Hearty Slow Cooker Beef Stroganoff with Pappardelle

Hearty Slow Cooker Beef Stroganoff with Pappardelle ingredients

• 2.5 lbs boneless beef chuck roast
• 2 tbsp olive oil
• 1 large yellow onion
• 4 cloves garlic
• 16 oz cremini mushrooms
• 3 cups beef broth
• 1.5 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 0.5 tsp dried thyme
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp cornstarch
• 2 tbsp cold water
• 1.5 cups sour cream
• 16 oz pappardelle pasta
• 3 tbsp fresh chives

How to make Hearty Slow Cooker Beef Stroganoff with Pappardelle

1. Prepare the beef: Cut 2.5 lbs boneless beef chuck roast into 1-inch cubes. Pat the beef dry with paper towels to ensure a good sear, then season generously with 1 tsp salt and 1/2 tsp black pepper.
2. Sear the beef (optional but recommended): Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef cubes in batches for 3-4 minutes per side until well-browned. Transfer the seared beef to a 6-quart or larger slow cooker.
3. Sauté aromatics: In the same skillet, add 1 large chopped yellow onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and 16 oz sliced cremini mushrooms, cooking for another 5-7 minutes until mushrooms are tender and have released their liquid.
4. Combine in slow cooker: Transfer the sautéed onion and mushroom mixture to the slow cooker with the beef. Pour in 3 cups beef broth, 1.5 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, and 1/2 tsp dried thyme. Stir everything to combine.
5. Slow cook: Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the beef is fork-tender and easily shreds.
6. Shred the beef: Once cooked, carefully remove the beef from the slow cooker and shred it into smaller pieces using two forks. Return the shredded beef to the slow cooker and stir.
7. Thicken the sauce: In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp cold water to create a slurry. Stir the slurry into the hot liquid in the slow cooker. Cook on HIGH for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
8. Finish with sour cream: Turn off the slow cooker. Stir in 1.5 cups sour cream until fully incorporated and the sauce is smooth and creamy. Do not reheat the stroganoff too vigorously after adding the sour cream to prevent curdling.
9. Cook pasta: While the sauce thickens, bring a large pot of salted water to a rolling boil. Add 16 oz pappardelle pasta and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta well.
10. Serve: Serve the hearty slow cooker beef stroganoff generously over the hot pappardelle pasta, garnished with 3 tbsp fresh chopped chives.

More recipes you might like

Browse related collections