Slow Cooker Beef Stroganoff Recipe

Ingredients

Beef and Seasonings

• 2 ½ pounds stew meat, cut into 1-inch cubes
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• ¼ cup flour
• 3–6 tablespoons olive oil
• 3 tablespoons cold butter, separated

Vegetables and Aromatics

• 16 oz. button mushrooms, sliced
• 1 small yellow onion, diced
• 4 cloves garlic, minced

Liquids and Sauces

• ½ cup white wine (Pinot Grigio or Sauvignon Blanc recommended)
• 4 cups beef broth
• 1 teaspoon better than bouillon or 1 beef bouillon cube
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard

Thickening and Finishing

• ¼ cup cornstarch
• ¼ cup cold water
• 1 ½ cups sour cream (not reduced fat)
• 10.5 oz. cream of mushroom soup (optional)

For Serving

• 1 pound wide homestyle egg noodles

Instructions

1. Cut the stew meat into 1-inch cubes and pat completely dry, trimming any large fat pieces. Season the beef with garlic salt and black pepper, then sprinkle with flour and toss to coat evenly.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. In batches, sear the beef cubes for about 45 seconds per side until browned but not cooked through. Remove with tongs and set aside on a plate. Add more olive oil between batches as needed, lowering the heat slightly if the pan becomes too hot.
3. Add 1 tablespoon butter and the white wine to the skillet over medium heat to deglaze, scraping up browned bits with a silicone spatula. Add diced onions and sliced mushrooms and cook for 4 minutes until softened. Stir in minced garlic and cook for an additional minute, then remove from heat.
4. Add beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker. Stir to combine. Add the seared beef along with any juices from the plate, then add the sautéed onion, mushroom, and garlic mixture.
5. Cook on high for 5 hours or on low for 9 hours, allowing flavors to meld and beef to become tender.
6. Mix the cornstarch with cold water until smooth, then whisk the mixture into the slow cooker. Stir well and switch the slow cooker to warm.
7. In a medium bowl, whisk sour cream with 1 cup of liquid from the slow cooker until smooth. Stir this mixture carefully into the slow cooker. For extra thickness and flavor, stir in the cream of mushroom soup if desired.
8. Turn off the slow cooker heat and swirl in 2 tablespoons of cold butter to create a smooth, velvety finish to the sauce.
9. Cook wide egg noodles according to package instructions. Serve the Stroganoff sauce over the noodles. Alternatively, add cooked and drained noodles directly into the slow cooker, stir to combine, and serve hot.

Notes

• Use white wines like Pinot Grigio or Sauvignon Blanc for deglazing; chicken broth can substitute if avoiding alcohol.
• Try alternative recipes like Beef Stroganoff Soup or Meatball Stroganoff for variety.
• Best beef cuts include chuck roast, rump roast, or bottom rounds for tenderness and flavor.
• Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 3 months; freezing sauce separately and cooking fresh noodles upon reheating is recommended.
• Another serving suggestion is to enjoy the sauce over mashed potatoes instead of noodles.
• For a quicker version, consider using ground beef stroganoff.