Description
This Slow Cooker Creamy Beef Stroganoff is a comforting, rich, and savory dish made with tender stew meat, fresh mushrooms, and a creamy blend of sour cream and cream cheese. It features a healthier twist by avoiding canned cream soups and instead using fresh ingredients and a flavorful beef broth base. Perfect for an easy, hands-off meal that delivers classic stroganoff flavors in a convenient crockpot method.
Ingredients
Scale
Beef and Seasoning
- 1 ½ – 2 pounds stew meat
- 2 teaspoons Italian seasoning
- Salt and pepper to taste (about 1 teaspoon salt and ½ teaspoon black pepper)
Broth and Flavorings
- 2 cups low sodium beef broth
- 1 cup sliced mushrooms (preferably fresh, not canned)
- 3 tablespoons Worcestershire sauce
- 1 tablespoon minced garlic
- 1 tablespoon Dijon mustard
Creamy Ingredients
- 1 cup sour cream
- 6 ounces cream cheese, cut into 1-inch cubes (softened)
Thickening and Pasta
- 4 tablespoons corn starch (or flour)
- ½ cup beef broth (for thickening slurry)
- 12 ounces short pasta noodles
Instructions
- Prepare the slow cooker: Lightly grease your slow cooker to prevent sticking and make cleanup easier.
- Add meat and seasonings: Place the stew meat into the slow cooker. Sprinkle Italian seasoning, salt, and pepper over the meat to evenly season it.
- Add flavorings and broth: Add the sliced mushrooms, beef broth, minced garlic, Dijon mustard, and Worcestershire sauce into the slow cooker, distributing ingredients evenly around the meat.
- Cook on low: Cover the slow cooker with the lid and cook on low heat for 8 to 9 hours, allowing the meat to become tender and flavors to meld.
- Prepare thickening slurry: About 30 minutes before serving, mix 4 tablespoons of corn starch (or flour) into ½ cup of beef broth until smooth. Stir this slurry into the slow cooker to help thicken the sauce.
- Add cream cheese and sour cream: Add the softened cream cheese cubes and sour cream into the slow cooker. Stir gently and continue cooking for another 20 to 30 minutes on high, stirring occasionally until the cheese and sour cream are fully incorporated and the sauce has thickened.
- Final seasoning and serve: Taste the stroganoff and adjust salt and pepper as desired. Stir in the cooked short pasta noodles just before serving to combine everything well. Serve immediately, optionally garnished with cracked black pepper and fresh thyme if desired.
Notes
- This recipe uses sour cream and cream cheese for a rich, creamy texture without relying on canned cream soups, making it a healthier option.
- Using stew meat or steak ensures tender, flavorful beef after slow cooking.
- Be sure to cook pasta separately or immediately before serving to avoid overcooking and mushy noodles.
- Low sodium beef broth helps control the salt content, but adjust seasoning at the end to taste.
- If cream cheese isn’t softened, soften it by leaving it at room temperature for about 30 minutes or microwaving it briefly.
Nutrition
- Serving Size: 1 serving
- Calories: 773 kcal
- Sugar: 5 g
- Sodium: 684 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 70 g
- Cholesterol: 215 mg
