Easy slow-cooker beef stroganoff is one of those classic recipes that everyone loves. Succulent chunks of beef, slow-cooked with mushrooms and onions in a decadent creamy sauce. Whenever I make this meal I’m guaranteed empty plates all round!
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Slow cooker beef stroganoff
I can’t make up my mind which is my favourite part of this beef stroganoff. I’m torn between the succulent chunks of tender beef that have been slowly simmered until you can virtually cut them with a spoon, or the tasty mushrooms that have soaked up the flavours like a sponge, or the creamy Stroganoff sauce that just begs to be eaten by the spoonful like a tasty soup.
On reflection, I think it’s a combination of all three!
Seriously, this is a recipe that you NEED in your life.
It’s perfect for an easy family supper. Just put all the ingredients in the slow-cooker, then sit back and wait for the slow-cooker to work its magic. There’s no pre-browning of meat or vegetables required. This is a true dump-and-go recipe. Everything is made in one pot which means less washing up. Always a winner in my book.
It’s also great for entertaining. Beef stroganoff is a classic dish that impresses every single time. And because this is mainly hands-off cooking, you will have plenty of time to prepare the side dishes, without the stress of worrying about how your main is coming along.
And of course, if you are cooking for a crowd, this is the ideal way to do it. Just double (or even treble) the ingredients then sit back and relax.
Apart from the taste, the next best thing about this slow-cooker beef stroganoff is that you can get away with using a cheaper cut of meat such as chuck or stewing steak which benefits from the long, slow cooking time. So not only is it quick, easy and delicious, it’s economical too. That’s always a win-win situation!
What you will need
Equipment
Of course, you will need a slow-cooker. This particular model has a timer, which is handy if you want to go out and have the slow-cooker switch itself off once the time is up. My model doesn’t have a timer, so I have to remember to set an alarm to remind me to switch it off.
The only other things you will need, are a sharp knife and a chopping board.
Ingredients
This recipe will feed 4 people.
**You can get the complete list of ingredients and full instructions for making slow cooker beef stroganoff on the printable recipe card at the end of this post**
Stewing beef – because this dish is cooked in the slow-cooker you can use a good quality stewing beef such as chuck or topside. The long, slow cooking time breaks down the collagen and fats in the meat, leaving it juicy and succulent. Please don’t waste your money on more expensive cuts such as fillet or rump as these cuts will turn out dry and stringy in the slow-cooker. The meat should be cut into bite-sized cubes.
Mushrooms – firm white mushrooms or chestnut mushrooms are fine for this dish. Cut the larger mushrooms into halves or quarters. Smaller mushrooms can be left whole.
Onions – I used white onions, but you can use red onions instead. The onions should be peeled and cut into large dice.
Seasoned flour – this is just plain flour seasoned with salt and black pepper to taste. It is used to coat the beef before it goes into the slow-cooker, and helps thicken the gravy.
Paprika – adds a slightly smokey flavour.
Mustard – I normally use a mild mustard such as Dijon mustard for this dish.
Tomato puree – you may also know this as tomato paste. Tomato puree is highly concentrated tomatoes and should not be confused with tomato ketchup.
Worcestershire sauce – for additional flavour.’
Lemon juice – a squeeze of fresh lemon juice adds a slight acidity.
Stock – good quality beef stock. If you don’t have liquid stock to hand you can dissolve a beef stock cube in a cup of boiling water.
Sour cream – this is stirred into the sauce at the end of the cooking process. If you don’t have sour cream you can substitute it with Greek yoghurt or cream cheese.
Fresh chives – for garnish
Cornflour / cornstarch (not pictured) – if the gravy in the beef stroganoff hasn’t thickened sufficiently you can use a slurry made with cornflour and water to thicken it to your liking.
Note – I haven’t included garlic in this recipe. If you would like to add garlic just add 2 or 3 crushed cloves with the onions.
What to do
Cut the beef into bite-sized pieces and coat it in the seasoned flour.
Transfer the beef to a slow-cooker and add the diced onions and chopped mushrooms (and garlic if you are using it).
Mix the Worcestershire sauce, tomato paste, paprika, lemon juice and mustard into the stock and pour that over the meat and vegetables in the slow-cooker.
