Slow Cooker Creamy Beef and Mushroom Stroganoff

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 12 oz cremini mushrooms, sliced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 cup sour cream
• 2 tablespoons all-purpose flour
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef cubes in batches and sear until browned on all sides, about 3-4 minutes per batch. Transfer browned beef to the slow cooker.
2. In the same skillet, add chopped onion and garlic. Sauté for 3-4 minutes until softened and fragrant, scraping up any browned bits from the beef. Add sliced mushrooms and cook until they release moisture and start to brown, about 5 minutes.
3. Transfer the onion, garlic, and mushroom mixture to the slow cooker over the beef. Pour in beef broth and Worcestershire sauce. Sprinkle in smoked paprika, thyme, and add the bay leaf. Season with salt and pepper to taste.
4. Cover and cook on low for 6 hours or on high for 3-4 hours, until beef is fork-tender and flavors are well developed.
5. About 30 minutes before serving, in a small bowl, whisk the flour into the sour cream until smooth. Stir this mixture into the slow cooker, making sure it combines evenly.
6. Cover and continue cooking on low for another 20-30 minutes until the sauce thickens and becomes creamy.
7. Remove the bay leaf, adjust seasoning with salt and pepper if needed.
8. Serve the creamy beef stroganoff over cooked egg noodles, rice, or mashed potatoes, and garnish with chopped fresh parsley.

Chef tips

• Searing the beef first helps develop deeper flavor but can be skipped to save time; cooking time might increase slightly without searing.
• Use cremini mushrooms for a richer taste, but white button mushrooms work fine as a substitute.
• For a dairy-free option, substitute sour cream with coconut cream and use gluten-free flour or cornstarch for thickening.
• If the sauce is too thick after adding sour cream, thin it with a splash of beef broth or water until desired consistency.
• Serve with buttered egg noodles or creamy mashed potatoes to balance the rich flavors.