Slow-Cooked Beef Stroganoff with Mushrooms and Worcestershire

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A comforting slow-cooker version of the Australian favorite, combining tender beef, earthy mushrooms, and a rich Worcestershire-infused sauce. This australian-inspired beef ready in about 440 minutes pairs cut into 1-inch strips beef chuck roast, sliced button mushrooms, medium, diced yellow onion 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 lbs, cut into 1-inch strips beef chuck roast
• 12 oz, sliced button mushrooms
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 2 cups beef broth
• 1 cup sour cream
• 2 tbsp Worcestershire sauce
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs beef chuck strips seasoned with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika. Brown the beef in batches for 2-3 minutes until seared on all sides, then transfer to the slow cooker.
2. Step 2: In the same skillet, add 1 diced medium yellow onion, 3 minced garlic cloves, and 12 oz sliced button mushrooms. Sauté for 5 minutes until mushrooms release moisture and onions soften.
3. Step 3: Sprinkle 3 tbsp all-purpose flour over the mushroom mixture and cook, stirring, for 1 minute to remove raw flour taste. Slowly pour in 2 cups beef broth while stirring to avoid lumps.
4. Step 4: Transfer the mushroom gravy to the slow cooker with the beef. Add 2 tbsp Worcestershire sauce, stir to combine, cover, and cook on low for 6-7 hours until beef is tender.
5. Step 5: About 15 minutes before serving, stir in 1 cup sour cream until the sauce is creamy and heated through. Garnish with 2 tbsp chopped fresh parsley and serve over buttered egg noodles or steamed rice.