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Slow Cooker Beef Stroganoff

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This slow cooker beef stroganoff is tender, creamy, and comforting—beef chuck roast slow-cooked with mushrooms, garlic, and spices in a rich broth, finished with sour cream for indulgence. Perfect for busy days, this hearty classic makes a cozy dinner with almost no effort.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 7–8 hours (low) or 4–5 hours (high)
  • Total Time: About 8 hours
  • Yield: 6 servings
  • Category: Dinner, Main Course
  • Method: Slow Cooker
  • Cuisine: American, Comfort Food
  • Diet: Halal

Ingredients

  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 2 tablespoons all-purpose flour
  • 1 cup sour cream
  • Fresh parsley, chopped, for garnish
  • Egg noodles or rice, for serving

Instructions

  1. Prepare the slow cooker: Add beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper to the slow cooker. Stir to combine.
  2. Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef is tender.
  3. Thicken the sauce: About 30 minutes before serving, whisk flour with 1/4 cup water until smooth and stir into the slow cooker. Cover and let thicken.
  4. Finish with sour cream: Stir in sour cream just before serving until smooth and creamy.
  5. Serve: Ladle over hot egg noodles or rice and garnish with fresh parsley.

Notes

  • Quick version: Use ground beef instead of chuck roast.
  • Flavor boost: Add a splash of white wine to the broth.
  • Lighter option: Replace sour cream with Greek yogurt.
  • Mushroom lovers: Double the mushroom quantity for a richer taste.

Nutrition

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