Stew Meat Beef Stroganoff
Stew Meat Beef Stroganoff simmers aromatics, broth, and hearty ingredients into a warm, comforting bowl.
About This Recipe
Stew Meat Beef Stroganoff starts with aromatics and broth that build flavor as they simmer.
Keep the simmer gentle so the ingredients turn tender without becoming dull.
Ingredients
- ✓2 pounds chuck roast (cubed)
- ✓1/3 cup flour (plus 3 Tablespoons)
- ✓1/4 teaspoon garlic powder
- ✓1/4 teaspoon nutmeg
- ✓2 Tablespoons extra virgin olive oil
- ✓1 large yellow onion (sliced)
- ✓1/4 cup brandy
- ✓1/4 cup red wine
- ✓3 cups low-sodium beef broth
- ✓1 Tablespoon butter
- ✓8 ounces cremini mushrooms (sliced)
- ✓3/4 cup sour cream
- ✓1 pound cooked (buttered and seasoned egg noodles)
- ✓3 Tablespoons chopped fresh chives
- ✓Salt and pepper
Ingredient Notes
- Broth: Use a flavorful broth because it carries the whole bowl.
- Aromatics: Onion, garlic, herbs, or spices build the base.
- Main ingredients: Cut pieces evenly so they cook at the same pace.
- Finish: Add herbs, acid, or seasoning at the end to brighten flavor.
Instructions
- 1
In a large bowl, combine 1/3 cup flour, garlic powder, nutmeg, 2 teaspoons salt and 1/4 teaspoon black pepper. Pat the beef dry with paper towels and add to the flour mixture in the bowl; toss to coat.
- 2
In a Dutch oven, heat the oil over medium-high heat. Working in batches (don't crowd the pan), add the beef and cook until browned on all sides. Transfer to a plate.
- 3
Reduce the heat to medium and add the onion. Cook, stirring often, until softened, about 4 minutes. Add the brandy and wine and cook, scraping the pan with a spoon, about 1 minute. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover and simmer until the beef is tender, about 1 1/2 hours.
- 4
Transfer one cup of broth to a small bowl; add the remaining 3 tbsp. flour and whisk until smooth. Add the flour mixture to the pot. Season to taste.
- 5
In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring often, until golden brown, 5-7 minutes. Add the mushrooms to the meat mixture. Simmer 30 minutes longer.
- 6
Stir in the sour cream and season to taste with salt and pepper.
- 7
Serve stroganoff over buttered noodles. Garnish with additional sour cream, plus chopped chives.
Katy’s Kitchen Tips
- Sauté aromatics before adding broth.
- Simmer gently instead of boiling hard.
- Skim or stir as needed for a clean texture.
- Finish with herbs or acid to brighten the bowl.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, basil, dill, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, salsa, pan sauce, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Stew Meat Beef Stroganoff
Serve Stew Meat Beef Stroganoff with crusty bread, crackers, salad, herbs, or a bright squeeze of lemon.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat gently on the stovetop, adding broth or water if the soup thickens.
Common Mistakes to Avoid
- Hard boiling: A rough boil can toughen meat or cloud broth.
- Underseasoning: Broth needs enough salt and aromatics.
- Adding delicate items too early: Noodles, herbs, or seafood can overcook quickly.
- Skipping final taste: A little acid or herbs can brighten the bowl.
FAQ
Can I make Stew Meat Beef Stroganoff ahead?
Yes. Soups and stews often taste even better after resting.
Can I freeze it?
Broth-based soups freeze well; creamy soups need gentle reheating.
How do I thicken it?
Simmer uncovered, blend a small portion, or add a little thickener.
How do I brighten the flavor?
Finish with herbs, citrus, vinegar, or pepper.
Nutrition Facts
- Calories: 429 kcal
- Carbohydrates: 22 g
- Cholesterol: 111 mg
- Fiber: 1 g
- Protein: 28 g
- Sodium: 280 mg
- Sugar: 2 g
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g