Slow Cooker Beef Stroganoff
A rich and creamy beef stroganoff, simmered to perfection in a slow cooker, offering a warm and comforting dinner experience for family gatherings or cozy nights in.
Ingredients
Main Ingredients
- 2 pounds beef chuck roast A rich cut that will become tender and melt in your mouth during cooking.
- 1 unit onion, chopped Adds sweetness and depth to the dish.
- 3 cloves garlic, minced Brings flavor and a comforting essence.
- 8 ounces mushrooms, sliced Earthy and hearty, essential for that classic stroganoff taste.
- 1 cup beef broth The base that melds all flavors beautifully.
- 1 tablespoon Worcestershire sauce Adds a unique tang and umami.
- to taste unit salt and pepper Essential for seasoning to your preference.
- 1 cup sour cream The secret to that creamy texture; swap with Greek yogurt for a lighter option.
- optional unit fresh parsley for garnish Adds a lovely pop of color.
Instructions
Preparation
- In a skillet, sauté the chopped onion and minced garlic in a bit of oil until fragrant, about 2-3 minutes.
- In the same skillet, add the beef chuck roast pieces seasoned with salt and pepper. Brown the meat on all sides for about 5-7 minutes.
- Transfer the sautéed onions and garlic to your slow cooker. Layer the browned beef on top along with the sliced mushrooms. Pour in the beef broth and Worcestershire sauce, stirring gently to combine.
Cooking
- Cover and set your slow cooker to low for 6-8 hours, or high for 3-4 hours.
- In the last 30 minutes of cooking, stir in the sour cream to create a creamy delight.
Serving
- Dish out the stroganoff over egg noodles, rice, or your favorite gluten-free option. Garnish with fresh parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed. For a thicker sauce, whisk a tablespoon of cornstarch into cold water and stir it into the slow cooker in the last hour of cooking.