Crock Pot Beef Stroganoff
Crock Pot Beef Stroganoff is easy to make with tender chunks of beef, mushrooms and onion in a rich and creamy sauce. Serve it over egg noodles, mashed potatoes, pasta or rice for a hearty, comforting meal.
Ingredients
- 1 tablespoonolive oil
- 1 poundstew beef (or boneless beef chuck roast, cut into 1-inch cubes)
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- 2 tablespoonsunsalted butter
- 1 mediumyellow onion (thinly sliced)
- 16 ouncescremini mushrooms (sliced)
- 3 clovesgarlic (minced)
- 3 tablespoonsall-purpose flour
- 1 ½ cupslow sodium beef broth
- 1 tablespoonworcestershire sauce
- 1 teaspoondried thyme
- ⅓ cupsour cream (or full fat plain greek yogurt)
- cooked egg noodles, mashed potatoes, or rice, etc. (for serving)
Directions
- 1
Heat olive oil in a large skillet over medium-high heat. Add the beef and sprinkle with the salt and pepper. Cook until the beef is browned on all sides. Transfer beef to the slow cooker.
- 2
Add the butter to the skillet. Once melted, add the onion and mushrooms. Cook, stirring often, until onion and mushrooms have softened, about 5 minutes.
- 3
Add the garlic and flour and cook, stirring, for 30 seconds. Stir in the beef broth. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pan, until thickened. Transfer contents of the skillet to the slow cooker.
- 4
Stir the Worcestershire sauce and dried thyme into the slow cooker.
- 5
Cover and cook on low for 6-8 hours or high for 3-4 hours.
- 6
Stir in the sour cream (or plain Greek yogurt). Taste and add more salt and pepper, if needed. Serve over egg noodles, mashed potatoes, rice, etc.