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Beef Stroganoff Stew

2-lbs stewing beef cubes
2/3-cup all-purpose flour
1-tbsp vegetable oil
2-cups pearl onions
6-cups button mushrooms
2-cups beef stock
1-cup white wine
2-tbsp tomato paste
2-tbsp Dijon mustard
4-tsp paprika
2-tsp caraway seeds
3/4-tsp salt
1-tsp fresh ground black pepper
1/2-cup chopped fresh parsley

Trim and cut beef into 1-inch cubes
In a large plastic bag, toss beef with 1/3-cup of the flour
In a large non-stick skillet, heat oil over medium-high heat
Brown the meat in batches and transfer to slow cooker
Add 1/2-cup water to skillet and boil, scraping any brown bits from bottom of pan; pour over beef
Add onions, mushrooms, stock, wine, tomato paste, mustard, paprika, caraway seeds, salt & pepper to slow cooker; stir to combine
Cover and cook on low for 8-10 hours or on high 4-6 hours, or until meat and vegetables are tender
Whisk remaining flour with 1/3-cup water
Add to slow cooker along with the parsley
Cover and cook on high for 20 minutes or until thickened
Serve over noodles