Slow Cooker Beef Stroganoff is the stew version of traditional Beef Stroganoff. An incredible slow cooked beef that’s fall-apart tender smothered in a creamy Slow cooker beef cheeks in red wine sauce with buttery garlic mushrooms, it’s made with economical stewing beef yet tastes like a million bucks!
It’s the slow cooked version of classic Beef Stroganoff. 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! See recipe notes for gluten free option! Serve over mash, pasta, egg noodles or even rice! Here’s what it looks like straight out of the slow cooker.
Because I sauce this good can smother many things. Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. The slow cooked version of Beef Stroganoff! Fall apart beef smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it’s made with economical stewing beef yet tastes like a million dollars! Recipe update: pursuant to some readers having difficulties with flour lumps, the steps have been updated to make it easier!
Remove and repeat with rest of beef, adding more oil as needed. Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened. Sprinkle the flour across the surface, then stir. While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid.
It will thicken quite quickly into a gravy-like consistency . Switch to a whisk if needed, to make it lump free. Slow cooker: Transfer all liquid into slow cooker. Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
Other pressure cookers: 40 minutes on high, same method as slow cooker. GARLIC BUTTER MUSHROOMS:Melt half the butter in a large skillet over high heat. FINISHING STEW:Mix sour cream with 1. Serve over noodles, pasta or mashed potato, sprinkled with chives! Only if you’re planning to transfer to slow cooker! If cooking on stove, must use pot. Use ribs if you want to show off.
7oz or less, cook whole so it looks like this beef cheeks recipe but with Stroganoff Sauce. Best to buy big piece and cut your own. You can’t mix stew vigorously because the beef will fall apart! IP because the sauce is borderline too thick for the IP. After whisking sour cream with stew liquid, add the cornflour mix into the sour cream, then pour all that into the stew.
I love hearing how you went with my recipes! Photo of Beef Stew over mashed potato in a rustic cream bowl. Overhead photo of Chicken Stew in a white dutch oven, fresh out of the oven. Port Braised Lamb Shanks – easy to make slow cooked lamb shanks in an incredible port wine sauce! An EPIC Chunky Beef and Mushroom Pie. I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Join my free email list to receive THREE free cookbooks! Notify me via e-mail if anyone answers my comment. If i don’t have beef stock can i use beef broth instead? This is the o Lu recipe of yours I’ve made that didn’t work for me, I’ve made it twice and both times had way way too much liquid rather than a thicker sauce. Other similar recipes online seem to be using 1-2 cups stock rather than a litre. It just needed a bit more oomph for my taste. Based on some other beef stroganoff recipes Ive done in the past, I put a tablespoon of tomato paste, 3 tbspns cognac and a teaspoon of paprika in a saucepan and boiled off alcohol then mixed in at the end.