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Crockpot Beef Stroganoff With Mushrooms - Comforting, Creamy, and Easy

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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds beef chuck roast or beef stew meat, cut into 1.5-inch pieces
  • 16 ounces cremini or baby bella mushrooms, sliced
  • 1 large yellow onion, thinly sliced
  • 3 to 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked or sweet paprika
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch (or 3 tablespoons all-purpose flour)
  • 1/4 cup water (for slurry)
  • 3/4 to 1 cup sour cream (full-fat or light)
  • 2 tablespoons unsalted butter or olive oil (for optional searing)
  • 12 to 16 ounces wide egg noodles (or rice, mashed potatoes, or cauliflower mash)
  • Fresh parsley, chopped (for garnish)

Method
 

  1. Prep the beef: Trim any excess fat and cut the beef into bite-size chunks. Pat dry with paper towels. Season with salt and pepper.
  2. Optional sear: For extra flavor, heat butter or oil in a skillet over medium-high. Sear the beef in batches until browned on the edges, 2 to 3 minutes per side. Don’t crowd the pan. Transfer to the slow cooker as you go.
  3. Layer the base: Add mushrooms, onions, and garlic to the slow cooker. Place the beef on top.
  4. Build the sauce: In a bowl, whisk together beef broth, Worcestershire, Dijon, paprika, and a pinch more salt and pepper. Pour over the beef and veggies.
  5. Slow cook: Cover and cook on Low for 7 to 8 hours, or on High for 3.5 to 4.5 hours, until the beef is very tender.
  6. Thicken: In a small bowl, mix cornstarch with water to make a slurry. Stir it into the slow cooker. Cover and cook on High for 15 to 20 minutes until the sauce thickens slightly.
  7. Add the creaminess: Turn off the heat. Stir in the sour cream until smooth. Taste and adjust salt, pepper, or Worcestershire as needed.
  8. Cook the noodles: Boil egg noodles according to package directions. Drain and toss with a little butter and salt.
  9. Serve: Spoon stroganoff over noodles, rice, or mash. Top with chopped parsley and a crack of black pepper.