Easy Beef Stroganoff Slow Cooker Recipe with Rosemary
This delicious beef stroganoff combines tender beef with mushrooms in a creamy sauce infused with rosemary. Perfect for an effortless weeknight dinner, made easy in the slow cooker.
Equipment
- Slow Cooker 6-quart recommended for even cooking.
- Mixing Bowl To mix the sauce ingredients.
Ingredients
1.5 pounds of beef stew meat (cut into chunks)
1 large onion (diced)
2 cups of mushrooms (sliced)
1 cup of beef broth
1 cup of sour cream
1 tablespoon of Dijon mustard
2 teaspoons of dried rosemary
Salt and pepper to taste
1 tablespoon of olive oil
Instructions
- Prepare the Ingredients: Cut the beef into bite-sized pieces. Dice the onion, slice the mushrooms, and mince the garlic. Set everything aside for easy assembly.
- Sear the Beef (Optional): For deeper flavor, heat a tablespoon of oil in a skillet over medium-high heat and sear the beef until browned on all sides. This step is optional but adds richness to the sauce.
- Add to the Slow Cooker: Place the beef, onions, garlic, mushrooms, and rosemary into the slow cooker. Add the Dijon mustard, Worcestershire sauce, and beef broth. Season with salt and pepper.
- Cook on Low or High: Cover the slow cooker and cook on low for 6-7 hours or on high for 4-5 hours, until the beef is tender and the flavors are well-developed.
- Thicken the Sauce: If you prefer a thicker sauce, mix 2 tablespoons of flour or cornstarch with a small amount of water to form a slurry. Stir it into the sauce during the last 30 minutes of cooking.
- Add the Sour Cream: In the last 10-15 minutes of cooking, stir in the sour cream to make the sauce creamy and tangy.
- Serve: Serve the beef stroganoff over cooked egg noodles and garnish with fresh parsley.
Notes
For a thicker sauce, mix cornstarch with water and add during the last 30 minutes of cooking.