Slow Cooker Beef Stroganoff
User Reviews
4.5
Slow Cooker Beef Stroganoff
Description
This Slow Cooker Beef Stroganoff recipe features chunks of beef stew meat cooked with diced onions, minced garlic, salt, pepper, beef bouillon, fresh or dried thyme, and a blend of cream of mushroom soup and beef broth. Dijon mustard and Worcestershire sauce add mild acidity and umami complexity. The mixture slow cooks for several hours, allowing the flavors to meld and the beef to become tender.
As the beef simmers, the sauce thickens into a creamy, hearty gravy ideal for spooning over egg noodles cooked separately to avoid over-softening. The optional heavy cream folded in after cooking adds silkiness without breaking down under heat. Fresh parsley garnish adds color and mild herb flavor.
This method creates a slow-cooked main dish suitable for a comforting dinner, balancing rich earthy mushroom notes with tender meat. Cooking noodles outside the slow cooker maintains their texture. Leftovers reheat well for later meals.
Cooking the noodles separately is recommended to prevent them from absorbing too much liquid and becoming mushy. If cooking noodles in the slow cooker, remove the beef first, add noodles to the sauce, and watch to avoid overcooking. Adjust liquid as needed if using this method.
Ingredients
- 2 pounds beef stew meat diced into large bite-sized pieces or chunks, or beef chuck
- ½ cup white onion diced small
- 3 to 5 cloves garlic finely minced
- 1 teaspoon salt
- 1 teaspoon black pepper freshly ground
- 1 teaspoon beef bouillon
- 2 to 3 thyme sprig fresh or 1/2 teaspoon dried
- cream of mushroom soup two 10-ounce cans
- 2 cups beef broth plus more if desired, low sodium
- 1 tablespoon Dijon mustard optional
- 1 tablespoon Worcestershire sauce
- ½ cup heavy cream optional for a creamier sauce; at room temperature
- 12 ounces egg noodles cooked according to package directions (or your favorite pasta or mashed potatoes, wide
- parsley finely minced; optional for garnishing, fresh
Instructions
- To a large 7 to 8-quart slow cooker, add the beef, onion, garlic, salt, pepper, beef bouillon, thyme, and stir to combine; set aside.
- To a medium bowl, add the mushroom soup, beef broth, optional Dijon, Worcestershire sauce, and whisk to combine.
- Pour the liquid over the contents in the slow cooker, stir to combine, cover the the lid, and cook on high for 4 to 5 hours OR on low for 7 to 8 hours, or until done. Tip - At any time the beef is slow cooking and you feel like it needs a bit more beef broth, it's fine to add a bit more, to taste.
- In the last 15 minutes of slow cooking, cook the egg noodles in a pot of boiling water according to package directions; drain and set aside.* (See Notes about why I don't cook the noodles in the slow cooker and cook them separately.)
- Optionally, if you want a creamier sauce, after the beef stroganoff has cooked and has cooled a bit meaning it's not boiling nor bubbling, slowly you can add 1/2-cup heavy cream at room temperature while whisking vigorously as you add it. Tip - Do NOT add cold cream to hot beef liquid because the dairy proteins can separate, or break, and you will end up with a horribly ugly looking sauce after hours and hours slow cooking. So make sure the cream is at room temp and the beef stroganoff has cooled a bit if you are adding cream.
- Plate a bed of noodles, top with the beef and gravy mixture, and serve immediately. Extra beef stroganoff will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tip - Because the noodles will continue to absorb moisture, including any of the beef gravy or sauce, it's very important to store the beef mixture and the noodles separately in the fridge or freezer.
Notes
- It's recommended to cook egg noodles separately to maintain their texture and prevent over-absorption of liquid.
- If cooking noodles in the slow cooker, remove the beef first, then simmer noodles in the sauce, adding liquid as needed to prevent drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 575 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 575kcal | 29% |
| Carbohydrates | 30g | 10% |
| Protein | 62g | 124% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 12g | 71% |
| Trans Fat | 1g | 50% |
| Cholesterol | 191mg | 64% |
| Sodium | 1288mg | 54% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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