Menu

Beef Stroganoff Wild Rice Stew

beef stroganoff wild rice stew

This post may contain affiliate links, which means if you click on them and make a purchase, I may earn a small commission at no extra cost to you. Read the full disclosure here.

Beef Stroganoff. Wild Rice Soup. Why not combine the two? As a Minnesotan, it’s pretty much mandatory to have a wild rice recipe on my blog, so here it is. Beef Stroganoff Wild Rice Stew. We’ve got the usual suspects from beef stroganoff: tender beef, umami mushrooms, pearl onions, and sour cream (or greek yogurt). Adding wild rice instead of egg noodles makes this dish a lot more nutritious than your traditional beef stroganoff AND it has more protein & fiber! Wild rice soup often has mushrooms and a creamy component so the two recipes already share that flavor profile. And my mom always used tomatoes in her beef stroganoff recipe so they’re here too. These flavors are great together!

This recipe is so easy—simple ingredients and barely any prep work—and it’s a ONE POT recipe. You know what that means. EASY CLEANUP!!! Which we love. The recipe does take a few hours to cook in the oven so plan ahead, but it is mostly hands-off. If you don’t have a dutch oven, never fear. I’ve added stovetop, slow cooker, and instant pot methods, so you have a variety of ways to make this.

I loved my mom’s beef stroganoff as a kid. She always used pearl onions, so I’m using them in this recipe too and they are EXTRA DELICIOUS slow roasted like this! They turn into little bursts of caramelized flavor. So yum. Plus, using pearl onions means no chopping! So easy.

onions & mushrooms for beef stroganoff wild rice stew

Another great thing about this recipe is that I consider it healthyish. We aren’t using a roux here so that makes this recipe gluten-free. The rice thickens things up enough for us. I prefer to use plain greek yogurt in place of sour cream for more protein and less fat but either will taste delicious in this recipe! I know some people are like, “sour cream or die,” and I support you. Mushrooms and wild rice are both excellent sources of nutrition so you are doing nice things for your bod when you eat this stew!

Let’s make Beef Stroganoff Wild Rice Stew

First, we sear the outside of the meat. We want to get that yummy Maillard reaction (that’s what it’s called when meat is browned) because it bumps up the flavor. Then we’ll remove the meat, setting it to the side, and sauté the pearl onions, mushrooms, garlic, and paprika. We’re sautéing these ingredients before cooking them because it brings out the savory flavors—idk, it’s a science thing. Could you skip sautéing? Sure, but the flavor might be impacted slightly. Try it out and see! That’s what cooking is all about. Learning and experimenting. And eating.

What’s next? Add the diced tomatoes, beef broth, and dijon, then nestle the beef chuck into the pot. The beef will have a nice soak in this tasty liquid hot tub in the oven at 325° for an hour and a half. Then we’ll add the wild rice, and let that cook in the oven for another hour.

After that, we take out our TENDER, AMAZING, FALL-APART beef and pull it into pieces. Get rid of the fatty stuff, unless you’re like my husband who actually LIKES the fat. (Vom.) Return pulled meat to the pot, add red wine vinegar and greek yogurt or sour cream and stir until mixed! A few notes on that—we’re adding red wine vinegar because it needs just a touch of acidic pep to cut the richness of the dish. You could use apple cider vinegar or lemon juice if you’re out of red wine vinegar. Sour cream is the traditional ingredient in beef stroganoff but I like to use greek yogurt instead because I think it tastes pretty much the same and is a little lighter, but you do you!

All done! This stew is absolutely divine served with a simple side salad and a slice of crusty bread. And wine. Let’s not forget wine.

beef stroganoff wild rice stew

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
beef stroganoff wild rice stew

Beef Stroganoff Wild Rice Stew

  • Author: Megan B-L
  • Prep Time: 30 minutes
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 6 servings 1x
  • Category: Entree

Description

EASY one-pot, dutch oven Beef Stroganoff Wild Rice Stew. Tender beef, caramelized pearl onions, umami-y mushrooms, tomatoes, hearty wild rice, and creamy sour cream or greek yogurt make a perfect easy meal. You can also make this stew in the slow cooker, instant pot, or on the stovetop.


