Slow Cooker Beef Stroganoff Recipe from Scratch
This Slow Cooker Beef Stroganoff recipe from scratch is fork-tender, fall apart beefy goodness. Tender cubes of beef chuck roast, caramelized mushrooms and onions, wine, and garlic in a flavor packed broth all finished with a creamy dollop of sour cream.
- 3 tablespoons butter - DIVIDED
- 1 tablespoon olive oil
- 2 pounds beef chuck roast, cut into 1" cubes
- 2 teaspoons salt - DIVIDED
- 1/2 teaspoon pepper - fresh ground
- 1 cup onion - diced or sliced
- 16 ounces mushrooms - sliced white or cremini
- 4 cloves garlic - minced
- 1/4 cup flour - all purpose
- 3/4 cup dry white wine
- 2 cups beef stock
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 cup sour cream, creme fraiche, or crema - room temperature
- 1/4 cup Italian flat leaf parsley - chopped
Heat oil and 1 TABLESPOON of butter in a large skillet over high heat until nearly smoking.
Stir in beef seasoned with 1 teaspoon of salt and pepper. Cook for 6-8 minutes, until liquid evaporates and the meat browns. Remove the meat from the pan and set it aside.
Lower the heat on the pan to medium-high and stir in the REMAINING two tablespoons of butter, mushrooms, and onions into the pan. Cook and stir over medium-high heat until the mushrooms and onions are lightly browned 6-8 min.
Add the garlic and cook for 1 minutes until fragrant.
Stir in the flour and cook for 1-2 minutes until incorporated.
Stir in the wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer, and cook for 1 minute until the sauce starts to thicken and the wine reduces.
Stir in the stock, mustard, worcestershire and the beef; bring to a simmer pour into the crockpot.
Cook on high for 4-5 hours or on low for 8-10 hours until the beef reaches fork-tender.
Stir in the room temperature sour cream and fresh parsley.
Serve with buttered egg noodles is desired.
Nutrition facts are approximate and do not include noodles.
Stock over broth? Yes! Stock has a deeper depth a flavor due to how long it is cooked for and the fact that it is cooked with the bones and marrow. Also stock is not salted as opposed to a broth or bouillon which usually is. However, broth or bouillon may be substituted if desired. Adjust the salt as needed.
Slow Cooker sizes and cooking temperatures can very resulting in the wide range of cook times.
Calories: 377kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 859mg | Potassium: 777mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 3mg