Simple stewing beef, onions, garlic, and mushrooms are bathed in the most luxurious sauce made with beef broth, red wine, heavy cream, and a touch of Dijon mustard to make a gourmet-tasting meal that your whole family will love! This one-p0t, hassle-free dish is ideal for advanced preparation and meal prep. Adaptable to any protein, this dish is a crowd-pleaser with its unique creamy sauce!
What Do I Need To Make Beef Stroganoff?
Gather the following ingredients:
- Stewing beef
- Chopped onion and diced garlic
- Red wine
- Beef broth
- Heavy cream
- Dijon mustard
- Worcestershire sauce
- Mushrooms
- Fresh thyme
- Cornstarch
- Egg noodles
How To Make Beef Stroganoff In The Slow Cooker?
- Start by seasoning the meat with salt and pepper and browning it in a large skillet with olive oil over high heat. Make sure the skillet is very hot before adding the oil and that the oil is hot before adding the beef. Brown the meat on all sides.
- Pour in the red wine and deglaze the pan. Scrape the bottom of the skillet to remove all that is stuck in the bottom. Transfer the meat along with the wine and juices to the pot of the slow cooker.
- Add the onions, garlic, Dijon mustard, Worcestershire sauce, sliced mushrooms, fresh thyme, and 1 ½ cup beef broth. Cook on high for 4 hours, or on low for 8.
- Make a slurry with the ½ cup beef broth remaining and the cornstarch, and add it to the crockpot 15 mins before the cooking time is over.
- Once the sauce has thickened, unplug the slow cooker and stir in the heavy cream. Serve over freshly cooked egg noodles.
Other Slow Cooker Recipes For You:
- Slow Cooker Chicken Burrito Bowl
- Slow Cooker Poor Man’s Stew
- Slow Cooker Bbq Chicken
- Slow Cooker Chicken Fajita Soup
Crock Pot Beef Stroganoff
The amazing sauce on this dish transforms simple stewing beef into a luxurious meal!
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Servings: 6
Calories: 757kcal
Ingredients
- 2 tsp olive oil
- 2 lb stewing beef
- Salt and pepper to taste
- ½ cup red wine
- 1 cup onion diced
- 2 garlic cloves minced
- 1 ½ tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 lb mushrooms sliced
- 1 tsp fresh thyme leaves
- 2 cups beef broth
- 3 tbsp cornstarch
- 8 oz heavy cream
- 12 oz egg noodles freshly cooked
Instructions
- Start by seasoning the meat with salt and pepper and browning it in a large skillet with olive oil over high heat. Make sure the skillet is very hot before adding the oil and that the oil is hot before adding the beef. Brown the meat on all sides.
- Pour in the red wine and deglaze the pan. Scrape the bottom of the skillet to remove all that is stuck in the bottom. Transfer the meat along with the wine and juices to the pot of the slow cooker.
- Add the onions, garlic, Dijon mustard, Worcestershire sauce, sliced mushrooms, fresh thyme, and 1 ½ cup beef broth. Cook on high for 4 hours, or on low for 8.
- Make a slurry with the ½ cup beef broth remaining and the cornstarch, and add it to the crockpot 15 mins before the cooking time is over.
- Once the sauce has thickened, unplug the slow cooker and stir in the heavy cream. Serve over freshly cooked egg noodles. Check the seasoning and add salt and pepper if needed.
Notes
- To brown the beef properly, make sure the skillet is hot before adding the oil, and that the oil is hot before adding the beef.
- Season with salt and pepper after the dish has fully cooked.
Nutrition
Calories: 757kcal | Carbohydrates: 51g | Protein: 38g | Fat: 17g
