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Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff

A simple, comforting Crock Pot Beef Stroganoff made with tender beef, mushrooms, onions, and a creamy sour cream sauce, all simmered low and slow in the slow cooker.
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Prep Time 20 minutes
Cook Time 7 hours
Servings 6
Calories 520 kcal

Ingredients
  

  • 2 pounds beef stew meat, cut into bite-sized pieces
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil
  • 1 cup sliced onion
  • 3 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1.5 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 cup sour cream
  • 12 ounces egg noodles, cooked according to package directions
  • 2 tablespoons chopped fresh parsley (optional, for serving)

Instructions
 

  • Season the beef stew meat with the salt, black pepper, and paprika, tossing to coat the pieces evenly.
  • Heat the olive oil in a large skillet over medium-high heat, then add the seasoned beef stew meat and sear for a few minutes, turning occasionally, until the edges are browned. Work in batches if needed to avoid crowding the pan.
  • Transfer the browned beef stew meat to the crock pot, leaving any drippings in the skillet.
  • Add the sliced onion and minced garlic to the same skillet and cook over medium heat for 2 to 3 minutes, stirring, until the onion starts to soften.
  • Stir in the sliced mushrooms and cook for another 2 to 3 minutes until they begin to release their moisture.
  • Sprinkle the all-purpose flour over the vegetables in the skillet and stir well to coat, cooking for about 1 minute to remove the raw flour taste.
  • Gradually pour in the beef broth while stirring, then add the Worcestershire sauce and Dijon mustard, stirring until a smooth sauce forms and begins to thicken slightly.
  • Pour the sauce and vegetables from the skillet over the beef stew meat in the crock pot, stirring gently to combine everything.
  • Cover the crock pot with the lid and cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 4 hours, until the beef is very tender.
  • About 20 minutes before serving, cook the egg noodles according to the package directions, then drain them well.
  • Stir the sour cream into the crock pot until fully combined with the sauce, then taste and adjust seasoning if needed.
  • Serve the Crock Pot Beef Stroganoff over the cooked egg noodles and sprinkle with chopped fresh parsley if using.