Description of this recipe:
This Slow Cooker Beef Stroganoff Stew is a hearty and comforting dish that combines tender, slow-cooked beef with a rich, creamy sauce and flavorful garlic butter mushrooms. It’s a modern twist on the classic beef stroganoff, perfect for a cozy night in or a satisfying family meal. The slow cooking process allows the beef to become incredibly tender, while the addition of sour cream and Dijon mustard creates a luscious, tangy sauce that perfectly complements the savory beef and earthy mushrooms. This recipe is designed for convenience and maximum flavor, making it a winner for both novice and experienced cooks.
Why you will love this recipe:
You’ll absolutely fall in love with this Slow Cooker Beef Stroganoff Stew for several reasons. First and foremost, the slow cooker does most of the work, allowing you to set it and forget it. Imagine coming home to the aroma of tender beef and savory mushrooms – it’s a true culinary delight! The flavors are incredibly rich and complex, with the beef broth, Dijon mustard, and sour cream creating a harmonious blend that’s both comforting and exciting. The addition of garlic butter mushrooms elevates the dish to a gourmet level, adding a burst of umami and a delightful textural contrast. Plus, this recipe is incredibly versatile. Serve it over pasta, egg noodles, mashed potatoes, or even creamy polenta for a customizable and satisfying meal. It’s also perfect for meal prepping, as the flavors develop even more overnight. Trust me, this Slow Cooker Beef Stroganoff Stew will become a staple in your recipe collection.
Ingredients:
- 1.75kg/ 3.5lb beef chuck or other stewing beef, cut in 4cm / 1.5” cubes
- 1.5 tsp each salt and pepper
- 2 tbsp oil
- 20 g/ 1 tbsp butter, unsalted
- 1 large onion, halved then sliced into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 7 tbsp flour, plain / all purpose
- 4 tbsp Dijon Mustard
- 1 litre / 1 quart beef stock/broth, reduced salt
- 1 1/2 cups sour cream, full fat best
Garlic Butter Mushrooms:
- 3 tbsp/ 45 g butter, unsalted
- 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt and pepper
Serving:
- Pasta, wide egg noodles, mashed potato
- Chives for garnish
Preparation:
Step 1: Season the beef generously with salt and pepper. Pat the beef dry before seasoning to ensure a good sear.
Step 2: Heat 1 tbsp of oil in a large, heavy-based pot or skillet over high heat. Add the beef in a single layer, ensuring not to overcrowd the pan. Brown the beef aggressively on all sides for about 4 minutes per batch. Remove the browned beef and repeat with the remaining beef, adding more oil as needed. This searing process is crucial for developing a deep, rich flavor in the stew.
Step 3: Let the pot cool down slightly, then return it to the stove. Melt half the butter in the pot, then add the minced garlic and sliced onion. Cook for about 3 minutes, or until the onion is softened and translucent. Be careful not to burn the garlic, as it can become bitter.
Step 4: Sprinkle the flour evenly across the surface of the onion and garlic mixture. Stir well to combine, ensuring the flour is fully incorporated. Add the Dijon mustard and continue stirring until the mixture becomes thick and gluey. This is normal and will dissolve as you add the stock.
Step 5: While stirring continuously, slowly pour in about half of the beef stock, mixing well to dissolve the flour mixture into the liquid. This will thicken quickly into a gravy-like consistency. If necessary, switch to a whisk to ensure there are no lumps. Add the remaining beef stock, scraping the bottom of the pot to dislodge any browned bits. Bring the mixture to a simmer.
Step 6: Transfer the liquid to the slow cooker. Add the browned beef to the slow cooker, ensuring it is submerged in the liquid. Cook on LOW for 8 hours or on HIGH for 5 hours. Alternatively, for stove-top cooking, add the beef to the pot, cover with a lid, and adjust the heat to low/medium-low so the stew simmers gently. Simmer for 2 hours (check at 1.5 hours) or until the beef falls apart easily.
Step 7: While the stew is cooking, prepare the garlic butter mushrooms. Melt half of the butter in a large skillet over high heat. Add half of the sliced mushrooms and cook until they are almost golden brown, about 3 minutes. Add half of the minced garlic, salt, and pepper, and cook until the garlic is golden and fragrant. Remove the mushrooms and repeat with the remaining butter, mushrooms, and garlic.
