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Dump-And-Go Crockpot Beef Stroganoff - Cozy, Creamy, and Effortless

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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds beef stew meat (or chuck roast cut into 1-inch cubes)
  • 1 medium yellow onion, thinly sliced
  • 12 ounces mushrooms, sliced (cremini or white button)
  • 3 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 packet onion soup mix (about 1 ounce) or 1 tablespoon beef bouillon + 1 teaspoon onion powder
  • 1 teaspoon paprika (sweet or smoked)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 tablespoon Worcestershire sauce
  • 1 cup beef broth (low sodium preferred)
  • 1 can (10.5 ounces) condensed cream of mushroom soup
  • 4 ounces cream cheese, softened and cubed
  • 1/2 cup sour cream (full-fat or light)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (optional, for thicker sauce)
  • 12 ounces egg noodles, cooked, or your favorite base (rice, mashed potatoes)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Layer the base. Add sliced onions and mushrooms to the bottom of your crockpot.
  2. Add the beef. Place the stew meat on top. Season with a pinch of salt and pepper.
  3. Flavor it up. Sprinkle in onion soup mix, paprika, and thyme. Add minced garlic and Worcestershire sauce.
  4. Pour and dollop. Pour in the beef broth. Spoon the condensed cream of mushroom soup over everything. Do not stir.
  5. Slow cook. Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is fork-tender.
  6. Thicken (optional). If you want a thicker sauce, stir in the cornstarch slurry. Cover and cook on High for 15–20 minutes until slightly thickened.
  7. Make it creamy. Turn off the heat. Stir in the cream cheese until melted, then fold in the sour cream. Adjust salt and pepper to taste.
  8. Serve. Spoon over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley.