Easy Slow Cooker Beef Stroganoff
With just a few pantry staples, this creamy, flavorful, and hearty dish will warm your soul and make your family happy!
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Servings: 8 SERVINGS
Calories: 488kcal
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
Calories: 488kcal | Carbohydrates: 38g | Protein: 34g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 140mg | Sodium: 862mg | Potassium: 439mg | Fiber: 2.5g | Sugar: 3g | Vitamin A: 2IU | Vitamin C: 3mg | Calcium: 5mg | Iron: 14mg