Beef Stroganoff Stew

There’s something comforting about a rich, creamy beef stew simmering for hours, filling the kitchen with the warm aroma of garlic, butter, and beef.

This beef stroganoff stew with garlic butter mushrooms has become my go-to dish when I want something deeply savory, cozy, and unforgettable.

Why You’ll Love This Recipe

Rich and creamy – a velvety blend of sour cream, Dijon mustard, and beef broth.

Tender beef chunks – slow-cooked to fall-apart perfection.

Aromatic mushrooms – golden and garlicky, they add a boost of umami.

Perfect for gatherings – makes a big batch and tastes even better the next day.

Flexible serving – serve it over noodles, mash, or even rice.

What You’ll Need (Ingredient Highlights)

Beef chuck: Ideal for slow cooking with melt-in-your-mouth results.

Dijon mustard: Adds a deep, tangy background flavor.

Sour cream: The heart of the creamy stroganoff base.

Onions and garlic: The aromatic base that builds flavor.

Garlic butter mushrooms: Rich, golden, and the perfect finishing touch.

Pro Tips Before You Start

Don’t rush the searing – that crust on the beef means more flavor.

Use a whisk when adding stock to avoid lumps.

Full-fat sour cream makes a smoother, richer sauce.

Make the mushrooms just before serving for best texture.

How to Make Beef Stroganoff Stew

Step 1: Season and Sear the Beef

Pat your beef chunks dry and sprinkle generously with salt and pepper.

Heat oil in a heavy pot and sear the beef in batches until browned on all sides.

Remove and set aside.

Step 2: Cook the Aromatics

Reduce heat and let the pot cool slightly.

Melt butter, then add onions and garlic.

Sauté until softened, about 3 minutes.

Step 3: Make the Base

Sprinkle in flour and stir until pasty. Add mustard, stir again.

Slowly whisk in beef stock, starting with half, and stir to dissolve flour completely.

Add remaining stock and bring to a simmer.

Step 4: Choose Your Cooking Method

Slow cooker: Transfer mixture and beef into a slow cooker.

Cook on LOW for 8 hours or HIGH for 5.

Stovetop: Return beef to the pot, cover, and simmer on low for 2 hours until tender.

Pressure cooker: Skip flour, cook on HIGH pressure for 40 minutes.

Follow gluten-free note.

Step 5: Cook the Mushrooms

In a separate skillet, melt butter and cook mushrooms in batches until golden.

Add garlic, season with salt and pepper, and cook until fragrant.

Step 6: Finish the Stew

Ladle 1.5 cups of the hot stew liquid into a bowl and stir in the sour cream.

Gently mix it back into the pot. Add the mushrooms and stir gently to avoid breaking the beef.

What to Serve It With

Wide egg noodles (classic pairing)

Creamy mashed potatoes

Crusty bread to mop up the sauce

Steamed green beans or peas for freshness

Variations / Substitutions

Use Greek yogurt instead of sour cream for a lighter twist.

Add a splash of red wine to deepen the flavor.

Try chicken thighs for a white meat alternative.

Use cremini or wild mushrooms for extra earthiness.

Storage & Leftovers

Store in the fridge for up to 4 days.

Reheat gently on the stove or microwave.

Freezes well without the sour cream – stir it in after reheating.

FAQs

Can I make this ahead of time?

Yes! It tastes even better the next day after the flavors meld.

Can I freeze this stew?

Yes, but freeze it before adding sour cream.

Stir it in when reheating.

What mushrooms work best?

White button or cremini mushrooms are great, but you can also use shiitake or mixed mushrooms.

Is this recipe gluten-free?

It can be! Skip the flour and thicken the stew with cornstarch at the end instead.

Can I use a different cut of beef?

Yes, brisket or stewing steak works well too.

Just ensure it’s a cut that becomes tender with long cooking.

How can I make it vegetarian?

Use mushrooms and lentils or chickpeas, and substitute vegetable broth.

What if I don’t have Dijon mustard?

Use whole grain or spicy brown mustard as an alternative.

Final Thoughts

This beef stroganoff stew with garlic butter mushrooms is the kind of dish that brings people together.

It warms the soul, fills the house with amazing smells, and leaves you full and happy.

I hope it becomes a beloved comfort food in your home, just like it has in mine.