Ingredients

• 2 cups low-sodium beef broth
• 1/4 cup dried porcini mushrooms, rinsed and patted dry
• 3 tablespoons vegetable oil
• 2 onions, finely chopped
• 2 tablespoons tomato paste
• 1/2 cup white wine
• 1/3 cup soy sauce
• 4 pounds boneless beef chuck stew meat, cut into 1.5-inch pieces
• 1.5 pounds cremini mushrooms, cleaned and quartered
• 6 tablespoons all-purpose flour
• 1.5 cups sour cream
• 3 tablespoons chopped fresh parsley
• Salt and pepper, to taste

Preparation Tips

If boneless stew meat chunks are not available, purchase a 4 to 5-pound chuck roast and cut it yourself, making sure to remove extra fat.

Prepare the stroganoff up to two days ahead, but add the sour cream and parsley just before serving for the best flavor.

This dish is perfect over egg noodles.

Soften the Porcini Mushrooms

Mix the beef broth and porcini mushrooms in a bowl. Microwave for about 1 minute, until steaming and softened. Strain the mixture through a fine-mesh strainer lined with a paper towel, reserving the liquid. Chop the mushrooms finely and set aside.

Build the Flavor Base

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chopped onions and tomato paste. Cook, stirring frequently, for 7 to 10 minutes until lightly browned.

Pour in the white wine, soy sauce, the remaining beef broth, chopped porcini, and the reserved mushroom liquid.

Scrape up any browned bits from the skillet and bring to a boil.

Slow Cook the Beef

Transfer the mixture to a slow cooker. Add the beef and cremini mushrooms. Cover and cook until the beef is tender—6 to 7 hours on high or 9 to 10 hours on low.

Thicken the Sauce

If cooking on low, switch the slow cooker to high. Skim off any fat from the surface. Whisk some of the cooking liquid with the flour in a bowl until smooth.

Stir this mixture back into the slow cooker. Cover and cook for another 15 minutes until the sauce has thickened.

Finish and Serve

Stir in the sour cream and chopped parsley. Season with salt and pepper to taste. Serve the stroganoff warm, ideally over a bed of egg noodles.

Print Pin

Slow Cooker Beef Stroganoff

Beef Stroganoff with tender beef, earthy mushrooms, and rich sour cream creates a comforting, hearty dish. The combination of flavors melds into a creamy, savory delight perfect over egg noodles.

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Ingredients

• ▢ 2 cups low-sodium beef broth
• ▢ 1/4 cup dried porcini mushrooms rinsed and patted dry
• ▢ 3 tablespoons vegetable oil
• ▢ 2 onions finely chopped
• ▢ 2 tablespoons tomato paste
• ▢ 1/2 cup white wine
• ▢ 1/3 cup soy sauce
• ▢ 4 pounds boneless beef chuck stew meat cut into 1.5-inch pieces
• ▢ 1.5 pounds cremini mushrooms cleaned and quartered
• ▢ 6 tablespoons all-purpose flour
• ▢ 1.5 cups sour cream
• ▢ 3 tablespoons chopped fresh parsley
• ▢ Salt and pepper to taste

Instructions

• Microwave beef broth and porcini mushrooms for 1 minute until steaming. Strain with a paper towel, reserving the liquid. Finely chop mushrooms.
• Heat vegetable oil in a large skillet over medium-high heat. Add onions and tomato paste, cook until lightly browned, 7 to 10 minutes.
• Add white wine, soy sauce, remaining beef broth, chopped porcini, and reserved mushroom liquid. Scrape skillet and bring to a boil.
• Transfer mixture to slow cooker. Add beef and cremini mushrooms. Cover and cook: 6-7 hours on high or 9-10 hours on low.
• Switch to high if cooking on low. Skim fat. Whisk flour with some cooking liquid until smooth, stir back into cooker. Cook 15 minutes until thickened.
• Stir in sour cream and parsley. Season with salt and pepper. Serve over egg noodles.