Slow Cooker Beef Stroganoff
Tender beef chunks in a rich, creamy mushroom stroganoff sauce slow-cooked to perfection. Serve over egg noodles for a classic comfort dinner the whole family loves.
PROTEIN 30g
CALORIES 434
P:E RATIO 0.6
TIME 495m
YIELD 6
P:E 0.6
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 lbs beef stew meat, cut into 1-inch cubes 30G PROTEIN
12 oz egg noodles 30G PROTEIN
8 oz cremini mushrooms, sliced FLAVOR
1 medium onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
1 1/2 cups beef broth 30G PROTEIN
2 tablespoons Worcestershire sauce FLAVOR
2 tablespoons tomato paste PRODUCE
1/2 cup sour cream DAIRY
2 tablespoons all-purpose flour FLAVOR
2 tablespoons butter DAIRY
1 teaspoon dried thyme FLAVOR
Salt and pepper to taste FLAVOR
Fresh parsley for garnish FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. Freeze sauce (without noodles) for up to 3 months. Cook fresh noodles when reheating.
- Batching: Add sour cream at the end — cooking it too long can cause it to curdle.
- Reheat: Microwave for 2–3 minutes, stirring halfway. Add a splash of broth if the sauce has thickened. Stovetop: heat on medium-low with extra broth.
EXECUTION STEPS
01
THE MACRO PREP
Toss beef cubes with flour, salt, and pepper until evenly coated.
02
HIGH HEAT SEAR
Place beef in the slow cooker. Add mushrooms, onion, and garlic on top.
03
VEGGIE STEAM-SAUTÉ
Whisk together beef broth, Worcestershire sauce, tomato paste, and thyme. Pour over the beef.
04
HIGH HEAT SEAR
Add butter on top. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
05
STEP 5
In the last 20 minutes of cooking, cook egg noodles according to package directions and drain.
06
STEP 6
Stir sour cream into the slow cooker until the sauce is creamy and well combined.
07
STEP 7
Divide noodles and stroganoff among 6 containers. Garnish with parsley.
PRIMARY CATEGORY
EXPLORE MORE Slow Cooker ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 lbs beef stew meat, cut into 1-inch cubes
- 12 oz egg noodles
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish