Slow Cooker Beef Stroganoff
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-8
  • 3 Tablespoons oil
  • 1½ lbs white mushrooms
  • 3 onions, minced
  • 2-3 Tablespoons tomato paste
  • 6 garlic cloves, minced
  • ½ oz dried porcini mushrooms, rehydrated, rinsed and minced
  • thyme 1 teaspoon dry or 1 Tablespoon fresh
  • ⅓ cup flour
  • 1¾ cups chicken broth or beef broth
  • ¼ cup white wine
  • ¼ cup soy sauce
  • 2 bay leaves
  • 4 lbs beef chuck, cut into 1½ inch chunks
  • ⅓ cup sour cream
  • 2 teaspoons Dijon mustard
  • salt, pepper, to taste
  • fresh parsley, minced, for garnishing
  1. Trim the mushrooms and cut them in half if they are small or quarter them if they are large.
  2. Heat 1 Tablespoon of oil in a large skillet. Add the mushrooms, season with salt and pepper.
  3. Cook for about 10 minutes, until the mushrooms are browned and all the liquid is cooked off. Place them in the slow cooker.
  4. In the same skillet, add 1½ -2 Tablespoons of oil, heat until shimmering, add the onions, tomato paste, garlic, porcini mushrooms and thyme.
  5. Season with salt and pepper. Cook until the onions are softened, about 8 minutes.
  6. Add the flour and mix until it's well incorporated.
  7. Slowly whisk in the broth, making sure to get rid of all the lumps and scraping up all the yummy browned bits.
  8. Add the white wine, soy sauce and bay leaves.
  9. Pour it all into the slow cooker.
  10. Season the beef liberally with salt and pepper. Nestle the beef in the liquid.
  11. Cover and cook on low 9-11 hours or 5-7 hours on high. The meat should be tender and when you poke it with a fork, it will easily pull apart.
  12. Using a large spoon, remove any fat from the surface of the beef stew. Discard the bay leaves and the thyme stems.
  13. Add the sour cream and mustard. Season with salt and pepper, if it needs any.
  14. Add more broth if you want it to be thinner. You can also add a splash of cream for a richer, creamier tastes to to make the Beef Stroganoff a little more mellow, since there are many acidic elements in it. Garnish with fresh minced parsley. (You can also add dill and scallions if you like.)
Recipe by Olga's Flavor Factory at