Description
This Slow Cooker Beef Stroganoff is the ultimate cozy classic—fork-tender beef bathed in a rich, creamy mushroom sauce. It’s the kind of set-it-and-forget-it comfort food that makes your home smell amazing and your dinner table feel like a warm hug. Whether you’re craving a hearty low-carb meal or a nostalgic plate over egg noodles, this dish delivers.
Ingredients
2½ pounds beef stew meat
1 (10.5-ounce) can condensed cream of mushroom soup
1 packet onion soup mix or use homemade blend
8 ounces fresh mushrooms, sliced (or canned and drained)
1 cup sour cream
8 ounces cream cheese, softened Salt and black pepper to taste
Optional garnish: fresh parsley or thyme
Optional thickeners:
½ teaspoon xanthan gum mixed with
1 teaspoon olive oil (low carb)
1 tablespoon cornstarch mixed with
1 tablespoon cold water (standard)
Instructions
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Spray your slow cooker with nonstick spray to prevent sticking.
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Add the beef stew meat, cream of mushroom soup, onion soup mix, and mushrooms to the crockpot. Stir to combine.
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Cover and cook on low heat for 6 to 8 hours, until the beef is fork-tender and infused with flavor.
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About 30 minutes before serving, stir in the softened cream cheese and mix until fully melted. Add sour cream and stir until smooth and creamy.
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Taste and season with salt and pepper.
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If the sauce is too thin, thicken it with xanthan gum mixture (for low carb) or cornstarch slurry.
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Serve hot over your choice of egg noodles, mashed potatoes, riced cauliflower, or veggie noodles.
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Garnish with chopped parsley or thyme if desired.
Notes
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You can prep everything the night before and store it in the fridge, then start the slow cooker in the morning.
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This meal freezes well—store leftovers in airtight containers for up to 3 months.
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For extra flavor, brown the beef before adding to the crockpot (optional).
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Stir in a splash of beef broth if you prefer a looser sauce.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American