There’s nothing like coming home to the rich aroma of a meal that’s been slowly cooking all day. With this crockpot beef stroganoff, you’ll enjoy tender beef combined with creamy and savory sauce flavors, all without spending hours in the kitchen. This dish brings a delightful twist to a traditional comfort food classic, making it accessible for busy weeknights or lazy weekends.
Ingredients
– 2 lbs beef chuck roast, cut into thin strips
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1 tablespoon Dijon mustard
– 8 ounces mushrooms, sliced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup sour cream
– 2 tablespoons cornstarch
– Cooked egg noodles or rice for serving
– Parsley for garnish
Equipments
– Crockpot or slow cooker
– Knife
– Cutting board
– Mixing bowl
– Spoon
– Measuring cups and spoons
How to Make Crockpot Beef Stroganoff – Step By Step
Step 1:
Prepare the Ingredients.
Begin by preparing your beef chuck roast. Slice it into thin strips approximately quarter-inch thick. Freshly chopped onions and minced garlic will form your aromatic base. Ensure that your mushrooms are sliced evenly, about the same size as your beef strips, to ensure even cooking.
Step 2:
Combine Ingredients in the Crockpot.
In your crockpot, layer the beef strips at the bottom and add the chopped onion and garlic. Pour in the beef broth and Worcestershire sauce, which will help tenderize the meat. Add the Dijon mustard over the top for an extra layer of flavor.
Step 3:
Add Seasonings and Mushrooms.
Season your mixture with salt and pepper generously. Stir gently to combine, then layer the sliced mushrooms on top, ensuring they’re well distributed. The mushrooms will release their moisture into the mixture, enhancing the sauce.
Step 4:
Slow Cook the Stroganoff.
Set your crockpot to low and let it cook for 7-8 hours, or until the beef becomes fork-tender. If you’re short on time, you can set the crockpot to high for 4-5 hours. Avoid opening the lid frequently to keep the temperature consistent.
Step 5:
Finish with Cream and Thicken the Sauce.
Once the cooking time is complete, whisk together the sour cream and cornstarch in a mixing bowl until smooth. Stir this mixture into the crockpot and let it cook for an additional 20-30 minutes to thicken. This step ensures your sauce is rich and creamy.
Step 6:
Serve and Garnish.
Serve your crockpot beef stroganoff hot over a bed of cooked egg noodles or rice. Garnish with fresh parsley to add a pop of color and freshness. Enjoy your meal immediately!
How to Serve Crockpot Beef Stroganoff
This crockpot beef stroganoff is perfect over egg noodles, rice, or mashed potatoes. Pair it with a side of steamed vegetables like green beans or a fresh garden salad to complete your meal. For a more indulgent experience, add a slice of crusty bread to soak up the creamy sauce.
Recipe Success Tips & Suggestions
Choose good-quality beef for the most tender results. Chuck roast is an excellent option due to its fat content, which breaks down during the slow cooking process. Additionally, make sure not to skip the browning before adding to the crockpot; it adds depth of flavor. For extra flavor, you can mix in a tablespoon of tomato paste or a splash of red wine before slow cooking.
Protein Powerhouse! A High Protein Twist on Crockpot Beef Stroganoff
If you’re looking to boost the protein content in your crockpot beef stroganoff, consider swapping the traditional egg noodles or rice with a high-protein alternative like quinoa or lentils. You can also add more beef or mix in protein-rich vegetables like green peas or spinach towards the end of the cooking process to maintain their nutritional value.
Avoid skimping on the beef and feel free to add more mushrooms, as they also contribute to the protein quotient. This high-protein version is perfect for athletes or anyone looking to maintain muscle mass while enjoying a delicious meal.
Carb-Conscious Creations: Low Carb Crockpot Beef Stroganoff Edition
For those watching their carb intake, consider serving your beef stroganoff over cauliflower rice or zucchini noodles. Eliminating traditional starches greatly reduces carbohydrate content without sacrificing flavor.
Another helpful tip is to reduce the amount of cornstarch used for thickening or replace it with a low-carb thickener like xanthan gum. This ensures the creamy texture remains without the extra carbs, keeping this creamy delight guilt-free and perfect for a ketogenic diet.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat on the stovetop or microwave. You may also freeze the crockpot beef stroganoff for up to 3 months; simply thaw overnight in the refrigerator before reheating thoroughly. Adding a splash of beef broth while reheating can help restore its creamy consistency.
FAQs
Can I use other cuts of beef for this recipe?
Yes, you can substitute with other slow-cooking cuts like brisket or short ribs, but they may vary in cooking time.
Is this dish suitable for meal prepping?
Absolutely! This recipe stores well and can be made ahead for easy meal prep.
Can I make this dish gluten-free?
To make this gluten-free, ensure the beef broth, Worcestershire sauce, and all other ingredients are gluten-free safe, and serve over gluten-free noodles or rice.
Do I have to use sour cream?
No, if you prefer, you can replace sour cream with Greek yogurt or a dairy-free alternative.
Conclusion: Dive Into Comfort with Each Savory Bite
This crockpot beef stroganoff is a winning combination of flavor and convenience, perfect for anyone who loves comfort in their meals. We’d love to hear how this recipe turned out for you! Be sure to share your feedback in the comments below. Don’t forget to share this with friends who might need a quick, comforting meal in their rotation!
Crockpot Beef Stroganoff
Ingredients
Main Ingredients
- beef chuck roast
- onion
- garlic
- beef broth
- Worcestershire sauce
- Dijon mustard
- mushrooms
- salt
- black pepper
- sour cream
- cornstarch
Instructions
Steps
- Slice beef chuck roast into thin strips and set aside.
- Layer beef strips, onions, and garlic in the crockpot. Pour in beef broth, Worcestershire sauce, and add Dijon mustard.
- Season with salt and pepper, then add mushrooms. Stir to combine.
- Cook on low for 7-8 hours or high for 4-5 hours until beef is tender.
- Whisk sour cream and cornstarch. Add to crockpot and cook for another 30 minutes to thicken.
- Serve over cooked egg noodles or rice, garnished with parsley.