Description

This Creamy Slow Cooker Beef Stroganoff is a comforting, hearty dish perfect for a family meal. Tender beef chuck roast is slow-cooked with mushrooms, onions, and garlic in a savory broth enriched with Worcestershire sauce and Dijon mustard. Finished with sour cream for richness and served over tender egg noodles, this classic recipe combines convenience and comforting flavors with minimal hands-on time.

Ingredients

Scale

Beef and Vegetables

2 lbs beef chuck roast, cut into 1-inch cubes
1 lb mushrooms, sliced
1 large onion, diced
3 cloves garlic, minced

Broth and Seasoning

1 cup beef broth
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper, to taste

Finishing and Serving

1 cup sour cream
8 oz egg noodles
Fresh parsley, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season the Beef: Generously season the beef cubes with salt and pepper to enhance their natural flavor.
Optional Browning: For extra flavor, brown the beef cubes in a skillet over high heat until all sides are nicely seared, then transfer to the slow cooker.
Add Ingredients to Slow Cooker: Place the beef, sliced mushrooms, diced onion, and minced garlic into the slow cooker.
Prepare Sauce: In a bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, and dried thyme until well combined. Pour this mixture over the ingredients in the slow cooker.
Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, allowing the beef to become tender and flavors to meld.
Add Sour Cream: About 30 minutes before serving, stir the sour cream into the slow cooker mixture until fully incorporated, creating a creamy sauce.
Cook Noodles: Meanwhile, cook the egg noodles according to the package instructions until al dente, then drain.
Serve: Spoon the creamy beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired for a pop of color and freshness.

Notes

Browning the beef cubes before slow cooking is optional but recommended for deeper flavor.
You can adjust the amount of sour cream to taste; add more for a creamier texture.
For a thicker sauce, you can cook uncovered for the last 30 minutes to reduce excess liquid.
Egg noodles can be substituted with other pasta shapes if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.