Name: Slow Cooker Beef Stroganoff
Ingredients: 2 pounds stewing beef, cut into ¾-inch pieces; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 tablespoon olive oil, divided; 1 tablespoon butter, divided; 2 cups beef broth, divided; 2 ½ tablespoons onion soup mix (or substitute with beef base, dried onions, Worcestershire sauce, and salt); 1 teaspoon garlic powder; 1 small onion, diced; 12 ounces mushrooms, quartered; 2 tablespoons cornstarch; 8 ounces sour cream; 12 ounces dry egg noodles, cooked; 1 teaspoon parsley (optional for garnish)

Description

If you’re craving a hearty, flavorful, and creamy dinner, this Slow Cooker Beef Stroganoff is the ultimate recipe to try. It’s a classic comfort food dish made simple in the Crockpot, which means you can enjoy tender beef, savory mushrooms, and a rich sour cream sauce with minimal effort. Perfect for busy weeknights or family gatherings, this easy beef stroganoff will satisfy even the hungriest appetite.

Ingredients

2 pounds stewing beef, cut into ¾-inch pieces
½ teaspoon kosher salt
¼ teaspoon black pepper
1 tablespoon olive oil, divided
1 tablespoon butter, divided
2 cups beef broth, divided
2 ½ tablespoons onion soup mix (or substitute with beef base, dried onions, Worcestershire sauce, and salt)
1 teaspoon garlic powder
1 small onion, diced
12 ounces mushrooms, quartered
2 tablespoons cornstarch
8 ounces sour cream
12 ounces dry egg noodles, cooked
1 teaspoon parsley (optional for garnish)

Instructions

Trim the beef and season with salt and pepper.
Heat a large skillet over medium-high and add half of the olive oil and butter. Brown the beef in batches, adding more oil and butter if needed, then transfer to the slow cooker.
Deglaze the skillet with ½ cup beef broth and pour the juices into the slow cooker. Add one cup of beef broth (reserving ½ cup for later).
Stir in the onion soup mix, garlic powder, onions, and mushrooms.
Cover and cook on high for 4-5 hours or low for 7-8 hours until beef is tender.
Mix the reserved broth with cornstarch, then stir into the slow cooker. Cover and cook for about 5 minutes, or until thickened.
Gently stir in sour cream, then serve over cooked egg noodles. Garnish with parsley if desired.

Notes

- Serving: Slow Cooker Beef Stroganoff is traditionally served over egg noodles, but it also pairs beautifully with rice, mashed potatoes, or even zucchini noodles for a lighter option. A side of garlic bread or a crisp green salad makes a great addition.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the beef stroganoff mixture (without noodles) in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop or in the microwave. Add a splash of beef broth or cream to bring back the creamy consistency if it thickens too much.