Description
This Slow Cooker Beef Stroganoff is a hearty, comforting dish featuring tender stewing beef slowly cooked with mushrooms, onions, and rich beef broth, finished with a creamy sour cream sauce and served over egg noodles. Perfect for an easy, hands-off dinner that delivers classic flavors with minimal effort.
Ingredients
Beef and Seasoning
- 2 pounds stewing beef, cut into ¾ inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Cooking Fats
- 1 Tablespoon olive oil, divided
- 1 Tablespoon butter, divided
Broth and Flavoring
- 2 cups beef broth, divided
- 2 ½ Tablespoons onion soup mix (or substitute: 1 Tablespoon beef base, 2 teaspoons dried onions, 1 teaspoon Worcestershire sauce, 1 teaspoon salt)
- 1 teaspoon garlic powder
Vegetables
- 1 small onion, diced
- 12 ounces mushrooms, quartered
Thickening and Finishing
- 2 Tablespoons cornstarch
- 8 ounces sour cream
Serving
- 12 ounces dry egg noodles, cooked
- 1 teaspoon parsley, chopped fresh or dried (optional garnish)
Instructions
- Prepare the Beef: Trim the stewing beef and season it evenly with kosher salt and black pepper to enhance its flavor before cooking.
- Brown the Beef: Heat half the olive oil and half the butter in a large skillet over medium-high heat. Brown the beef in batches to get a nice sear, adding additional oil and butter as needed between batches. Transfer the browned beef to the slow cooker to lock in flavor.
- Deglaze the Skillet: Pour ½ cup of beef broth into the skillet and scrape the browned bits from the bottom—these add rich flavor. Pour these deglazed juices into the slow cooker along with 1 cup of beef broth, reserving the remaining ½ cup for later thickening.
- Add Seasonings and Vegetables: Stir in the onion soup mix (or substitute), garlic powder, diced onions, and quartered mushrooms directly into the slow cooker with the beef and broth.
- Slow Cook: Cover and cook the mixture on high for 4-5 hours or on low for 7-8 hours, until the beef is tender and the flavors have melded beautifully.
- Thicken the Sauce: Mix the reserved ½ cup beef broth with cornstarch to create a slurry. Stir this into the slow cooker stroganoff, cover, and cook for about 5 minutes until the gravy thickens to your desired consistency.
- Finish with Sour Cream: Gently stir in the sour cream to add creaminess and depth to the sauce, being careful not to boil after adding it to prevent curdling.
- Serve: Spoon the beef stroganoff over freshly cooked dry egg noodles. Garnish with chopped parsley if desired, and enjoy a hearty, comforting meal.
Notes
- If a thicker sauce is preferred, additional cornstarch slurry can be added. Stir it in and cook for another 5 minutes before mixing in the sour cream.
- Leftovers can be refrigerated in a covered container for up to 4 days or frozen in zippered bags for up to 2 months. Thaw overnight in the refrigerator.
- To reheat, warm portions gently on the stove or microwave, adding a splash of fresh broth and extra sour cream to refresh the flavors and sauce. Serve again over freshly cooked egg noodles.
