This rustic version is slow-baked in a Dutch oven for maximum flavor and melt-in-your-mouth beef. It’s perfect for cold nights when you want the house to smell amazing.
Dutch Oven Stroganoff
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Ingredients
2 lbs chuck roast, cut into chunks
Salt and pepper
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
12 oz mushrooms, sliced
1 tablespoon tomato paste
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
¾ cup sour cream (added after baking)
Cooked egg noodles, for serving
Parsley, for garnish
Directions
- Preheat oven to 325°F.
- Season beef with salt and pepper. Heat oil in Dutch oven and brown meat in batches. Remove and set aside.
- Sauté onion until softened, about 5 minutes. Add garlic, mushrooms, and tomato paste; cook 4–5 minutes.
- Add broth, Worcestershire, thyme, and return beef to pot. Stir to combine.
- Cover and bake for 2–2½ hours, until beef is fork-tender.
- Remove from oven. Stir in sour cream and let sit 5 minutes.
- Serve over noodles, garnished with parsley.
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