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