Crockpot Beef Stroganoff
This Crockpot Beef Stroganoff is an easy slow cooker dinner made with tender beef stew meat simmered in a rich and creamy mushroom sauce. Finished with cream cheese and sour cream, and served over egg noodles. Perfect for busy weeknights or cozy family dinners.
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Ingredients
- 2 lb. beef stew meat
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 10.5 oz. can of cream of mushroom soup
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 8 ounces cream cheese
- 1 cup sour cream
- Egg noodles for serving
- Fresh parsley for serving
Instructions
- To your slow cooker, add the stew meat. Sprinkle salt, pepper, and paprika over top. Add onion and garlic.
- In a medium mixing bowl, whisk together cream of mushroom soup, beef broth, and Worcestershire. Pour this over the beef.
- Cook on high 3-4 hours or low 6-8.
- Before the last hour of cooking, add cream cheese, and sour cream. Stir to combine. Let this melt for the remainder of the cook time, and stir well.
- Once cooking has finished, boil egg noodles according to package directions (we typically use 3/4 of a package). Add cooked noodles to the slow cooker and stir well to combine.
- Top with fresh chopped parsley.
Servings: 5
Calories: 690kcal