Description
This Creamy Slow Cooker Beef Stroganoff is a comforting, hearty dish made with tender stew meat, rich mushroom gravy, and egg noodles. Perfect for chilly evenings or easy weeknight dinners.
Ingredients
- 2 pounds stew meat (or cubed chuck roast)
- 1 yellow onion, diced
- 8 ounces cremini mushrooms, thickly sliced
- 6 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon rubbed sage
- ½ teaspoon dried thyme
- 2 tablespoons Worcestershire sauce
- 2 cups beef broth
- 1 (10.5 oz) can cream of mushroom soup
- ¼ cup heavy cream
- 2 tablespoons cornstarch
- Salt and pepper to taste
- 8–12 ounces extra wide egg noodles
- Fresh parsley (optional for garnish)
Instructions
- Sear the Beef: Heat oil in a skillet. Brown the stew meat in batches until well caramelized. Set aside.
- Sauté Aromatics: In the same skillet, cook the diced onion, mushrooms, garlic, Italian seasoning, sage, and thyme until softened and fragrant.
- Deglaze: Add Worcestershire sauce to the pan and scrape up the browned bits for extra flavor.
- Build the Base: In the slow cooker, whisk together beef broth, cream of mushroom soup, salt, and pepper.
- Combine: Add the seared beef and sautéed aromatics to the slow cooker. Stir to combine.
- Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3 hours, until the beef is tender.
- Thicken the Sauce: In a small bowl, mix cornstarch with heavy cream. Stir into the slow cooker. Continue to cook on HIGH for 30–60 minutes, until the sauce thickens.
- Prepare Noodles: Cook egg noodles according to package instructions. Drain well.
- Finish & Serve: Stir cooked noodles into the beef mixture. Adjust salt and pepper to taste. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
You can swap egg noodles for mashed potatoes or rice. For extra richness, stir in sour cream just before serving. To make gluten-free, use cornstarch and gluten-free noodles.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American