Beef Stroganoff



2 to 2 1/2 pounds chuck roast, chopped into 2-inch chunks

1-2 tablespoons vegetable oil (I used light olive oil)

generous salt and pepper

4 tablespoons butter (half stick)

1 onion, chopped

8 to 12 ounces mushrooms, quartered

1 teaspoon kosher salt

1/2 teaspoon cracked black pepper (or more to taste)

2 teaspoons paprika

1 tablespoon dried parsley

1 tablespoon garlic, smashed and minced

1 tablespoon tomato paste

1/2 cup red wine

1/2 cup water

2 teaspoons Better Than Bouillon Beef Base

1 to 2 cups sour cream, to add after cooking

12-16 ounces pappardelle pasta, plus water and salt

fresh parsley, to garnish

fresh chives, to garnish


Use a sharp serrated knife to cut the chuck roast into 2-inch chunks. Separate all the pieces out onto a work surface (I had mine on a cutting board) and dry them all over with paper towels.

Salt and pepper the pieces. Be generous. I used at least 1 and 1/2 teaspoons of kosher salt.

Heat a 12-inch skillet over medium-high heat. When it is hot, add 1 tablespoon oil and swirl to coat.

Carefully place about 1/3 of the pieces of beef into the pan, one by one. Leave at least an inch or two of space in between. If you put them too close together (or just dump the meat in all at once), your meat will start to steam itself, and no browning will occur. (You may as well just skip the entire browning process altogether and dump the raw meat straight into the crockpot.)

Let the meat sear for about 1-2 minutes, then use tongs to flip each piece. When you see nice brown edges on both sides, transfer the meat to your slow cooker.