Martha Stewart Beef Stroganoff

Martha Stewart beef stroganoff fills your kitchen with the cozy aroma of slow-simmered beef and mushrooms in an ultra-creamy sauce. This version lets the slow cooker handle hours of gentle cooking, so you can walk away and still serve up a dinner that tastes like you spent all day at the stove. It is soul-satisfying comfort food and even better leftover.

After a long day out, opening the door to that savory mushroom and beef aroma honestly feels like a reward. My family always smiles when I serve this on a rainy night and it reminds me of the first winter I made it for a full house during the holidays.

Ingredients

• Beef chuck roast: Choose marbled meat for the ultimate tenderness and flavor as it breaks down during the long cook
• Baby bella mushrooms: I prefer these for their earthiness and meatiness that amplifies the dish’s savory side
• Yellow onion: A big onion brings sweetness that softens and balances all the richness
• Beef broth: Go for high-quality or homemade if possible since this flavors the entire dish
• Sour cream: Always use full fat for the most luscious body and that signature tang
• Dijon mustard: Adds a note of brightness that wakes up the sauce
• Cornstarch: Blends easily for a smooth sauce without lumps
• Egg noodles: Wide noodles hold sauce the best and give that classic stroganoff slurp

Instructions

Prepare the Beef and Vegetables:

Start by trimming any tough gristle from your beef chuck roast. Cut into even two inch chunks leaving a bit of fat for flavor. Clean and slice mushrooms thickly and chop the onion.

Layer in the Slow Cooker:

Add beef chunks to your slow cooker followed by mushrooms and onion. Sprinkle generously with salt and pepper. Toss gently so everything is coated and mixed well.

Pour the Broth:

Carefully pour the beef broth around the sides of the cooker instead of over the top of the meat. This little trick helps keep the beef extra tender.

Slow Cook:

Cover the slow cooker and set on low for eight hours or high for six hours. You want the beef to shred easily with a fork and the vegetables to be very soft.

Cook the Noodles and Thicken Sauce:

About thirty minutes before you are ready to serve cook the egg noodles according to package directions. Meanwhile whisk cornstarch into cold water until no lumps remain.

Thicken the Stroganoff:

Ladle out one cup of hot cooking liquid from the slow cooker and whisk into your cornstarch slurry in a saucepan. Gently cook over medium heat stirring until the mixture thickens noticeably.

Finish the Sauce:

Pour the thickened mixture back into the slow cooker. Gently stir it in without breaking up the beef too much.

Finish with Sour Cream and Dijon:

Turn off the slow cooker. Stir in sour cream Dijon and Worcestershire until the sauce is perfectly creamy and combined. Taste and adjust seasoning to your liking.

Serve Over Noodles:

Spoon everything over a bed of hot egg noodles. Garnish with chopped fresh herbs if you like.

My favorite ingredient here might honestly be the sour cream. It is what pulls together the other flavors for that classic tang and silkiness. The first time I made this at my childhood home my dad and I huddled near the slow cooker all afternoon catching whiffs and sneaking peeks—no patience but so worth the wait.

Storage Tips

Beef stroganoff keeps well in the fridge for up to three days in a tightly covered container. I find the flavors deepen overnight making leftovers even more delicious. For freezing leave out the sour cream and add it freshly after reheating to prevent the sauce from splitting. Always cool the mixture completely before portioning into freezer containers. To reheat go slow over low heat on the stovetop or use short microwave bursts stirring gently to prevent curdling.

Ingredient Substitutions

You can use white mushrooms if baby bellas are unavailable but your sauce will be a bit milder. Greek yogurt works as a substitute for sour cream in a pinch and makes the sauce a touch tangier. No beef broth Use vegetable broth in a pinch but the flavor will be lighter. Gluten-free pasta holds up well if you want to swap out the noodles.

Serving Suggestions

Always serve stroganoff over hot wide noodles. I like to garnish with chopped fresh dill or parsley for a touch of color and freshness. Crusty buttered bread or a crisp cucumber salad make nice contrasting sides. For a richer meal add roasted carrots or steamed green beans on the side.

Cultural and Historical Context

Beef stroganoff comes from Russian cooking but it travelled around the world and became a cozy staple in American kitchens. Martha Stewart’s take honors this heritage while updating it for modern home cooks with a slow cooker twist. The slow simmering might be new but the promise of a creamy comforting meal remains the same.

Seasonal Adaptations

In spring try adding a handful of fresh peas near the end of cooking for sweetness. In fall toss in slices of extra mushrooms and a little fresh thyme for depth. In winter serve over mashed potatoes or spooned onto bread for extra warmth. Helpful Notes: Cutting beef into equal size pieces helps it cook evenly. Use the full fat sour cream only for the right creamy texture. Let the stroganoff rest five minutes after stirring in the sour cream—this keeps everything silky.

Success Stories

I have heard from friends and readers who now make this every year for family gatherings. One neighbor told me her picky eater went back for seconds and thirds and even asked to take leftovers to school. A friend once made a double batch for a winter baby shower and said it disappeared in minutes.

Freezer Meal Conversion

To make this a freezer meal prep the beef onion and mushrooms and store together raw in a bag. Mix broth and spices separately. On cooking day add to the slow cooker straight from the freezer. Once cooked add fresh sour cream and Dijon for best results. Freeze in smaller portions for quick lunches or individual dinners.

If you try this once you will probably come back again and again for the ease and the flavor. The slow cooker transforms simple ingredients into a dish that brings everyone to the table. Every bowl reminds me how much magic there is in sharing comfort food.

Common Questions About the Recipe

→ What cut of beef works best for this dish?

Beef chuck roast is ideal due to its marbling and ability to become exceptionally tender during slow cooking.

→ Can I use different mushrooms?

Yes, while baby bella mushrooms provide earthy depth, white button or cremini mushrooms also work well.

→ How do I achieve a creamy sauce?

Use full-fat sour cream and add it at the end, whisking gently so it blends smoothly without curdling.

→ What is the best way to store leftovers?

Keep leftovers in an airtight container in the fridge for up to 3 days; flavors improve overnight.

→ How do I reheat without the sauce separating?

Warm gently on the stove over low heat, stirring often. A splash of broth helps maintain the creamy texture.

→ Can this dish be frozen?

Freeze without sour cream for up to 2 months. Add the dairy component after reheating for best texture.