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# Braised Beef Stroganoff
- URL: https://opal-trout.pikapod.net/braised-beef-stroganoff/
- Published: 2025-07-24T03:46:09.000Z
- Updated: 2026-10-25T20:56:51.000Z
- Author: Lindsay
- Tags: Recipes, beef, beef bone broth, braised, butter, chuck roast, dry red wine, egg noodles, flour, onion, parsley, sour cream, stew beef, stroganoff, Worcestershire, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## Braised Beef Stroganoff

![](https://opal-trout.pikapod.net/content/images/2026/10/beef-stroganoff-1.jpg)

- 3 ½ lbs stew beef or chuck roast (cut into 2” cubes)
- ⅓ cup oil (your choice, divided)
- 1 large white onion (diced)
- ¼ cup flour
- 1 cup dry red wine (one you’d happily drink)
- 2 cups beef bone broth
- 1 tbsp Worcestershire sauce
- 24 oz sour cream
- 24 oz egg noodles
- 4 tbsp salted butter
- ¼ cup flat leaf parsley (chopped)
1. **Preheat the oven.** Preheat the oven to 275°F and arrange a rack in the center of the oven.
2. **Brown the beef.** Heat a large dutch oven or other oven safe pot (that has a lid) over medium high heat and season the beef with salt and pepper on all sides. Add 1 tbsp of oil to the pot and swirl to coat the bottom. When the oil shimmers, add some of your beef chunks into the pot and resist the urge to move them! As soon as they hit the pan they’ll start to form a crust and stick. Also, don’t overcrowd the pan or the meat won’t brown! Once the meat easily comes off the bottom of the pan and has a nice dark brown crust, turn and repeat on the remaining sides, adding more oil to the pan as needed. You want a thin layer of oil underneath the meat at all times or it won’t brown as well. Once all sides are caramelized, remove from the pot and repeat with the rest of the meat, working in batches (again, so you don’t overcrowd the pot).
3. **Cook the onions and deglaze.** Once all your meat is seared and caramelized, remove from the pot, reduce heat to medium, and add the remaining oil and diced onions. Season with salt and cook, stirring occasionally, until translucent, then sprinkle the flour in and stir till no white lumps remain. Cook the flour for a couple minutes, then add the wine. Scrape up any brown bits off the bottom of the pot (so much flavor), and cook until the alcohol smell is gone and the wine has reduced.
4. **Braise.** Add the beef chunks back to the pot along with the beef bone broth and Worcestershire sauce and some more salt and pepper and stir. Then put the lid on and throw in the oven to braise for 4 hours, or until the meat easily falls apart. When your beef is almost done, bring a large pot of water to a boil.
5. **Cook the pasta and finish her up.** Cook your egg noodles in well salted boiling water until al dente, then drain and add back to the pot you cooked it in. Add the butter and parsley and stir till the butter is melted and the butter and parsley is well distributed. When the beef is done, remove from the oven and add your sour cream. Taste and add more salt if needed. Serve spooned over top of your buttery egg noodles and enjoyyyy omg you’re gonna love it.
- Depending on how cold your sour cream is, you may want to heat the stroganoff up a bit before serving. If you do, heat over medium low and don’t allow it to boil. Stir frequently. You can also take the sour cream out of the fridge an hour or so before you plan to use it to help take the chill off.
- This recipe makes a lot, on purpose. You’ll be happy you have extra.

### Micronutrient Highlights

148% vitamin B12, 96% zinc, 58% selenium, 43% phosphorus, 35% vitamin B3, 33% vitamins B2 and K, 31% choline, 30% vitamin B6, 24% iron

Main CourseRussianbeef, beef bone broth, braised, butter, chuck roast, dry red wine, egg noodles, onion, parsley, sour cream, stew beef, stroganoff, Worcestershire