Creamy Loaded Beef Stroganoff Crockpot Recipe
Introduction
This creamy loaded beef stroganoff is a comforting and easy crockpot dinner perfect for busy weeknights. Tender beef simmered with mushrooms, onions, and a rich sauce served over egg noodles makes for a classic, satisfying meal.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces (preferably chuck roast)
- 8 ounces cremini mushrooms, sliced (or white button mushrooms)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup all-purpose flour (use gluten-free flour if needed)
- 1 cup sour cream (full-fat or light)
- 2 tablespoons unsalted butter, softened
- Salt and freshly cracked pepper, to taste
- Chopped fresh parsley, for garnish (optional)
- 12 ounces egg noodles, cooked separately (or mashed potatoes as alternative)
Instructions
- Step 1: Pat dry the beef stew meat with paper towels to help with browning if you choose to sear (optional). Slice mushrooms, dice onion, and mince garlic.
- Step 2: Place beef, mushrooms, onion, and garlic into the crockpot. Add beef broth, Worcestershire sauce, and Dijon mustard. Sprinkle flour evenly over the top and gently stir to combine.
- Step 3: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until beef is fork-tender and sauce thickens naturally.
- Step 4: About 15 minutes before serving, stir in softened butter and sour cream until smooth and creamy. Warm through gently on low to avoid curdling.
- Step 5: Taste and adjust seasoning with salt and pepper as needed.
- Step 6: Cook egg noodles according to package instructions, drain and keep warm.
- Step 7: Serve the creamy beef stroganoff over the noodles, garnish with fresh parsley, and enjoy immediately.
Tips & Variations
- For extra flavor, sear the beef pieces in a hot pan before adding to the crockpot.
- Use Greek yogurt instead of sour cream for a lighter option but add it off heat to prevent curdling.
- Substitute egg noodles with mashed potatoes or rice for a gluten-free alternative.
- Add a splash of white wine or sherry to deepen the sauce flavor if desired.
- Use fresh thyme or rosemary along with parsley for an herbal twist.
Storage
Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much, add a little beef broth or water to loosen it up before warming.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe without a crockpot?
Yes, you can cook the beef and vegetables in a heavy pot or Dutch oven on the stove. Brown the beef first, then simmer with the liquids on low heat for 2 to 3 hours until tender.
Is it necessary to add flour to the crockpot?
The flour helps thicken the sauce during cooking, but if you prefer a gluten-free option, use gluten-free flour or cornstarch mixed with water added near the end to thicken the sauce.
PrintCreamy Loaded Beef Stroganoff Crockpot Recipe
This Creamy Loaded Beef Stroganoff Crockpot Recipe is an easy and satisfying dinner idea that slow cooks tender beef stew meat with mushrooms, onions, and a rich sauce made creamy with sour cream and butter. Perfectly served over egg noodles or mashed potatoes, it’s a comforting classic made effortlessly in the crockpot.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Total Time: 7 hours 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef Stroganoff
- 2 pounds beef stew meat, cut into bite-sized pieces (preferably chuck roast)
- 8 ounces cremini mushrooms, sliced (or white button mushrooms)
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup all-purpose flour (use gluten-free flour if needed)
- 1 cup sour cream (full-fat or light)
- 2 tablespoons unsalted butter, softened
- Salt and freshly cracked pepper, to taste
- Chopped fresh parsley, for garnish (optional)
To Serve
- 12 ounces egg noodles, cooked separately (or mashed potatoes as alternative)
Instructions
- Prepare Ingredients: Pat dry the beef stew meat with paper towels to help with browning if you choose to sear (optional). Slice the mushrooms, dice the onion, and mince the garlic. This prep will take about 10 minutes.
- Combine in Crockpot: Place the beef, sliced mushrooms, diced onion, and minced garlic into the crockpot. Add the beef broth, Worcestershire sauce, and Dijon mustard. Sprinkle the flour evenly over the top and gently stir to combine all ingredients. This step takes about 5 minutes.
- Cook Slowly: Cover the crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the beef is fork-tender and the sauce thickens naturally.
- Finish Sauce: About 15 minutes before serving, stir in the softened butter and sour cream until the sauce is smooth and creamy. Keep warming gently on low to prevent the sour cream from curdling.
- Season to Taste: Taste the stroganoff and adjust seasoning by adding salt and freshly cracked pepper as needed.
- Cook Noodles: Meanwhile, cook the egg noodles according to package instructions, drain them well, and keep warm.
- Serve: Serve the creamy beef stroganoff over the cooked egg noodles, garnish with chopped fresh parsley if desired, and enjoy immediately.
Notes
- Patting the beef dry before adding can help with browning if you decide to sear the meat beforehand, but searing is optional.
- For a gluten-free variant, substitute the all-purpose flour with gluten-free flour.
- You can use mashed potatoes instead of egg noodles as a comforting alternative base.
- To avoid curdling, add sour cream in the last 15 minutes and warm gently without boiling.
- Low sodium broth is recommended to better control the saltiness of the dish.
Keywords: beef stroganoff, crockpot recipes, slow cooker dinner, creamy beef, easy dinner, comfort food
