This Slow Cooker Beef Stroganoff Stew is comfort food at its best! Tender beef, creamy sauce, and hearty mushrooms all come together for a warm, filling meal.
Seriously, this stew almost makes itself! Just throw everything in the slow cooker and let it work its magic. Perfect for those busy days when you want something cozy!
Key Ingredients & Substitutions
Beef Stew Meat: Look for chuck roast or similar cuts. They become tender when cooked slowly. If you’re short on time, you could use pre-cooked beef, but be aware it’ll change the cooking time and texture.
Mushrooms: I recommend using cremini or button mushrooms for their rich flavor. If you don’t have any, you might substitute with canned mushrooms, but the texture won’t be as great. You can also skip them if you’re not a fan!
Sour Cream: For a lighter option, Greek yogurt works well in place of sour cream. Just ensure to stir it in gently to keep the sauce creamy without curdling.
Egg Noodles: While egg noodles are traditional, feel free to use any pasta you love. Whole wheat or gluten-free pasta can also work well if you’re looking for healthier choices.
How Do I Get the Beef to Be Really Tender?
Getting that melt-in-your-mouth tenderness is all about cooking low and slow. Here’s how to achieve it:
- Brown the beef first! This adds depth and flavor to the meat.
- Use a good quality beef broth to enrich the sauce. Homemade or store-bought, just make sure it tastes good.
- Don’t rush the cooking time! Aim for 7-8 hours on low to allow the beef to break down and become fork-tender.
Patience is key here, but the result will be worth it! Enjoy your stew!
Slow Cooker Beef Stroganoff Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 cup sour cream, divided
- 12 ounces egg noodles or pasta of choice, cooked according to package directions
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This satisfying stew takes about 15 minutes for prep time and then cooks for 7-8 hours on low or 4-5 hours on high in the slow cooker. The long cooking time is what makes the beef incredibly tender and flavorful. Perfect for setting up in the morning and enjoying a cozy dinner!
Step-by-Step Instructions:
1. Season the Beef:
Start by generously seasoning your beef stew meat with salt and pepper. This foundational step ensures that the meat is flavorful.
2. Brown the Beef:
In a large skillet over medium-high heat, add the olive oil. Brown the beef cubes on all sides, which should take about 5-7 minutes per batch. Once browned, transfer the beef to your slow cooker. This step adds a delicious depth of flavor to your stew!
3. Sauté the Vegetables:
Using the same skillet, add the chopped onion and minced garlic. Sauté them until they’re softened and fragrant, about 3-4 minutes. Next, stir in the sliced mushrooms and continue cooking for another 4-5 minutes until they brown and release their moisture.
4. Combine in the Slow Cooker:
Transfer the onion, garlic, and mushroom mixture into the slow cooker with the beef. This all will meld together beautifully.
5. Make the Sauce:
In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, paprika, thyme, and flour until smooth. Pour this flavorful sauce over the beef and vegetables in the slow cooker.
6. Slow Cook:
Cover the slow cooker and set it to cook low for 7-8 hours or high for 4-5 hours. You’ll want the beef to be very tender and the sauce to thicken up nicely.
7. Final Touch:
About 30 minutes before serving, stir in half of the sour cream into the slow cooker to create that classic creamy texture. Taste and adjust seasoning with more salt and pepper if needed.
8. Serve:
When it’s time to eat, spoon the beef stroganoff stew over your cooked egg noodles or whatever pasta you choose—it’s your meal, your way!
9. Garnish:
If you’d like, top with a dollop of the remaining sour cream and sprinkle with fresh chopped parsley for a nice pop of color and flavor.
Enjoy this hearty, creamy Beef Stroganoff Stew that’s perfect for a comforting meal any day of the week!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it first for even cooking. Thaw the beef in the fridge overnight or use the microwave’s defrost setting. Avoid cooking from frozen to ensure that the meat doesn’t cook unevenly and stays tender!
What Can I Substitute for Sour Cream?
If you’re out of sour cream, Greek yogurt makes a fantastic substitute! It will add creaminess and a tangy flavor similar to sour cream. Additionally, heavy cream or crème fraîche can also work if you prefer a richer sauce.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of beef broth if the sauce has thickened too much.
Can I Freeze the Stew?
Absolutely! This stew freezes well. Allow it to cool completely before transferring to a freezer-safe container. It’ll keep for up to 3 months. Thaw in the fridge overnight before reheating it on the stove or in the microwave.
