Slow-Cooker Beef Stroganoff Recipe

Nothing is quite as comforting as a home-cooked crockpot meal, especially when there's a chill in the air. This recipe for slow-cooker beef stroganoff is easy to make thanks to the handy appliance. Not to mention, it's also one of the most filling and satisfying dishes you can make, meaning you won't need any sides to accompany this main course. This dish has everything from thick egg noodles to bite-sized chunks of beef and a few veggies to round things out. As you let the beef cook for hours in the seasoned juices, it soaks up so much flavor — you'll taste it in every bite.

Recipe developer Erin Johnson came up with this bomb crockpot recipe, and she shares why she loves it so much: "Beef stroganoff is the perfect meal to come home to on a cold day," adding, "It's warm, creamy, and comforting!" If that doesn't sound like something you'd want to eat by the spoonful on a brisk winter evening, then we don't know what is.

The main ingredient in this recipe is beef, so it's pretty important to pick out the right kind. "I usually buy a package of precut stew meat for this. Because it cooks low and slow all day, you don't need to spend extra money on nicer cuts," Johnson advises. You will also need to pick up salt, garlic powder, onion powder, mushrooms, an onion, garlic cloves, Dijon mustard, Worcestershire sauce, beef broth, egg noodles, cornstarch, and sour cream.

Before you add the beef to the slow cooker, you will need to season it for extra flavor. Toss it with salt, pepper, garlic powder, and onion powder. Then, grab a large skillet and partially cook the meat. Once it gets nice and brown on all sides, you can remove it from the skillet.

In the same skillet that you used to brown the meat, toss in the mushrooms and the onions. Cook them for about 3 minutes before adding the minced garlic. Continue cooking the veggies and garlic for another few minutes until fragrant.

"Browning the meat and veggies results in a greater depth of flavor but if you're in a hurry or don't want to, you don't have to," Johnson notes. "It will still taste delicious."

Now, it's time to start loading the ingredients into the slow cooker. Start with the browned beef, followed by the browned veggies. Then, stir in the mustard, Worcestershire sauce, and broth. These ingredients boost the flavor, and the liquid also helps keep the meat tender as it cooks.

Set the crockpot to the low setting and cook for 6 hours.

Once you reach the final half hour of cook time, grab a bowl and mix the cornstarch with ¼ cup of water. Then, add the mixture to the slow cooker and stir to combine with the other ingredients.

Next, remove ¼ cup of broth from the slow cooker and pour it into a dish with the sour cream. Stir the two together then add the mixture back into the slow cooker. "You add the broth to the sour cream to temper it and avoid separation when you add the cold sour cream to the hot beef," Johnson explains.

Be sure to mix the contents of the slow cooker well, then close the lid and let the contents cook for the last 30 minutes.

While you wait for the contents of the crockpot to finish cooking, go ahead and cook the egg noodles. Since each brand varies, just follow the instructions on the packaging. Once fully cooked, add the egg noodles into the crockpot with everything else.

Now, the only step left is to serve up a bowl of stroganoff and enjoy. With the noodles, broth, and beef, this meal is totally comforting and filling on its own. Still, a piece of crusty bread for dipping is always welcome.

If you have any leftovers, you'll be set for another meal. "[It] keeps in the fridge for up to 3 days," Johnson notes. We hope this meal warms your belly and keeps you feeling full when the weather takes a turn.