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Slow Cooker Beef Stroganoff Stew

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Slow Cooker Beef Stroganoff Stew is a creamy, hearty, and comforting meal made with tender beef, mushrooms, and onions slow-cooked in a savory broth, then finished with sour cream for a rich, tangy finish. It’s perfect for chilly days and easy weeknight dinners.

Ingredients

  • 2 lbs stew beef or chuck roast, cut into bite-sized pieces
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • Salt and black pepper, to taste
  • 3/4 cup sour cream
  • 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
  • Egg noodles, mashed potatoes, or rice (for serving)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Season the beef with salt, pepper, and paprika.
  2. Optional: In a skillet, sear the beef in batches until browned. Transfer to slow cooker.
  3. Add chopped onion, garlic, and mushrooms to the slow cooker.
  4. Pour in beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine.
  5. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is tender.
  6. About 30 minutes before serving, stir in sour cream. If needed, add cornstarch slurry to thicken.
  7. Adjust seasoning to taste. Serve hot over noodles, mashed potatoes, or rice. Garnish with parsley if desired.

Notes

  • Add a splash of white wine or sherry for depth.
  • Substitute Greek yogurt for a lighter version.
  • Stir in peas or carrots during the last hour for added veggies.
  • Use cream cheese instead of sour cream for a thicker, tangier sauce.
  • Serve with gluten-free sides and check labels for a gluten-free version.

Nutrition

Find it online: https://recipesbyliza.com/slow-cooker-beef-stroganoff-stew/