This slow cooker beef stroganoff with melt in the mouth chunks of beef in a rich and creamy sour cream mushroom gravy is comfort food at its best!
Slow cooker stewing beef like in this beef stroganoff recipe and this slow cooker beef madras, is one of my favourite ways of serving beef on a budget. It is packed with flavour and so tender and, being a slow cooker recipe, is a dinner I can prepare in the morning and leave to cook whilst I work.
Jump to:
Newsletter
Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Beef – use a stewing beef that needs a long cooking time, such as beef cheeks, gravy beef or chuck steak / chuck beef. You can also use brisket, but it tends to not be as juicy.
- Nutmeg – or substitute with a small pinch of allspice.
- Mushrooms – I’ve used white button mushrooms here, but you can use Swiss brown mushrooms, or chestnut mushrooms.
- Beef stock – you can substitute with chicken stock, however the overall flavour of the stroganoff won’t be as rich.
- Dijon mustard – this is a traditional flavour in beef stroganoff.
- Fresh thyme – you can use ½ teaspoon dried thyme, or substitute with a small sprig of rosemary.
- Sour cream – use full fat sour cream, lower fat sour cream is more likely to curdle. You can substitute with heavy cream / double cream, or use full fat yogurt for a lighter beef stroganoff.
How to make this slow cooker stroganoff recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Brown the beef: Toss the stewing beef in flour and seasonings, then fry until brown. Remove from the pan to the slow cooker.
- Cook the onions and mushrooms: Then add the garlic, dijon mustard, thyme and stock.
- Slow cook: Tip the mushrooms and onion mixture into the slow cooker with the beef. Cook on low until the beef is tender.
- Add the sour cream: Mix the sour cream with a little of the hot stroganoff sauce, then stir this back into the stroganoff.
FAQ
What can I use to thicken beef stroganoff?
Dissolve a little cornstarch in water then slowly stir it into the beef stroganoff, a little at a time.
Can I put raw beef straight into a slow cooker?
Yes! You can put the beef into the slow cooker without cooking it first, however browning it in a pan helps create extra layers of flavour and gives the beef a lovely rich brown colour.
Can you reheat beef stroganoff made with sour cream?
Yes, you can but make sure to heat it gently to avoid curdling the sour cream.
Can I make this stroganoff dairy free?
Yes! Just use a dairy free sour cream.
Can I make this gluten free?
Yes! Simply use gluten free flour instead of flour for a gluten free stroganoff
My recipe tips
- Tossing the beef in seasoned flour – not only creates a delicious brown crust on the beef which adds to the rich flavour, but the flour will also help thicken the sauce.
- Searing the beef – browning the beef before adding to the slow cooker ensures maximum flavour.
- To prevent the stroganoff sauce from curdling – use room temperature sour cream and add a couple of teaspoonfuls of the hot liquid from the slow cooker to the sour cream and mix before stirring the sour cream through the stroganoff.
Serving Ideas
Serve with noodles, pasta, mashed potato, roast potatoes, rice, or cauliflower rice for a low carb option.
Variations
- Touch of heat – add a pinch of chilli flakes / crushed red pepper flakes.
- Extra veggies – add some chopped carrots at the beginning of cooking, stir through a handful of frozen peas and heat through for 5 minutes, or add some steamed broccoli with the sour cream.
Why not try…
You may also like these other slow cooker recipes:
Slow Cooker Beef Stroganoff
Author: Robyn
This slow cooker beef stroganoff with melt in the mouth chunks of beef in a rich and creamy sour cream mushroom gravy is comfort food at its best!
Equipment
- large frying pan / saute pan
- slow cooker or Crockpot
Ingredients
- 1.3 kg beef chuck steak or other stewing beef
- 3 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- pinch nutmeg
- 2 tablespoons olive oil
- 1 large onion diced
- 300 g small mushrooms thickly sliced
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme
- 240 ml beef stock
- 80 g sour cream plus extra to serve
- Fresh parsley or chives to serve, optional
- Boiled rice, pasta, or mashed potato to serve
Instructions
- Trim the beef and cut into 1.5 inch / 3.5 cm cubes.
- In a large bowl whisk the flour with the salt, pepper and nutmeg. Toss the beef cubes in the flour.
