Easy Slow Cooker Beef Stroganoff
A creamy, savory classic made effortless. This "no-sear" recipe uses a two-phase dairy technique to guarantee a silky-smooth mushroom and beef sauce every time.
Equipment
- 6-quart slow cooker
Ingredients
- 1.5 lbs Beef stew meat chuck, cut into 1-inch cubes
- 1 lb White or Cremini mushrooms sliced
- 1 large Onion chopped
- 2 cups Beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp Garlic powder
- 1/2 tsp Salt & 1/4 tsp Black pepper
Phase 2 Additions:
- 8 oz Cream cheese softened to room temperature
- 1/2 cup Sour cream
- 1 bag 12 oz Egg noodles, cooked separately for serving
Instructions
- The Primary Dump: Place the beef cubes, mushrooms, and onions in the slow cooker.
- Season & Liquid: Pour in the beef broth and Worcestershire sauce. Sprinkle with garlic powder, salt, and pepper.
- The Slow Braise: Cover and cook on LOW for 7–8 hours or HIGH for 4 hours until the beef is fork-tender.
- The Creamy Phase: 30 minutes before serving, open the lid. Add the softened cream cheese and sour cream.
- Stir & Melt: Stir vigorously until the cream cheese has melted and the sauce is a uniform, creamy light brown.
- Final Simmer: Cover and cook for the remaining 30 minutes to allow the flavors to meld.
- Serve: Serve hot over buttery egg noodles and garnish with fresh parsley.
Notes
- Temperature Matters: Make sure your cream cheese and sour cream are at room temperature before adding them; cold dairy is more likely to clump in the hot broth.
- No Stew Meat? You can use a chuck roast cut into cubes yourself for even better fat distribution. Avoid lean "round" cuts as they will become stringy.
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