Slow Cooker Beef Stroganoff
Tender slow-cooked beef in a creamy, savory sauce with browned mushrooms, served over buttered noodles. A cozy family dinner that everyone will want seconds of!
Ingredients
For the Beef:
- 3 lb beef stew meat
- 1.5 tsp each kosher salt and fresh cracked pepper for seasoning the stew meat
- 1 tbsp olive oil divided
- 1 tbsp butter divided
- 1 large yellow onion thinly sliced pole to pole
- 4 cloves garlic minced
- 1 tsp dried thyme
- 1/4 cup all-purpose flour
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 cups beef broth low sodium
For the Mushrooms:
- 2 tbsp butter
- 16 oz cremini or baby bella mushrooms sliced
- 2 cloves garlic minced
- 1/4 tsp salt
- 1/4 tsp black pepper
To Finish:
- 4 oz cream cheese or 1 cup of sour cream
- 1/2 tbsp sugar
- Buttered noodles for serving
Instructions
- Brown the beef: Pat the stew meat dry and season with the salt and pepper. Heat 1/2 tablespoon of oil and 1/2 tbsp butter in the slow cooker on the saute function. Working in batches so you don't crowd the pan, brown the beef on all sides. They don't need to be cooked all the way through, just a quick sear. Transfer the browned beef to a bowl.
- Build the sauce: Add the remaining 1/2 tbsp butter and 1/2 tbsp oil to the slow cooker and add in the sliced onion. Cook for 3 to 4 minutes, stirring occasionally, until the onion softens. Add the garlic and dried thyme and cook for another 30 seconds. Sprinkle the flour over the onions and stir until evenly coated. Add the Dijon mustard, Worcestershire sauce. Slowly pour in the beef broth, whisking as you go to loosen any browned bits from the bottom of the pan. Let the mixture simmer for 1 to 2 minutes, just until slightly thickened.
- Slow cook: Pour the beef with it's juices back into the slow cooker. Cover and cook on LOW for 7 to 8 hours, or HIGH for 5 hours, until the beef is very tender.
- Cook the mushrooms: About 20 to 30 minutes before serving, melt the butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and cook until deeply golden, about 5 to 7 minutes. Add the garlic, salt, and pepper and cook for another minute.
- Make it creamy: Add the cream cheese (or sour cream) right into the slow cooker and let it begin to soften. Mix this into the sauce as you also break up the meat with a wooden spoon until it is mostly shredded. Add the mushrooms. If the sauce is thicker than you would like, add beef broth a few tablespoons at a time until it reaches your desired consistency.
- Serve: Cook the egg noodles according to the package directions. Spoon the creamy beef stroganoff over the noodles and garnish with fresh parsley or chives.
Video
Notes
No Sauté Function? If your slow cooker doesn't have a sauté function, sear the meat and sauté the vegetables in a separate skillet before transferring everything to the slow cooker.
