Directions
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Season the beef:
Place the beef stew meat in the bottom of the slow cooker and sprinkle with salt and black pepper. If using onion or mushrooms, scatter them evenly over the beef. -
Make the sauce:
In a medium bowl or large measuring cup, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, Dijon mustard, and garlic. Add the dried thyme or Italian seasoning, if using, and whisk until smooth. -
Combine:
Pour the sauce mixture evenly over the beef, making sure all the meat is coated. Use a spatula to scrape out every bit of the sauce if needed. -
Stir gently:
Lightly stir so the beef is mostly submerged. The sauce will distribute as it cooks. -
Cook:
Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours, until the beef is very tender and easily pierced with a fork. -
Thicken the sauce (optional):
About 20 minutes before serving, whisk the cornstarch and cold water together to make a slurry. Stir it into the slow cooker, cover, and cook for 15 to 20 minutes until slightly thickened. -
Add the sour cream:
Reduce the slow cooker to WARM or LOW. Stir in the sour cream until smooth and creamy. Taste and adjust seasoning with additional salt and pepper if needed. -
Serve:
Spoon the beef stroganoff over egg noodles, mashed potatoes, or rice. Garnish with fresh parsley if desired and serve hot.
Variations & Tips
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For picky eaters, skip the mushrooms or stir them into only half the batch.
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If Dijon mustard is too strong for your family, reduce it to 1–2 teaspoons or omit it and add a bit more Worcestershire sauce instead.
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Lighten the dish by using light sour cream or plain Greek yogurt. Stir it in off the heat and add gradually to prevent curdling.
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For extra depth of flavor, brown the beef in a skillet with a little oil before adding it to the slow cooker (optional but delicious).
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If onions aren’t a favorite, leave them out and add ½ teaspoon onion powder to the sauce instead.
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To stretch the meal, add 1 extra cup of beef broth and ½ additional can of cream of mushroom soup, then serve over plenty of noodles or rice.
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Substitute pork stew meat or boneless, skinless chicken thighs if desired; chicken may cook slightly faster.
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For a special finish, stir in a splash of heavy cream and garnish with fresh parsley or chives before serving.
