Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff transforms an economical cut of beef into a decadent dinner with minimal effort. Braising beef is browned first for depth of flavour, then slow-cooked with mushrooms, stock, Worcestershire sauce, and mustard until meltingly tender. The distinctive sour cream sauce is stirred through at the end, creating a rich and comforting dish that reheats beautifully. Serve over egg noodles or rice for a complete meal that's sure to impress
Watch: Slow Cooker Beef Stroganoff
Original recipe video — click to play
Original method: 45 minutes stovetop
Ingredients
- 2 tbsp sunflower oil
for browning beef
- 1500 g braising beef or casserole beef, chopped into bite-sized chunks
- 4 tbsp plain (all-purpose) flour
for coating beef
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 whole large onion, peeled and chopped
- 4 whole garlic cloves, peeled and minced
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 600 ml beef stock
stock cubes plus water is fine
- 300 g chestnut mushrooms, thickly sliced
- 1 tbsp cornflour (cornstarch), mixed with 3 tbsp cold water to make a slurry(optional)
to thicken sauce if needed
- 120 ml double (heavy) cream
Add in the final 15 minutes of cooking
- 240 ml sour cream
Stir through just before serving
- 1 small bunch fresh parsley, roughly chopped
Add as garnish just before serving
Method
- 1
Place the chopped beef in a bowl and sprinkle on the flour, salt, and pepper. Toss everything together until the beef is evenly coated.
~5 mins - 2
Heat the sunflower oil in a large frying pan over a high heat (or use the searing function of your slow cooker if it has one).
~2 mins - 3
Add half the beef to the pan and cook for 6–8 minutes, turning regularly until browned all over.
~7 minsTip: Do not skip browning—it develops deep flavour
- 4
Once browned, transfer the beef to the slow cooker using a slotted spoon. Repeat with the remaining beef, adding the second batch to the slow cooker too.
~8 mins - 5
Turn down the heat of your frying pan to medium and add the chopped onion. Cook for 3–4 minutes, stirring regularly until the onion starts to soften.
~4 mins - 6
Stir in the minced garlic and cook for a further minute.
~1 min - 7
Add the Worcestershire sauce, Dijon mustard, beef stock, and sliced mushrooms to the pan. Stir everything together, scraping up any browned bits that may have stuck to the bottom of the pan.
~3 minsTip: Scraping up these fond adds flavour to the sauce
- 8
Pour the entire contents of the pan into the slow cooker with the browned beef. Stir well to combine.
~2 mins - 9
Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is very tender.
~8 hrsTip: The meat should break apart easily with a spoon when ready
- 10Optional step
If desired and the sauce seems thin, mix the cornflour slurry and stir it into the slow cooker 15 minutes before the end of cooking to thicken the sauce.
~1 minTip: This step is optional as the sauce will naturally concentrate
- 11
In the final 15 minutes of cooking, stir in the double (heavy) cream.
0Tip: Adding cream this late prevents it from curdling
- 12
Just before serving, stir through the sour cream until well combined. Taste and adjust seasoning if needed.
~2 minsTip: Do not allow the mixture to boil after adding sour cream
- 13
Serve hot, garnished with freshly chopped parsley, over egg noodles, rice, or mashed potatoes.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, but stick with tougher, more marbled cuts designed for slow cooking—such as chuck, shin, or brisket. Avoid lean cuts like fillet, which will become tough and dry. Braising and casserole beef are ideal as they have enough fat and connective tissue to become tender and flavourful during the long, slow cooking process
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