Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef stew meat cooked low and slow in a savory brown gravy and au jus mix, enriched with creamy sour cream and served over perfectly cooked egg noodles. Ideal for an easy, make-ahead meal that delivers rich flavor with minimal effort.
Ingredients
Scale
Beef and Gravy
- 2 lbs beef stew meat
- 1 (0.87-ounce) packet brown gravy mix
- 1 (1-ounce) packet au jus mix
- 1 1/2 cups water
Finishing
- 1/2 cup sour cream
Side
- 1 (8-ounce) package egg noodles
Instructions
- Prepare Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking. In the slow cooker, whisk together the brown gravy mix, au jus mix, and water until well combined.
- Add Beef: Add the beef stew meat to the gravy mixture, stirring to coat the meat and ensuring the pieces are mostly covered with liquid. Cover the slow cooker with its lid.
- Cook Beef: Cook the beef on low for 6 to 8 hours or on high for about 5 hours, until the meat is very tender and flavorful.
- Prepare Sour Cream Mixture: About 30 minutes before serving, ladle about 1/2 cup of the cooking gravy into a small bowl. Stir in the sour cream until smooth, then add this mixture back into the slow cooker and stir to fully combine.
- Finish Cooking: Cover again and cook on high for about 20 minutes to allow the flavors to meld and the sauce to thicken slightly with the sour cream added.
- Cook Noodles: While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions until tender. Drain the noodles.
- Serve: Serve the beef stroganoff hot over the cooked egg noodles. Alternatively, you may stir the noodles directly into the slow cooker to combine before serving.
Notes
- Using a slow cooker allows the beef to become tender without much hands-on time.
- You can substitute sour cream with plain Greek yogurt for a slightly tangier and healthier option.
- Brown gravy and au jus mixes can vary in salt content; adjust seasoning accordingly.
- For a richer dish, consider adding sautéed mushrooms or onions before slow cooking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
