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Slow Cooker Beef Stroganoff with Pappardelle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 72 reviews
  • Author: Melanie
  • Prep Time: 10 minutes
  • Cook Time: 8 hours (slow cooker) + 15 minutes (stovetop searing and sautéing) + 5 minutes (pasta cooking)
  • Total Time: 8 hours 30 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American

Description

This comforting Beef Stroganoff recipe uses a crock pot to create tender, flavorful chunks of chuck roast slow-cooked with mushrooms, onions, garlic, and a rich sauce made from paprika, tomato paste, and red wine. Served over perfectly cooked pappardelle pasta and finished with a dollop of sour cream and fresh herbs, this dish delivers a hearty and satisfying meal with minimal hands-on time.

Ingredients

Scale

Beef and Seasoning

  • 2 to 2 1/2 pounds chuck roast, cut into 2 inch chunks
  • 1-2 tablespoons vegetable oil (light olive oil recommended)
  • Generous salt and pepper (about 1 1/2 teaspoons kosher salt for the beef, plus more for pasta water)

Sauté and Sauce

  • 4 tablespoons butter (half stick)
  • 1 onion, chopped
  • 8 to 12 ounces mushrooms, quartered
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • 2 teaspoons paprika
  • 1 tablespoon dried parsley
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon tomato paste
  • 1/2 cup red wine (cooking wine acceptable)
  • 1/2 cup water
  • 2 teaspoons Better Than Bouillon Beef Base

Pasta and Garnish

  • 12-16 ounces pappardelle pasta
  • Water and salt for boiling pasta
  • Sour cream, 1 to 2 cups (to add after cooking)
  • Fresh parsley, for garnish
  • Fresh chives, for garnish

Instructions

  1. Prepare the beef: Use a sharp serrated knife to cut the chuck roast into 2-inch chunks. Pat the pieces dry thoroughly with paper towels to ensure proper browning later.
  2. Season the beef: Generously salt and pepper all pieces of beef on all sides. About 1 1/2 teaspoons kosher salt is recommended.
  3. Heat skillet: Place a 12-inch skillet over medium-high heat and let it get hot. Add 1 tablespoon of oil and swirl to coat the pan evenly.
  4. Sear beef in batches: Add about a third of the beef pieces into the skillet, spacing them out to avoid steaming. Let the beef sear undisturbed for 1-2 minutes, then flip to brown the other side. When fully browned, transfer the beef to the slow cooker. Repeat until all beef is seared, adding more oil if needed, and reduce heat if pan starts smoking.
  5. Sauté vegetables: Without cleaning the skillet, melt 4 tablespoons butter over medium-high heat. Add chopped onion and mushrooms, then season with 1 teaspoon kosher salt, 1/2 teaspoon cracked black pepper, 2 teaspoons paprika, and 1 tablespoon dried parsley. Sauté for 5-8 minutes until the onions and mushrooms soften.
  6. Add garlic and tomato paste: Stir in the smashed and minced garlic and cook for 1 minute until fragrant. Add 1 tablespoon tomato paste and mix well to combine.
  7. Deglaze and make sauce: Pour in 1/2 cup red wine and 1/2 cup water. Stir in 2 teaspoons Better Than Bouillon Beef Base. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 5-7 minutes to reduce slightly and develop flavor.
  8. Combine sauce and beef: Transfer the sautéed vegetable and sauce mixture to the slow cooker with the seared beef. Stir everything together to combine thoroughly.
  9. Slow cook: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours until the beef is fork-tender and flavorful.
  10. Cook pasta: About 30 minutes before serving, bring a large pot of salted water (tasting like seawater) to a boil. Add pappardelle pasta and cook according to package instructions, usually about 3 minutes for al dente. Stir constantly to prevent sticking.
  11. Drain pasta: Drain the pasta well and toss with a little olive oil to keep the noodles separated and flavorful.
  12. Serve: Plate the cooked pasta and top with generous chunks of beef stroganoff. Add a large dollop of sour cream to each plate and garnish with fresh parsley and fresh chives.

Notes

  • Drying the beef chunks before searing helps achieve a nice brown crust and avoids steaming.
  • Do not overcrowd the pan when searing meat to ensure proper browning.
  • The tomato paste adds richness and depth to the sauce; refrigerated tubes are convenient and reduce waste.
  • Red wine can be either cooking wine or a dry red wine, depending on your preference and availability.
  • The recipe allows adding 1 to 2 cups of sour cream after cooking; adjust quantity according to taste and creaminess desired.
  • For best results, cook pasta just until al dente to avoid mushiness when mixed with the sauce.
  • Garnishing with fresh parsley and chives adds a fresh herbal note and vibrant color.
  • This recipe requires a slow cooker but also uses stovetop searing and sautéing to build layers of flavor.

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Find it online: https://flavorfestkitchen.com/slow-cooker-beef-stroganoff-with-pappardelle-recipe/