Creamy Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is a comforting, creamy dish that's perfect for busy weeknights or lazy weekends.With tender chunks of beef and savory mushrooms in a rich, tangy sauce, it's a crowd-pleaser that's surprisingly easy to make.
Ingredients
- 2 lbs beef chuck roast cut into 1-inch cubes
- 1 lb mushrooms sliced
- 1 large onion diced
- 3 cloves garlic minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup sour cream
- 8 oz egg noodles
Instructions
- Season the beef cubes generously with salt and pepper.
- Optional but recommended: Brown the beef in a skillet over high heat. This adds extra flavor!
- Add the beef, mushrooms, onion, and garlic to your slow cooker.
- In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and thyme. Pour this mixture over the ingredients in the slow cooker.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours.
- About 30 minutes before serving, stir in the sour cream until well combined.
- Cook the egg noodles according to package instructions.
- Serve the beef stroganoff over the cooked noodles and garnish with fresh parsley if desired.
Notes
Pro tip: For the best results, choose a well-marbled cut of beef like chuck roast. The slow cooking process will break down the tough fibers, resulting in melt-in-your-mouth tender meat. If you're watching your budget, stew meat works well too!