Pioneer Woman Crockpot Beef Stroganoff is made with beef chuck roast, mushrooms, onions, garlic, beef broth, and sour cream. This hearty slow-cooker recipe creates a tender and creamy dinner that takes about 7 hours to cook and serves 4 people.
Ingredients Needed:
- 1 1/2 pounds beef chuck roast
- 2 Tbsp all-purpose flour
- 1 tsp sweet paprika
- 1 tsp dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 1/4 cups mushroom or vegetable broth
- 12 oz whole-wheat egg noodles
- 1 Tbsp unsalted butter
- 3/4 cup sour cream
- Chopped fresh parsley, for garnish
How To Make Beef Stroganoff In CrockPot:
- Prepare the beef: Trim the excess fat from the chuck roast and cut it into quarters. Place the beef in a 6-quart slow cooker, then toss with flour, paprika, thyme, salt, and pepper.
- Add vegetables and broth: Add the chopped onion, minced garlic, mushrooms, and broth to the slow cooker. Cover and cook on low for 7 to 8 hours until the beef is tender and easy to pull apart with a fork.
- Cook the noodles: Before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and toss with the butter.
- Finish the beef stroganoff: Skim off any excess fat from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Stir in the sour cream to combine with the beef and vegetables.
- Serve: Divide the buttered noodles among bowls, then top with the beef mixture. Garnish with fresh parsley and enjoy!
Recipe Tips
- Trim the beef well: Remove any excess fat from the chuck roast before cooking to avoid greasy stroganoff.
- Don’t skip the flour: Coating the beef in flour helps thicken the sauce as it cooks.
- Use fresh mushrooms: Fresh mushrooms provide better texture and flavor than canned ones, making the dish tastier.
- Stir in sour cream last: Add the sour cream at the very end to avoid curdling during cooking.
- Cook noodles separately: Cooking the noodles apart from the stroganoff prevents them from becoming too soft.
How To Store & Reheat Leftovers
Storing: Keep leftover beef stroganoff in an airtight container in the fridge for up to 3 days. Store noodles separately to avoid sogginess.
Freezing: Freeze the stroganoff (without noodles) for up to 3 months. Cool completely, then store in a freezer-safe container. Thaw in the fridge overnight.
Reheating: Reheat on the stovetop over low heat, stirring occasionally, or microwave in 1-minute intervals, stirring in between. Add a little broth if needed.
Nutrition Facts
- Calories: 690
- Total Fat: 21g
- Saturated Fat: 10g
- Cholesterol: 216mg
- Sodium: 692mg
- Carbohydrates: 70g
- Dietary Fiber: 9g
- Sugar: 5g
- Protein: 54g
Try More Pioneer Woman Recipes:
Pioneer Woman Crockpot Beef Stroganoff
Description
Pioneer Woman Crockpot Beef Stroganoff is made with beef chuck roast, mushrooms, onions, garlic, beef broth, and sour cream. This hearty slow-cooker recipe creates a tender and creamy dinner that takes about 7 hours to cook and serves 4 people.
Ingredients
Instructions
- Prepare the beef: Trim the excess fat from the chuck roast and cut it into quarters. Place the beef in a 6-quart slow cooker, then toss with flour, paprika, thyme, salt, and pepper.
- Add vegetables and broth: Add the chopped onion, minced garlic, mushrooms, and broth to the slow cooker. Cover and cook on low for 7 to 8 hours until the beef is tender and easy to pull apart with a fork.
- Cook the noodles: Before serving, bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions, then drain and toss with the butter.
- Finish the beef stroganoff: Skim off any excess fat from the slow cooker. Use two forks to shred the beef into bite-sized pieces. Stir in the sour cream to combine with the beef and vegetables.
- Serve: Divide the buttered noodles among bowls, then top with the beef mixture. Garnish with fresh parsley and enjoy!
Notes
- Trim the beef well: Remove any excess fat from the chuck roast before cooking to avoid greasy stroganoff.
- Don’t skip the flour: Coating the beef in flour helps thicken the sauce as it cooks.
- Use fresh mushrooms: Fresh mushrooms provide better texture and flavor than canned ones, making the dish tastier.
- Stir in sour cream last: Add the sour cream at the very end to avoid curdling during cooking.
- Cook noodles separately: Cooking the noodles apart from the stroganoff prevents them from becoming too soft.