Stroganoff Stew

When the wind outside is howling and the mercury drops, something to warm the tummy is surely needed. Comforting Stroganoff Stew is perfect for days like this. Filled with chunks of beef, potatoes, carrots and mushrooms in a rich sour cream gravy, it will warm your family up in a most delightful way. There are affiliate links in this post.

Preparing beef for Stroganoff Stew

Cut the beef, potatoes, carrots, onion and garlic.

Sprinkle flour, salt and pepper evenly over meat.

Toss to coat each piece.

In a large stock pot, heat oil over medium heat. Add meat without crowding. You may need to cook in two batches as I did.  

Cook beef cubes until brown, stirring occasionally. Remove to a plate when browned.

Add the chopped onions to the pot and cook for a few minutes, adding a little extra oil if needed. Add garlic and cook 1 minute more. Return the beef back into the pot.

Gradually stir in the beef broth and water.

Add potatoes, carrots, mushroom and garlic. 

Bring to a boil, reduce heat to medium low, cover and simmer, 50 – 55 minutes or until meat and veggies are tender.

Remove pot from heat.

Stir in sour cream.

Stroganoff Stew

Yield: 8-10 servings

INGREDIENTS:

• 1/4 cup all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/3 pounds stew meat, cut into small 1-inch cubes
• 1 – 2 tablespoon vegetable oil
• 2 cans (14.5-oz each) beef broth (I prefer lower sodium)
• 1/3 cup water
• 2 large potatoes, peeled and cut into 1 1/2 to 2-inch chunks
• 6 carrots, peeled and cut into 1 1/2 to 2-inch chunks
• 1/2 pound fresh mushrooms, sliced (add more if desired)
• 1 large onion, chopped
• 2 teaspoons garlic, minced 
• 1 cup sour cream
• Chopped fresh parsley for garnish, if desired

DIRECTIONS

Sprinkle flour, salt and pepper evenly over meat.

In a large stock pot, heat oil over medium heat. Add meat without crowding. You may need to cook in two batches to prevent crowding.

Cook beef cubes until brown, stirring occasionally. Remove to a plate when browned.

Add the chopped onions to the pot and cook for a few minutes, adding a little extra oil if needed. Add garlic and cook 1 minute more. Return the beef back into the pot.

Gradually stir in the beef broth and water.

Add potatoes, carrots, mushroom and garlic. 

Bring to a boil, reduce heat to medium low, cover and simmer, 50 – 55 minutes or until meat and veggies are tender.

Remove from heat; stir in sour cream.

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