Go Back

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff with tender chunks of chuck roast, aromatic mushrooms, and a creamy, tangy sauce made rich with sour cream and a hint of Dijon mustard.
prep time20 minutes
cook time5 hours
total time5 hours 20 minutes
Slow Cooker Beef Stroganoff Recipe
Print Recipe

Ingredients

  • 2 tablespoons canola oil
  • 1.5 pounds white mushrooms, trimmed and cut into halves or quarters based on size
  • 3 onions, finely chopped
  • Salt and pepper, to taste
  • 5 tablespoons all-purpose flour
  • 1/4 cup tomato paste
  • 6 garlic cloves, minced
  • 1/2 ounce dried porcini mushrooms, rinsed and finely chopped
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup dry white wine
  • 1.5 cups chicken broth
  • 1/3 cup soy sauce
  • 2 bay leaves
  • 4 pounds boneless beef chuck-eye roast, trimmed and cut into 1.5-inch pieces
  • 1/2 cup sour cream
  • 2 teaspoons Dijon mustard
  • 2 tablespoons minced fresh dill

Instructions

  • Heat oil in a 12-inch skillet over medium heat until it shimmers. Add mushrooms, onions, and 1/4 tsp salt.
  • Cover and cook for 5 mins until vegetables soften. Uncover and cook for 5-7 mins until dry and lightly browned.
  • Stir in flour, tomato paste, garlic, porcini mushrooms, and thyme; cook until fragrant, about 1 min.
  • Gradually stir in wine and 1/2 cup chicken broth, scraping up any browned bits, then transfer to the slow cooker.
  • Add remaining 1 cup broth, soy sauce, and bay leaves to the slow cooker.
  • Season beef with salt and pepper; add to the slow cooker. Cover and cook on low for 8-9 hours or high for 5-6 hours until beef is tender.
  • Remove bay leaves and skim fat from the surface. Whisk together 1/2 cup sauce, sour cream, mustard, and dill. Stir this back into the slow cooker.
  • Adjust seasoning with salt and pepper. Serve immediately over egg noodles.