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Slow Cooker Beef Stroganoff Stew

A hearty and comforting beef stew that cooks effortlessly in a slow cooker, with tender beef, mushrooms, and a creamy sauce that brings warmth to chilly evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Russian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs chuck roast or stew beef Fattier cuts ensure tenderness.
  • 8 oz mushrooms Sliced.
  • 1 large onion Chopped.
  • 4 cups beef broth Or stock.
  • 2 tbsp cornstarch For thickening sauce.
  • 1 cup sour cream Add at the end for a creamy texture.
  • 1 tsp salt Adjust to taste.
  • 1 tsp black pepper Adjust to taste.

Method
 

Preparation
  1. Brown the beef in a hot skillet for 5 minutes until golden, seasoning with salt and pepper.
  2. Transfer the browned beef to the slow cooker.
  3. Add chopped onions and sliced mushrooms to the skillet and sauté briefly.
  4. Add sautéed vegetables to the slow cooker along with beef broth.
Cooking
  1. Cook on low for a minimum of 6 hours until beef is tender.
  2. About 30 minutes before serving, scoop out a ladle of sauce and mix with cornstarch to thicken, then return it to the slow cooker.
  3. Stir in sour cream just before serving.

Notes

For best results, don't rush the cooking process. Over-stirring can break the beef chunks, so stir gently. Leftovers can be frozen; thaw in the fridge and reheat gently to maintain creaminess.