When it’s cold outside, nothing beats a meaty, creamy stew served over noodles. The slow cooker recipe below delivers. Tender beef, savory mushrooms and a rich sour cream sauce top a pile of egg noodles for a deeply satisfying meal. It just might be the most perfect winter meal there is.
One-pot slow cooker stews like this are lifesavers for busy working people. Prep this in the morning before work. When you get home, all you have to do is cook the noodles. And boom, dinner is ready! I like to serve this with crusty bread for dunking into the rich broth. My whole family loves it, and I’m willing to bet yours will too.
Slow Cooker Chunky Beef Stroganoff
8
10 minutes
8 hours and 20 minutes
8 hours and 30 minutes
2 1/2 pounds beef chuck, cubed
3 1/2 cups beef broth, divided
8 ounces button or cremini mushrooms, sliced
3 tablespoons Worcestershire sauce
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 cup sour cream
6 ounces cream cheese, cut into 1-inch cubes, at room temperature
12 ounces egg noodles, cooked according to package instructions
2 tablespoon chopped fresh parsley, for garnish
In the slow cooker, combine the beef, mushrooms, 3 cups of broth, garlic, mustard and Worcestershire sauce. Cover and cook on low for 8 to 10 hours, until the beef is very tender.
About 30 minutes before serving, whisk the remaining 1/2 cup of beef broth with the flour. Add the mixture to the stew along with the sour cream and cream cheese. Stir to mix well and cook, covered, stirring occasionally, on high heat for 20 minutes, until the sauce thickens. Taste and add additional salt and pepper as needed.
Serve hot, spooned over the noodles, and garnished with parsley.