This rich and flavorful Crock Pot Beef Stroganoff is a comforting dish featuring tender beef, sautéed vegetables, and a creamy sauce. It’s perfect for a hearty family meal, with minimal hands-on time.
Ingredients
Beef Broth:
- 1 can of less-sodium beef broth (reserve 1/2 cup for later use)
Beef:
- 1.5 pounds boneless beef chuck eye roast, trimmed of fat and cut into 2-inch cubes
Seasoning for Beef:
- 2 teaspoons kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
Cooking Oil:
- 1 tablespoon vegetable oil
Vegetables:
- 1 medium yellow onion, thinly sliced
- 8 ounces button mushrooms, sliced
Wine:
- 1/2 cup red wine (for deglazing)
Flavor Enhancers:
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Thickener:
- 3 tablespoons cornstarch
Noodles:
- 8 ounces old-fashioned wide egg noodles
Creamy Components:
- 4 ounces cream cheese, cut into 1-inch cubes
- 1 cup sour cream
Garnish (optional):
- 2 tablespoons chopped fresh parsley
Directions
- Prep the Broth:
- Measure and reserve 1/2 cup of the beef broth; store it in a covered container in the fridge.
- Brown the Beef:
- Season the beef with 1-1/2 teaspoons salt and 1/4 teaspoon pepper.
- In a large skillet, heat vegetable oil over medium-high heat. Brown half of the beef cubes for 6-8 minutes, until well-seared on all sides. Transfer the browned beef to the Crockpot.
- Repeat the process with the remaining beef.
- Sauté Vegetables:
- In the same skillet, add the onion and mushrooms. Cook for 8-10 minutes until the mushrooms are browned and the onions are softened. Season with the remaining salt and pepper.
- Transfer the mixture to the Crockpot.
- Deglaze the Skillet:
- Pour red wine into the skillet to lift the browned bits from the bottom. Pour this wine mixture into the Crockpot.
- Cook in the Crockpot:
- Add minced garlic, Dijon mustard, Worcestershire sauce, and the remaining beef broth to the Crockpot. Stir well.
- Cover and cook on low for 8 hours or on high for 4 hours (low is recommended for the most tender meat).
- Thicken the Sauce:
- Near the end of cooking, whisk the cornstarch with the reserved 1/2 cup broth until smooth. Stir this mixture into the Crockpot.
- Set the Crockpot to high and cook, covered, for another 15-20 minutes or until the sauce thickens.
- Prepare Noodles:
- While the sauce is thickening, cook the egg noodles according to package instructions. Drain.
- Final Touches:
- Stir the cream cheese and sour cream into the Crockpot until the cream cheese is fully melted and incorporated.
- Combine the beef mixture with the noodles in the Crockpot, or serve the beef over the noodles in individual bowls.
- Serve:
- Garnish with chopped parsley if desired.
Notes
- Noodle Choice: While traditionally served over egg noodles, you can substitute any pasta you prefer.
- Beef Cut: Chuck beef or stewing beef is ideal for slow cooking as it becomes tender and flavorful.
- Preparation Tip: Browning the beef and sautéing the vegetables are important steps for enhancing flavor.
- Dairy Notes: Use full-fat sour cream for the best flavor and texture. Substituting with lower-fat options may affect the sauce’s consistency.
This Amazing Crock Pot Beef Stroganoff is a perfect dish to serve when you want a comforting, flavorful meal with minimal effort!