So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same
Welcome to the world of slow cooking, where culinary magic happens without you having to lift a finger after that initial prep. Seriously, if you could throw everything into a pot and let it work its own magic, why wouldn’t you? Enter the Slow Cooker Creamy Beef Stroganoff. It’s one of those comforting meals that makes you feel like a rock star chef while you kick back in your pajamas. Who doesn’t want that?
Why This Recipe is Awesome
Let’s break it down. This beef stroganoff is like a warm hug from your grandma after a long day. It’s creamy, savory, and oh so comforting. Plus, it’s idiot-proof, even I didn’t mess it up. You throw everything into the slow cooker, and it does the rest. Here’s the best part: the flavor? Out of this world. The beef practically melts in your mouth, and the creamy sauce makes you want to lick your plate (we won’t judge).
In the world of recipes, this one is like finding a twenty-dollar bill in your old jacket—unexpected but oh-so-welcome. It’s perfect for busy weeknights or lazy weekends when you want something delicious but don’t want to actually do anything. Cue the jazz hands because this is gonna be good.
Ingredients You’ll Need
So you want to know the secret ingredients that make this magic happen? Here’s the rundown:
- 2 lbs beef stew meat, cubed (assuming you remember where your butcher is)
- 2 tsp Italian seasoning (because we fancy like that)
- 1 tsp salt (just enough to make you happy)
- 1/2 tsp pepper (not too much, we’re not trying to blow anyone’s socks off)
- 2 cups low sodium beef broth (because we care about heart health)
- 1 1/2 cups fresh sliced mushrooms (don’t even think about the canned stuff)
- 3 Tbsp Worcestershire sauce (just try pronouncing it correctly)
- 1 Tbsp minced garlic (vampires beware)
- 1 Tbsp mustard (making this fancy since 1897)
- 1 cup sour cream (because why not add some creamy goodness)
- 6 oz cream cheese, softened and cut into cubes (get ready for smooth town)
- 3 Tbsp cornstarch plus 1/2 cup beef broth (thickening agents unite)
- 12 oz egg noodles, cooked al-dente (cook them just enough to not turn into mush)
Got everything? Good. Let’s turn that slow cooker into your new best friend.
Step-by-Step Instructions
Ready to dive in? Let’s get this deliciousness underway. Follow these not-so-complicated steps, and you’re golden.
- Lightly grease your slow cooker. No one wants a beefy concrete block at the end of the day.
- Add the cubed stew meat, Italian seasoning, salt, pepper, mushrooms, beef broth, garlic, mustard, and Worcestershire sauce to the slow cooker. Stir it all together; feel free to do a little dance as you mix.
- Cover the slow cooker and let it slow cook on low for 5 to 6 hours or until the stew meat is tender enough to charm anyone who tastes it.
- About 30 minutes before serving, stir the cornstarch into 1/2 cup beef broth or water until it’s all mixed up. Slowly stir it into the crock pot like you are adding a secret potion.
- Throw in that sour cream and cream cheese. Cook for an additional 20 minutes. Stir it all until it becomes that dreamy, creamy sauce.
- Finally, stir in your cooked al-dente egg noodles. Serve warm and enjoy the fruits of your very minimal labor.
Common Mistakes to Avoid
Let’s chat about what not to do, shall we? Here are some common blunders that could turn your magical dish into… well, something less magical.
- Forgetting to grease the slow cooker: rookie mistake. You’ll be scraping meat off like a bad break-up.
- Skipping the browning step: I get it, we want easy, but brown meat means flavor.
- Not tasting along the way: this isn’t a math exam; taste everything. If it’s off, fix it before it ruins the dish.
- Overcooking the noodles or not cooking them enough: it’s an art, not a science. Aim for the al-dente sweet spot.
- Ignoring your slow cooker’s settings: if it says “low,” don’t crank it to “high” like it’s a race.
Alternatives & Substitutions
Need to swap some stuff out? No worries. Here are a few ideas to customize this recipe to your taste:
- No beef stew meat? No problem. Use chicken or even tofu if you’re feeling adventurous.
- If you hate mushrooms (weird, but okay), you can skip them or add in some frozen peas instead.
- Out of Worcestershire sauce? Soy sauce or even a bit of BBQ sauce could work. Just don’t blame me if things get a little wild.
- Cream cheese gone rogue? Use Greek yogurt for tanginess without that creaminess. It’s a healthy little swap.
- If you want to make this gluten-free, swap out regular egg noodles for zucchini noodles. Your taste buds will thank you, but your pasta-loving soul might pout a little.
FAQ (Frequently Asked Questions)
So let me guess, you still have questions. No worries, my friend. Here are some FAQs just for you.
Can I use margarine instead of butter? Well, technically, yes, but why hurt your soul like that? Just go for the real deal—it tastes better anyways.
Can I cook this on high instead of low? Sure, but do you want the beef to be tender or resemble shoe leather? Low and slow is where it’s at.
Can I freeze leftovers? Absolutely! Just make sure to cool it down first, or you could turn your freezer into a beef tornado.
Is this recipe kid-friendly? 100 percent yes! But let’s be real—if they don’t like it, make them a peanut butter and jelly.
Can I add more veggies? Yes, broccoli, bell peppers, or maybe some carrots—be creative. Just try not to turn it into a garden salad.
What if it’s too thick? Add a splash of beef broth or water to loosen it up until it’s at your desired consistency.
Can I make this ahead of time? Definitely! Just toss everything in the slow cooker the night before, crack it on, and wake up to the smell of glory.
Final Thoughts
Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. Whip out that fancy china or just grab a bowl and dig in. The creamy beef stroganoff is sure to make you feel like a total rockstar in the kitchen. Just don’t forget to pat yourself on the back for a job well done. And remember, cooking is supposed to be fun, so don’t stress over the little things. Now, where’s that bottle of wine to complement the awesomeness? Enjoy!
Print
Slow Cooker Creamy Beef Stroganoff
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Description
A comforting and creamy beef stroganoff made effortlessly in a slow cooker for a delicious meal.
Ingredients
- 2 lbs beef stew meat, cubed
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups low sodium beef broth
- 1 1/2 cups fresh sliced mushrooms
- 3 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp mustard
- 1 cup sour cream
- 6 oz cream cheese, softened and cut into cubes
- 3 Tbsp cornstarch plus 1/2 cup beef broth
- 12 oz egg noodles, cooked al dente
Instructions
- Lightly grease your slow cooker.
- Add the cubed stew meat, Italian seasoning, salt, pepper, mushrooms, beef broth, garlic, mustard, and Worcestershire sauce to the slow cooker. Stir to combine.
- Cover and slow cook on low for 5 to 6 hours until the stew meat is tender.
- About 30 minutes before serving, stir the cornstarch into 1/2 cup beef broth until mixed, then slowly stir it into the crock pot.
- Stir in sour cream and cream cheese, cooking for an additional 20 minutes.
- Finally, stir in the cooked egg noodles and serve warm.
Notes
This recipe can be customized with different proteins or vegetables. It’s kid-friendly and perfect for make-ahead meals.