Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender chunks of beef chuck roast, sautéed mushrooms, and onions, all simmered in a rich beef broth and finished with creamy sour cream and Dijon mustard. Perfect for a cozy family dinner, it’s served over egg noodles or rice for a satisfying meal with minimal effort.

Ingredients

Scale

Beef and Vegetables

2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
8 oz cremini or button mushrooms, sliced
1 medium onion, diced
3 cloves garlic, minced

Liquids and Dairy

2 cups beef broth
1 cup sour cream

Seasonings and Thickeners

2 tablespoons Dijon mustard
2 tablespoons butter
2 tablespoons flour or cornstarch (for gluten-free option)
2 tablespoons fresh parsley, chopped (for garnish)

For Serving

Egg noodles or rice

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Instructions

Prepare the beef and vegetables: Trim any excess fat from the beef chuck roast and cut it into bite-sized pieces. Slice the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
Brown the beef and sauté the aromatics: In a skillet, melt the butter over medium-high heat. Add the beef pieces and sear them until browned on all sides to lock in flavor. Remove the beef and quickly sauté the diced onions, minced garlic, and sliced mushrooms in the same skillet until softened and fragrant. Transfer all the browned beef and sautéed vegetables to the slow cooker.
Combine ingredients in the slow cooker: Add the beef broth and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, ensuring the beef pieces are evenly distributed and mostly submerged in the liquid.
Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender and the flavors have melded together.
Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream. Prepare a slurry of the flour or cornstarch with a little water and sprinkle it into the slow cooker to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
Serve: Garnish the stroganoff with chopped fresh parsley and serve over cooked egg noodles or rice for a complete meal.

Notes

To keep the sauce gluten-free, use cornstarch instead of flour as a thickener.
If preferred, use Greek yogurt in place of sour cream for a lighter option, but stir it in at the end to avoid curdling.
For extra flavor, deglaze the skillet with a splash of beef broth or white wine after sautéing the vegetables and add it to the slow cooker.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
Be sure to avoid boiling after adding sour cream to maintain the creamy texture of the sauce.