Slow Cooker Beef Stroganoff Stew

Slow Cooker Beef Stroganoff Stew

Introduction

There’s something deeply comforting about coming home to the smell of a slow-cooked meal that’s been gently bubbling away all day. This Slow Cooker Beef Stroganoff Stew is one of those dishes that feels like a warm hug in a bowl. Inspired by the classic Russian favorite, this version is rich, creamy, and wonderfully hands-off. Tender chunks of beef, earthy mushrooms, and a silky sauce come together effortlessly in the slow cooker, making it perfect for busy weekdays or relaxed weekends when you want maximum flavor with minimal effort.

Ingredients

For the Stew Base

• • Beef stew meat, cut into bite-sized pieces: 900 g (2 lb)
• • Onion, finely chopped: 150 g (1 medium / about 1 cup)
• • Mushrooms, sliced (button or cremini): 200 g (2 cups / 7 oz)
• • Garlic cloves, minced: 9 g (3 cloves)
• • Beef broth: 240 ml (1 cup)
• • Worcestershire sauce: 15 ml (1 tablespoon)
• • Dijon mustard: 5 g (1 teaspoon)
• • Paprika: 2 g (1 teaspoon)
• • Salt: 5 g (1 teaspoon, or to taste)
• • Black pepper: 2 g (½ teaspoon)

For Creaminess & Thickening

• • Sour cream: 120 g (½ cup)
• • All-purpose flour (optional): 16 g (2 tablespoons)
• • Cold water (for slurry): 30 ml (2 tablespoons)

For Serving

• • Cooked egg noodles or rice: about 400 g (14 oz)
• • Fresh parsley, chopped: 10 g (¼ cup)

Directions