Slow-cooker beef stroganoff

Slow-cooker beef stroganoff

This Russian-style version is made using a cheaper cut of meat than the classic beef stroganoff. It’s quick and easy to prepare – and will taste amazing. Thanks to the red meat and mushrooms, this creamy dish is packed with vitamin D, making it an excellent choice for a comforting family meal in the winter months

Preparation: 15 mins

Cooking: 3½ hrs

Serves: 4 

Difficulty: easy

Slow-cooker beef stroganoff


  • 750g stewing steak
  • 1 tbsp vegetable or rapeseed oil
  • 1 large onion, sliced
  • 2 garlic cloves, finely chopped
  • 200ml red wine
  • 2 tbsp cornflour
  • 2 tbsp sweet paprika
  • ¼–½ tsp cayenne pepper
  • 200ml rich beef stock
  • 250g mixed mushrooms (chestnut, portobello, porcini, chanterelle – any type will work well)
  • 200ml crème fraîche
  • A handful of chopped parsley
  • Salt and pepper (to taste)


  1. Heat the slow cooker on low.
  2. Remove any fat from the meat and slice into chunky strips.
  3. Heat the oil in a frying pan and cook the beef in batches over a high heat until browned.
  4. Transfer the beef strips to the slow cooker.
  5. Sweat the onions and garlic in the pan, before adding them to the slow cooker.
  6. Pour the wine into a bowl, add the cornflour, paprika, cayenne pepper and salt, and mix well.
  7. Add the stock to the bowl.
  8. Pour the wine/stock mixture into the slow cooker, making sure to cover the meat.
  9. Cook for 3–4 hours on high, or 6–8 hours on low.
  10. Slice the mushrooms and set aside – ready to be added to the slow cooker about 1 hour before serving.
  11. Add the crème fraîche about half an hour before serving.

Sprinkle with chopped parsley and serve with tagliatelle, rice or mash, and peas.