Are you looking for that one special dish that cocoons you in comfort, fills your kitchen with the most wonderful aroma, and tastes absolutely divine? We certainly understand the appeal of a meal that delivers tender, fall-apart beef in a rich, creamy sauce without needing you to watch the hob for hours. When you’re tired, you crave something satisfying, not something complicated. That’s why we’re so delighted to share our tried-and-tested Slow Cooker Beef Stroganoff Recipe. It is, quite simply, comfort in a bowl.

This recipe takes a straightforward cut of beef and elevates it into something truly magnificent. The real secret lies in the long, gentle cooking process, which allows the slow cooker to draw out all the deep flavours and tenderise the beef to perfection. What you’re left with is a profound, savoury sauce with a delightful tang, clinging to every piece of beef, mushroom, and onion. This dish is a timeless classic, and our slow cooker method makes it wonderfully straightforward for modern life. Shall we begin?

Why You’ll Love This Recipe

• Incredibly Tender Beef: Cooking low and slow is the key to breaking down the beef’s connective tissues, which guarantees that fork-tender texture you just can’t get from faster cooking. It results in the most beautifully creamy slow cooked beef imaginable.
• Minimal Hands-On Time: After the initial browning (which is vital for flavour!), your slow cooker takes over all the heavy lifting. This makes it the ultimate set-it-and-forget-it stroganoff for those hectic days.
• Deep, Rich Flavour: We build layers of taste by searing the beef, softening the onions, and using a savoury blend of beef stock, Worcestershire sauce, and Dijon mustard. This combination infuses the entire dish with a wonderful complexity.
• Perfect for Any Occasion: Whether you’re after an easy weeknight meal for the family or a dependable dish to impress guests, this beef stroganoff is always the right choice. It’s a comforting classic that never fails to please.
• Budget-Friendly: This recipe is brilliant for transforming more affordable cuts of beef, such as braising steak or chuck, into a meal that feels truly luxurious and deeply satisfying.

Ingredients

• 1 kg braising steak or chuck steak, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tbsp plain flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 400g chestnut mushrooms, sliced
• 1 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 750ml rich beef stock (from a cube or fresh)
• 2 bay leaves
• 150ml soured cream or full-fat crème fraîche, at room temperature
• A large handful of fresh flat-leaf parsley, chopped

Step-by-Step Guide to Perfect Stroganoff

Creating this dish is a very rewarding process. We have organised it into a few clear stages to guide you towards a perfect result, time and time again. Please don’t be tempted to overlook the first step—it’s the foundation for a truly exceptional sauce!

Step 1: Prepare and Sear the Beef

The golden rule for any fantastic stew is to brown the meat first. This step, known as the Maillard reaction, develops a savoury crust that adds an amazing depth of flavour to the dish. It’s a simple action that yields a significant reward.

1. Start by patting your beef cubes completely dry with a paper towel; this ensures they sear beautifully rather than just steam.
2. In a mixing bowl, toss the beef with the flour, salt, and pepper until each piece is lightly coated.
3. Warm the olive oil in a large, heavy-based frying pan or casserole dish over a medium-high heat.
4. To ensure a good sear, work in batches. Brown the beef cubes on all sides until they have a lovely rich colour. This will take around 5-7 minutes for each batch.
5. As each batch is done, transfer the browned beef directly into your slow cooker pot.

Step 2: Build the Flavour Base

Now, let’s make use of that same pan to construct our flavour base. All those caramelised bits left in the pan are concentrated flavour, and we want to capture every last bit of that goodness!

1. Turn the heat down to medium and add the chopped onions to the pan. Cook gently for 5-7 minutes, stirring occasionally, until they have softened and become translucent.
2. Add the minced garlic and sliced mushrooms to the pan. Continue to cook for another 5 minutes, allowing the mushrooms to release their moisture and begin to brown.
3. Stir in the tomato purée and Dijon mustard, and cook for one more minute until you can smell their aromas.
4. Pour in a small amount of the beef stock and use a wooden spoon to scrape all the tasty brown bits from the bottom of the pan.
5. Add the rest of the beef stock and the Worcestershire sauce. Stir everything together and allow it to come to a gentle simmer.

Step 3: The Slow Cook

This is the part where the real transformation happens. It’s time to let the slow cooker do its work. If you enjoy hands-off, comforting meals, our Low Carb Chicken Casserole is another wonderful recipe to try.

