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Crockpot Beef and Mushroom Stroganoff

Elina James
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine Russian-inspired
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • 2 lbs (900 g) beef stew meat or chuck roast, cut into bite-sized pieces
  • 12 oz (340 g) mushrooms, sliced
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp paprika
  • 1 tsp dried thyme
  • Salt and pepper, to taste
  • 1 cup sour cream
  • 2 tbsp all-purpose flour (optional, for thickening)
  • 2 tbsp olive oil
  • Cooked egg noodles, rice, or mashed potatoes for serving
  • Fresh parsley, chopped (for garnish)

Instructions
 

  • Prepare beef: Season beef with salt, pepper, and paprika. Optional: brown beef in olive oil in a skillet for extra flavor. Transfer to crockpot.
  • Add vegetables: Add sliced mushrooms, chopped onion, and minced garlic to the crockpot.
  • Add liquids and seasonings: Pour in beef broth, Worcestershire sauce, and sprinkle in dried thyme. Stir gently to combine.
  • Slow cook: Cover and cook on low for 6–7 hours or high for 3–4 hours, until beef is tender.
  • Thicken sauce: About 30 minutes before serving, mix sour cream and flour (if using) together, then stir into the crockpot. Cook until sauce is creamy and thickened.
  • Serve: Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with fresh parsley.