Slow cooker beef Stroganoff stew from RecipeTin Eats by Nagi Maehashi

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Accompaniments: Cauliflower rice; Creamy mashed cauliflower

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute stewing beef of your choice for beef chuck, and wide egg noodles or mashed potatoes for pasta.

  • hyphenated on December 06, 2025

    I tweaked this somewhat, and was very pleased with the results (I used a slow cooker with a braise function which helped brown the beef in parallel batches). Firstly, rather than add flour, I used the standard trick of putting the flour and seasoning (only one teaspoon of salt, however) in a large plastic bag, along with 10-12g of paprika (new). Mix well, add six pieces of beef at a time and give it a good shake to coat the pieces. Take 'em out, shaking off any excess, and put on a plate until use; repeat until all pieces are coated, then seal the beef in the oil. Paprika and flour will both assist in getting a good sear. When it came to the mushrooms, when I'd achieved the right colour (which took a while even on high domestic heat) I then added 2 tsps soy sauce, 4 tsps Worcestershire sauce , 2 tsps fish sauce (all new) and reduced this right down to a teaspoon or so before adding the mushrooms to the beef, about an hour before finishing cooking to add a big umami hit. YMMV.

  • JOG on May 22, 2025

    Delicious! Don't need all the sour cream. Cooked 'Serves 3' amount in slow cooker 3 1/2 hours on high

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