This meal is hands-down one of our family’s all-time favorites. Here are just a few of the reasons I love this meal. First, it is unbelievably simple. Throw everything in the crockpot and walk away. Second, the meat is so tender it practically melts in your mouth and the rich, hearty flavor is fabulous. Third, it can feed a crowd and is great for company (it will always get you raving reviews!). Fourth, you can serve it over an endless number of options: potatoes, pasta, rice, etc. Fifth, it was given to me by one of my favorite people, my cousin’s wife, Tami. I don’t even think she knows I make it at least once a month! Thanks, Tami, for one of my best tried-and-true recipes.
Ingredients
- 2-3 pounds stew meat (or a 3-pound chuck roast, cubed)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium yellow onion, diced
- ¼ teaspoon garlic salt
- 1 tablespoon Worcestershire sauce
- 1 ½ cups beef broth or stock
- 1 tablespoon ketchup
- 1/3 cup flour
- 6-7 tablespoons apple juice or water
- 4-8 ounces sliced mushrooms
- 1/2 cup light or regular sour cream
Directions
- Place the stew meat, salt, pepper and onion in the slow cooker. Stir to distribute the seasonings and onion. In a small bowl, combine the garlic salt, Worcestershrie sauce, beef broth and ketchup. Pour over the meat.
- Cook for 7-9 hours on low or 4-5 hours on high.
- About 30 minutes before serving, combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pourable so add a tablespoon of apple juice or water at a time to thin, if needed. Pour the flour mixture into the slow cooker, whisking quickly to mix in the roux with the stew meat and juices and to avoid lumps. Add the mushrooms and stir.
- Cook on high for 30 minutes. Stir in ½ cup sour cream right before serving. Serve over pasta, rice or baked potatoes.
Notes
Freezable Meal: The leftovers of the stroganoff can be frozen. I store the leftovers in a freezer-safe container and then thaw in the refrigerator (usually takes about a day) and reheat over medium-low heat in a saucepan on the stove.
Hey Mel! Just wanted to thank you SO much for this recipe. It was so simple and delicious and we will be eating it again and again and again!
I blogged about it here: http://athomewithalley.com/2012/02/25/ultimate-beef-stroganoff-crockpotslow-cooker/
This was delicious – thank you!
[...] This recipe can be made all in one day or a make ahead meal. Recipe adapted from here. [...]
Hi,
Similar to what the other person asked, would simply keeping it on low for the last 30 mins be OK. My annoying crock pot does not have the high setting, but I have not mentally justified the cost of getting a new one yet.
Hi Chelsea – I think keeping it at low would be fine. It really depends on the temperature of your crockpot. If all else fails, you could transfer the mixture to a pot on the stove and let it simmer to thicken there.
so i just finished cooking this and all i can say is wow! Loooooooved it! The meat was sooo yummy! Thanks for the recipe.
I’m so excited to try this recipe at a family function on Monday. I’m serving about 60 people, how many times should I “double” this recipe… When you say it serves a crowd, are you talking 10 people per recipe?? Do I need to 6 times this for 60?? Thanks for your help— hopefully you’ll see this today!
Sylvia – I’ve never made it for that large of a crowd, but yes, I think if you six-times the recipe, that should be plenty. Good luck!
This was a great dinner! We aren’t fans of mushrooms in this house, so I upped the amount of onions and then to make up for the lost flavor from no mushrooms I added another TB of Worcestershire, some garlic powder, a little more salt and pepper and some dill. DANG YUMMY! Can’t wait to eat the leftovers tonight.
[...] http://www.melskitchencafe.com/2008/04/the-ultimate-beef-stroganoff.html [...]
I would really like to try your recipe but I dont have any beef stock, but I do have lipton onion soup mix, can I use that instead. And if so how much water should I add too it.
Carol – I don’t use the packaged lipton onion soup mix so I’m afraid I can’t tell you how to sub for the beef stock. Sorry!
[...] melskitchencafe.com via Julie on [...]
[...] got a bunch of things going on. Time to break out the crock pot and let it do the work!Monday: Beef StroganoffTuesday: Creamy Orzo with chicken, broccoli and sundried tomatoes. I’m going to be adapting [...]
[...] The ultimate beef stroganoff [...]
I just wanted to take a minute and tell you how much we love this meal. I am getting ready to make it for probably the third time now. I have made it over rice and roasted potatoes. Both are really good. It’s so nice to be able to have a nice hearty meal on days like today when our evening is going to be crazy but we are still craving something comforting on a crisp fall day. Thanks!
Do you suggest using canned mushrooms or fresh mushrooms. If fresh, what kind?
So this recipe should serve 8 easily?
Many thanks – can’t wait to try it. Looks wonderful!
I just made this for the first time, and it is definitely a keeper!! I shared on Pinterest and will share on my blog, too! I was amazed at how easy it was, and how perfect the sauce was- it was smooth, creamy, and flavorful! Yum!
Jan – I always use fresh mushrooms and for this I use regular white button mushrooms. It makes a lot – but serving 8 adults might be a stretch. Personally I’d 1 1/2 of double it for that many adults.