Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef chuck roast simmered with mushrooms, onions, and garlic in a rich beef broth, finished with creamy sour cream and Dijon mustard. Perfect for an easy, hands-off meal that delivers deep flavors and a luscious sauce, served best over egg noodles or rice.

Ingredients

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 Flavorings

2 cups beef broth
1 cup sour cream
2 tablespoons Dijon mustard
2 tablespoons butter

Thickening and Garnish

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

To Serve

Egg noodles or rice, for serving

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Instructions

Prepare the beef and vegetables: Trim excess fat from the beef chuck roast, then cut it into bite-sized pieces. Chop 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 and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms in the same skillet until softened and fragrant. Transfer everything to the slow cooker.
Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is 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 meld together beautifully.
Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle the flour or cornstarch slurry 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 with chopped fresh parsley and serve over cooked egg noodles or rice for a hearty and comforting meal.

Notes

To keep the sauce gluten-free, use cornstarch instead of flour.
Do not boil the stroganoff after adding sour cream to prevent curdling.
For extra richness, use full-fat sour cream.
Beef chuck roast is preferred for its tenderness after slow cooking.
Leftovers can be refrigerated for up to 3 days and reheated gently.