Introduction to Slow Cooker Beef Stroganoff Stew
If you're looking for a cozy and satisfying meal, look no further than slow cooker beef stroganoff stew. This dish brings together tender beef, creamy sauce, and hearty mushrooms—a combination that warms the heart and delights the taste buds. The best part? You can toss everything into your slow cooker, set it, and forget it for several hours while it does all the magic for you.
Why Choose Beef Stroganoff Stew for Your Next Meal?
Beef stroganoff stew is more than just a main dish; it's a one-pot wonder that fits perfectly into busy weeknights or relaxed weekends. With minimal prep time and straightforward ingredients, it caters to everyone’s palate and guarantees comforting leftovers that taste even better the next day.
From the first aromatic whiff when you walk into your kitchen to the last comforting spoonful, this stew is ideal for the chilly evenings. And did you know that stews are a great way to utilize less expensive cuts of meat? Cuts like beef chuck are not only more economical but also become incredibly tender when slow-cooked.
Ready to dive into this delectable dish? Check out the full recipe and step into a world of rich flavors and culinary delight!
Ingredients for Slow Cooker Beef Stroganoff Stew
Essential ingredients for the stew
When it comes to crafting a hearty slow cooker beef stroganoff stew, every ingredient plays a vital role. Here’s what you’ll need for your flavor-packed creation:
- Beef: Start with 1.75 kg (3.5 lb) of beef chuck, cut into 4 cm (1.5”) cubes for tender bites.
- Seasonings: Use 1.5 teaspoons each of salt and pepper to enhance the flavor.
- Aromatics: Sauté 1 large onion and 4 minced garlic cloves for that aromatic base.
- Thickener: Sprinkle in 7 tablespoons of plain flour to create a luscious gravy.
- Stock: Pour in 1 liter (1 quart) of beef stock for a deep, rich flavor.
- Cream: Finish it off with 1.5 cups of full-fat sour cream for that classic creamy goodness.
For a memorable twist, consider adding a touch of Worcestershire sauce for depth.
Garlic butter mushrooms
Don’t skip the garlic butter mushrooms! This simple yet luxurious addition elevates your stew from good to extraordinary. For this, you’ll need:
- Mushrooms: About 700 grams (1.2 lb) of sliced mushrooms to bring earthiness.
- Garlic and butter: Sauté in 3 tablespoons of unsalted butter and 3 minced garlic cloves, seasoned with salt and pepper.
These delightful mushrooms bring a depth of flavor that complements the beef, making each bite truly irresistible. Plus, they add a beautiful presentation—perfect for impressing guests!
For more tips on preparing slow cooker beef stroganoff stew or similar recipes, check out sources like The Kitchn or Bon Appétit. Happy cooking!
Step-by-step preparation of Slow Cooker Beef Stroganoff Stew
Are you ready to create a comforting bowl of Slow Cooker Beef Stroganoff Stew? This savory recipe not only fills your home with mouth-watering aromas but also delivers hearty, tender flavors that make it a favorite among many. Let’s dive into the step-by-step process!
Prepare the beef
First things first—let’s prep our beef! Choose about 1.75 kg (3.5 lbs) of chuck or another economical stewing cut. Pat the beef dry, then sprinkle with 1.5 teaspoon of salt and 1.5 teaspoon of pepper. This simple step enhances the beef's natural flavors, making your stew deliciously satisfying.
Sear and brown the beef
In a large heavy-based pot or skillet, heat 1 tablespoon of oil over high heat. Add the seasoned beef in a single layer, ensuring not to overcrowd the pan. Browning the meat for about 4 minutes on each side creates a flavorful crust that will enhance the overall taste of your slow cooker beef stroganoff stew. Once browned, set the beef aside to add later.
Sauté the aromatics
Lower the heat and return the pot to the stove. Melt 10 g (about 1 tbsp) of unsalted butter, then toss in 1 large sliced onion and 4 minced garlic cloves. Sauté until softened, roughly 3 minutes. The aroma of the garlic and onion together is heavenly and sets the perfect base for your stew.
Create the stew base
Sprinkle 7 tablespoon of flour across the aromatics and stir well. Next, mix in 4 tablespoon of Dijon mustard—the perfect tangy addition! Gradually pour in about half of the 1 liter of reduced salt beef stock while stirring, allowing the flour to incorporate smoothly. Make sure to scrape any bits off the bottom of the pot for maximum flavor. Once the mixture thickens, add in the remaining stock; then bring everything to a gentle simmer.
