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Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, this Slow Cooker Beef Stroganoff Stew is a delicious meal.
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Prep Time 15 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 45 minutes
Course Mains
Cuisine Russian(ish), Western
Servings 8 people
Calories 666 kcal

Equipment

  • slow cooker
  • Heavy based pot or skillet

Ingredients
  

Beef and Base Ingredients

  • 1.75 kg beef chuck or other stewing beef, cut in 4cm cubes economical stewing beef
  • 1.5 teaspoon salt
  • 1.5 teaspoon pepper
  • 2 tablespoon oil
  • 20 g butter, unsalted
  • 1 large onion, halved then sliced sliced into 1 cm
  • 4 cloves garlic, minced
  • 7 tablespoon flour, plain / all purpose
  • 4 tablespoon Dijon Mustard
  • 1 litre beef stock/broth, reduced salt
  • 1.5 cups sour cream, full fat best

Garlic Butter Mushrooms

  • 3 tablespoon butter, unsalted
  • 700 g mushrooms, sliced sliced into 0.5cm thick slices
  • 3 cloves garlic, finely minced
  • 0.5 teaspoon salt
  • 0.5 teaspoon pepper

Serving Suggestions

  • Pasta or wide egg noodles
  • mashed potato
  • Chives for garnish

Instructions
 

Preparing the Beef

  • Pat beef dry then sprinkle with all the salt and pepper.
  • Heat 1 tablespoon oil in a large heavy based pot or skillet over high heat. Add beef in a single layer and brown aggressively all over for about 4 minutes. Remove and repeat with rest of beef, adding more oil as needed.

Sautéing Aromatics

  • Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.

Making the Sauce

  • Sprinkle the flour across the surface, then stir. Add the mustard, and stir until it looks gluey.
  • While stirring, pour in about half the beef stock then mix to dissolve the flour mixture into the liquid. It will thicken into a gravy-like consistency.
  • Add remaining stock, stir well, scrape the bottom of the pot, and bring to a simmer. Cook using the chosen method below.

Slow Cooking

  • Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.

Garlic Butter Mushrooms Preparation

  • Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden, about 3 minutes. Add half the garlic, salt, and pepper, then cook until golden. Remove and repeat with remaining butter, mushrooms, and garlic.

Finishing the Stew

  • Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew.
  • Gently stir in mushrooms.
  • Serve over noodles, pasta, or mashed potato, sprinkled with chives.

Notes

Leftovers will keep 4 to 5 days in the fridge and can be frozen for 3 months.

Nutrition

Serving: 1bowlCalories: 666kcalCarbohydrates: 12gProtein: 59gFat: 44gSaturated Fat: 19gCholesterol: 204mgSodium: 1474mgPotassium: 1626mgFiber: 2gSugar: 3gVitamin A: 281IUVitamin C: 5mgCalcium: 64mgIron: 7mg
Keyword beef stew, Slow Cooked Beef, slow cooker beef stroganoff, stroganoff stew
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