Description
This Crockpot Beef Stroganoff is a creamy, comforting dish featuring tender stew meat slow-cooked with golden mushroom soup, onions, and Worcestershire sauce, then enriched with cream cheese. Served over cooked egg noodles, it’s a hearty and easy-to-make meal perfect for cozy dinners.
Ingredients
Scale
Beef Stroganoff
- 2.5 Pounds Stew Meat
- 2 (10.5 oz) cans Campbell’s Golden Mushroom Soup
- ½ Cup Water
- 1 Small Onion, diced
- 1 Tablespoon Worcestershire Sauce
- Salt and Pepper to taste
- 1 Tablespoon Garlic Powder
- 8 oz Cream Cheese, room temperature and cubed
Serving
- 1 Pound Egg Noodles, cooked
- Fresh parsley for garnish (optional)
Instructions
- Season the meat: Add the stew meat to the crockpot, then season evenly with salt, pepper, and garlic powder. Stir to coat all the meat pieces thoroughly.
- Add soups and water: Pour in the two cans of Campbell’s Golden Mushroom Soup. Add water to the empty soup cans, swirl to loosen any remaining soup, and add that to the crockpot as well.
- Add onions and Worcestershire sauce: Stir in the diced onion and Worcestershire sauce until all ingredients are well combined.
- Cook low and slow: Place the lid on the crockpot and cook on low heat for 8 hours, allowing the stew meat to become tender.
- Incorporate cream cheese: At the 7.5 hour mark, add the cubed cream cheese to the crockpot and stir it in. Let it cook with the meat for the remaining 30 minutes to melt and blend into the sauce.
- Final stir and break up meat: After 8 hours, stir the mixture thoroughly to break down any large chunks of stew meat and smooth out clumps of cream cheese, creating a creamy sauce.
- Serve with noodles and garnish: Stir in the cooked egg noodles until combined. Garnish with fresh parsley if desired, serve warm, and enjoy your comforting crockpot beef stroganoff.
Notes
- For best results, use stew meat with some marbling to ensure tenderness and flavor.
- Room temperature cream cheese incorporates smoothly and prevents clumping.
- You can substitute egg noodles with other pasta like fettuccine or pappardelle.
- If you prefer thicker sauce, reduce the water slightly or let the sauce cook uncovered for 15 minutes at the end.
- Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Keywords: beef stroganoff, crockpot recipes, slow cooker beef, creamy beef stroganoff, comfort food, easy dinner
