Slow Cooker Beef Stroganoff

Ingredients

• 1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1))
• 1.5 tsp each salt and pepper
• 2 tbsp oil
• 20 g/ 1 tbsp butter (, unsalted)
• 1 large onion (, halved then sliced into 1 cm / 2/5" slices)
• 4 garlic cloves (, minced)
• 7 tbsp flour (, plain / all purpose)
• 4 tbsp Dijon Mustard
• 1 litre / 1 quart beef stock/broth (, reduced salt)
• 1 1/2 cups sour cream (, full fat best)
• 3 tbsp/ 45 g butter (, unsalted)
• 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

Directions

• Season beef – Pat beef dry then sprinkle with all the salt and pepper.
• Brown beef – Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat. Add beef in a single layer (not squished) and brown aggressively all over – 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
• Sauté aromatics – Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
• Add flour – Sprinkle the flour across the surface, then stir. Add the mustard, and stir – it will look gluey, that's ok, it will dissolve.
• Add stock – While stirring, pour in about half the beef stock then mix so the flour mixture dissolves into the liquid. It will thicken quite quickly into a gravy-like consistency .Switch to a whisk if needed, to make it lump free. Then add remaining stock, stir well, scraping the bottom of the pot, and bring to simmer. Cook using chosen method below.
• Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
• Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
• Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
• Other pressure cookers: 40 minutes on high, same method as slow cooker.
• Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
• Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew – careful, the beef is delicate!
• Gently stir in mushrooms.
• Serve over noodles, pasta or mashed potato, sprinkled with chives!

Recipe from recipetineats.com.