1. Carefully pour the rich onion and mushroom mixture from the pan over the seared beef in the slow cooker.
2. Tuck in the bay leaves and give it all a thorough stir to make sure everything is well combined.
3. Put the lid on and set it to cook on LOW for 6-8 hours or on HIGH for 4-5 hours. If you have the time, we highly recommend the LOW setting, as it produces the most tender, succulent beef. You’ll know it’s ready when the meat is falling apart.

Step 4: The Creamy Finish

This final touch is what elevates a delicious beef stew into the classic stroganoff we all know and love: the signature creamy and tangy finish.

1. About 15 minutes before you plan to serve, carefully remove and discard the bay leaves.
2. To prevent the cream from splitting, we need to temper it. In a separate bowl, mix a couple of spoonfuls of the hot stew liquid into the room-temperature soured cream or crème fraîche until smooth.
3. Pour this tempered cream mixture back into the slow cooker and stir it in gently.
4. Stir through most of your chopped parsley, keeping a little aside to use as a garnish.
5. Allow it to warm through for a few more minutes, but take care not to let it boil. Have a taste and add a little more salt and pepper if you think it needs it.

Serving Suggestions for Your Stroganoff

Beef Stroganoff is traditionally served with wide egg noodles, which are ideal for holding onto that magnificent sauce. It is, however, an exceptionally versatile meal. Here are some of our other favourite accompaniments:

• Fluffy Mashed Potatoes: For the ultimate comforting pairing, a generous portion of creamy mash is hard to beat.
• Steamed White or Brown Rice: A simple and excellent choice for soaking up every drop of the sauce.
• Crusty Bread: An absolute must for mopping the bowl clean at the end of the meal.
• A Side of Greens: Lightly steamed green beans or some wilted spinach provide a lovely, fresh contrast.

FAQ

Conclusion: Your New Favourite Comfort Meal

So there you have it—our simple, dependable, and incredibly tasty slow cooker beef stroganoff recipe. We’re confident it will soon be a firm favourite in your household. The magic of this dish is its simplicity and the extraordinary flavour that develops from minimal effort. It truly showcases the power of slow cooking, turning humble ingredients into a remarkable meal.

We truly hope you enjoy making this recipe. It’s the ideal dish for a cosy evening and a wonderful excuse to gather everyone around the dinner table. If you’re also a fan of comforting pasta meals, why not have a look at our much-loved Garlic Parmesan Chicken Pasta Recipe?

Now, we’d love to hear from you! Give our recipe a go and tell us how you got on. Did you serve it with noodles, potatoes, or something different? Please leave a comment below—we always enjoy reading your feedback!

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Prep: 25 mins
Cook: 6-8 hours
Serves: 6

Ingredients

• 1 kg braising steak or chuck steak, cut into 1.5-inch cubes
• 2 tbsp olive oil
• 2 tbsp plain flour
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 400g chestnut mushrooms, sliced
• 1 tbsp tomato purée
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 750ml rich beef stock
• 2 bay leaves
• 150ml soured cream, at room temperature
• A large handful of fresh flat-leaf parsley, chopped

Instructions

1. Pat the beef cubes dry with a paper towel. In a mixing bowl, toss the beef with the flour, salt, and pepper until evenly coated. Heat the olive oil in a large frying pan over a medium-high heat. Working in batches, sear the beef on all sides until well-browned, then transfer to the slow cooker pot.
2. Reduce the heat to medium and add the chopped onions to the same pan. Sauté for 5-7 minutes until softened. Add the minced garlic and sliced mushrooms, and continue to cook for another 5 minutes until the mushrooms are browned. Stir in the tomato purée and Dijon mustard and cook for one minute more.
3. Pour a small amount of the beef stock into the pan and use a wooden spoon to scrape up any flavourful browned bits from the bottom. Pour in the remaining beef stock and the Worcestershire sauce. Stir well and bring the mixture to a gentle simmer.
4. Pour the simmering sauce mixture over the beef in the slow cooker. Add the bay leaves and stir everything to combine. Secure the lid and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender.
5. About 15 minutes before serving, remove and discard the bay leaves. In a separate bowl, temper the soured cream by whisking in a couple of spoonfuls of the hot liquid from the slow cooker until smooth. Gently stir this mixture and most of the chopped parsley into the stroganoff. Allow it to warm through for a few minutes without boiling. Adjust seasoning if needed and serve garnished with the remaining parsley.

Nutrition (per serving, approximate):Calories: 620, Carbs: 13 g, Protein: 37 g, Fat: 47 g