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–+ servings
A shallow white ceramic bowl filled with a thick bed of wide egg noodles, topped with tender slow-cooked beef, cremini mushrooms, and creamy brownish-beige gravy.
FL Recipes

Ultimate Crock Pot Beef Stroganoff: Rich, Creamy, and Fork-Tender

This highly-rated Crock Pot Beef Stroganoff features tender slow-cooked beef chunks, dark cremini mushrooms, and a thick, creamy brownish-beige gravy, all served over a bed of wide wavy egg noodles.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Russian-American
Calories: 680
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 2 lbs Beef Chuck Roast Cut into uniform chunks
  • 1 tbsp Olive Oil For searing
  • 1 tsp Salt Plus more to taste
  • 0.5 tsp Black Pepper Freshly ground
  • 8 oz Cremini Mushrooms Thickly sliced
  • 1 large Yellow Onion Finely diced
  • 2 cloves Garlic Minced
  • 2 cups Beef Broth Low sodium preferred
  • 2 tbsp Worcestershire Sauce Flavor enhancer
  • 1 tbsp Dijon Mustard Adds tang and depth
  • 0.25 cup All-Purpose Flour Mixed with 1/4 cup cold water for slurry
  • 4 oz Cream Cheese Cubed
  • 0.5 cup Sour Cream Folded in at the end
  • 16 oz Wide Egg Noodles Cooked according to package instructions
  • 2 tbsp Fresh Green Parsley Finely chopped

Equipment

  • 1 6-quart Slow Cooker Essential for low and slow braising.
  • 1 Cast Iron Skillet Used for searing the beef to build flavor.

Method
 

Cooking Instructions
  1. Pat the beef chunks dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the beef for 2-3 minutes per side until a deep brown crust forms. Transfer to the slow cooker.
  2. In the same skillet over medium heat, add diced onions and sliced cremini mushrooms. Sauté for 4-5 minutes until softened. Add minced garlic for 30 seconds, then transfer the mixture to the slow cooker.
  3. Whisk together the beef broth, Worcestershire sauce, and Dijon mustard. Pour over the beef and mushrooms. Cook on LOW for 7-8 hours or HIGH for 4-5 hours until the beef is fork-tender.
  4. 30 minutes before serving, whisk flour with cold water to make a slurry. Stir the slurry and cubed cream cheese into the slow cooker. Let cook for 20 more minutes to thicken.
  5. Turn off the slow cooker and gently fold in the sour cream until the sauce is creamy and brownish-beige. Serve generously over cooked wide wavy egg noodles and garnish with chopped fresh parsley.

Nutrition

Calories: 680kcalProtein: 42gFat: 34gFiber: 3g

Notes

Do not boil the sour cream: Always turn off the heat before adding the sour cream to prevent curdling.
Searing is essential: Taking the time to sear the beef guarantees a richer, darker gravy flavor.
Keyword creamy beef gravy,Crock Pot Beef Stroganoff,Slow Cooker Beef Stroganoff

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