Slow Cooker Beef Stroganoff Stew

Beef Stroganoff

You know that anything that involving the words “slow cooked” and “beef” is going to be a winner. And this one is a ripper! It’s the slow cooked version of classic Beef Stroganoff. Besides the fact that it takes 8 hours in a slow cooker instead of 15 minutes on the stove, this stew version of Stroganoff differs from the traditional version in a few ways:

Fall apart tender chunks of beef rather than thin strips that are just cooked so they’re juicy inside;Made with economical stewing beef rather than good to high quality well marbled steak (essential for a really great traditional Beef Stroganoff); andDeeper flavour in the sauce – owing to the long cook time. You can’t shortcut this kind of flavour!

This slow cooked beef melts in your mouth and the depth of flavour in the sauce is magnificent!

What you need for Slow Cooker Beef Stroganoff

Here’s what you need to make this incredible slow cooked beef dish! It’s the same ingredients as traditional Beef Stroganoff except using economical stewing beef and more sauce so the beef is submerged while slow cooking! Use Chuck Beef or other economical stewing beef. Do not waste your money on pricier cuts like sirloin! Just a few notes on some of the other ingredients:

chuck beef boneless beef ribs beef cheeks gravy beef

In contrast, traditional Beef Stroganoff, which is cooked quickly on the stove, is best made with pricier cuts suitable for cooking as steaks, such as boneless rib eye/scotch fillet and sirloin.

Sour Cream – this is what makes Stroganoff Sauce creamy. It’s added at the end so there’s no risk of it splitting during the slow cooking time;Dijon Mustard – for flavour and thickening, a traditional ingredient in Beef Stroganoff Sauce; andFlour – thickens the sauce. See recipe notes for gluten free option!

How to make Slow Cooker Beef Stroganoff

This is pretty much made just like traditional Beef Stew – entirely hands off for most of the cook time! Here’s what it looks like straight out of the slow cooker. And the beef…..fall apart….. juicy…..sucked up all the flavour of that Stroganoff Sauce… I’ve made this as a stew but it could just as easily be transformed into a chunky soup with potatoes and vegetables. That way, it would also be a meal in one, rather than preparing noodles or mash to serve it over. I’ve popped notes in the recipe for how to make it into a soup – you just add extra liquid to make the sauce slightly thinner which also increases volume so you can add more “stuff” into it. 😇 Otherwise, if you’re sticking with the Slow Cooked Beef Stroganoff Stew as written, serve it over one of these:

pasta or wide egg noodles (traditional);mashed potato (also common for Stroganoff);rice; orlow carb alternatives: Creamy Cauliflower Mash or Cauliflower Rice

Enjoy! – Nagi x PS Also, for chicken lovers – > CHICKEN Stroganoff. Because I sauce this good can smother many things.