Slow Cooker Beef Stroganoff Recipe
So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Well, my friend, let me introduce you to your new BFF: slow cooker beef stroganoff. This dish is the culinary equivalent of wrapping yourself in a cozy blanket while binge-watching your favorite show. Get ready for a hearty meal that practically cooks itself while you go about your day. Who said being lazy in the kitchen can’t be delicious?
Why This Recipe is Awesome
Here’s the deal: This beef stroganoff is a total game-changer. Why? Because it’s idiot-proof. Even I didn’t mess it up, and let’s be real, I’ve burned water before. The beauty of a slow cooker is that you can literally throw everything in, set it, and forget it, like a magical cooking fairy took over your kitchen. Plus, the aroma that wafts through your house while it’s cooking? You’ll have neighbors knocking on your door asking if they can crash your dinner party. Spoiler alert: You should probably say yes.
So if you want a dinner that makes you feel like a gourmet chef with minimal effort, this is it. Get ready to wow your taste buds and impress your friends without breaking a sweat—well, maybe just a little sweat from all the excitement.
Ingredients You’ll Need
Before we jump into the fun part (the cooking), let’s gather our army of ingredients. Here’s what you’ll need:
- 1 kg braising steak or chuck steak, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 400g chestnut mushrooms, sliced
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 750ml rich beef stock (from a cube or fresh—your choice)
- 2 bay leaves
- 150ml soured cream or full-fat crème fraîche, at room temperature
- A large handful of fresh flat-leaf parsley, chopped
Got everything? Perfect. Now let’s get this show on the road!
Step-by-Step Instructions
Pat dry the beef cubes with a paper towel. This isn’t a beauty pageant, but dry beef sears way better than wet beef.
In a mixing bowl, toss the beef with the flour, salt, and pepper until evenly coated. This gives the beef a nice outer crust that’ll make your taste buds dance.
Heat the olive oil in a large frying pan over medium-high heat. Let’s get that sizzle happening.
Working in batches, sear the beef on all sides until well-browned. Make sure each piece gets some love, then transfer them to the slow cooker pot.
Reduce the heat to medium and add the chopped onions to the same pan. Sauté for about 5-7 minutes until softened. You want them fragrant but not brown, unless you like that caramelized action.
Add the minced garlic and sliced mushrooms. Cook for another 5 minutes until the mushrooms are browned and everything smells incredible. Your kitchen is basically a restaurant now.
Stir in the tomato purée and Dijon mustard and cook for one minute more. This combo is like a flavor party in your pan.
Pour a small amount of beef stock into the pan and use a wooden spoon to scrape up those tasty browned bits. This is where the magic happens. Then pour in the remaining beef stock and Worcestershire sauce. Stir well and bring to a gentle simmer.
Pour the simmering sauce mixture over the beef in the slow cooker. Toss in the bay leaves and stir everything to combine. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 4-5 hours until the beef is fall-apart tender. Go ahead and take a nap; you’ve earned it.
About 15 minutes before serving, remove and discard the bay leaves. In a separate bowl, temper the soured cream by whisking in a couple of spoonfuls of the hot liquid from the slow cooker until smooth. This helps avoid curdling because we’re all about smooth vibes in this recipe.
Gently stir this mixture and most of the chopped parsley into the stroganoff. Allow it to warm through for a few minutes without boiling. Adjust seasoning if needed and serve garnished with the remaining parsley.
Common Mistakes to Avoid
Skipping the searing step. Seriously, don’t even think about it. Searing gives you flavor, while skipping it just gives you sad beef.
Thinking you don’t need to preheat the frying pan. Rookie mistake. If the pan’s cold, the beef will just sit there sulking instead of getting that lovely crust.
Not checking your slow cooker settings. High for four hours sounds good until you realize it’s set to Low and you’re hungry in 2 hours.
Dumping in the soured cream cold. Temper it first like we discussed. Act like you know what you are doing!
Getting lazy with seasoning. Don’t be that person who thinks salt doesn’t matter. Trust me, it makes a difference!
Alternatives & Substitutions
Now, sometimes you might find yourself short on an ingredient, and that’s okay. Cooking is all about being flexible. Here are some easy alternatives:
- No braising steak? Use beef chuck, or even pork if you’re feeling adventurous. Just don’t tell the cow you went with its cousin.
- In a pinch for olive oil? Any cooking oil will work, but you know what? Butter could totally elevate your dish to gourmet territory.
- No soured cream? Greek yogurt can step in like the superhero it is. Just remember to temper it too.
- Out of bay leaves? A sprig of thyme is a fine substitute if you want some herby goodness.
Basically, use what you have—improvise like a jazz musician, my friend.
FAQ (Frequently Asked Questions)
Can I use chicken instead of beef? Technically, yes. But it won’t be beef stroganoff.
What if I don’t have a slow cooker? I guess you could use that ancient pot on your stove? Just keep an eye on it and cook on low.
Can I freeze leftovers? You can totally freeze it! Just know that the texture might change a bit, but it’s still delicious, and who doesn’t love a good frozen meal?
How can I make this dish spicier? Throw in some crushed red pepper or a dash of hot sauce. Just don’t blame me if your mouth feels like it’s on fire.
Is stroganoff served with pasta or rice? It’s your call, buddy. Use pasta, serve with rice, or heck, just shovel it straight into your mouth.
Do I really need to add parsley? No, but it makes you look fancy and we all want to appear gourmet in front of our friends.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Whip up this slow cooker beef stroganoff, fire up your favorite show, and enjoy the fruits of your labor. Life’s too short for boring dinners, so let this rich and flavorful dish make your mealtime feel like a celebration. Happy cooking, my friend!
Print
Slow Cooker Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Beef
Description
A hearty slow cooker beef stroganoff that’s easy to make and perfect for a cozy dinner.
Ingredients
- 1 kg braising steak or chuck steak, cut into 1.5-inch cubes
- 2 tbsp olive oil
- 2 tbsp plain flour
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 400g chestnut mushrooms, sliced
- 1 tbsp tomato purée
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 750ml rich beef stock
- 2 bay leaves
- 150ml soured cream or full-fat crème fraîche
- A large handful of fresh flat-leaf parsley, chopped
Instructions
- Pat dry the beef cubes with a paper towel.
- In a mixing bowl, toss the beef with the flour, salt, and pepper until evenly coated.
- Heat the olive oil in a large frying pan over medium-high heat and sear the beef on all sides until well-browned.
- Transfer the beef to the slow cooker pot.
- Reduce the heat to medium and sauté the onions for 5-7 minutes until softened.
- Add the minced garlic and sliced mushrooms, cooking for another 5 minutes.
- Stir in the tomato purée and Dijon mustard, cooking for one minute more.
- Pour a small amount of beef stock into the pan to scrape up the browned bits, then add the remaining stock and Worcestershire sauce. Bring to a gentle simmer.
- Pour the sauce over the beef in the slow cooker, toss in the bay leaves, and cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Before serving, remove the bay leaves and temper the soured cream by whisking it with some hot liquid from the slow cooker.
- Gently stir the cream mixture and most of the parsley into the stroganoff, allowing it to warm through before serving.
Notes
Make sure to sear the beef for added flavor and to temper the soured cream before adding it to avoid curdling.