Slow-Cooked Beef and Vegemite Stroganoff

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A rich and comforting twist on classic stroganoff featuring Australia's iconic savory spread, Vegemite, for depth of flavor. This australian-inspired beef ready in about 445 minutes pairs olive oil, large onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 4 cloves garlic cloves, minced
• 8 oz mushrooms, sliced
• 2 cups beef broth
• 1 cup sour cream
• 1 tbsp Worcestershire sauce
• 1 tbsp vegetemite
• 1 tsp Dijon mustard
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp butter
• 2 tbsp all-purpose flour

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 pounds of beef chuck cubes and brown on all sides for about 5-6 minutes. Transfer browned beef to a slow cooker.
2. Step 2: In the same skillet, melt 2 tbsp butter over medium heat. Add 1 large finely chopped onion and 4 minced garlic cloves, sautéing for 4 minutes until softened and fragrant.
3. Step 3: Add 8 oz sliced mushrooms and cook for another 5 minutes until tender. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir to coat, cooking for 1 minute to remove raw flour taste.
4. Step 4: Slowly pour in 2 cups beef broth while stirring to create a smooth sauce. Stir in 1 tbsp Worcestershire sauce, 1 tbsp Vegemite, and 1 tsp Dijon mustard until combined.
5. Step 5: Transfer the mixture to the slow cooker with the beef. Season with 1 tsp salt and 1/2 tsp black pepper. Cover and cook on low for 6-7 hours until beef is tender.
6. Step 6: About 15 minutes before serving, stir in 1 cup sour cream and 2 tbsp chopped fresh parsley. Adjust seasoning if needed and serve over buttered egg noodles or mashed potatoes.