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Slow Cooker Beef Stroganoff
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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff is a rich and creamy beef dish that's made in the crock pot. 
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 9 hours 20 minutes
Total Time 9 hours 35 minutes
Servings 12 servings
Calories 385kcal
Author Kate @ I Heart Eating

Ingredients

  • 3 tablespoons vegetable oil divided
  • 1 pound white mushrooms trimmed and sliced in thick slices
  • 1 large white or yellow onion minced
  • ¼ cup tomato paste
  • 6 cloves garlic minced
  • 1 teaspoon dried thyme
  • ⅓ cup all-purpose flour
  • 1 ½ cups low-sodium beef broth
  • ½ cup dry white wine or additional beef broth
  • ⅓ cup soy sauce regular or reduced-sodium
  • 2 bay leaves
  • 4 pound boneless beef chuck roast excess fat trimmed and cut into 1 1/2-inch chunks
  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • ½ teaspoon dried dill
  • Salt and pepper

Instructions

  • Heat a 12-inch skillet over medium heat. Add oil.
    3 tablespoons vegetable oil
  • Add mushrooms, and sprinkle with a pinch of salt. 
    1 pound white mushrooms
  • Let mushrooms cook 5-10 minutes, or until softened.
  • Pour mushrooms into slow cooker. I use a 5 quart slow cooker.
  • Heat remaining 2 tablespoons oil in now empty skillet.
  • Add onion, tomato paste, garlic, and thyme. Cook until onions have softened, stirring regularly, about 5-10 minutes.
    1 large white or yellow onion, ¼ cup tomato paste, 6 cloves garlic, 1 teaspoon dried thyme
  • Stir in flour, and cook for 1 minute.
    ⅓ cup all-purpose flour
  • Whisk in broth and wine, scraping up any browned bits. Be sure to whisk until there are no flour lumps.
    1 ½ cups low-sodium beef broth, ½ cup dry white wine
  • Pour into slow cooker. 
  • Stir in soy sauce and bay leaves.
    ⅓ cup soy sauce, 2 bay leaves
  • Season beef chunks with salt and pepper.
    4 pound boneless beef chuck roast
  • Add beef chunks to slow cooker, pushing beef into sauce.
  • Cover, and cook until beef is tender, on low for 9-11 hours or on high for 5-7 hours. 
  • Skim any accumulated fat from the surface.
  • Discard bay leaves.
  • Add 1 cup of cooking liquid from slow cooker to a bowl.
  • Stir in sour cream and mustard, and then return mixture to slow cooker, stirring to combine.
    1 cup sour cream, 1 tablespoon Dijon mustard
  • Season with additional salt, pepper, and dill to taste. 
    ½ teaspoon dried dill, Salt and pepper

Notes

*Nutrition facts are estimates.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 7g | Protein: 32g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 613mg | Potassium: 808mg | Fiber: 1g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 3.3mg | Calcium: 58mg | Iron: 4.1mg