Croc Pot Slow Cooker Beef Stroganoff Recipe

Stuff You Need

• 1½ cups low-sodium beef broth
• ¼ cup dried porcini mushrooms, rinsed and patted dry
• 2 tablespoons vegetable oil
• 2 onions, chopped fine
• 2 tablespoons tomato paste
• ½ cup white wine
• ⅓ cup soy sauce
• 4 pounds boneless beef chuck stew meat, cut into 1½-inch pieces
• 1 pound white mushrooms, cleaned and quartered
• 6 tablespoons all-purpose flour
• 1½ cups sour cream
• 2 tablespoons chopped fresh dill leaves
• Salt and pepper, to taste

Stuff to Know Before Cooking

If large chunks of stew meat aren’t available, buy a 4- to 5-pound chuck roast and cut it yourself, trimming excess fat.

This stroganoff can be made up to two days in advance, but add the sour cream and dill just before serving. Serve over egg noodles.

Soften the Porcini

In a bowl, combine the broth and porcini mushrooms. Microwave until steamy and softened, about 1 minute.

Line a fine-mesh strainer with a paper towel and strain, reserving the liquid. Finely chop the mushrooms and set aside.

Build the Flavor Base

In a large skillet over medium-high heat, heat the oil until shimmering. Add the onions and tomato paste, stirring frequently, and cook until lightly browned, 7 to 10 minutes.

Stir in the wine, soy sauce, remaining broth, chopped porcini, and reserved mushroom liquid, scraping up any browned bits. Bring to a boil.

Slow Cook the Beef

Transfer the mixture to a slow cooker. Add the beef and white mushrooms, cover, and cook until the meat is tender—6 to 7 hours on high or 9 to 10 hours on low.

Thicken the Sauce

If cooking on low, switch the slow cooker to high. Skim any fat from the surface.

In a bowl, whisk some of the sauce with the flour until smooth. Stir back into the slow cooker, cover, and cook until thickened, about 15 minutes.

Finish and Serve

Stir in the sour cream and dill. Season with salt and pepper to taste. Serve warm.

Slow Cooker Beef Stroganoff

This slow cooker beef stroganoff is rich and savory, with tender beef and earthy mushrooms simmered in a deeply flavorful broth. Sour cream and fresh dill add creamy tang and brightness to this comforting classic.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 7 hours hours

Total Time: 7 hours hours 20 minutes minutes

Ingredients

• 1½ cups low-sodium beef broth
• ¼ cup dried porcini mushrooms rinsed and patted dry
• 2 tablespoons vegetable oil
• 2 onions chopped fine
• 2 tablespoons tomato paste
• ½ cup white wine
• ⅓ cup soy sauce
• 4 pounds boneless beef chuck stew meat cut into 1½-inch pieces
• 1 pound white mushrooms cleaned and quartered
• 6 tablespoons all-purpose flour
• 1½ cups sour cream
• 2 tablespoons chopped fresh dill leaves
• Salt and pepper to taste

Instructions

• Microwave broth and porcini mushrooms until softened. Strain and chop mushrooms.
• Brown onions and tomato paste in oil. Stir in wine, soy sauce, broth, porcini, and mushroom liquid. Bring to boil.
• Transfer to slow cooker with beef and mushrooms. Cook 6 to 7 hours on high or 9 to 10 hours on low.
• Whisk flour with some sauce. Stir back in. Cook until thickened, about 15 minutes.
• Stir in sour cream and dill. Season and serve over egg noodles.