Description

Slow Cooker Beef Stroganoff Stew is the ultimate comfort food, delivering a warm embrace in every bite. This hearty dish features tender beef simmered in a rich, creamy sauce complemented by earthy mushrooms and sweet onions. Perfect for chilly nights, this stew not only satisfies hunger but also evokes nostalgia of cozy family gatherings. With minimal prep and cooking time, it’s an ideal choice for busy weeknights or lazy weekends.

Ingredients

Scale

2 lbs beef chuck roast
1 large onion, finely chopped
8 oz fresh mushrooms, sliced (button or cremini)
4 cloves garlic, minced
4 cups low-sodium beef broth
1 cup sour cream (full-fat)
1/4 cup all-purpose flour
2 tsp paprika (smoked or regular)
Salt and pepper to taste
Cooked egg noodles or rice for serving

Instructions

Chop onions and garlic; slice mushrooms.
In a skillet, sear the beef chuck roast over medium heat until browned on all sides.
Transfer seared beef to the slow cooker. Add onions, mushrooms, garlic, beef broth, flour, paprika, salt, and pepper. Stir until well combined.
Cover and cook on low for 6-8 hours or high for 3-4 hours.
Stir in sour cream about 30 minutes before serving for creaminess.
Serve over cooked egg noodles or rice. Garnish with parsley if desired.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Main
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Keywords: For added depth of flavor, consider using Worcestershire sauce or fresh herbs like thyme. Leftovers can be stored in an airtight container for up to three days; reheat gently.