Ingredients

Units Scale
  • high heat oil like avocado
  • ~ 2 lbs boneless beef chuck (bone-in is fine too, you may want to go up to 2.5 lbs to account for the bone)
  • 1 teaspoon salt
  • 14 ounce bag pearl onions or 2 medium onions, chopped
  • 8 oz mushrooms, sliced
  • 1 teaspoon paprika
  • 4 cloves garlic, minced
  • one 15 ounce can diced tomatoes
  • 1 tablespoon dijon mustard
  • 6 cups beef broth
  • 1 cup wild rice
  • 1 teaspoon red wine vinegar
  • 1/2 cup plain greek yogurt or sour cream

Instructions

Dutch Oven Instructions

  1. Preheat oven to 325°.
  2. In a large dutch oven (at least 6 qt), heat a glug or 2 of oil on medium-high until shimmering. Pat beef dry and season with a teaspoon of salt. Sear the beef chuck until it’s brown on all sides, about 2–3 min per side. 
  3. Remove beef and set aside. Turn heat to medium and add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. 
  4. Add 1 tbsp dijon, the can of diced tomatoes, and 6 cups beef broth. Stir until combined, then add beef chuck. Nestle it in nice and cozy. 
  5. Cover dutch oven and bake for 1 hour and 30 minutes.
  6. Take it out and add 1 cup wild rice, then return to the oven, covered, for another hour. 
  7. Test wild rice for doneness and give it 15–30 more minutes in the oven if it’s too chewy for you. 
  8. When the rice is tender, take the dutch oven out of the oven. Transfer the beef chuck to a plate and pull meat, discarding fatty pieces. 
  9. Return pulled beef to the pot and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!

Slow Cooker Instructions:

  1. In a large frying pan, heat a glug or 2 of oil on medium-high until shimmering. Pat beef dry and season with a teaspoon of salt. Sear the beef chuck until it’s brown on all sides, about 2–3 min per side.
  2. Transfer beef to the slow cooker. Turn stovetop heat to medium and add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. Transfer to slow cooker.
  3. To the slow cooker, add 1 tbsp dijon, the can of diced tomatoes, 6 cups beef broth, and 1 cup wild rice. Slow cook on low for 8 hours or high for 4–6 hours. 
  4. Transfer the beef chuck to a plate and pull meat, discarding fatty pieces. 
  5. Return pulled beef to the pot and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!

Stovetop Instructions

  1. Follow all dutch oven instructions (in a large pot though) except instead of putting the pot in the oven, simmer on low heat, covered, for steps 5 and 6. 

Instant Pot Instructions

  1. Cut your beef into quarters, pat dry, and season with 1 teaspoon salt. Using the sauté function on your Instant Pot, heat a glug or 2 of oil, then sear the beef chuck on all sides for 2–3 minutes per side. 
  2. Remove beef and set aside. Add 14 ounces of pearl onions (it’s okay if they are still frozen), 8 ounces of sliced mushrooms, and 1 teaspoon paprika to the IP. Season with salt to taste. Sauté for 8–10 minutes. Add 4 cloves of minced garlic at the end and sauté for another minute. 
  3. Add 1 tbsp dijon, the can of diced tomatoes, and 6 cups beef broth. Stir until combined and make sure to scrape up any browned bits on the bottom so you don’t get the burn warning, then add beef chuck. Nestle it in nice and cozy. 
  4. Pressure cook for 20 minutes, instant release, then add 1 cup wild rice and pressure cook for 15 more minutes. Natural release for 10 minutes. 
  5. Transfer beef chuck to a plate and pull meat, discarding fatty pieces.
  6. Return pulled beef to the IP and stir in the teaspoon of red wine vinegar, then the ½ cup of greek yogurt or sour cream. Enjoy!


Notes

NOTE: For all methods, if you are using plain greek yogurt instead of sour cream, let your stew cool slightly before adding it otherwise it may break and that is unsightly! (But it won’t ruin the dish flavor-wise.) Sour cream will not do that because of the higher fat content. 

Keywords: beef, wild rice, mushrooms

More tasty soup & stew recipes…

No Comments

    Leave a Reply

    Recipe rating