This Easy Slow Cooker Beef Stroganoff Set It & Forget It is a fuss-free, comforting classic. Tender beef simmers in a creamy mushroom sauce—perfect as the best slow cooker beef stroganoff from your crockpot recipes, delivering rich flavor with minimal prep.
Recipe Tips and Tricks
Use stew beef—pre-cut saves time; it tenderizes beautifully in the slow cooker. Skip browning—set-it-and-forget-it style; flavor still shines. Add sour cream last—prevents curdling; stir in after cooking. Use low setting—high can toughen meat; patience pays off. Toss noodles in late—keeps them firm; or cook separately.
Why You’ll Love This Recipe
Get ready to enjoy a meal that’s as effortless as it is delicious with this Easy Slow Cooker Beef Stroganoff Set It & Forget It—it’s the best slow cooker beef stroganoff from your crockpot recipes collection, making it your new favorite for a cozy, hands-off dinner! This recipe is pure simplicity: tender stew beef melds with a creamy mushroom sauce in your slow cooker, requiring almost no work—just toss it in and let it do its thing, delivering a hearty, flavorful dish you can serve over noodles with zero stress. It’s the ultimate set-it-and-forget-it comfort food—minimal prep, a few hours of slow cooking, and you’ve got a warm, satisfying meal that feels like a hug, perfect for busy days or lazy evenings. Whether you’re feeding a crowd, craving a classic, or just want a dinner that cooks itself, this one’s a total winner—tender, creamy, and guaranteed to make every bite a delightful, stress-free joy that keeps you smiling from start to finish!
Easy Slow Cooker Beef Stroganoff Set It & Forget It
Tender beef in creamy sauce over noodles—slow cooker easy.
Ingredients
- 2 lbs stew beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 oz sliced mushrooms
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 cup sour cream
- 12 oz egg noodles
- Salt and pepper to taste
Instructions
- Gear Up for an Easy Adventure: Alright, let’s dive into this no-fuss, cozy treat—grab your crockpot, a cutting board, a knife, and a spoon! This beef stroganoff is about to make your day simple and delicious. Picture that creamy bowl—let’s get started with a big, excited grin lighting up our faces!
- Prep the Beef: Take your 2 lbs stew beef—already cubed and ready! Imagine that tender goodness later—season with salt and pepper, feeling the excitement build as you toss it into the crockpot!
- Add the Aromatics: Chop 1 medium onion—toss it in with the beef. Picture that sweet flavor melding—add 2 minced garlic cloves, imagining that warm aroma filling the mix. Stir it lightly, grinning at how easy this is!
- Layer the Mushrooms: Pile in 8 oz sliced mushrooms—imagine their earthy taste soaking in. Picture that hearty blend—give it a quick mix, dreaming of the creamy sauce ahead!
- Pour the Base: Spoon in 1 can cream of mushroom soup and 1 cup beef broth—stir gently to coat everything. Picture that savory magic starting—pop the lid on, feeling proud of this set-it-and-forget-it setup!
- Set It & Forget It: Turn your crockpot to low for 8 hours or high for 4 hours—imagine that beef getting tender while you chill. Picture the house filling with that cozy smell—let it do its thing, grinning at the hands-off joy!
- Cook the Noodles: About 15 minutes before it’s done, boil a pot of water—cook 12 oz egg noodles per package (8-10 minutes). Picture those tender strands waiting—drain and set aside, feeling excited for the finish!
- Cream It Up: When the timer’s up, lift the lid—marvel at that tender beef! Stir in 1 cup sour cream—imagine that creamy transformation. Mix gently, tasting and tweaking salt and pepper, grinning at this effortless perfection!
- Plate the Stroganoff: Spoon a big pile of egg noodles onto each plate—ladle that creamy beef and mushroom mix over the top. Picture that steamy, easy meal—make it look warm and inviting, feeling proud of this slow cooker win!
- Serve Your Cozy Treat: Present that gorgeous stroganoff—dig in slow, savoring the tender beef and rich sauce! Pair with a simple veggie or enjoy solo—relish every easy bite with a big, happy grin, feeling that set-it-and-forget-it joy warm your soul!
Notes
- No browning—skipping saves time; flavor’s still great with soup!
- Sour cream last—adding early curdles it; stir in at the end!
- Low heat—high can toughen beef; slow is the way!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 400Total Fat 17gSaturated Fat 7gTrans Fat 1gUnsaturated Fat 8gCholesterol 145mgSodium 518mgCarbohydrates 20gFiber 2gSugar 5gProtein 42g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Stew beef is the star—2 lbs (64g protein, 40g fat, 680 kcal) tenderizes easily with no cutting needed. Onion flavors—1 medium (11g carbs, 40 kcal) adds sweet depth. Garlic boosts—2 cloves (1g carbs, 5 kcal) warm and pungent. Mushrooms enrich—8 oz (5g carbs, 2g protein, 25 kcal) earthy goodness. Cream of mushroom soup simplifies—1 can (10.5 oz, 10g carbs, 10g fat, 150 kcal) creamy base. Beef broth thins—1 cup (1g protein, 10 kcal) savory liquid. Sour cream finishes—1 cup (12g carbs, 40g fat, 450 kcal) tangy richness. Egg noodles pair—12 oz dry (90g carbs, 15g protein, 480 kcal) hearty bed.
Variations and Substitutions
Swap stew beef with ground beef—2 lbs (70g protein, 50g fat), quicker but less tender. Use shallots instead of onion—2 medium (10g carbs), milder flavor. Sub garlic with garlic powder—½ tsp (negligible macros), easier pinch. Replace mushrooms with canned mushrooms—8 oz (5g carbs), softer texture. Use Greek yogurt for sour cream—1 cup (10g carbs, 20g fat), lighter option. Swap cream of mushroom with cream of celery—1 can (10g carbs), different twist. Serve over rice—2 cups cooked (90g carbs), instead of noodles. Add Worcestershire—1 tbsp (3g carbs), for umami depth.
Storage Options
Store in an airtight container in the fridge—keeps well for 3-4 days; reheat gently to avoid curdling. Freeze without noodles for up to 3 months—cool completely, store in freezer bags; thaw overnight in fridge, reheat on stove. Store cooked noodles separately—up to 3 days in fridge; toss with oil to prevent sticking.
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