Classic Slow Cooker Beef Stroganoff
The aroma of savory beef and mushrooms simmering in a rich, velvety cream sauce is the ultimate signal that a warm, comforting meal is on its way. This Slow Cooker Beef Stroganoff is the quintessential "set it and forget it" dinner, transforming humble ingredients into a luxurious, restaurant-quality masterpiece.
Ingredients
- 2 lbs beef chuck roast cut into 1-inch pieces
- 1 lb mushrooms sliced
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 cup sour cream
- ¼ cup all-purpose flour for thickening
- 2 tbsp olive oil for searing
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- Cooked egg noodles or mashed potatoes for serving
Instructions
- Sear: Heat olive oil in a skillet over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides.
- Layer: Place the seared beef, mushrooms, onion, and garlic in the slow cooker.
- Liquid: Pour in the beef broth and Worcestershire sauce.
- Slow Cook: Cover and cook on Low for 6–8 hours (or High for 3–4 hours) until the beef is fork-tender.
- Thicken: 30 minutes before serving, whisk the flour with a little water and stir it into the slow cooker.
- Finish: Right before serving, stir in the sour cream until the sauce is smooth and creamy.
- Serve: Spoon over warm egg noodles or mashed potatoes and garnish with fresh chives.