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Slow Cooker Beef Chuck and Mushroom Stroganoff, high protein slow cooker meals
Brittany Stage

Slow Cooker Beef Chuck and Mushroom Stroganoff

Cubed beef chuck and cremini mushrooms slow cook in a savory beef broth until the meat is fall-apart tender, then a quick sour cream sauce is stirred in right before serving. Spoon it generously over egg noodles or mashed potatoes for a complete, hearty dinner.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 lbs beef chuck roast cut into 1 1/2-inch cubes, trimmed of large fat pockets
  • 1 tsp kosher salt for seasoning the beef
  • 1/2 tsp black pepper
  • 2 tbsp olive oil for browning
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 16 oz cremini mushrooms sliced about 1/4-inch thick
  • 2 tbsp Worcestershire sauce
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1/2 tsp onion powder
  • 2 cups low-sodium beef broth
  • 2 tbsp cornstarch
  • 2 tbsp cold water to dissolve the cornstarch
  • 1 cup full-fat sour cream at room temperature
  • 12 oz wide egg noodles cooked separately according to package directions, for serving
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart slow cooker
  • large skillet
  • cutting board
  • chef's knife
  • wooden spoon

Method
 

  1. Pat the beef cubes completely dry with paper towels and season all over with the salt and pepper. Drying the beef is the key step to getting a good sear; wet beef steams instead of browns.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Working in batches so you do not crowd the pan, sear the beef cubes for about 2 minutes per side until they develop a deep brown crust. Transfer each batch to the slow cooker insert. Do not skip this step if you want full, rich flavor in the finished sauce.
  3. In the same skillet with the drippings still in it, add the diced onion and cook over medium heat for 3 to 4 minutes until softened. Add the garlic and cook for 1 minute more. Scrape the onion and garlic into the slow cooker on top of the beef.
  4. Add the sliced mushrooms to the slow cooker. In a small bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, dried thyme, and onion powder. Pour this mixture over everything in the slow cooker. Stir gently to combine.
  5. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. The beef is ready when you can break a cube apart easily with a spoon and the mushrooms have shrunk down and melted into the broth.
  6. About 15 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Turn the slow cooker to HIGH if it is not already there, stir the cornstarch slurry into the hot liquid, and replace the lid. Let it cook for 10 to 15 minutes until the sauce thickens noticeably.
  7. Turn the slow cooker off or switch to WARM. Let the temperature drop for 5 minutes before stirring in the sour cream. Add it a few spoonfuls at a time, stirring gently until it is fully incorporated and the sauce is smooth and creamy. Taste and adjust salt if needed.
  8. Serve immediately over hot cooked egg noodles or mashed potatoes, garnished with fresh parsley.

Notes

Room-temperature sour cream blends in far more smoothly than cold sour cream straight from the fridge. Pull it out about 30 minutes before you plan to stir it in. Store leftovers (beef and sauce only) in the refrigerator for up to 4 days. Reheat over low heat and stir in a splash of broth if the sauce tightens up.