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When it comes to slow cooking, the order in which you add your ingredients can significantly impact the final flavor and texture of your dish. For our Cozy Comfort Slow Cooker Creamy Beef Stroganoff, it’s essential to layer flavors properly. Begin by browning the beef and sautéing the onions and mushrooms before adding them to the slow cooker. This initial step helps develop a deep, rich flavor that will permeate the entire dish.

Slow Cooker Creamy Beef Stroganoff

Indulge in the ultimate comfort food with this Cozy Comfort Slow Cooker Creamy Beef Stroganoff recipe. Perfectly tender beef, earthy mushrooms, and a rich, creamy sauce come together effortlessly in your slow cooker, making it an ideal dish for chilly evenings. With just a few simple ingredients and minimal prep, this classic dish promises warmth and satisfaction for family dinners or get-togethers. Embrace the nostalgic flavors and enjoy a meal that brings everyone together.
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Ingredients
  

2 lbs beef chuck roast, cut into 1-inch cubes

1 medium onion, diced

3 cloves garlic, minced

8 oz mushrooms, sliced

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon dijon mustard

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

1 cup sour cream

2 tablespoons all-purpose flour

1 tablespoon olive oil

Fresh parsley, chopped (for garnish)

12 oz egg noodles (for serving)

Instructions
 

Sear the Beef (Optional): In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the cubed beef in batches, ensuring not to crowd the pan. Sear the beef until it is browned on all sides, about 4-5 minutes per batch. Once browned, remove the beef from the skillet and set it aside on a plate.

    Prepare the Slow Cooker: In the slow cooker, layer the diced onion, minced garlic, and sliced mushrooms evenly at the bottom. This creates a flavorful base for the stroganoff.

      Combine Ingredients: In a medium mixing bowl, whisk together the beef broth, Worcestershire sauce, dijon mustard, dried thyme, paprika, and a generous pinch of salt and pepper. Pour this mixture over the onion and mushroom layer in the slow cooker.

        Add Beef: Gently place the seared beef cubes on top of the broth mixture in the slow cooker. Do not stir; this helps keep the layers separate for better flavor infusion.

          Cook: Cover the slow cooker with the lid. Cook on the low setting for 6-8 hours or on high for 3-4 hours, until the beef is tender and easily shredded with a fork.

            Make it Creamy: About 30 minutes before you plan to serve, whisk together the sour cream and flour in a small bowl until smooth. To temper the sour cream mixture, slowly stir in about 1 cup of the hot beef broth mixture from the slow cooker. Once combined, return the sour cream mixture to the slow cooker and gently stir until fully incorporated. Allow it to heat through.

              Cook Noodles: In the last 15 minutes of cooking time, bring a pot of salted water to a boil and prepare the egg noodles according to the package instructions. Drain the noodles when they are al dente.

                Serve: Serve the creamy beef stroganoff over a bed of cooked egg noodles. Finish with a sprinkle of freshly chopped parsley for a touch of color and freshness.

                  Prep Time: 20 minutes | Total Time: 7 hours (on low) | Servings: 6-8