Description
This hearty Beef Stroganoff recipe features tender slow-cooked chuck roast simmered in a rich and creamy mushroom sauce, served over egg noodles or baked potatoes. Enhanced with classic flavors like garlic, thyme, and Worcestershire sauce, this comforting dish is perfect for a family meal and takes advantage of slow cooking to develop deep, savory flavors.
Ingredients
Beef and Seasoning
- 3 pounds chuck roast, fat trimmed
- 1 cup water
- 1 teaspoon Better Than Bouillon Roasted Beef Base
- 2 teaspoons salt
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Gravy
- 2 tablespoons butter
- 8 ounces button mushrooms, thinly sliced
- Half a yellow onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tablespoon fresh thyme leaves
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons Better Than Bouillon Roasted Beef Base
- 2 tablespoons flour
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 cups water
- 1/2 cup heavy cream
To Serve
- 1 lb. egg noodles or 6 baked potatoes
- Chives and sour cream for garnish (optional)
Instructions
- Slow Cook the Beef: Place the chuck roast in the slow cooker along with 1 cup water, 1 teaspoon Better Than Bouillon Roasted Beef Base, 2 teaspoons salt, 1 1/2 teaspoons onion powder, 1 teaspoon garlic powder, and 1/4 teaspoon black pepper. Cover and cook on high for 4-5 hours until the beef is tender and easy to shred.
- Cook Noodles or Potatoes: When the beef is nearing completion, prepare your side by boiling egg noodles until al dente or baking potatoes until soft.
- Prepare the Gravy Base: In a skillet over medium heat, melt 2 tablespoons butter. Add the sliced onions and mushrooms and sauté for about 15 minutes, until richly browned.
- Add Aromatics and Thicken: Stir in the sliced garlic, fresh thyme leaves, tomato paste, 1 1/2 tablespoons Better Than Bouillon Roasted Beef Base, and 2 tablespoons flour. Cook together for a few minutes to develop flavor and remove any raw flour taste.
- Simmer the Sauce: Pour in 2 teaspoons Worcestershire sauce, 1 tablespoon Dijon mustard, and 2 cups water. Bring to a simmer and whisk to combine. Gradually add 1/2 cup heavy cream until the sauce reaches your desired color and creaminess.
- Combine Beef with Gravy: Shred about half of the slow-cooked beef and add it to the gravy. Stir well to incorporate and warm through.
- Serve: Plate the beef stroganoff over cooked egg noodles or baked potatoes. Garnish with chopped chives and a dollop of sour cream if desired. Enjoy this rich, savory comfort meal!
Notes
- Using the slow cooker for the beef ensures it becomes tender and flavorful without much hands-on time.
- You can save the other half of the shredded beef for sandwiches or another meal.
- Adjust heavy cream to your preferred sauce richness and creaminess.
- Fresh thyme adds depth but can be substituted with dried thyme if necessary (use about 1 teaspoon).
- Better Than Bouillon Roasted Beef Base is key for enhancing beef flavor but can be substituted with beef broth concentrate or bouillon cubes if unavailable.
- Garnish with chives and sour cream for authentic Stroganoff flavor and added freshness.
- Prep Time: 15 minutes
- Cook Time: 5 hours 15 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian-American
