Slow Cooker Beef Stroganoff Stew Recipe

Slow Cooker Beef Stroganoff Stew is a comforting and rich dish that combines tender beef, mushrooms, and a creamy, flavorful sauce. The slow cooker does all the work, allowing the beef to become melt-in-your-mouth tender. Here’s a simple recipe to prepare this hearty stew:

Ingredients:

• 1 1/2 lbs (680g) beef stew meat (such as chuck roast, cut into 1-inch cubes)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups beef broth (low-sodium)
• 1/2 cup dry white wine or beef broth (optional)
• 1 can (10.5 oz) cream of mushroom soup (or make your own creamy mushroom sauce)
• 1 cup sour cream (for creamy texture)
• 1 tablespoon Dijon mustard (optional, for added flavor)
• 2 tablespoons worcestershire sauce
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme (or fresh, if you have it)
• Salt and pepper, to taste
• 2 cups mushrooms, sliced (button mushrooms or cremini work well)
• 2 tablespoons olive oil (for browning beef)
• Fresh parsley (for garnish)
• Egg noodles or mashed potatoes (for serving)

Instructions:

1. Brown the Beef:

• Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat.
• Brown the beef stew meat in batches to avoid overcrowding the pan. This should take about 4-5 minutes per batch. Once browned, transfer the beef to the slow cooker.

2. Sauté the Aromatics:

• In the same skillet, add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
• Scrape up any brown bits from the bottom of the pan (this adds flavor), and then transfer the onions and garlic to the slow cooker with the beef.

3. Prepare the Stew Base:

• In the slow cooker, add the beef broth, wine (or additional broth), cream of mushroom soup, sour cream, Dijon mustard, worcestershire sauce, paprika, thyme, salt, and pepper. Stir everything together to combine.

4. Add the Mushrooms:

• Add the sliced mushrooms to the slow cooker, and stir again to combine.

5. Cook:

• Cover the slow cooker and set it to low heat. Let the stew cook for 7-8 hours, or until the beef is tender and the sauce is thickened. If you’re short on time, you can cook it on high heat for 4-5 hours.

6. Final Seasoning:

• Once the stew is ready, taste and adjust the seasoning with salt and pepper if needed. You can also stir in a bit more sour cream if you want a creamier texture.

7. Serve:

• Serve the Beef Stroganoff Stew over egg noodles, mashed potatoes, or even rice. Garnish with fresh chopped parsley for a touch of color and flavor.

Tips:

• Thickening the Stew: If you’d like a thicker stew, you can make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the stew and let it cook for an additional 20-30 minutes to thicken.
• Add Veggies: For extra veggies, you can add carrots or peas about 30 minutes before the stew is finished cooking.
• Make-Ahead: This recipe is great for making ahead! The flavors deepen as it sits, and the stew will keep well in the fridge for 3-4 days. You can also freeze it for up to 3 months.

This Slow Cooker Beef Stroganoff Stew is perfect for cozy family dinners or meal prep, offering a rich and creamy meal with minimal effort. Enjoy the melt-in-your-mouth beef and savory sauce!