- Add 1 tablespoon of oil to a large frying pan / sauté pan over a high heat sauté the beef cubes until brown all over – this takes around 4-5 minutes. Remove from the pan with a slotted spoon and place in the slow cooker.
- Turn the heat down then add the other 1 tablespoon oil to the sauté pan / frying pan and sauté the onion and mushrooms for 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Take the pan off the heat and stir in the Dijon mustard, thyme and beef stock. Pour this mixture over the beef in the slow cooker.
- Cook on low for 8 hours, until the beef is tender.
- Once the beef is tender, add the sour cream: in a small bowl mix the sour cream with 3 tablespoons of the hot stroganoff sauce. Gently stir this back in the stroganoff, taking care as the beef will be delicate.
- Check for seasoning.
- Serve over rice, noodles, pasta or mashed potato potatoes, sprinkled with freshly chopped parsley or chives.
Notes
STORAGE
Fridge: refrigerate leftover stroganoff in an airtight container or tightly covered bowl for up to 3-4 days.
Freezer: sour cream tends to separate after freezing, so I recommend you don’t freeze this recipe, or make it with heavy cream instead. If you are planning to freeze this recipe, don’t add the sour cream. Mix it in when defrosted and reheating (or use heavy cream instead).
To reheat: reheat over a gently heat either in the microwave or stove top until heated through. The sour cream can separate slightly but it will still taste good.
INGREDIENTS
- Beef – use a stewing beef that needs a long cooking time, such as beef cheeks, gravy beef or chuck steak / chuck beef. You can also use brisket, but it tends to not be as juicy.
- Nutmeg – or substitute with a small pinch of allspice.
- Mushrooms – I’ve used white button mushrooms here, but you can use Swiss brown mushrooms, or chestnut mushrooms.
- Beef stock – you can substitute with chicken stock, however the overall flavour of the stroganoff won’t be as rich.
- Dijon mustard – this is a traditional flavour in beef stroganoff.
- Fresh thyme – you can use ½ teaspoon dried thyme, or substitute with a small sprig of rosemary.
- Sour cream – use full fat sour cream, lower fat sour cream is more likely to curdle. You can substitute with heavy cream / double cream, or use full fat yogurt for a lighter beef stroganoff.
Nutrition
Calories: 583kcalCarbohydrates: 10gProtein: 45gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 155mgSodium: 651mgPotassium: 1063mgFiber: 2gSugar: 3gVitamin A: 231IUVitamin C: 7mgCalcium: 71mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 1.3 kg beef chuck steak or other stewing beef
- 3 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- pinch nutmeg
- 2 tablespoons olive oil
- 1 large onion diced
- 300 g small mushrooms thickly sliced
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme
- 2 c beef stock
- ⅓ c sour cream plus extra to serve
- fresh parsley or chives to serve, optional
- Boiled rice, pasta, or mashed potato to serve
Instructions
- Trim the beef and cut into 1.5 inch / 3.5 cm cubes.
- In a large bowl whisk the flour with the salt, pepper and nutmeg. Toss the beef cubes in the flour.
- Add 1 tablespoon of oil to a large frying pan / sauté pan over a high heat sauté the beef cubes until brown all over – this takes around 4-5 minutes. Remove from the pan with a slotted spoon and place in the slow cooker.
- Turn the heat down then add the other 1 tablespoon oil to the sauté pan / frying pan and sauté the onion and mushrooms for 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Take the pan off the heat and stir in the Dijon mustard, thyme and beef stock. Pour this mixture over the beef in the slow cooker.
- Cook on low for 8 hours, until the beef is tender.
- Once the beef is tender, add the sour cream: in a small bowl mix the sour cream with 3 tablespoons of the hot stroganoff sauce. Gently stir this back in the stroganoff, taking care as the beef will be delicate.
- Check for seasoning.
- Serve over rice, noodles, pasta or mashed potato potatoes, sprinkled with freshly chopped parsley or chives.
Notes
STORAGE
Fridge: refrigerate leftover stroganoff in an airtight container or tightly covered bowl for up to 3-4 days.
Freezer: sour cream tends to separate after freezing, so I recommend you don’t freeze this recipe, or make it with heavy cream instead. If you are planning to freeze this recipe, don’t add the sour cream. Mix it in when defrosted and reheating (or use heavy cream instead).
To reheat: reheat over a gently heat either in the microwave or stove top until heated through. The sour cream can separate slightly but it will still taste good.
