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Crock Pot Beef Stroganoff is easy to make with tender chunks of beef, mushrooms
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Crock Pot Beef Stroganoff

This comforting Crock Pot Beef Stroganoff features tender chunks of beef chuck roast and earthy cremini mushrooms simmered in a rich, savory cream sauce. Perfect for busy families, this set-it-and-forget-it recipe yields restaurant-quality results with minimal effort. By utilizing a slow cooker, the beef becomes melt-in-your-mouth tender, while the final addition of sour cream provides a velvety, luxurious finish that perfectly coats your favorite egg noodles or pasta.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American Comfort
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1-inch cubes
  • 1 lb cremini mushrooms, sliced thick
  • 2 cups beef broth, low-sodium
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp Worcestershire sauce
  • 1 cup sour cream, room temperature
  • 2 tbsp cornstarch, mixed with cold water

Method
 

  1. Combine the beef cubes, mushrooms, onion, garlic, broth, and Worcestershire sauce in the crock pot insert.
  2. Stir the ingredients well until the meat is evenly coated with the seasonings.
  3. Cover the slow cooker and cook on low for 7 to 8 hours until the beef is fork-tender.
  4. Whisk the cornstarch and water mixture into the pot during the last 30 minutes to thicken the sauce.
  5. Stir in the room-temperature sour cream immediately before serving to prevent curdling.

Notes

Sear the beef cubes in a hot skillet before adding to the slow cooker for extra Maillard reaction flavor. Avoid using low-fat sour cream as it tends to break down and curdle more easily than full-fat versions.