Easy Slow Cooker Beef Stroganoff Recipe for Ultimate Comfort
So, you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Welcome to the easiest, most comforting slow cooker beef stroganoff recipe on the internet. Whether it’s a weekday dinner or a cozy weekend meal, this dish practically makes itself while you binge-watch your favorite show or scroll aimlessly through social media. Seriously, who wouldn’t want that?
Why This Recipe is Awesome
Alright, let’s cut to the chase. Why is this slow cooker beef stroganoff the holy grail of comfort food? Well, for starters, it’s idiot-proof. Yep, even if you can’t boil water, you won’t mess this up. Just toss the ingredients in and watch the magic happen. Plus, who doesn’t love a dish that oozes creaminess and flavor after a few hours of slow-cooking? It’s rich, it’s hearty, and let’s be honest, it’s basically a warm hug in a bowl. And let’s not ignore the beauty of slow-cooking. You set it and forget it, freeing you up to do way more important things, like figuring out what to binge-watch next.
Ingredients You’ll Need
Gather ’round! Here’s what you’ll need for our meaty masterpiece:
- 2 pounds beef chuck roast (cut into bite-sized pieces, because no one wants to gnaw on a giant chunk of meat, am I right?)
- 4 cups beef broth (the lifeblood of this dish; don’t skimp)
- 8 ounces cremini mushrooms (sliced; feel free to use those fancy ones and pretend you’re a chef)
- 1 medium onion (chopped; it’s good for you, I promise)
- 3 cloves garlic (minced; because garlic makes everything better, including your social life)
- 2 tablespoons Worcestershire sauce (try saying that five times fast)
- 2 tablespoons Dijon mustard (for that fancy French touch)
- 1 cup sour cream (the star of the show; this is where the creaminess comes from)
- 2 tablespoons all-purpose flour (to thicken things up because we can’t have soup)
- 1 teaspoon salt (to taste; don’t go too crazy here)
- 1 teaspoon black pepper (also to taste; you do you)
- 12 ounces egg noodles or buttered pasta (for serving; whichever you prefer)
- 2 tablespoons fresh parsley (chopped, for garnish; because we all need a little greenery in our lives)
Step-by-Step Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized pieces. If you’re feeling fancy, give them a little brown in a skillet. If not, just toss the raw pieces right into the slow cooker. The crock pot will take care of it, no worries.
- Add Ingredients: Throw in the beef broth, sliced mushrooms, chopped onion, minced garlic, Worcestershire sauce, and Dijon mustard. Stir it all together like you’re making a magic potion.
- Season It Up: Sprinkle in the salt and black pepper. This is the part where you can slightly channel your inner salt-bae.
- Cover and Cook: Put the lid on that slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Just keep an eye on it… but not too much. It’s on its own journey now.
- Mix the Flour and Sour Cream: In the last 30 minutes of cooking, combine the sour cream and all-purpose flour in a separate bowl. Whisk it until smooth, because nobody likes lumps in their creamy sauce.
- Final Touches: Add the sour cream mixture to the slow cooker. Stir it all in and let that creamy goodness meld with the meat and mushrooms.
- Cook Some Noodles: Cook your egg noodles or buttered pasta in a pot separately. Drain them and then serve alongside your slow-cooked beef stroganoff.
- Garnish and Serve: Sprinkle chopped parsley on top for a pop of color and a touch of sophistication. Voilà!
Common Mistakes to Avoid
Let’s be real. Nobody is perfect, and mistakes happen. But here are a few that you should steer clear of:
- Skipping the Browning Stage: If you’re browning the meat, do it! It adds a delicious depth of flavor. If you don’t, it’s like serving a song without the melody.
- Not Using Enough Garlic: Seriously, just go for it. If a recipe calls for three cloves, toss in five. Live a little.
- Ignoring the Cooking Times: Slow cooking is a science. Set it and forget it, but don’t forget it’s simmering away.
- Forgetting the Flour Mix: Nobody wants a soupy beef stroganoff. If you skipped mixing in the flour and sour cream at the end, well, enjoy your soup.
- Adding Cold Ingredients: Cold sour cream mixed into hot food can cause weird lumps. Make sure it’s at room temperature before you dunk it in.
Alternatives & Substitutions
Stuck without an ingredient? Here are some simple swaps to keep the dish rolling:
- Beef Chuck Roast: You can use stew meat or even chicken if you’re feeling adventurous (but it’s obviously not beef stroganoff at that point).
- Beef Broth: Chicken broth will do in a pinch, but it’ll change the flavor profile a bit. Not necessarily a bad thing, just different.
- Cremini Mushrooms: Any mushrooms will work, even those button mushrooms that someone opened in the fridge from three weeks ago. Okay, maybe not that.
- Sour Cream: Greek yogurt is a great substitute if you’re watching calories. Just keep in mind it won’t add that tangy zing quite like sour cream does.
FAQ (Frequently Asked Questions)
Can I use margarine instead of butter?
Well, technically yes, but why hurt your soul like that? Just stick to butter for the full flavor experience.
Is it okay to use frozen beef?
Sure thing! Just know it may take longer to cook, so plan accordingly.
Can this recipe be made without a slow cooker?
Absolutely! Dust off that stovetop or oven and cook it all in a pot. Just make sure to keep an eye on it so it doesn’t dry out.
What if I want it spicier?
Add some red pepper flakes to give it a kick. Just don’t blame me if it gets too fiery for your taste buds.
Can I freeze leftovers?
For sure! Just make sure to store it in an airtight container. It’ll keep for a couple of months.
How many calories are in beef stroganoff?
We’re not counting calories here, buddy. But if you’re curious, just know that it’s comfort food, and that means indulging.
Final Thoughts
Now you have the recipe for ultimate comfort food in your arsenal. Go impress someone—or yourself—with your new culinary skills. You’ve earned it! So throw on that apron (or not, no judgment here), roll up those sleeves, and let’s get cooking. Happy feasting!
Print
Easy Slow Cooker Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Description
A creamy and comforting slow cooker beef stroganoff that’s easy to prepare and perfect for weeknight dinners or cozy weekends.
Ingredients
- 2 pounds beef chuck roast (cut into bite-sized pieces)
- 4 cups beef broth
- 8 ounces cremini mushrooms (sliced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (to taste)
- 1 teaspoon black pepper (to taste)
- 12 ounces egg noodles or buttered pasta (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- Prepare the Beef: Cut the beef chuck roast into bite-sized pieces. If you’re feeling fancy, give them a little brown in a skillet. If not, just toss the raw pieces right into the slow cooker.
- Add Ingredients: Throw in the beef broth, sliced mushrooms, chopped onion, minced garlic, Worcestershire sauce, and Dijon mustard. Stir it together.
- Season It Up: Sprinkle in the salt and black pepper.
- Cover and Cook: Put the lid on the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Mix the Flour and Sour Cream: In the last 30 minutes of cooking, combine the sour cream and all-purpose flour in a bowl, whisk until smooth.
- Final Touches: Add the sour cream mixture to the slow cooker and stir it in.
- Cook Some Noodles: Cook your egg noodles or buttered pasta separately, then drain.
- Garnish and Serve: Sprinkle chopped parsley on top and serve alongside the beef stroganoff.
Notes
For a richer flavor, consider browning the meat before adding it to the slow cooker.