Slow Cooker Beef Stroganoff Stew

Directions

1. Prepare the slow cooker by lightly greasing the insert if needed. Add the beef stew meat, spreading it evenly across the bottom.
2. Scatter the chopped onion, sliced mushrooms, and minced garlic over the beef, allowing the vegetables to nestle between the meat pieces.
3. In a small bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and paprika. The mixture should smell savory and slightly tangy.
4. Pour the broth mixture over the contents of the slow cooker. Season with salt and black pepper, then gently stir to combine without breaking up the beef.
5. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork-tender and the mushrooms are soft and flavorful.
6. If you prefer a thicker sauce, mix the flour with cold water to form a smooth slurry. Stir it into the stew about 30 minutes before the cooking time ends, cover, and allow it to thicken gently.
7. Just before serving, reduce the heat to low and stir in the sour cream. The sauce will turn creamy and pale, coating the beef beautifully. Taste and adjust seasoning if needed.
8. Spoon the stroganoff stew over warm egg noodles or rice, making sure to ladle plenty of sauce over each serving.
9. Finish with a sprinkle of fresh parsley for color and a fresh, herby note.

Recipe Details

Prep Time: 15 minutes
Cook Time: 4–8 hours
Total Time: 4–8 hours 15 minutes
Servings: 4–6
Difficulty: Easy

Variations & Substitutions

• • Lighter Version: Replace sour cream with plain Greek yogurt for a tangy, lower-fat alternative.
• • Extra Vegetables: Add sliced carrots, peas, or green beans during the last hour of cooking for extra color and nutrition.
• • Herb Boost: Stir in a pinch of dried thyme or fresh dill at the end for a more traditional stroganoff flavor.
• • Gluten-Free Option: Skip the flour thickener and serve over rice or gluten-free pasta.

Serving Suggestions