This Slow Cooker Beef Stroganoff Stew is a warm and cozy meal that’s easy to make. It features tender beef, mushrooms, and a creamy sauce that clings to each bite.
Whiff of that delicious aroma coming from the kitchen? That’s the beef stew magic! I love serving it over noodles or rice—it’s like a big hug in a bowl! 😊
Key Ingredients & Substitutions
Beef Stew Meat: Chuck roast or round roast works best for tender bites after slow cooking. If you’re looking for a healthier alternative, you could use chicken or turkey but adjust the cooking time.
Mushrooms: I prefer cremini mushrooms for their rich flavor. If unavailable, button mushrooms are a great substitute. If you dislike mushrooms, try adding more carrots or bell peppers instead.
Sour Cream: This is key for a creamy texture. You can use Greek yogurt for a lighter option, or for a dairy-free option, try using coconut cream or cashew cream.
Beef Broth: Homemade broth adds depth to the flavor. If using canned broth, be cautious with added salt since it can be quite salty. Vegetable broth can work if you’re looking for a lighter version.
How do I get the Beef Tender and Flavorful?
To ensure your beef is tender and flavorful, browning it before adding it to the slow cooker is essential. This step develops a great depth of flavor. Remember to do this over medium-high heat to get a nice sear.
- Don’t overcrowd the pan; brown in batches if needed.
- After searing, scrape any brown bits from the skillet into the slow cooker to keep all the flavors.
Also, don’t rush the cooking time! The longer you cook, the more tender the beef will become. Low and slow is the name of the game!
Slow Cooker Beef Stroganoff Stew
Ingredients You’ll Need:
For the Stew:
- 2 pounds beef stew meat, cut into bite-sized cubes
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Optional Thickeners:
- 2 tablespoons cornstarch (for thickening)
- 2 tablespoons cold water (for thickening)
For Serving:
- Mashed potatoes or cooked egg noodles
How Much Time Will You Need?
This hearty Slow Cooker Beef Stroganoff Stew takes about 15-20 minutes to prep and 6 to 8 hours to cook in the slow cooker. It’s perfect for a cozy dinner, just set it and forget it while it turns into a delicious meal!
Step-by-Step Instructions:
1. Brown the Meat:
Start by heating the olive oil in a large skillet over medium-high heat. Add the beef stew meat in batches so it gets a nice brown sear on all sides. This should take just a few minutes per batch. Once browned, transfer the meat to your slow cooker.
2. Sauté the Vegetables:
In the same skillet, add a bit more olive oil if necessary. Sauté the chopped onions until they turn translucent, which should take about 4-5 minutes. Then, add the minced garlic and sliced mushrooms, cooking until the mushrooms are soft, around 3-4 minutes. Once done, transfer this mixture into the slow cooker with the beef.
3. Add the Flavorful Ingredients:
Now, pour in the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, salt, and pepper. Give everything a good stir to allow all the flavors to meld together.
4. Time to Cook:
Cover the slow cooker and let it cook on low for 6 to 8 hours. You’ll know it’s done when the beef is super tender, practically falling apart!
5. Make it Creamy:
About 30 minutes before you’re ready to serve, stir in the sour cream for that creamy goodness. If you want your stew thicker, mix the cornstarch with cold water until smooth and then stir it into the slow cooker. Cook on high for an additional 20-30 minutes until thickened.
6. Final Seasoning:
Taste your stew and adjust the seasoning with more salt and pepper if necessary. You want it to be just right!
7. Serve It Up:
Distribute the stew over creamy mashed potatoes or buttered egg noodles on each plate. Don’t forget to sprinkle some chopped fresh parsley on top for that lovely finishing touch!
Enjoy every bite of this creamy, comforting Slow Cooker Beef Stroganoff Stew that’s sure to warm your heart and tummy!
Can I Use Frozen Beef for This Recipe?
Yes, you can use frozen beef, but it’s best to thaw it completely first to ensure even cooking. Thaw it overnight in the refrigerator or use the cold water method to speed it up. Just make sure to pat it dry before browning it!
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream, Greek yogurt works well for a similar tangy flavor and creamy texture. For a dairy-free option, you can use coconut cream or cashew cream, although it may slightly alter the flavor.
How Can I Thicken the Stew Further?
If you find the stew isn’t thickening as much as you’d like, you can mix an additional tablespoon of cornstarch with cold water and stir it in during the last 20-30 minutes of cooking. You can also let it simmer uncovered for a while to reduce the liquid.
Can I Prep This Dish in Advance?
Absolutely! You can prep all the ingredients the night before, storing them in the fridge. In the morning, just combine everything in the slow cooker and set it to cook. You could also make the whole stew ahead of time and store leftovers in the fridge for up to 3 days.