Cover the slow-cooker with a lid and leave it to cook on low for 5 to 6 hours. You can also cook it on high for 3 to 4 hours.
If the gravy hasn’t thickened sufficiently, make a slurry with the cornflour and one or two tablespoons of water and stir that into the gravy.
Stir in the sour cream just before serving.
Garnish with chopped chives and serve on a bed of mashed potatoes with a side of fresh vegetables. Beef stroganoff also goes well with rice or buttered noodles.
And even though there are plenty of carbs in the mashed potatoes (or rice or pasta) you might want to consider serving a crusty bread roll (such as these crusty Portuguese rolls or German rolls) alongside, to mop up all the delicious gravy.
FAQ
Yes you can freeze this dish for up to 3 months.
Allow it to come to room temperature then pack it into a suitable freezer container (Tupperware or similar).
To use, defrost in the refrigerator then transfer it into a saucepan and heat on the stove until piping hot. You can also reheat this dish in the microwave.
Yes, you can make beef stroganoff up to three days ahead and store it in the refrigerator until you are ready to eat it.
Reheat in a saucepan on the stove or in the microwave.
Beef stroganoff is said to have originated in Russia. It was originally made by sauteing strips of beef fillet in sour cream with onions and mushrooms.
It is said to have been created by a French chef who worked for a wealthy St Petersburg family and who created the dish for a cooking competition in 1891. He named the dish after his employer, Count Pavel Alexandrovich Stroganov.
Save for later
If you’d like to try this recipe for slow-cooker beef stroganoff yourself, why not save the recipe to one of your Pinterest boards so you can find it easily. Just click on the image below.
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Other recipes
This recipe for slow-cooker beef stroganoff is just one in a series of classic dishes that I’m converting for the slow-cooker. You may like to try these other recipes too:
- slow-cooker coq-au-vin – chicken in red wine
- slow-cooker bolognese sauce – classic bolognese sauce
- slow-cooker Mongolian roast beef – a new twist on a Mongolian beef stir fry
- slow-cooker beef trinchado – a spicy South African beef stew flavoured with peri peri
The recipe
Easy slow-cooker beef stroganoff
(Click the stars to rate this recipe)
Equipment
Ingredients
- 1 pound / 450 grams stewing beef cut into bite-sized pieces
- 2 medium white onions coarsely diced
- 5½ ounces / 160 grams white or chestnut mushrooms halved or quartered depending on size
- 2 cloves garlic (minced) optional
- 2 tablespoons flour
- 1 teaspoon salt or to taste
- ½ teaspoon ground black pepper
- 1½ cup beef stock you can make with a stock cube
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato puree or tomato paste
- ½ small lemon (juice only)
- 2 tablespoons sour cream
- 2 tablespoon chopped chives
- 1 – 2 tablespoons cornflour mixed with 2 tablespoon water
Instructions
- Combine the flour with the salt and black pepper2 tablespoons flour, 1 teaspoon salt, ½ teaspoon ground black pepper
- Cut the beef into bite-sized pieces and coat it in the seasoned flour.1 pound / 450 grams stewing beef
- Transfer the beef to a slow-cooker and add the diced onions and chopped mushrooms (and garlic if you are using it).2 medium white onions, 5½ ounces / 160 grams white or chestnut mushrooms, 2 cloves garlic (minced)
- Mix the Worcestershire sauce, tomato paste, paprika, lemon juice and mustard into the stock and pour that over the meat and vegetables in the slow-cooker.1½ cup beef stock, 1 teaspoon paprika, 1 teaspoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon tomato puree or tomato paste, ½ small lemon (juice only)
- Cover the slow-cooker with a lid and leave it to cook on low for 5 to 6 hours. You can also cook it on high for 3 to 4 hours.
- If the gravy hasn't thickened sufficiently, make a slurry with the cornflour and one or two tablespoons of water and stir that into the gravy.1 – 2 tablespoons cornflour mixed with 2 tablespoon water
- Stir in the sour cream just before serving and garnish with chopped chives2 tablespoons sour cream, 2 tablespoon chopped chives
- Serve on a bed of mashed potatoes with a side of fresh vegetables. Beef stroganoff also goes well with rice or buttered noodles.
Notes
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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