Slow Cooker Beef Stroganoff SO Good | Gluten-Free!

Craving creamy comfort food? Try this EASY Gluten-Free Slow Cooker Beef Stroganoff!
This video will show you how to make a delicious and hearty beef stroganoff in your slow cooker, perfect for busy weeknights or relaxed weekend meals. So ditch the takeout menus and get ready to whip up a delicious homemade meal with minimal effort. Let's get slow cookin'!
Recipe
2 pound strips of blade steak (900g)
1½ cups sliced mushrooms (150g)
½ cup butter (110g)
1 large sliced onion (200g)
2 tsp garlic
1 tsp salt
½ teaspoon ground black pepper
1¼ cup cream (300ml)
1 cup beef stock (250ml)
Method
Browning the Beef:
Heat the pan and sear the beef: Melt half of the butter in a pan over high heat. Add the prepared beef strips (thinly sliced) and brown them well on all sides for about 5 minutes. This step adds flavour to the beef. Remove the browned beef from the pan and set it aside on a plate.
Sautéing the Vegetables:
Melt remaining butter and cook onions: In the same pan (use the leftover browned bits for extra flavour), melt the remaining butter over high heat. Add the sliced onions and cook them for 2 minutes, stirring occasionally, until softened and translucent.
Add garlic and mushrooms: Add the minced garlic and sliced mushrooms to the pan with the softened onions. Continue to cook for an additional 5 minutes, stirring occasionally, until the mushrooms are softened and lightly browned.
Making the Sauce and Slow Cooking:
Season and simmer: Season the pan with salt and pepper to taste. Pour in the cream and beef broth, scraping any browned bits from the bottom of the pan to incorporate them into the sauce. Bring the sauce to a simmer and cook for 2 minutes, allowing the flavours to meld.
Transfer to slow cooker: Transfer the simmered sauce and vegetables from the pan to your slow cooker. Add the browned beef strips that you set aside earlier. Stir everything together to combine well.
Slow cook: Cover the slow cooker and cook the stroganoff on high for 4 hours or on low for 8 hours. The longer cooking time will result in even more tender beef.
Thickening the Sauce (Optional):
Cornflour slurry: For a thicker sauce, prepare a cornstarch slurry while the stroganoff is nearing the end of cooking. In a small bowl, whisk together 2 tablespoons of cornstarch with a 5 tablespoons of cold water or broth until smooth. Once the slow cooker time is up, stir the cornstarch slurry into the hot stroganoff and simmer for an additional 5 minutes, or until the sauce thickens to your desired consistency.
Serving:
Serve and enjoy: Serve the slow cooker beef stroganoff over cooked potatoes, mashed potatoes, or your favourite vegetables. Enjoy this comforting and flavourful dish!
Music: [ • Like You With Me ] by DJ Axel (used with permission) [ / @djaxelgroove ]