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- 2 lbs beef stew meat, cut into 1-inch pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 oz mushrooms, sliced (button or cremini) - 4 cups beef broth - 1 tablespoon Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and pepper to taste - 1 cup sour cream - 2 tablespoons cornstarch (for thickening) - Fresh parsley, chopped (for garnish) - 8 oz egg noodles (for serving) Gather these ingredients before you start. The beef stew meat gives the dish its hearty base. I love using tender cuts that melt in your mouth. Onion and garlic add a sweet and savory flavor. Mushrooms bring a nice earthiness. Beef broth is key for a rich sauce. For seasonings, Worcestershire sauce adds depth. Dijon mustard brings a touch of tang. Thyme and paprika round out the flavors beautifully. Don't forget salt and pepper to taste! If you want a thicker sauce, cornstarch is your friend. Fresh parsley adds color and freshness. Egg noodles make the perfect base for serving this dish. Enjoy the process of cooking! First, take 2 lbs of beef stew meat and cut it into 1-inch pieces. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef in small batches. Sear it until it turns brown on all sides. This step adds great flavor. Once seared, transfer the beef to your slow cooker. In the same skillet, add 1 tablespoon of olive oil. Then, add 1 medium onion, finely chopped, and 3 cloves of minced garlic. Cook these for about 2-3 minutes until they look soft and clear. Next, add 8 oz of sliced mushrooms. Cook them for an extra 4-5 minutes until they are tender. This mix brings a nice taste to the dish. Now, transfer the onion, garlic, and mushrooms into the slow cooker with the beef. Pour in 4 cups of beef broth, 1 tablespoon of Worcestershire sauce, and 1 tablespoon of Dijon mustard. Add 1 teaspoon each of dried thyme and paprika. Season with salt and pepper to your liking. Stir to mix all the ingredients well. Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The beef is done when it is tender and easy to pull apart. You can check it with a fork. If you want a thicker sauce, mix 2 tablespoons of cornstarch with a little water until smooth. Stir this into the slow cooker about 30 minutes before serving. Once done cooking, mix in 1 cup of sour cream. Stir it well until combined. Adjust the seasoning if needed. Cook 8 oz of egg noodles according to the package instructions. Once cooked, drain them well. Serve the beef stroganoff over the egg noodles. To finish, garnish the dish with freshly chopped parsley for a pop of color. Enjoy your hearty meal! To boost umami flavor in beef stroganoff, use beef broth with low sodium. This gives a rich taste without too much salt. Adding Worcestershire sauce and Dijon mustard also enhances the depth of flavor. Consider using fresh thyme instead of dried for a brighter taste. When choosing beef cuts, go for tougher pieces like chuck or round. These cuts become tender after slow cooking. Always cut the meat into 1-inch pieces for even cooking. Searing the beef first helps lock in flavors. For the best results, cook on low for 6-8 hours. This makes the beef tender and juicy. If you’re short on time, cook on high for 3-4 hours. Keep in mind that each slow cooker can vary in cooking times. Check your meat for tenderness before serving. You can prep the ingredients in advance. Chop the onions and garlic, and slice the mushrooms a day before. Store them in the fridge to save time. However, I recommend not adding the sour cream until you're ready to serve. For storage, keep the uncooked beef stroganoff in the fridge for up to 24 hours. Just remember to cover it well. This way, you can enjoy a delicious meal without too much hassle. {{image_2}} You can switch out beef for chicken or pork. Both options taste great. Chicken gives a lighter flavor, while pork adds a nice sweetness. You might also try other mushrooms like shiitake or portobello. These will change the taste of your stroganoff. For broth, you can use chicken or vegetable broth if you prefer. It will still be tasty! If you need a gluten-free meal, use gluten-free noodles. Also, check the Worcestershire sauce. Some brands contain gluten. For a dairy-free option, swap sour cream for cashew cream or coconut yogurt. Both will give you a creamy texture. To add depth, consider adding a splash of red wine. It brings a rich taste to the dish. You can also use herbs like rosemary or bay leaves. These will give your stroganoff a fresh and unique flavor. Don’t be afraid to experiment and find your favorite twist! How long can you store leftovers? You can store leftover beef stroganoff in the fridge for about 3 to 4 days. Make sure it cools down first before putting it in the fridge. Best containers for storing stroganoff Use airtight containers to keep your stroganoff fresh. Glass containers work well since they don’t stain. Plastic ones are also fine if they are BPA-free. Can you freeze cooked stroganoff? Yes, you can freeze beef stroganoff! It stays good for about 2 to 3 months in the freezer. Just let it cool before you freeze it. How to reheat frozen stroganoff To reheat, thaw it in the fridge overnight. Then, heat it in a pot over low heat. Stir it often to avoid burning. You can add a splash of beef broth if it looks too thick. Tips to refresh texture before serving Before serving, stir the stroganoff well. You might want to add a bit of sour cream to bring back its creamy texture. What to serve with leftover stroganoff Leftover stroganoff goes great with egg noodles or rice. You can also serve it with a side of crusty bread or a fresh salad for a nice balance. You can enjoy this dish with many sides. Here are some tasty options: - Egg noodles: A classic choice that soaks up the sauce well. - Rice: White or brown rice works great and adds a nice base. - Mashed potatoes: Creamy and comforting, they pair well with beef. - Steamed vegetables: Broccoli or green beans add a fresh touch. - Salad: A light salad helps balance the richness of the stroganoff. Yes, you can skip sour cream if needed. Here are some tasty swaps: - Greek yogurt: It adds creaminess and a tangy flavor. - Cream cheese: Blend it well for a rich texture. - Coconut milk: Use for a dairy-free option that adds creaminess. - Cashew cream: Blend soaked cashews for a nutty flavor. To keep your beef tender, follow these tips: - Choose the right cut: Use beef stew meat or chuck roast. - Sear the beef: Browning adds flavor and helps with tenderness. - Cook low and slow: Cooking on low heat breaks down tough fibers. - Don’t rush it: Let it cook for the full time for the best results. Yes, you can easily double this recipe! Here’s how: - Use a larger slow cooker: Make sure it can hold double the food. - Adjust cooking time: It may need a bit more time to cook through. - Stir well: Mix all ingredients thoroughly for even cooking. Yes, you can cook it overnight, but follow these tips for safety: - Set it on low: This ensures even cooking while you sleep. - Check your slow cooker: Ensure it has a timer or auto shut-off feature. - Cool it down: Don’t fill it too full to avoid spills while cooking. This beef stroganoff recipe uses simple ingredients like beef, onions, and mushrooms. I showed you how to prepare and cook them in a slow cooker. Feel free to add your own twists and flavors. Store any leftovers properly to keep them fresh. This dish is flexible and great for sharing. Enjoy making it your own!

