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Slow Cooker Beef Stroganoff

A creamy, savory beef stroganoff made in a slow cooker, perfect for chilly winter evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat (cut into bite-sized pieces) Select a good cut for maximum tenderness.
  • 1 medium onion (chopped) Chop finely for better integration into the sauce.
  • 3 cloves garlic (minced) Sauté for flavor.
  • 2 cups beef broth (low sodium)
  • 1 cup sour cream Add towards the end of cooking.
  • 1 tablespoon Worcestershire sauce (halal-approved)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon Dijon mustard
  • 8 ounces egg noodles Cook separately.
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. Trim any excess fat from the beef stew meat and cut it into bite-sized pieces.
  2. In a pan over medium heat, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
Cooking
  1. In your slow cooker, combine the sautéed onions and garlic with the beef, beef broth, Worcestershire sauce, salt, pepper, and Dijon mustard. Stir gently.
  2. Cover and cook on low for 6-8 hours or on high for 4 hours until beef is tender.
  3. About 30 minutes before serving, stir in the sour cream.
  4. In the last 10-15 minutes of cooking, boil the egg noodles in a separate pot according to package instructions. Drain and set aside.
  5. Serve the stroganoff over the egg noodles and garnish with fresh parsley.

Notes

For substitutions, you can swap beef for lamb, chicken, or a plant-based protein. For best tenderness, cook on low for the full 8 hours. Do not skip sautéing onions and garlic for enhanced flavor.