Crockpot Beef Stroganoff

Although I am a huge fan of cooking on my smoker, I am also an equally huge fan of my crockpot.  As the new school year approaches, I decided to dust off my crockpot and give my smoker a rest.  Here is one of my family's favorite crockpot recipes.  They are not fond of mushrooms so I leave those out but the recipe below includes them.

In the pictures below you will probably notice I use crockpot liner bags.  Although I am not a big fan, they do make cleanup a lot quicker.

In a large skillet, I brown 1 ½ lbs of cubed stew meat and some diced onions. I added that to my crockpot. 

I then added 1 can cream of mushroom soup, 1 can of beef broth, and 1 tsp Worcestershire sauce and stirred to blend.

I closed the lid and cooked on low for 6-8 hrs (you can cook on High 3-4 hrs if you are running short on time).  After 8 hrs, I added a small amount of corn starch mixed with water to thicken the sauce.  To finish things off, I turned off the crockpot, added 1 cup of sour cream, and stirred to blend.  

Printable Recipe

Ingredients
1 ½ pounds cubed stew meat
1 medium onion, diced
8 ounces fresh mushrooms, sliced (optional)
1 can beef broth
1 can cream of mushroom soup
1 tsp. Worcestershire sauce
Salt and black pepper
1 cup sour cream
Cooked egg noodles

Directions
In a large skillet, brown the stew meat (seasoned with salt and pepper) on both sides using olive oil or cooking spray as needed. Remove the meat from the pan and place into crockpot. Add the onions and mushrooms (if using) to the pan drippings and sauté until tender. Place onions and mushrooms in crockpot along with the meat. Add the cream of mushroom soup, beef broth, and Worcestershire sauce to crockpot and stir to blend. Cook over low heat for 6-8 hrs. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.