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Slow Cooked Beef Stroganoff

Slow Cooked Beef Stroganoff Pot Pies Recipe

Indulge in the comforting flavours of Slow Cooked Beef Stroganoff with this easy-to-make recipe, perfect for those cosy nights in. Slow cooking is a great way to get the most out of cheaper cuts of beef, like chuck. The result is tender, juicy beef that falls apart in your mouth, with a creamy mushroom sauce. A classic family favourite, this dish is versatile and can either bubble away in your slow cooker throughout the day or be cooked on the stove for a faster meal. You can even make this in advance and freeze it for later! Serve with your choice of pasta, rice or mashed potato.

Does Slow Cooked Beef Stroganoff need to be seared before slow cooking?

Yes, the depth of flavour comes from the browning and caramelisation of the meat first.

Can you make Slow Cooked Beef Stroganoff ahead of time?

Yes, you can refrigerate the beef for up to 3 days before cooking. You can also freeze it for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

Is Slow Cooked Beef Stroganoff suitable for leftovers?

Yes, beef stroganoff makes one of the best pie fillings! Check out these Beef Stroganoff Pot Pies.

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Slow Cooked Beef Stroganoff Pot Pies Recipe

Slow Cooked Beef Stroganoff

  • Total Time: 4 hours 25 mins
  • Yield: 6 1x

Ingredients

Units Scale
  • 1 kg chuck steak or gravy beef (or any beef suitable for slow cooking), cut into bite-sized pieces
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp olive oil (divided)
  • 1 large onion, roughly diced
  • 3 garlic cloves, roughly chopped
  • 500 g mushrooms, sliced
  • 2 tbsp plain/all-purpose flour
  • 2 tbsp tomato paste
  • 1 tbsp sweet paprika
  • 1 tbsp Worcestershire sauce
  • 2 cups beef stock
  • 2 tbsp sour cream
  • Pasta, rice or mashed potato, to serve
  • 2 tbsp parsley, freshly chopped, to serve

Instructions

  1. Sprinkle the beef with salt and pepper.
  2. Using 1 tbsp of the oil, brown the beef (in batches if you need to) in a large skillet on medium-high heat for between 8-12 minutes. Set aside.
  3. Using the remaining 1 tbsp of oil, cook the onion and garlic in the same pan on medium heat until softened, 2-3 minutes.
  4. Add the mushrooms and cook for 2-3 minutes until softened.
  5. Add the flour, stirring continuously for 30 seconds (it will form a lumpy paste).

Slow cooker method

  1. Add tomato paste, sweet paprika, Worcestershire sauce and beef stock to the slow cooker and stir to combine.
  2. Add the cooked beef and mushroom mixture and stir gently to combine. Don’t worry if the beef is not completely submerged; it will melt into the sauce as it cooks.
  3. Cook on high for 4 hours or on low for 8 hours. Stir in the sour cream for the remaining 15 minutes of cooking time. The beef should easily pull apart with a fork. If not, cook in 15-minute intervals until soft.
  4. Serve with pasta, rice or mashed potato. Garnish with parsley.

Stovetop method

  1. Return the beef to the pan and add the tomato paste, sweet paprika, Worcestershire sauce and beef stock.
  2. Return to a boil and then simmer on the lowest heat for 1.5 hours, lid on. Stir occasionally. If the sauce is sticking to the base of the pan, add 1/2 cup of water.
  3. Remove the lid and cook for an additional 1 hour to thicken.
  4. The beef should easily pull apart with a fork. If not, cook in 15-minute intervals until it is soft.
  5. Once the beef is soft and melting, stir through the sour cream to create a thick, creamy sauce.
  6. Serve with pasta, rice or mashed potato. Garnish with parsley.

Notes

Does beef need to be seared before slow cooking? The depth of flavour comes from the browning and caramelisation of the meat first.

MAKE AHEAD

Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave.

LEFTOVERS

Refrigerate for up to 3 days or freeze for up to 3 months. Thaw completely in the fridge overnight before use. Reheat in the microwave. Beef stroganoff also makes one of the best pie fillings! Check out these Beef Stroganoff Pot Pies.

  • Author: Nicole
  • Prep Time: 10 mins
  • Cook Time: 4.15 hours
  • Category: Beef Stroganoff, slow cooked, slow cooked beef
  • Method: pan grill
  • Cuisine: Russian

Keywords: Slow Cooked Beef Stroganoff, Slow Cooked Beef Stroganoff recipe

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Comments

  1. Can you freeze even after adding sour cream?

    • You can, it reheats beautifully x

  2. Made this for my family this evening, it was delicious and enjoyed by everyone!! Loved using the slow cooker too !! Definitely will be making again and love the idea of using the leftovers to make a pie 😊

  3. One of our top three from this site! 🙂 So good! Heaps of leftovers

  4. Amazing! Our household loved it. Thank you ⭐️

  5. The BEST & easiest recipe! Comfort food at its finest. Winner all round in our house tonight … yes even including the kids! Will be a regular from now on!

  6. What slow cooker do you use please 🙏

  7. Another delicious recipe 👍thank you !!

    • Ahh that’s so wonderful to read! Thank you SO much for taking the time to write, means so much to me! x

  8. Forgot to give it a definite 5 stars !

  9. Absolutely delicious, meat just melts in your mouth. Great flavour, my favourite stroganoff recipe.

    • So fantastic to hear! Thank you so much x

  10. Made the stove top version and this is absolutely delicious! It’s quickly become a regular inclusion in our household meal plan.

    • Ahh this is so wonderful to hear, thank you so much for trying the recipe and for taking the time to write – Means more to me than I can tell you! Nic x

  11. Hands down the easiest and tastiest stogg there is. Love making this!

    • Means more to me than I can possibly tell you! I am so glad you love this one as much as we do! Thanks so much for trying the recipe and taking the time to comment! Nic x

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