Directions
- Use a sharp serrated knife to cut the chuck roast into 2-inch chunks. Pat the pieces dry with paper towels and season generously with salt and pepper.
- Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon oil and swirl to coat. Carefully place about ⅓ of the beef pieces into the skillet, leaving space between them to ensure proper browning. Sear for 1–2 minutes per side until golden brown, then transfer to a slow cooker. Repeat with remaining beef, adding more oil if necessary. Do not clean the pan after searing.
- In the same skillet, melt 4 tablespoons butter over medium-high heat. Add chopped onion and quartered mushrooms. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5–8 minutes, until soft.
- Add 1 tablespoon minced garlic and sauté 1 minute until fragrant. Stir in 1 tablespoon tomato paste and cook briefly. Pour in ½ cup red wine and ½ cup water, then add 2 teaspoons beef base. Bring to a boil, then reduce to a simmer for 5–7 minutes until slightly reduced.
- Transfer the mixture to the slow cooker with the seared beef, including all the juices. Stir to combine. Cover and cook on Low for 8 hours or High for 4 hours, until the beef is tender and flavorful.
- Meanwhile, bring a large pot of salted water to a boil. Cook pappardelle pasta according to package instructions until al dente, about 3 minutes. Drain and toss with a little olive oil to prevent sticking.
- To serve, place pasta on individual plates, spoon generous portions of beef stroganoff over the top, and add a dollop of sour cream. Garnish with fresh parsley and chives for a burst of color and flavor.
Recipe Details
Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 20 minutes
Servings: 6–8
Difficulty: Medium
Variations & Substitutions
- Protein: Swap beef chuck with tenderloin tips or stew beef for a slightly different texture.
- Mushrooms: Use cremini, portobello, or a wild mushroom mix for deeper earthy flavors.
- Cream: Substitute sour cream with Greek yogurt for a tangy, lighter alternative.
- Pasta: Serve over egg noodles, fettuccine, or rice for a variation in texture.
Serving Suggestions
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