Slow Cooker Beef Stroganoff

Indulge in this mouthwatering slow cooker beef stroganoff that’s perfect for cozy dinners! With tender beef, savory mushrooms, and a creamy sauce, this delicious recipe is easy to prepare and cooked to perfection in your slow cooker. Ready in just a few simple steps, it's ideal for busy weeknights or a comforting weekend meal. Click through to explore the full recipe and make your family’s new favorite dish tonight!
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Ingredients
  

2 lbs beef stew meat, cut into 1-inch pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

4 cups beef broth

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons cornstarch (optional, for thickening)

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

8 oz egg noodles (for serving)

Instructions
 

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the beef stew meat in batches, searing it until browned on all sides. Transfer the beef to the slow cooker.

    In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for about 2-3 minutes until translucent.

      Add the sliced mushrooms to the skillet and cook for an additional 4-5 minutes until they become tender.

        Transfer the onion, garlic, and mushrooms mixture to the slow cooker with the beef.

          Pour in the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, paprika, and season with salt and pepper. Stir to combine all the ingredients.

            Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.

              About 30 minutes before serving, if you prefer a thicker sauce, mix the cornstarch with a small amount of water until smooth, then stir it into the slow cooker.

                Once the cooking time is up, stir in the sour cream until well incorporated. Adjust seasoning to taste.

                  Cook the egg noodles according to the package instructions, then drain.

                    Serve the beef stroganoff over the cooked egg noodles, garnished with freshly chopped parsley.

                      Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8