INGREDIENTS
- Beef – use a stewing beef that needs a long cooking time, such as beef cheeks, gravy beef or chuck steak / chuck beef. You can also use brisket, but it tends to not be as juicy.
- Nutmeg – or substitute with a small pinch of allspice.
- Mushrooms – I’ve used white button mushrooms here, but you can use Swiss brown mushrooms, or chestnut mushrooms.
- Beef stock – you can substitute with chicken stock, however the overall flavour of the stroganoff won’t be as rich.
- Dijon mustard – this is a traditional flavour in beef stroganoff.
- Fresh thyme – you can use ½ teaspoon dried thyme, or substitute with a small sprig of rosemary.
- Sour cream – use full fat sour cream, lower fat sour cream is more likely to curdle. You can substitute with heavy cream / double cream, or use full fat yogurt for a lighter beef stroganoff.
Nutrition
Calories: 583kcalCarbohydrates: 10gProtein: 45gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 155mgSodium: 651mgPotassium: 1063mgFiber: 2gSugar: 3gVitamin A: 231IUVitamin C: 7mgCalcium: 71mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 3 lb beef chuck steak or other stewing beef
- 3 tablespoons plain flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- pinch nutmeg
- 2 tablespoons olive oil
- 1 large onion diced
- 10 oz small mushrooms thickly sliced
- 4 cloves garlic minced
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh thyme
- 2 c beef stock
- ⅓ c sour cream plus extra to serve
- Fresh parsley or chives to serve, optional
- Boiled rice, pasta, or mashed potato to serve
Instructions
- Trim the beef and cut into 1.5 inch / 3.5 cm cubes.
- In a large bowl whisk the flour with the salt, pepper and nutmeg. Toss the beef cubes in the flour.
- Add 1 tablespoon of oil to a large frying pan / sauté pan over a high heat sauté the beef cubes until brown all over – this takes around 4-5 minutes. Remove from the pan with a slotted spoon and place in the slow cooker.
- Turn the heat down then add the other 1 tablespoon oil to the sauté pan / frying pan and sauté the onion and mushrooms for 5 minutes.
- Add the minced garlic and cook for 1 minute.
- Take the pan off the heat and stir in the Dijon mustard, thyme and beef stock. Pour this mixture over the beef in the slow cooker.
- Cook on low for 8 hours, until the beef is tender.
- Once the beef is tender, add the sour cream: in a small bowl mix the sour cream with 3 tablespoons of the hot stroganoff sauce. Gently stir this back in the stroganoff, taking care as the beef will be delicate.
- Check for seasoning.
- Serve over rice, noodles, pasta or mashed potato potatoes, sprinkled with freshly chopped parsley or chives.
Notes
STORAGE
Fridge: refrigerate leftover stroganoff in an airtight container or tightly covered bowl for up to 3-4 days.
Freezer: sour cream tends to separate after freezing, so I recommend you don’t freeze this recipe, or make it with heavy cream instead. If you are planning to freeze this recipe, don’t add the sour cream. Mix it in when defrosted and reheating (or use heavy cream instead).
To reheat: reheat over a gently heat either in the microwave or stove top until heated through. The sour cream can separate slightly but it will still taste good.
INGREDIENTS
- Beef – use a stewing beef that needs a long cooking time, such as beef cheeks, gravy beef or chuck steak / chuck beef. You can also use brisket, but it tends to not be as juicy.
- Nutmeg – or substitute with a small pinch of allspice.
- Mushrooms – I’ve used white button mushrooms here, but you can use Swiss brown mushrooms, or chestnut mushrooms.
- Beef stock – you can substitute with chicken stock, however the overall flavour of the stroganoff won’t be as rich.
- Dijon mustard – this is a traditional flavour in beef stroganoff.
- Fresh thyme – you can use ½ teaspoon dried thyme, or substitute with a small sprig of rosemary.
- Sour cream – use full fat sour cream, lower fat sour cream is more likely to curdle. You can substitute with heavy cream / double cream, or use full fat yogurt for a lighter beef stroganoff.
Nutrition
Calories: 583kcalCarbohydrates: 10gProtein: 45gFat: 41gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 155mgSodium: 651mgPotassium: 1063mgFiber: 2gSugar: 3gVitamin A: 231IUVitamin C: 7mgCalcium: 71mgIron: 6mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!