Beef Stroganoff Slow Cooker Recipe

While classic beef stroganoff works best with beef tenderloin or sirloin, these two cuts don't hold up well in the low, slow, moist environment of a slow cooker. Instead, in the slow cooker use chuck or stew meat, which require long cooking times in a low-temperature, moist environment to tenderize.

Homemade Slow Cooker Beef Stroganoff

While this recipe does require you to do some stovetop work before putting it in the slow cooker all day, the payoff comes in more complex flavors. Serve this recipe with hot egg noodles. Alternatively, you can serve the stroganoff on steamed white rice.

Serves 4

Ingredients

• 2 tablespoons olive oil, divided
• 12 ounces small button mushrooms, stems removed and halved
• 1 pound beef stew meat or chuck roast, cut into 1/2-inch strips
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 teaspoon tomato paste
• 2 tablespoons flour
• 1/2 cup dry white wine
• 1 cup chicken broth
• 1/2 teaspoon dried thyme
• 1/2 cup sour cream
• Sea salt and fresh cracked black pepper, to taste
• 1/4 cup chopped parsley

Instructions

1. In a large sauté pan over medium-high heat, heat one tablespoon of the olive oil until it shimmers.
2. Add the mushrooms and allow them to sit in contact with the pan without stirring them until they begin to brown, four to five minutes.
3. Stir the mushrooms occasionally, cooking for another three to four minutes. Put the cooked mushrooms in the slow cooker.
4. Using the same pan, heat the remaining tablespoon of olive oil over medium-high heat until it shimmers.
5. Add the beef to the pan and allow it to sit in the pan without stirring it until the beef begins to brown, about four minutes.
6. Turn the beef over and cook on the other side without stirring, four minutes more. Put the beef into the slow cooker with the mushrooms.
7. Using the same pan, heat the butter over medium-high heat until it bubbles.
8. Add the onion to the pan. Cook the onion in the butter, using the side of the spoon to scrape any browned bits from the bottom of the pan, until the onions are soft and slightly browned, five to six minutes.
9. Add the tomato paste to the onion and cook, stirring constantly, until the tomato paste begins to brown, about four minutes.
10. Add the flour to the mixture and cook, stirring constantly, until the flour loses its raw color and begins to turn golden, about three minutes more.
11. Add the white wine. Use the side of the spoon to scrape browned bits off the bottom of the pan and stir the wine into the mixture. Cook for two minutes.
12. Add the chicken broth and the thyme. Bring to a simmer and then remove the pan from the heat.
13. Scrape the contents of the pan into the slow cooker with the meat and mushrooms. Stir to combine the ingredients and cover the slow cooker. Set it on low and cook for eight to ten hours, until the beef is cooked through.
14. Turn the slow cooker to warm and uncover it.
15. Put the sour cream in a small bowl and add two tablespoons of the liquid from the slow cooker into the sour cream to temper it. Whisk to combine. Add this mixture back into the slow cooker and stir to combine.
16. Season to taste with salt and pepper, and stir in the parsley just before serving.

Easy Slow Cooker Stroganoff

If you're looking for a quicker, easier version of beef stroganoff for your slow cooker, try this one. You can also make easy hamburger stroganoff.

Serves 4

Ingredients

• 1 (10 ounce) can condensed cream of mushroom soup
• 2 tablespoons water
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1 pound chuck roast (or stew meat), cut into 1/2 inch strips
• 8 ounces sliced mushrooms
• 1 onion, chopped
• 3/4 cup sour cream
• 1/4 cup chopped parsley

Instructions

1. In the crock of the slow cooker, whisk together the soup, water, Worcestershire sauce, garlic powder, onion powder, thyme, and pepper.
2. Stir in the beef, mushrooms, and chopped onions.
3. Cover the slow cooker and cook on low for eight to 10 hours, until the beef is tender.
4. Put the sour cream in a small bowl. Whisk in two tablespoons of the hot liquid from the slow cooker to temper the sour cream and keep it from curdling. Return the mixture to the slow cooker and stir to combine.
5. Stir in the parsley just before serving, and serve on hot egg noodles.

A Delicious Meal

Depending on the size of your slow cooker, you can also double the recipes above to feed a larger family. When served with a simple green salad or a side of steamed vegetables, beef stroganoff makes a delicious family meal.