raw cubed beef

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Hearty Slow-Cooker Beef and Mushroom Stroganoff

If you have a package of raw cubed beef (like a chuck roast cut into bite-sized pieces) and want a cozy, restaurant-quality comfort meal with zero hassle, Slow-Cooker Beef Stroganoff is an absolute masterpiece.
Instead of a long, clear-broth stew, this version transforms your tender cubed beef and earthy mushrooms into a rich, velvety, sour-cream-infused gravy that clings to every strand of egg noodles.

Ingredients

  • The Beef & Aromatics:
    • 2 lbs raw beef chuck roast, trimmed of excess fat and cut into uniform 1-inch cubes
    • 1 large yellow onion, finely diced
    • 3 cloves garlic, minced
  • The Mushrooms & Veggies:
    • 8 oz cremini or button mushrooms, sliced thick (mushrooms add an incredible umami depth to the sauce)
    • 1 tablespoon Worcestershire sauce
    • 1 tablespoon tomato paste
  • The Braising Broth:
    • 1.5 cups low-sodium beef broth
    • 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon dried thyme or paprika
  • The Rich Finish (Stirred in at the end):
    • 1/2 cup sour cream or Greek yogurt (gives it that signature stroganoff tang)
    • 2 tablespoons all-purpose flour mixed with 3 tablespoons cold water (slurry, to thicken)
  • For Serving: Wide egg noodles, cooked according to package instructions, and fresh chopped parsley.

Step-by-Step Instructions

1. Layer the Slow Cooker

  1. Place your raw cubed beef at the bottom of the slow cooker.
  2. Scatter the diced onions, minced garlic, and sliced mushrooms evenly over and around the beef.

2. Pour the Seasoned Broth

  1. In a measuring cup, whisk together the beef broth, Worcestershire sauce, tomato paste, salt, black pepper, and thyme until smooth.
  2. Pour this savory liquid directly over the beef and vegetables.

3. Slow Cook Until Melt-in-Your-Mouth Tender

  1. Cover and cook on LOW for 6 to 8 hours (or HIGH for 4 to 5 hours). Because chuck roast needs time to break down its connective tissues, the low and slow cook time will turn those raw cubes into meltingly tender bites of beef.

4. Thicken and Enrich

  1. About 20 minutes before you are ready to eat, whisk your flour and cold water slurry directly into the slow cooker to give the sauce body. Cover and cook on HIGH for 15 minutes until the gravy is glossy and thick.
  2. Turn off the slow cooker (or set it to warm), and stir in the sour cream. (Stirring it in at the end prevents the dairy from curdling). Taste and adjust salt and pepper if needed.

5. Serve

  1. Ladle the rich, creamy beef stroganoff generously over a steaming bed of buttery egg noodles. Garnish with a sprinkle of fresh parsley.

Pro-Tips for Success

  • No Browning Needed: While browning meat adds extra depth, this recipe is designed as a true “set-it-and-forget-it” meal where the slow cooker handles everything from raw to tender perfection.
  • Dairy Tip: Using full-fat sour cream yields the richest, smoothest sauce and stands up best to the heat without separating.
Are you serving this over classic egg noodles, or do you prefer mashed potatoes with your stroganoff?

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