Step 8: Once the beef is cooked and tender, mix the sour cream with about 1.5 cups of the liquid from the slow cooker. This will temper the sour cream and prevent it from curdling when added to the hot stew. Gently stir the sour cream mixture into the stew, being careful not to break up the beef too much.
Step 9: Gently stir in the garlic butter mushrooms into the stew.
Step 10: Serve the Slow Cooker Beef Stroganoff Stew over your choice of pasta, wide egg noodles, or mashed potatoes. Garnish with fresh chives for a pop of color and fresh flavor.
COOKING Rating: 5/5
Serving Suggestions:
This Slow Cooker Beef Stroganoff Stew is incredibly versatile and pairs well with a variety of sides. Here are a few serving suggestions:
- Pasta or Egg Noodles: Serve over wide egg noodles or your favorite type of pasta for a classic and comforting meal.
- Mashed Potatoes: Creamy mashed potatoes provide a perfect base for the rich and flavorful stew.
- Polenta: Creamy polenta is a delicious alternative to mashed potatoes, offering a slightly different texture and flavor.
- Crusty Bread: Serve with a side of crusty bread for soaking up the delicious sauce.
- Steamed Vegetables: Add a side of steamed green beans, broccoli, or asparagus for a balanced and nutritious meal.
Tips:
- For extra flavor, add a splash of Worcestershire sauce or a bay leaf to the slow cooker while the stew is cooking.
- If you prefer a thicker sauce, mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the stew during the last 30 minutes of cooking.
- To make this recipe gluten-free, use gluten-free flour and gluten-free beef broth. You can also skip the flour altogether and use a cornstarch slurry at the end to thicken the sauce, if desired.
- For a vegetarian option, substitute the beef with hearty mushrooms or lentils.
Prep Time: 20 minutes
Cook Time: 8 hours (on low) or 5 hours (on high) in the slow cooker, or 2 hours on the stove top
Total Time: 8 hours 20 minutes (slow cooker, low) or 5 hours 20 minutes (slow cooker, high) or 2 hours 20 minutes (stove top)
Nutritional Information:
(Please note that nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 650-750 per serving
Protein: Approximately 45-55 grams per serving
Sodium: Approximately 700-900 mg per serving
Conclusion:
This Slow Cooker Beef Stroganoff Stew is a delightful and convenient way to enjoy a classic comfort food dish. With minimal prep time and maximum flavor, it’s perfect for busy weeknights or cozy weekend meals. The tender beef, rich and creamy sauce, and flavorful garlic butter mushrooms combine to create a truly unforgettable culinary experience. Whether you’re serving it over pasta, mashed potatoes, or polenta, this stew is sure to be a crowd-pleaser. So gather your ingredients, fire up your slow cooker, and get ready to indulge in a bowl of pure comfort!
Questions and Answers about this recipe:
Q1: Can I use a different cut of beef?
A: Absolutely! While beef chuck is recommended for its tenderness when slow-cooked, you can also use other stewing beef cuts like beef brisket, round roast, or even short ribs. Keep in mind that different cuts may require slightly different cooking times, so be sure to check for tenderness periodically.
Q2: Can I make this recipe ahead of time?
A: Yes, this recipe is perfect for making ahead of time! In fact, the flavors tend to develop even more overnight. Simply prepare the stew as directed, allow it to cool completely, and then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Q3: Can I freeze this stew?
A: Yes, this Slow Cooker Beef Stroganoff Stew freezes well. Allow the stew to cool completely, then transfer it to freezer-safe containers or freezer bags. Be sure to leave some headspace in the containers, as the liquid will expand when frozen. The stew can be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.
Q4: What can I substitute for sour cream?
A: If you don’t have sour cream on hand or prefer a lighter option, you can substitute it with plain Greek yogurt. Greek yogurt will provide a similar tanginess and creaminess to the sauce, but it’s lower in fat and calories. You can also use crème fraîche, which is a bit richer and tangier than sour cream.
Q5: Can I add vegetables to the stew?
A: Absolutely! Feel free to add your favorite vegetables to the slow cooker along with the beef. Carrots, celery, potatoes, and parsnips are all great additions that will add flavor and nutrients to the stew. Just be sure to cut the vegetables into uniform sizes so they cook evenly. Add them at the beginning of the cooking process for the best results.
