Crock Pot Beef Stroganoff

Ingredients

• 1 tablespoon olive oil
• 1 pound stew beef (or boneless beef chuck roast, cut into 1-inch cubes)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter
• 1 medium yellow onion (thinly sliced)
• 16 ounces cremini mushrooms (sliced)
• 3 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 1 1/2 cups low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/3 cup sour cream (or full fat plain Greek yogurt)
• cooked egg noodles, mashed potatoes, or rice, etc. (for serving)

Instructions

1. 1

   Heat olive oil in a large skillet over medium-high heat. Add the beef and sprinkle with the salt and pepper. Cook until the beef is browned on all sides. Transfer beef to the slow cooker.

2. 2

   Add the butter to the skillet. Once melted, add the onion and mushrooms. Cook, stirring often, until onion and mushrooms have softened, about 5 minutes.

3. 3

   Add the garlic and flour and cook, stirring, for 30 seconds. Stir in the beef broth. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pan, until thickened. Transfer contents of the skillet to the slow cooker.

4. 4

   Stir the Worcestershire sauce and dried thyme into the slow cooker.

5. 5

   Cover and cook on low for 6-8 hours or high for 3-4 hours.

6. 6

   Stir in the sour cream (or plain Greek yogurt). Taste and add more salt and pepper, if needed. Serve over egg noodles, mashed potatoes, rice, etc.