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To create a tasty slow cooker beef stroganoff, you need some key ingredients. Here’s what you'll need: - 2 pounds beef stew meat, cut into 1-inch pieces - 1 medium onion, diced - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button) - 2 cups beef broth - 1 cup sour cream - 4 tablespoons all-purpose flour - 3 tablespoons olive oil These ingredients form the base of your dish. The beef gives rich flavor, while the onions and garlic add depth. Mushrooms bring a nice texture and earthy taste. Seasonings are what make this dish sing. Here are the spices you will use: - 1 tablespoon Worcestershire sauce - 1 teaspoon dried thyme - 1 teaspoon paprika - Salt and black pepper to taste Worcestershire sauce adds a punch of umami. Thyme and paprika give warmth and complexity. Don’t forget to adjust the salt and pepper to your liking. You can make your beef stroganoff even better with some optional ingredients. Consider these add-ons: - Fresh parsley for garnish - Cooked egg noodles (for serving) Garnishing with fresh parsley brightens the dish. Serving it over egg noodles adds a comforting touch that soaks up all that savory sauce. Start by heating 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the beef stew meat in small batches. Brown each piece on all sides. This step adds great flavor. Once browned, transfer the beef to your slow cooker. Make sure to scrape the skillet to get all the tasty bits. In the same skillet, add 1 tablespoon of olive oil. Sauté the diced onion and minced garlic for 2 to 3 minutes. You want them to soften and become fragrant. Then, add the sliced mushrooms. Cook for another 4 to 5 minutes until they release moisture and shrink down. This process brings out their rich flavor. Now, add the sautéed onion, garlic, and mushrooms to the slow cooker with the beef. Pour in 2 cups of beef broth. Add 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of paprika. Season with salt and black pepper to taste. Stir gently to mix everything well. Cover the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the beef is tender. About 30 minutes before you plan to serve, take a small bowl. Combine 1 cup of sour cream and 4 tablespoons of all-purpose flour. Stir until the mixture is smooth. Gradually add this to the slow cooker, making sure there are no lumps. Slightly increase the heat to high, cover, and cook for another 30 minutes. This will make the sauce thick and creamy. Once thickened, taste the stroganoff and adjust the seasoning if needed. Serve the beef stroganoff over cooked egg noodles. For a fresh touch, garnish with chopped fresh parsley. This adds color and a nice flavor boost. Choosing the right beef is key for great stroganoff. I recommend using beef stew meat. This cut has a good amount of fat. The fat makes the beef tender as it cooks. Look for meat that has a deep red color. Avoid any meat with a lot of gristle. If you can, ask your butcher for advice. They can help you pick the best cut. To get the best flavor, start by browning the beef. This adds a nice crust and rich taste. Use a large skillet and heat olive oil over medium-high heat. Brown the beef in batches to avoid crowding. After browning, don’t skip sautéing the onions and garlic. This step builds layers of flavor. For the slow cooker, keep it simple. Just combine all the ingredients and let it work its magic. If you want a thicker sauce, add more flour to the sour cream mix. Start with the suggested amount, then adjust to your taste. If you prefer a thinner sauce, add a little extra beef broth. Stir well to combine. Always taste the sauce before serving. This way, you can ensure the flavor hits just right. {{image_2}} To make this dish gluten-free, swap out the flour and noodles. You can use cornstarch or arrowroot powder as thickening agents. For noodles, consider using gluten-free pasta or even zucchini noodles. These options keep the flavor rich while ensuring everyone can enjoy this meal. If you want to try different mushrooms, consider using shiitake or portobello. Shiitake mushrooms add a deep, earthy taste, while portobello mushrooms give a meaty texture. Both can change the dish's flavor and make it even more enjoyable. Adding more veggies can enhance this dish. Carrots bring sweetness and a nice crunch. Peas add a pop of color and a fresh taste. You can also use bell peppers or green beans. Simply chop them and add them to the slow cooker at the same time as the beef for a well-rounded meal. To store your leftover beef stroganoff, first let it cool. Use an airtight container. Place it in the fridge. It will last for about three to four days. Make sure the lid is on tight. This keeps the flavors fresh. You can also divide it into smaller portions. This way, you can enjoy it later without waste. If you want to freeze beef stroganoff, follow these steps. First, let it cool completely. Next, use freezer-safe containers. You can also use heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn. It can last for up to three months. When you’re ready to enjoy it, move it to the fridge overnight to thaw. To reheat beef stroganoff, you have a few options. The microwave is quick but may change the texture. Use a medium heat and stir often. If you prefer, use the stove. Pour it into a pan over low heat. Stir it gently until warmed through. You can add a splash of beef broth or water if it feels too thick. For a creamy finish, add a little sour cream while reheating. Yes, you can skip browning the meat. However, this step adds flavor. By browning, you create a nice crust and deep flavor. It makes the dish richer. If you don't brown, the taste may be less intense, but it will still be good. To make it creamy without sour cream, use cream cheese or Greek yogurt. Cream cheese gives a rich and smooth texture. Just mix it in before serving. Greek yogurt can add tanginess and creaminess. Stir it in at the end and heat gently. Beef Stroganoff pairs well with several sides. Here are some tasty options: - Egg noodles: They soak up the sauce well. - Rice: A good choice for a filling side. - Mashed potatoes: Creamy and comforting. - Steamed vegetables: Broccoli or green beans add color and nutrition. - Salad: A simple green salad can balance the meal. Yes, you can use chicken! Chicken thighs work best for this recipe. They stay tender and juicy during cooking. Cook time may change slightly; check for doneness. You can also try turkey or pork, but adjust flavors as needed. In this post, we explored the essential ingredients for slow cooker beef stroganoff, including the main components and seasonings. I shared step-by-step cooking instructions and storage tips. Remember, you can customize this dish with variations like gluten-free options or more veggies. Slow cooker beef stroganoff is simple, tasty, and perfect for any occasion. Enjoy creating your own version!

