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Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms

Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms
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Slow Cooker Beef Stroganoff with Garlic Butter Mushrooms is a warm and hearty comfort meal featuring tender slow-cooked beef in a creamy stroganoff sauce, enriched with richly sautéed garlic butter mushrooms. Perfect for busy nights or leisurely weekends, this recipe offers set-it-and-forget-it convenience and family-friendly flavors with minimal hands-on time.

Ingredients

Scale

Beef and Broth

  • 2 pounds beef chuck roast, cut into bite-sized pieces
  • 2 cups beef broth
  • Salt and pepper, to taste

Vegetables and Aromatics

  • 1 large onion, sliced
  • 12 ounces cremini or button mushrooms, cleaned and sliced
  • 4 garlic cloves, minced

Sauces and Thickeners

  • 1 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons flour or cornstarch (for thickening)

Butter

  • 3 tablespoons butter (for sautéing garlic and mushrooms)

Serving Suggestions

  • Egg noodles or mashed potatoes, for serving

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the beef and vegetables: Trim and cut your beef chuck roast into bite-sized pieces for even cooking. Slice onions, clean mushrooms, and mince the garlic to ensure all ingredients cook evenly and release maximum flavor.
  2. Brown the beef (optional but recommended): In a hot skillet, sear beef pieces quickly to seal in juices and develop a rich, caramelized flavor. This step enhances the depth of the final dish.
  3. Layer ingredients in the slow cooker: Place the browned beef, sliced onions, and half of the mushrooms into the slow cooker. Pour beef broth over the top and season with salt and pepper. This forms the flavorful base of your stroganoff.
  4. Slow cook low and slow: Set the slow cooker to low for 6 to 8 hours or high for 3 to 4 hours, until the beef is tender and easy to shred. This allows the flavors to meld beautifully.
  5. Sauté garlic butter mushrooms: In the last 15 minutes of cooking, melt butter in a skillet and sauté the remaining mushrooms with minced garlic until golden and fragrant. This step preserves the mushrooms’ texture and imparts a rich buttery flavor.
  6. Combine and thicken the sauce: Stir the garlic butter mushrooms into the slow cooker. Mix flour or cornstarch with sour cream and Dijon mustard, then gently fold the mixture into the pot. Allow the sauce to thicken and become creamy without curdling.
  7. Serve and garnish: Spoon the stroganoff over warm egg noodles or mashed potatoes. Sprinkle with fresh parsley to add color and a bright, fresh note.

Notes

  • Choose beef chuck roast for tender, flavorful results after slow cooking.
  • Don’t skip sautéing mushrooms separately in butter and garlic to maintain perfect texture.
  • Add sour cream at the end of cooking to prevent curdling and keep creaminess.
  • Mix thickening agents with a little cold water or sour cream before adding to avoid lumps.
  • Searing meat and sautéing mushrooms enhance the dish’s rich, layered flavors.

Nutrition

Keywords: slow cooker, beef stroganoff, garlic butter mushrooms, comfort food, easy dinner, creamy sauce, slow cooked beef, hearty meal

Find it online: https://sophiemelody.com/slow-cooker-beef-stroganoff-with-garlic-butter-mushrooms/