Crock Pot Beef Stroganoff
A creamy, hearty slow-cooked beef stroganoff that’s tender and perfect over noodles or rice. The rich flavors develop slowly, making it a comforting weeknight meal.
Ingredients
Beef and Broth Ingredients
- 2 lbs beef chuck roast, cut into bite-sized pieces Use a tough cut that can break down during cooking.
- 3 cups low-sodium beef broth Low-sodium allows controlling the saltiness.
- 3 cloves garlic, minced Don't skip this; it enhances the dish.
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or parsley
Vegetable Ingredients
- 8 oz sliced mushrooms (fresh button or cremini) Add more if you prefer a mushroom-forward dish.
- 1 medium onion, finely chopped
Finishing Ingredients
- 1 cup sour cream (full-fat) Use full-fat for a richer sauce.
- 4 cups egg noodles or rice (for serving) Choose your preferred base for serving.
- Salt and pepper to taste
Instructions
Preparation
- Season the beef with salt and pepper. Pat the pieces dry before seasoning.
- Optional: Sauté onions and garlic in a skillet until soft.
Cooking in the Crock Pot
- Add beef, mushrooms, sautéed onions, garlic, Worcestershire sauce, thyme, and beef broth to the crock pot.
- Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.
- Stir in sour cream about 30 minutes before serving.
- Serve over cooked egg noodles or rice.
Notes
Serve with fresh parsley for garnish and pair with a simple salad or roasted vegetables. Leftovers are great for meal prep.
Nutrition
Serving: 1gCalories: 570kcalCarbohydrates: 45gProtein: 45gFat: 20gSaturated Fat: 10gSodium: 750mgFiber: 2gSugar: 3g
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