Slow Cooker Beef Stroganoff

Looking for a hearty meal that’s effortlessly easy? Try this Savory Slow Cooker Beef Stroganoff! With tender beef, rich flavors, and creamy sauce, it's the perfect dinner solution. This simple recipe combines savory ingredients like mushrooms, garlic, and Worcestershire sauce, all cooked to perfection in your slow cooker. Click through to discover the full recipe and savor the comfort of a classic dish tonight!
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Ingredients
  

2 pounds beef stew meat, cut into 1-inch pieces

1 medium onion, diced

3 cloves garlic, minced

8 ounces mushrooms, sliced (cremini or button)

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon paprika

Salt and black pepper to taste

1 cup sour cream

4 tablespoons all-purpose flour

3 tablespoons olive oil

Fresh parsley for garnish

Cooked egg noodles (for serving)

Instructions
 

Brown the Beef: In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the beef stew meat in batches, browning it on all sides. Transfer the browned beef to the slow cooker.

    Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the diced onion and minced garlic for about 2-3 minutes until softened. Add the sliced mushrooms and cook for another 4-5 minutes until they release their moisture.

      Combine Ingredients: Add the sautéed onion, garlic, and mushrooms to the slow cooker with the beef. Pour in the beef broth, and add Worcestershire sauce, dried thyme, paprika, and season with salt and pepper. Stir gently to combine.

        Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.

          Thicken the Sauce: About 30 minutes before serving, in a small bowl, combine the sour cream and flour. Stir until smooth, then gradually stir the mixture into the slow cooker, ensuring there are no lumps. Slightly increase the heat to high, cover, and continue to cook for another 30 minutes.

            Serve: Once thickened, taste and adjust seasoning if necessary. Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.

              Prep Time: 20 min | Total Time: 8 hours | Servings: 6-8