Description
This Slow Cooker Beef Stroganoff is a hearty, comforting dish that combines tender stew meat simmered with mushrooms, onions, and a rich, flavorful broth, finished with creamy sour cream and served over egg noodles. Cooked gently on the stovetop to develop deep flavors and tender beef, it’s a perfect meal for cozy dinners and serves eight generously.
Ingredients
Scale
Beef & Seasoning
- 2 lbs. stew meat, cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Cooking Fats & Aromatics
- 2-3 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 12 oz. baby bella mushrooms, sliced, rinsed, and dried
- 3-4 cloves garlic, minced
Liquids & Flavorings
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 6 cups beef broth
- 1 cup chicken broth (or additional beef broth)
- 1 beef bouillon cube
- 1 bay leaf
Herbs & Thickening
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- â…“ cup flour
Finishers & Sides
- 1½ cups frozen peas
- ¾ cup sour cream
- 3 cups egg noodles
Instructions
- Prepare Ingredients: Measure out and prepare all ingredients before starting to streamline the cooking process and ensure everything is ready to go.
- Season Meat: Cut the stew meat into 1-inch cubes and discard large fat pieces, leaving marbled fat. Pat meat dry then sprinkle with salt, black pepper, garlic salt, celery salt, and onion powder, tossing to coat evenly.
- Brown Beef: Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. Add beef in batches to avoid overcrowding and brown each batch for 1-2 minutes. A full sear on all sides isn’t needed—this keeps the interior rare. Add oil if needed. Transfer browned meat to a plate.
- Deglaze Pot: Turn off heat and add a splash of red wine to the pot. Use a silicone spatula to scrape up browned bits from the bottom, enhancing flavor.
- Sauté Vegetables: Add butter, diced onion, mushrooms, and minced garlic to the pot and turn heat to medium. Cook for 5 minutes, stirring continuously to soften and combine flavors.
- Reduce Wine: Add the remaining wine to the pot. Let it reduce for 4-5 minutes while stirring frequently to intensify the flavor.
- Add Flavorings: Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for 1 minute to meld the spices.
- Thicken Sauce: Stir in flour and cook for 2 minutes, stirring constantly to avoid lumps and create a roux base for the gravy.
- Add Broths: Gradually pour in beef broth in small splashes, stirring continuously, then add chicken broth in the same manner for a smooth sauce.
- Simmer Base: Add beef bouillon cube and bay leaf, bring the mixture to a boil, then reduce to a gentle simmer.
- Return Beef: Add the browned beef and any juices collected on the plate back into the pot.
- Simmer Meat: Partially cover the pot and let the stroganoff stew gently over medium-low heat for 45 minutes. Stir occasionally, adjusting heat to prevent boiling, allowing the meat to tenderize and flavors to concentrate.
- Cook Noodles: While the stroganoff simmers, boil egg noodles in salted water according to package instructions. Drain and place noodles into serving bowls to prevent them from becoming soggy in the stew.
- Add Peas & Sour Cream: Stir frozen peas into the stew and remove the bay leaf. In a small bowl, mix sour cream with about ½ cup of the hot broth until smooth, then whisk this mixture slowly back into the stew to finish the creamy sauce.
- Serve: Ladle the stroganoff over the prepared egg noodles. Garnish with additional parsley if desired and serve immediately for a comforting, satisfying meal.
Notes
- Use stew meat with some marbling for tenderness; trim excessive fat.
- Red wine adds depth but can be substituted with additional beef broth if preferred.
- Cooking egg noodles separately prevents them from absorbing too much liquid and getting mushy in the stew.
- Simmering slowly is key to tender beef and concentrated flavors.
