Wonderfully creamy and tender, this simple slow cooker beef stroganoff gets your crock pot to do all the hard work and makes the perfect comfort food on colder nights.
Chop up the onion and mince the garlic. Set aside. If not already prepped, cut the beef into cubes – about 1-1½ inches in size. Toss the beef cubes in the salt and pepper to season completely.
Add half of the oil and butter to a pan over medium-high heat. Then, add the beef cubes to the pan and brown and sear for 30 seconds to a minute. Transfer the beef to a heat-safe dish.
In the same pan, sauté the onions and the garlic with the remaining oil and butter. Cook until the onion turns translucent, then remove from the heat.
Add the cooked beef along with the cooked onions and garlic to the slow cooker. Add the rest of the ingredients, only keeping the cornstarch and sour cream aside.
Leave to cook for 5-6 hours on LOW or 3-4 hours on HIGH. Cook until the beef is tender and soft – you should be able to pull it apart with a fork.
30 minutes before the end of the cooking time, make your slurry. Mix together corn starch and water until it forms a white liquid, then add to the crockpot. Stir the mixture so it incorporates fully, then leave to cook for the last 30 minutes.
Just before serving, add your sour cream and stir until combined.
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Notes
Serve with traditional egg noodles and a garnish of parsley, or serve with long strands of fresh pasta, rice, or mashed potatoes.