Cooking methods - Slow cooker, stove, and Instant Pot
You have three fantastic options for cooking your stew:
- Slow Cooker: Transfer the mixture to a slow cooker, add the beef, and cook on LOW for 8 hours or HIGH for 5 hours.
- Stove: Add the beef back to the pot, cover, and simmer over low heat for about 2 hours, checking for tenderness.
- Instant Pot: If you're in a hurry, consider the Instant Pot! Skipping the flour, combine all ingredients and set to cook for 40 minutes on high.
Prepare the garlic butter mushrooms
While your slow cooker beef stroganoff stew is cooking, let’s prepare those delicious mushrooms! In another skillet, melt 45 g (about 3 tbsp) of butter over high heat. Add 700 g (1.2 lbs) of sliced mushrooms and cook until they’re golden brown—about 3 minutes. Toss in 3 minced garlic cloves along with ½ teaspoon of salt and pepper, stirring until everything is beautifully caramelized.
Finish the stew
When your stew is nearing the end of its cooking time, mix 1.5 cups of stew liquid with 1.5 cups of sour cream, making sure it's smooth without any lumps. Gently stir this mixture back into the pot, followed by the garlic butter mushrooms. Serve your flavorful stew over wide egg noodles or mashed potatoes, and garnish with a sprinkle of chives for an added touch.
Enjoy your slow cooker beef stroganoff stew! It’s not just a meal; it’s an experience that’s perfect for sharing with loved ones or enjoying solo with a cozy blanket and a great book.
Variations on Slow Cooker Beef Stroganoff Stew
Gluten-Free Option
Creating a gluten-free version of your slow cooker beef stroganoff stew is simpler than you might think! Just skip the flour and use a thickening alternative instead. For a deliciously creamy texture, mix 3 tablespoons of cornflour with a bit of reserved beef broth before adding it to your sour cream. This approach will give you that rich, hearty stew without the gluten.
Vegetarian Alternative
If you’re in the mood for a vegetarian twist on the classic slow cooker beef stroganoff stew, swap out the beef for hearty mushrooms or jackfruit. Use vegetable broth instead of beef stock and add plant-based sour cream or a cashew cream for creaminess. This variation is perfect for those looking to enjoy a comforting stew while keeping their meals meat-free! For more ideas, check out this recipe on plant-based alternatives.
Cooking tips and notes for Slow Cooker Beef Stroganoff Stew
Best cuts of beef
For the best flavor and tenderness in your slow cooker beef stroganoff stew, look for cuts that are ideal for slow cooking. Beef chuck is a classic choice due to its marbling, which keeps the meat juicy. Other great options include:
- Boneless beef ribs
- Gravy beef
- Beef cheeks (if you want to impress!)
Buying larger cuts and cutting them yourself not only ensures a better texture but also saves you some money.
How to store leftovers
Leftovers from your slow cooker beef stroganoff stew can enhance future meals. Store them in an airtight container in the fridge for 4 to 5 days, or freeze them for up to 3 months. To reheat, gently stir the stew to prevent the tender beef from falling apart. Transform larger portions into hearty pies with puff pastry or mashed potatoes to keep things exciting!
Serving suggestions for Slow Cooker Beef Stroganoff Stew
When it comes to enjoying slow cooker beef stroganoff stew, the right pairing can elevate your meal to new heights. Here are some delicious options to consider:
Pairing options – noodles, pasta, and mashed potatoes
- Wide Egg Noodles: The classic choice, these noodles soak up the rich flavors of the stew beautifully.
- Pasta: Opt for fettuccine or pappardelle for a delightful alternative that adds a touch of elegance.
- Mashed Potatoes: Creamy mashed potatoes create a comforting base that complements the savory stew perfectly.
Feel free to sprinkle some fresh chives on top for a pop of color and added flavor. Each of these options is sure to make your slow cooker beef stroganoff stew a crowd-pleaser. If you're curious about preventing messy kitchens while indulging in comforting meals, check out this guide on efficient meal prep. Enjoy!
