sauce is desired, mix cornstarch with a little water and stir it in during the last 30 minutes.
- Stir in the sour cream just before serving.
- Garnish with fresh parsley and serve warm.
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