Description

This Slow Cooker Beef Stroganoff is a comforting and easy-to-make meal featuring tender beef stew meat cooked low and slow in a savory brown gravy and au jus base, finished with creamy sour cream and served over buttery egg noodles. Perfect for a hassle-free weeknight dinner, this recipe requires minimal prep and lets the slow cooker do all the work to deliver rich, melt-in-your-mouth flavors.

Ingredients

Scale

Beef and Sauce

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
1/2 cup sour cream

Pasta

1 (8-ounce) package egg noodles

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Instructions

Prepare Slow Cooker: Spray a 4 to 6-quart slow cooker with nonstick cooking spray to prevent sticking.
Combine Ingredients: Add the brown gravy mix, au jus mix, and water to the slow cooker and whisk to combine thoroughly. Add the beef stew meat and stir well to coat all pieces with the liquid mixture.
Cook Beef: Cover and cook on low for 6 to 8 hours, or on high for about 5 hours, until the beef is fork-tender and flavorful.
Add Sour Cream: About 30 minutes before serving, ladle approximately 1/2 cup of the gravy from the slow cooker into a small bowl. Stir in the sour cream until smooth, then return the mixture to the slow cooker. Stir to combine evenly and cook covered on high for an additional 20 minutes to blend flavors.
Prepare Noodles and Serve: Cook the egg noodles according to the package instructions until al dente. Drain and serve the beef stroganoff over the hot noodles. Optionally, you can add the noodles directly into the slow cooker to mix before serving.

Notes

For best results, use a 4 to 6-quart slow cooker to ensure even cooking.
Sour cream should be stirred in towards the end of cooking to prevent curdling.
You can substitute the beef stew meat with beef chuck roast cut into cubes if desired.
Adding mushrooms or onions at the start is optional for extra flavor but not included in this base recipe.
If you prefer thicker gravy, reduce the amount of water slightly or add a cornstarch slurry near the end of cooking.