Description
This Slow Cooker Beef Stroganoff is a comforting and creamy dish featuring tender beef stew meat, mushrooms, and rich flavors from a blend of sour cream, cream cheese, and heavy cream. Perfect for an effortless meal, it slow cooks to perfection and is served over egg noodles for a satisfying dinner.
Ingredients
Scale
Beef and Broth
- 2 pounds beef stew meat
- 1 cup low sodium beef broth
- 1/4 cup Worcestershire sauce
- 2 packets (1 ounce each) Lipton onion soup mix
- 8 ounces mushrooms, sliced (optional)
Dairy and Cream
- 1/2 cup sour cream
- 5 ounces chive and onion cream cheese
- 2/3 cup heavy whipping cream
Other
- Black pepper, to taste
- 12 ounces cooked egg noodles
Instructions
- Prepare the Slow Cooker: Spray the inside of a large slow cooker (7-quart size recommended) with cooking spray to prevent sticking.
- Add Ingredients to Slow Cooker: Place beef stew meat, sliced mushrooms (if using), Lipton onion soup mix, beef broth, and Worcestershire sauce into the slow cooker. Cover with the lid.
- Slow Cook the Beef: Cook on low heat for 5 to 6 hours, allowing the beef to become tender and flavors to meld together.
- Prepare Cream Mixture: In a medium bowl, whisk together sour cream, chive and onion cream cheese, and heavy whipping cream until smooth.
- Combine and Finish Cooking: Stir the cream mixture into the cooked beef mixture in the slow cooker. Season with black pepper to taste, then cover and let warm for an additional 20 minutes until heated through.
- Serve: Serve the beef stroganoff over cooked egg noodles and enjoy.
Notes
- You can omit mushrooms if you prefer a simpler version or have dietary restrictions.
- Using low sodium beef broth helps control the salt levels; adjust seasoning as needed.
- The cream cheese adds a unique depth of flavor—chive and onion variety complements the dish well.
- Ensure beef stew meat is cut into bite-sized pieces for even cooking.
- For a thicker sauce, you can whisk in a small slurry of cornstarch and water before the final warming step.
