This beef stroganoff is a wonderful weeknight meal that you can easily make in a crockpot. It is a filling, creamy, and tender stew. A comforting meal with a mouth-tender stewing of beef, onion, and mushrooms in a delightfully creamy sauce.
Ingredients
1-1/2 lbs boneless beef chuck eye roast (trim the fat), cut into 2” cubes
1 can less-sodium beef broth, divided
8 oz. old-fashioned wide egg noodles
1 tablespoon vegetable oil
8 oz. button mushrooms, sliced
1/2 c. red wine
1 medium yellow onion, thinly sliced
4 garlic cloves, minced
1 tablespoon Worcestershire sauce
3 tablespoons cornstarch
1 tablespoon Dijon mustard
4 oz. cream cheese, cut into 1” cubes
1 c. sour cream
2 tablespoons chopped fresh parsley, for garnish (optional)
2 teaspoons kosher salt, divided
1/2 teaspoon ground black pepper, divided
HOW TO MAKE CROCK POT BEEF STROGANOFF
Step 1: In a covered container, reserve a half cup of broth and place it in the fridge until ready to use.
Step 2: Sprinkle both sides of the beef with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add half of the beef and cook for about 6 to 8 minutes or until all sides are browned, turning the beef often. To a crockpot, transfer the beef. Do the same for the rest of the beef.
Step 3: In the same skillet, add the onion and mushrooms. Cook for about 8 to 10 minutes or until the mushrooms are well browned, stirring often. Mix in half tsp salt and 1/4 tsp pepper. Add this to the crockpot.
Step 4: Into the pan, pour in the red wine and deglaze the pan. Pour this into the crockpot.
Step 5: To the crockpot, add the garlic, mustard, Worcestershire sauce, and beef broth. Stir well. Put the lid on and set to cook for 8 hours on low or 4 hours on high.
Step 6: take the lid off and coarsely break the beef up using a wooden spoon.
Step 7: Mix the cornstarch with the reserved half cup broth in a small bowl until smooth. Into the beef mixture in the crockpot, stir in the cornstarch mixture.
Step 8: If needed, return the crockpot to the High setting. Replace the lid and continue to cook for another 15 to 20 minutes or until the sauce has thickened.
Step 9: In the meantime, cook the noodles following the package directions until al dente. Drain when done.
Step 10: To the crockpot, add the cream cheese and sour cream. Stir well until blended, and the cream cheese has melted.
Step 11: Serve the beef stroganoff right away over noodles
Ingredients
- 1-1/2 lbs boneless beef chuck eye roast (trim the fat), cut into 2” cubes
- 1 can less-sodium beef broth, divided
- 8 oz. old-fashioned wide egg noodles
- 1 tablespoon vegetable oil
- 8 oz. button mushrooms, sliced
- 1/2 c. red wine
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 1 tablespoon Dijon mustard
- 4 oz. cream cheese, cut into 1” cubes
- 1 c. sour cream
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
Instructions
Step 1: In a covered container, reserve a half cup of broth and place it in the fridge until ready to use.
Step 2: Sprinkle both sides of the beef with 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add half of the beef and cook for about 6 to 8 minutes or until all sides are browned, turning the beef often. To a crockpot, transfer the beef. Do the same for the rest of the beef.
Step 3: In the same skillet, add the onion and mushrooms. Cook for about 8 to 10 minutes or until the mushrooms are well browned, stirring often. Mix in half tsp salt and 1/4 tsp pepper. Add this to the crockpot.
Step 4: Into the pan, pour in the red wine and deglaze the pan. Pour this into the crockpot.
Step 5: To the crockpot, add the garlic, mustard, Worcestershire sauce, and beef broth. Stir well. Put the lid on and set to cook for 8 hours on low or 4 hours on high.
Step 6: take the lid off and coarsely break the beef up using a wooden spoon.
Step 7: Mix the cornstarch with the reserved half cup broth in a small bowl until smooth. Into the beef mixture in the crockpot, stir in the cornstarch mixture.
Step 8: If needed, return the crockpot to the High setting. Replace the lid and continue to cook for another 15 to 20 minutes or until the sauce has thickened.
Step 9: In the meantime, cook the noodles following the package directions until al dente. Drain when done.
Step 10: To the crockpot, add the cream cheese and sour cream. Stir well until blended, and the cream cheese has melted.
Step 11: Serve the beef stroganoff right away over noodles
