Description
 Some recipes are made for cozy nights in—and for me, beef stroganoff is one of those dishes. It’s warm, hearty, creamy, and always feels like a hug in a bowl. Once I learned to make it in my slow cooker, it quickly became a staple in my comfort food rotation.
Ingredients
1.5 lbs beef stew meat
1 medium onion, chopped
3 cloves garlic, minced
8 oz mushrooms, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper, to taste
1 cup sour cream
2 tbsp cornstarch (optional, for thickening)
Cooked egg noodles or rice, for serving
Fresh parsley, for garnish
Instructions
Step 1: Load the Slow Cooker
Place the stew meat into the slow cooker. Add chopped onion, minced garlic, and sliced mushrooms on top.
Pour in the beef broth, then add Worcestershire sauce, dried thyme, salt, and pepper.
Step 2: Stir and Set
Gently stir the ingredients together to ensure everything is coated and evenly distributed.
Cover the slow cooker and cook on low for 7–8 hours or high for 4–5 hours, until the beef is very tender.
Step 3: Add Creaminess
About 30 minutes before serving, stir in the sour cream. This gives the sauce its signature creamy texture.
If you prefer a thicker sauce, dissolve 2 tablespoons of cornstarch in a small amount of water and stir it into the slow cooker at this stage.
Step 4: Serve and Garnish
Serve the beef stroganoff over warm egg noodles or rice.
Sprinkle with fresh chopped parsley just before serving for a fresh finish.
Enjoy immediately for the best texture and flavor.
