Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is full of wonderfully tender meat and a rich, flavorful sauce.
The slow cooker is one of my absolute favorite pieces of kitchen equipment and I’ve grown to love it even more since having a baby. Fifteen minutes of time in the morning and you have a hot meal waiting for you at dinnertime. I’ve also taken advantage of my slow cooker for Sunday dinners; any time I make something meat-centric, I always try to find a way to make it in the slow cooker. Cue this beef stroganoff recipe. Since we eat around lunchtime on Sundays, I was able to assemble this before bed on Saturday night and only had about 10 minutes of kitchen time on Sunday morning… heaven!
One of the best things about Sunday dinners is the abundance of leftovers that we usually have after each meal. As the table gets cleared, all of the serving platters are lined up on the island and I start to bust out the take-out containers so everyone can take some food home with them. Awhile back, I had purchased some generic plastic containers to have on hand so that no one had to worry about remembering to return “house” Tupperware.
I was recently contacted by Reynolds to see if I wanted to try a new product – disposable heat and eat containers. I immediately thought they would be perfect for our Sunday dinners; the containers are made of fibrous, paper-like materials (no plastic!), which means they are safe to put in the microwave. No need to transfer the food from my plastic containers into something else to heat up – just one container, pile in the leftovers, pop in the fridge, take off the lid, microwave, eat and then toss (they’re recyclable, too).
I love these containers and am excited about replacing all of the plastic take-out containers that I’ve been using with these heat and eat containers. These will be especially useful for Thanksgiving, when we have ALL the leftovers!
Now, back to this beef stroganoff… Thanks to the slow cooker, the beef comes out incredibly tender, the sauce is rich without being heavy, and full of flavor. I love this served over buttered egg noodles, but you could eat it plain or with rice, as well. A meal that is certainly perfect for the upcoming chilly fall days.
Slow Cooker Beef Stroganoff
Ingredients
- 3 tablespoons vegetable oil, divided
- 24 ounces (680.39 g) white mushrooms, halved or quartered (if large)
- ¼ teaspoon (0.25 teaspoon) salt + more, to taste
- Black pepper, to taste
- 3 medium yellow onions, minced
- ¼ cup (65.5 g) tomato paste
- 6 garlic cloves, minced
- ½ ounce (14.17 g) dried porcini mushrooms, rinsed and minced
- 1 tablespoon minced fresh thyme, or 1 teaspoon dried
- ⅓ cup (41.67 g) all-purpose flour
- 1½ cups (352.5 ml) chicken broth
- ½ cup (120 ml) dry white wine
- ⅓ cup (77.33 ml) soy sauce
- 2 bay leaves
- 4 pound (1.81 kg) boneless beef chuck roast, trimmed and cut into 1½-inch cubes
- ⅓ cup (76.67 ml) sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh dill
Instructions
- Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat until shimmering. Add the mushrooms and ¼ teaspoon salt, cover the skillet and cook until the mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 additional minutes; transfer the mushrooms to a 6-quart slow cooker.
- Heat the remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, porcini and thyme, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up any browned bits and smoothing out any lumps. Transfer the mixture to the slow cooker.
- Stir the wine, soy sauce and bay leaves into the slow cooker. Season the beef with salt and pepper and place in the slow cooker, nestling it in the liquid. Cover and cook on low until the beef is tender, 9 to 11 hours (or on high for 5 to 7 hours).
- Once finished cooking, let the stew settle for 5 minutes, then remove fat from the surface using a large spoon and discard the bay leaves. In a small bowl, stir together 1 cup of the hot cooking liquid with the sour cream and Dijon, then stir the sour cream mixture into the slow cooker. Stir in the dill, season with salt and pepper, and serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This post is sponsored by Reynolds, but all opinions are my own.
So delicious and easy. Definitely will make again and share with friends and family.
Thank you
Debbie
Just saw this recipe and sounds awesome but question and don’t laugh …I hate mushrooms I mean like I would rather clean both bathrooms with my tongue hate. My family over the years has accepted life without mushrooms Will this taste just as yummy without them?
