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Crock Pot Beef Stroganoff

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A comforting slow-cooked beef stroganoff with a creamy twist that takes it from ordinary to extraordinary.

Ingredients

Scale
  • 2 lbs beef stew meat, cut into 1-inch cubes
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 8 oz sliced mushrooms
  • 1 (10.75 oz) can condensed cream of mushroom soup
  • 1 (1 oz) package dry onion soup mix
  • 1/2 cup beef broth
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon black pepper
  • 8 oz cream cheese, softened
  • 1 (16 oz) package egg noodles, cooked according to package directions
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Place the beef stew meat, chopped onion, minced garlic, and sliced mushrooms in a slow cooker.
  2. In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, beef broth, Worcestershire sauce, Dijon mustard, and black pepper.
  3. Pour the sauce mixture over the beef and vegetables in the slow cooker, ensuring everything is evenly coated.
  4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is very tender.
  5. Stir in the softened cream cheese about 30 minutes before serving until smooth and creamy.
  6. Stir in the cooked egg noodles, ensuring they are well incorporated into the sauce.
  7. Garnish with fresh parsley before serving. Serve hot and enjoy!

Notes

Serve with steamed green beans or a fresh garden salad. Leftovers can be stored in an airtight container for up to 3 days in the refrigerator.

Nutrition

Find it online: https://ameliasweets.com/2026/06/09/crock-pot-beef-stroganoff-extra-creaminess/

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