Time breakdown for Slow Cooker Beef Stroganoff Stew
Preparation time
Getting your ingredients prepped for the slow cooker beef stroganoff stew will take about 20 minutes. This includes chopping the beef, slicing the mushrooms, and dicing the onion. Having everything ready will make the cooking process smooth and enjoyable!
Cooking time
The cooking process varies depending on your method:
- If you’re using a slow cooker, it will take around 8 hours on LOW or 5 hours on HIGH.
- For stovetop cooking, allow approximately 2 hours for the beef to get tender and flavorful.
Total time
In total, you’re looking at around 8 hours and 20 minutes to craft this delicious stew from prep to table. Just think of it as setting it and forgetting it while you go about your day! Enjoy the tantalizing aroma of your slow cooker beef stroganoff stew while it simmers, ready to warm your soul when you return home. For related tips on slow cooking, check out this insightful article!
Nutritional Information Overview
When you're digging into a warm bowl of slow cooker beef stroganoff stew, it’s nice to know what’s nourishing your body. Each serving packs a hearty:
- Calories: 666
- Protein: 59g
- Fat: 44g (including 19g saturated fat)
- Carbohydrates: 12g
- Sodium: 1474mg
This stew offers an impressive protein boost and can be a comforting addition to your meal rotation. Check reliable dietary sites for more insights on the nutritional value of beef and how it fits into a balanced diet!
For a deeper dive into nutrition and serving ideas, consider exploring resources like the USDA Nutrition Database or NutritionData. Cooking consistently nutritious meals like this one can really make a difference!
FAQs about Slow Cooker Beef Stroganoff Stew
Can I freeze beef stroganoff stew?
Absolutely! Slow cooker beef stroganoff stew is perfect for freezing. Just let it cool completely, then store it in an airtight container or freezer bag. It will keep well for up to three months. When you're ready to enjoy it again, thaw it in the fridge overnight and reheat it on the stove or in the microwave.
What can I use instead of sour cream?
If sour cream isn't your thing, don’t worry! You can substitute it with Greek yogurt for a similar tangy flavor and creamy consistency. Alternatively, cream cheese or a dairy-free yogurt can work for a lighter option. Just be sure to mix it with some stew liquid before adding it to the pot to maintain a smooth texture.
How can I make it spicier?
For a bit of heat, consider adding diced jalapeños or a splash of hot sauce to the slow cooker beef stroganoff stew. You can also incorporate some crushed red pepper flakes or a pinch of cayenne pepper during cooking. Just start small and adjust to taste, so you find the perfect balance!
Conclusion on Slow Cooker Beef Stroganoff Stew
In conclusion, making a slow cooker beef stroganoff stew is an unbelievably satisfying experience that rewards you with rich flavors and comforting textures. With minimal effort, you can create a hearty meal perfect for busy weeknights or cozy gatherings. Enjoy it over noodles or mashed potatoes for a true delight!
Slow Cooker Beef Stroganoff Stew
Equipment
- Slow Cooker
- large pot or skillet
Ingredients
- 1.75 kg beef chuck cut into 4cm cubes
- 1.5 teaspoon salt
- 1.5 teaspoon pepper
- 2 tablespoon oil
- 20 g butter unsalted
- 1 large onion halved then sliced
- 4 cloves garlic minced
- 7 tablespoon flour plain / all purpose
- 4 tablespoon Dijon mustard
- 1 litre beef stock reduced salt
- 1.5 cups sour cream full fat best
Garlic Butter Mushrooms
- 3 tablespoon butter unsalted
- 700 g mushrooms sliced into 0.5cm thick slices
- 3 cloves garlic finely minced
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
Serving
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Pat beef dry then sprinkle with all the salt and pepper.
- Heat 1 tablespoon oil in a large heavy based pot or skillet over high heat. Add beef in a single layer and brown aggressively all over for about 4 minutes. Remove and repeat with rest of beef, adding more oil as needed.
- Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Sprinkle the flour across the surface, then stir. Add the mustard and stir until it looks gluey.
- While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. Add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer.
- Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
- Melt half the butter in a large skillet over high heat and add half the mushrooms. Cook until almost golden. Add half the garlic, salt and pepper, cook until golden. Remove and repeat with remaining butter, mushrooms and garlic.
- Mix sour cream with 1.5 cups of liquid from slow cooker, then gently stir into stew. Stir in mushrooms. Serve over noodles, pasta or mashed potato, sprinkled with chives.
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