Slow Cooker Beef Stroganoff
This comforting and savory slow cooker beef stroganoff transforms simple ingredients into a gourmet experience with minimal effort.
Ingredients
Main Ingredients
- 2 pounds beef stew meat (or chuck roast, cut into cubes)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work well)
- 4 cups beef broth (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1 cup sour cream Can substitute with Greek yogurt for a lighter version.
- to taste Salt and pepper
- 2 tablespoons cornstarch (optional, for thickening)
- to garnish Fresh parsley, chopped
Instructions
Preparation
- Chop the onions, mince the garlic, and slice the mushrooms.
Cooking
- In a skillet over medium-high heat, sear the beef pieces in batches until browned on all sides.
- Transfer the seared beef, onions, garlic, mushrooms, beef broth, Worcestershire sauce, and paprika to your slow cooker. Stir gently to combine all ingredients evenly.
- Cover and set the slow cooker to cook on low for 8 hours or high for 4 hours.
- When the cooking time is near completion, mix the sour cream in a separate bowl with a small amount of the hot broth to temper it, then stir it into the slow cooker.
- If you prefer a thicker sauce, mix cornstarch in a tablespoon of cold water and stir it into the mixture about 30 minutes before serving.
Notes
Leftovers can be refrigerated for up to 3 days. Freeze in an airtight container for up to 3 months. For healthier alternatives, consider using lean cuts of beef or whole grain pasta.