Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Ingredients:

• 1.75kg/ 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
• 1.5 tsp each salt and pepper
• 2 tbsp oil
• 20 g/ 1 tbsp unsalted butter
• 1 large onion, halved then sliced into 1 cm / 2/5″ slices
• 4 garlic cloves, minced
• 7 tbsp all-purpose flour
• 4 tbsp Dijon Mustard
• 1 litre / 1 quart reduced salt beef stock/broth
• 1 1/2 cups full-fat sour cream
• 3 tbsp/ 45 g unsalted butter
• 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
• 3 garlic cloves, finely minced
• 1/2 tsp salt and pepper
• Pasta, wide egg noodles, mashed potato
• Chives for garnish

Instructions:

1. Season beef: Pat beef dry, then sprinkle with salt and pepper.
2. Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer and brown aggressively all over. Remove and repeat with the rest of the beef.
3. Sauté aromatics: Let the pot cool down a bit, then return to the stove. Melt half the butter, then cook garlic and onion until softened.
4. Add flour: Sprinkle flour across the surface, then stir. Add mustard and stir until dissolved.
5. Add stock: While stirring, pour in half of the beef stock, mixing until the flour mixture dissolves into the liquid. Add the remaining stock, stir well, and bring to a simmer.
6. Cooking methods:
   • Slow cooker: Transfer all liquid into the slow cooker. Add beef and cook for 8 hours on LOW or 5 hours on HIGH.
   • Stove: Add beef to the pot, cover with a lid, and simmer gently for 2 hours or until beef falls apart easily.
   • Instant pot/other pressure cookers: Skip flour. Cook for 40 minutes on high.
7. In a large skillet, melt half of the butter over high heat. Cook half of the mushrooms until almost golden, then add half of the garlic, salt, and pepper. Cook until golden, then remove and repeat with the remaining butter, mushrooms, and garlic.
8. Mix sour cream with 1.5 cups of liquid from the slow cooker, then gently stir into the stew.
9. Gently stir in mushrooms.
10. Serve over noodles, pasta, or mashed potato, sprinkled with chives!