Crock Pot Beef Stroganoff
This crock pot beef stroganoff combines seared beef, mushrooms, and a sour cream sauce, slow-cooked for a hearty meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound stew beef (or boneless beef chuck roast, cut into 1-inch cubes)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion thinly sliced
- 16 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ⅓ cup sour cream (or full fat plain Greek yogurt)
- cooked egg noodles, mashed potatoes, or rice, etc. for serving
Instructions
Sear Beef Cubes:
Warm olive oil in a large skillet over medium-high heat. Add beef cubes, season with salt and pepper, and sear until browned on all sides. Move the beef to a slow cooker.Sauté Onion and Mushrooms:
Melt butter in the same skillet. Sauté onion and mushrooms, stirring frequently, until tender, roughly 5 minutes.Make Gravy Base:
Mix in garlic and flour; cook while stirring for 30 seconds. Pour in beef broth and continue stirring for 1-2 minutes, scraping up browned bits, until the sauce thickens. Transfer the mixture to the slow cooker.Add Worcestershire and Thyme:
Add Worcestershire sauce and dried thyme to the slow cooker and stir to combine.Slow Cook Beef:
Cover and cook on low for 6-8 hours or on high for 3-4 hours.Finish with Sour Cream:
Stir in sour cream (or Greek yogurt). Adjust seasoning with salt and pepper if desired. Serve over egg noodles, mashed potatoes, rice, or your choice of starch.