Haha! Yes, you could leave them out :)
I made this today for my family’s Sunday dinner and it was fantastic! We all loved it, including my dad who is not a huge Stroganoff fan. He even took some for his lunch tomorrow. I will definitely make this again. Great recipe :)
I have never, ever seen tomato paste or Dijon mustard in a stroganoff recipe before. It’s usually made with sour cream. I’m afraid I’m a little skeptical about this recipe. I will admit, however, that it looks really, really good in the photos. I may have to step out of my comfort zone and try this. It’s not your typical stroganoff, but I’m always willing to try new things.
Don’t be skeptical…it’s really tasty! The sauteed tomato paste intensifies the meat flavor, which is necessary since the beef isn’t browned. And it has a wonderful thickness to the sauce, despite the little sour cream, thanks to the flour thickened sauce. And you can’t taste the Dijon mustard, though I’m sure it’s adding flavor.
amazing and new idea for me the way you prepare beef, thanks
Just wanting to double-check the make-ahead routine: I can do all of the steps short of turning on my slow cooker the night before, refrigerate the ingredients in the insert, and just turn on the slow cooker in the morning? Or does the meat need to stay separated from the rest until I’m ready to cook?
As a general rule I would keep the meat separate, unless you have completely cooled the other ingredients prior to adding the meat and refrigerating. That’ll cut down on the opportunity for bacteria growth.
Hi Colleen, I would keep the meat separate and pop it in the next morning.
Thank you for this recipe! I am loading up on crockpot recipes now that we have after school activities and no time to cook on some weeknights. This will be perfect for my family!
This looks amazing! I’ve pinned it and will be putting it on the dinner menu as soon as this weird Nebraska weather decides to stay fall-like!
Are these Reynolds containers on the market yet, if so, what is the official name? I love the idea of them for Thanksgivng leftovers! Thanks.
Hi Ellen, Yes, they are! They are “Heat & Eat Disposable Containers”:
http://www.reynoldskitchens.com/products/heat-eat-disposable-containers/
Hi Michelle! Just wondering – for recipes like this where you’re feeding a crowd, how big is the crockpot that you have? I think mine is a 6 quart one, so just trying to see how a recipe like this will do in a crockpot the size of mine. My worry is that my set-it-and-forget-it method wouldn’t work and I wouldn’t find out until it’s too late.
The slow cooker I used is a 6 quart, and it turned out perfectly cooked on low. I have yet to try it on high.
Hi Dianna, I have a 6-quart and I have made this as written, as well as doubled for Sunday dinner and it was fine either way!
This recipe looks so yummy. Wondered about adding sour cream at the end? We love that combination of creamy with the flavors of the meat/veggies. Love those to-go boxes! Perfect for family dinners!
I’ve been looking for containers that will go from the freezer to the microwave to package food for my son, who is away at college. It looks like these will work! And, your beef stroganoff will be a hit with him! Thanks for the post.
I get to-go containers at the dollar tree- the same ones you get at some restaurants. I think there are three in a pack and they work like a charm!
When I saw “Slow Cooker Beef Stroganoff” in the subject line, my first thought was “I wonder if she knows about the Slow Cooker Revolution” version. Of course you did! I actually made this for the first time a couple of weeks ago, and the family LOVED it. A couple of the kids were not fans of the mushrooms, but ate up everything else, and I wouldn’t change a thing. As you said the beef was very tender, the sauce was wonderfully thick and flavorful. This recipe is absolutely a keeper.
Hi Michelle – thought you might like to know that the “1 year ago”, “2 year ago” etc links are broken.
Ahh thank you!
I must make this soon, it looks amazing! My family loves beef stroganoff!
I am always on the look out for new slow cooker recipes. This looks delish and is perfect for the coming cool nights. Win!
I absolutely cannot remember the last time I made Beef Stroganoff. Shame on me! This recipe looks so yummy AND I love that you can cook it on the slow cooker. Imagine waking up to the smell of dinner cooking on a Sunday morning. I’m completely sold. These containers look fab too, especially as the can be recycled. Thanks for sharing a delicious recipe. Sammie