Meat always turns out tender and juicy when cooked in the crockpot, and this Beef Stroganoff recipe is no exception. With just a few pantry staples this creamy, flavorful, and hearty, dish will warm your soul and make your family happy!
Do I Need To Brown The Beef Pieces Before Slow Cooking?
This is an important step that will enhance the flavor of your dish. If by any chance you don’t have the time to do it, you can place the raw beef pieces into the crockpot, but browning them first adds tons of flavor.
Can I Add Veggies To This Dish?
Traditionally Beef Stroganoff does not have veggies in it, but you can add them if you want. Veggies like mushrooms, carrots, and broccoli florets would work well with this dish.
What Is The Best Cut Of Beef For Beef Stroganoff?
It depends on your budget, but you can use stewing beef, boneless rib eye (also known as scotch fillet steak), boneless sirloin, sirloin steak tips, or beef tenderloin. Stewing beef is the cheapest option and cooking it in the crockpot will make it tender!
Cook’s Tip
- Do not add the heavy cream at the beginning, add it after the cooking time is over. This way the sauce will be smoother.
- Cut all your meat pieces roughly the same size so they cook evenly.
Easy Slow Cooker Beef Stroganoff
Ingredients
- 2 tsp olive oil
- 2 lb stewing beef
- 1 ½ tsp salt, divided
- Freshly ground black pepper to taste
- ½ cup red wine
- 1 cup onion, diced
- 2 garlic cloves, minced
- 1 ½ tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 16 oz mushrooms, sliced
- 1 tsp fresh thyme leaves
- 2 cups beef broth
- 3 tbsp cornstarch
- 1 cup heavy cream
- 12 oz egg noodles, freshly cooked
Instructions
- Season the beef pieces with ½ tsp salt and freshly ground black pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat. Add the beef pieces and brown on all sides, about 3 minutes. Pour in the red wine and scrape the bottom of the skillet to pick up all the bits and pieces stuck to it. Cook for 1 minute and turn off the heat.
- Place the onions, garlic, Dijon mustard, Worcestershire sauce, mushrooms, thyme, 1 tsp salt, black pepper to taste, and 1 ½ cups beef broth into the crockpot. Add the browned beef pieces with the wine, and cook for 8 hours on low, or for 4 hours on high.
- Make a slurry with the cornstarch and the remaining ½ cup beef broth and pour it into the crockpot 15 minutes before the cooking time is over. It’s time to cook the egg noodles.
- Turn off the crockpot and mix in the heavy cream and cooked egg noddles.
Nutrition