Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff

The beef in this Slow Cooker Beef Stroganoff is fall-apart tender, the sauce is dreamy, and the prep is minimal. Whether you're meal-prepping or feeding a crowd, this is one of those recipes you'll come back to again and again.

Prep Time5

Active Time7

Total Time7 5

Course: Main Course

Cuisine: American

Keyword: comfort food, cream cheese, freezes well, hearty, Keto friendly

Yield:

Calories: 331kcal

Author: Sweet Ordeal

Equipment

1 Slow Cooker

Materials

1/2 cup onion, chopped
5 oz. mushrooms, sliced
2 cloves garlic, minced
1 - 1 1/2 lb. lean stew meat, cubed
10.5 oz. can cream of mushroom soup (or golden mushroom soup)
1 Tbsp. Dijon mustard
1/4 cup water (or beef stock)
1 Tbsp. Worcestershire sauce
1 tsp. each onion powder, dried thyme, dried parsley
1 bay leaf
4 oz. cream cheese, softened and cubed

Instructions

Optional, but recommended: sauté the aromatics and beef: In hot pan, sauté onions and mushrooms until softened. Add minced garlic for last 30 seconds. Place in the bottom of the slow cooker. Add the beef to the hot pan: sear for a few minutes, then turn over for another few minutes to give it color. Add to the slow cooker.
Layer the slow cooker: Onions, mushrooms, and garlic on the bottom. Place beef over onion mixture.
In small bowl, mix together the soup, mustard, water, Worcestershire, and seasonings. Pour over beef. Place bay leaf on top. Cover with lid.
Set slow cooker on LOW (preferred method) for 7 - 8 hours, or on HIGH for 4 - 5 hours. Beef should be fork tender. Just before serving, remove the bay leaf and stir in cream cheese. Enjoy!

Notes

This recipe can deliciously be doubled.

Nutrition