Slow Cooker Beef Stroganoff
- Prep Time: 45 minutes
- Cook Time: 9 hours
- Servings: 6 - 8
- Course: Main Dish
Brown Eyed Baker is all about the convenience which is why she loves this slow cooker recipe and our new disposable heat & eat containers. Pop the ingredients in on a weekday morning and dinner is done before you know it!
Reynolds Kitchens tip
Make a big batch and save it for later! Reynolds heat & eat containers allow you to store individual portions for a delicious lunch the next day or to easily send your friends and family home with leftovers.
- 3 tablespoons vegetable oil, divided
- 24 ounces white mushrooms, halved or quartered (if large)
- 1/4 teaspoon salt + more, to taste
- Black pepper, to taste
- 3 medium yellow onions, minced
- 1/4 cup tomato paste
- 6 garlic cloves, minced
- 1/2 ounce dried porcini mushrooms, rinsed and minced
- 1 tablespoon minced fresh thyme (or 1 teaspoon dried)
- 1/3 cup all-purpose flour
- 1½ cups chicken broth
- 1/2 cup dry white wine
- 1/3 cup soy sauce
- 2 bay leaves
- 1 (4-pound) boneless beef chuck roast, trimmed and cut into 1½-inch cubes
- 1/3 cup sour cream
- 2 teaspoons Dijon mustard
- 2 tablespoons minced fresh dill
Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat until shimmering. Add the mushrooms and 1/4 teaspoon salt, cover the skillet and cook until the mushrooms are softened, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 additional minutes; transfer the mushrooms to a 6-quart slow cooker.
Heat the remaining 2 tablespoons vegetable oil in the same skillet over medium-high heat until shimmering. Add the onions, tomato paste, garlic, porcini and thyme, and cook until the onions are softened and lightly browned, 8 to 10 minutes. Stir in the flour and cook for 1 minute. Slowly whisk in the broth, scraping up any browned bits and smoothing out any lumps. Transfer the mixture to the slow cooker.
Stir the wine, soy sauce and bay leaves into the slow cooker. Season the beef with salt and pepper and place in the slow cooker, nestling it in the liquid. Cover and cook on low until the beef is tender, 9 to 11 hours (or on high for 5 to 7 hours).
Once finished cooking, let the stew settle for 5 minutes, then remove fat from the surface using a large spoon and discard the bay leaves. In a small bowl, stir together 1 cup of the hot cooking liquid with the sour cream and Dijon, then stir the sour cream mixture into the slow cooker. Stir in the dill, season with salt and pepper, and serve.