Go Back
Easy Home Cooking

Beef Stroganoff Stew

This hearty beef stroganoff stew is made with slow-cooked beef chuck, Dijon mustard, and rich beef stock, then swirled with sour cream for a creamy finish. Topped with buttery garlic mushrooms, it's a satisfying meal best served over pasta, mashed potatoes, or egg noodles.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.75 kg / 3.5lb beef chuck cut into 4cm cubes
  • 1.5 teaspoons salt
  • 1.5 teaspoons pepper
  • 2 tablespoons oil
  • 20 g / 1 tablespoon butter
  • 1 large onion halved and thinly sliced
  • 4 garlic cloves minced
  • 7 tablespoons all-purpose flour
  • 4 tablespoons Dijon mustard
  • 1 litre / 1 quart reduced-salt beef stock
  • 1.5 cups full-fat sour cream
Garlic Butter Mushrooms:
  • 3 tablespoons butter
  • 700 g / 1.2lb mushrooms sliced
  • 3 garlic cloves finely minced
  • 1/2 teaspoon salt and pepper
Serving Suggestions:
  • Pasta mashed potatoes, or egg noodles
  • Chives for garnish

Method
 

  1. Pat beef dry and season with salt and pepper.
  2. Brown beef in batches over high heat in oil. Set aside.
  3. Lower heat, melt butter, and cook onion and garlic until softened.
  4. Add flour, stir until paste-like. Mix in mustard.
  5. Whisk in half the beef stock, then the rest, to make a smooth sauce.
  6. See full steps with tips & photos → https://theboatshedcafe.com/beef-stroganoff-stew/

Notes

• Use full-fat sour cream for the creamiest finish.
• For extra flavor, add a splash of dry white wine when sautéing the onions.
• Leftovers taste even better the next day!