Slow Cooker Beef Stroganoff Stew (Print-Friendly Version)
Tender beef and mushrooms simmered in a creamy sauce for a comforting slow-cooked family meal.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 pounds beef stew meat, cut into bite-sized pieces
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 cup fresh mushrooms, sliced (or canned mushrooms, drained)
→ Liquids and Seasonings
05 -
1 cup beef broth
06 -
1 tablespoon Worcestershire sauce
07 -
1 tablespoon Dijon mustard or yellow mustard
08 -
1 can cream of mushroom soup (10.5 ounces)
09 -
1 teaspoon salt
10 -
1/2 teaspoon ground black pepper
11 -
1/2 teaspoon paprika
→ Finishing
12 -
1 cup sour cream
13 -
2 tablespoons cornstarch, optional for thickening
# How to Make It:
01 -
Arrange beef stew meat at the bottom of the slow cooker and distribute chopped onion, minced garlic, and sliced mushrooms over the top. Sprinkle evenly with salt, black pepper, and paprika.
02 -
Whisk together beef broth, Worcestershire sauce, mustard, and cream of mushroom soup in a bowl. Pour the mixture over the contents in the slow cooker, ensuring all ingredients are well-coated.
03 -
Secure the lid and cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until the beef is fork-tender.
04 -
Stir in sour cream just before serving. For a thicker consistency, dissolve cornstarch in a little water and stir into the stew during the last 20 minutes of cooking.
05 -
Ladle the stew over cooked egg noodles or mashed potatoes. Garnish with freshly chopped parsley if desired.
# Extra Suggestions:
01 -
Sour cream should be added at the end to prevent curdling; for richer sauce, opt for full-fat sour cream.