Slow Cooker Beef Stroganoff
A comforting and creamy beef stroganoff cooked slowly to achieve tender flavors, perfect for family dinners.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast Choose well-marbled cuts for maximum tenderness.
- 1 medium onion, finely chopped A sweet counterpart to the savory beef.
- 4 cloves garlic, minced Adds a lot of flavor!
- 8 oz mushrooms, sliced Fresh or cremini for earthy depth.
- 2 cups beef broth Essential base for our sauce.
- 1 tablespoon Worcestershire sauce Adds delightful umami kick.
- 1 tablespoon Dijon mustard A little tang to brighten the dish.
- 1 cup sour cream The creamy star that ties it all together. Greek yogurt can be used as a healthier option.
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish) A pop of color and freshness.
Instructions
Preparation
- Season the beef chuck roast with salt and pepper to enhance the overall flavor.
- In a large skillet over medium-high heat, add a splash of oil and sear the beef for about 3–4 minutes on each side, until browned.
- Prepare the slow cooker by adding the chopped onion, minced garlic, and sliced mushrooms.
- Place the browned beef on top of the mushrooms and onions in the slow cooker.
- In a bowl, whisk together the beef broth, Worcestershire sauce, and Dijon mustard; pour this mixture over the beef and vegetables.
- Cover and set the slow cooker to low for 6–8 hours.
- About 30 minutes before serving, stir in the sour cream and taste, adjusting seasoning as necessary.
- Serve hot, garnished with fresh parsley, over egg noodles or your favorite grain.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 3 months (leave out sour cream until reheating).