Slow Cooker Beef Stroganoff

It's hard to beat this deliciously creamy slow cooker beef stroganoff, and that's exactly why it's a regular on my family's dinner rota! This easy slow cooker recipe is filled with tender beef that falls apart, earthy mushrooms and egg noodles coated in a thick sour cream sauce.

📝 Ingredients

• 2 1/4 pound beef chuck roast
• 6 shallots (peeled and chopped)
• 4 cloves garlic (peeled and minced)
• 4 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 pounds button mushrooms (quartered)
• 1 1/2 cups sour cream
• 1/2 - 1 cup cognac
• 2 tablespoons beef base (+ 2 teaspoons (or 5 tablespoons + 1 teaspoon beef concentrate))
• 2 1/2 tablespoons Dijon mustard
• 2 teaspoons dried thyme
• 3 cups water
• 12 ounces extra wide egg noodles
• salt and pepper (to taste)

👨‍🍳 Instructions

1. 1Set a large 6-quart slow cooker to low heat. Cut the beef roast into small bite-size chunks, or cut against the grain into thin strips.
2. 2Place the butter in a large skillet and set on the stovetop over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes, then add the beef pieces. Brown the beef on all sides, about 5 minutes. Then sprinkle the flour over the beef and stir to coat. Cook another 3 minutes. Pour the mixture in the bottom of the slow cooker. *If using an Instant Pot or Multi-Cooker, do this in the crock on the Sauté setting, then lower the heat to Slow Cook.
3. 3Add the chopped mushrooms to the crock. In a bowl, whisk the sour cream, cognac, beef base, Dijon mustard, and thyme together. Pour the mixture over the mushrooms, then add in 3 cups water. *If using less than 1 cup cognac, add extra water to equal 1 cup.
4. 4Cover the crock and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender. Stir in the egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente. Taste, then salt and pepper as needed.