A classic comfort food recipe gets a crock pot soup makeover in this warm, hearty Slow Cooker Beef Stroganoff Soup, loaded with savory beef, mushrooms, and noodles!
Y’all. How is Christmas only five days away?! I don’t know where the month went, but I do know that I need to get crackin’ on the rest of my holiday to-do list. So that pretty much means no time for extraneous cooking…it’s a toss-it-in-the-crock-pot-and-dinner-is-done kind of week.
Oh, and while we’re at it, let’s go ahead and make dinner warm and comforting to ward off the recent frigid temps, shall we? But if you’re reading this from a warm and sunny land with no Arctic temperatures to be found, you’re not excluded…soup is a good way for everyone to get into a winter-y mood, just in time for Christmas. 😉
Lucky for us, this Slow Cooker Beef Stroganoff Soup meets all of the above requirements beautifully! I took my family’s favorite Slow Cooker Beef Stroganoff recipe (with NO icky gravy packets or condensed cans of ‘cream of X’) and turned it into a soup. Soup lovers rejoice!
It’s so easy, friends, and soooo delicious. Simply load up your crock pot in the morning with chunks of beef (either beef stew meat or cubed chuck roast), mushrooms, and garlic. Pour in some beef broth and a bit of red wine for good measure, and flavor with Worcestershire, Dijon, herbs, and spices. Then let ‘er rip! After cooking all day — and shortly before you’re ready to eat — stir in some fresh parsley, sour cream, and a bag of egg noodles. Before you know it, dinner is served! And by dinner, I mean the heartiest, tastiest, warm-you-up-from-your-toes kind of soup.
In full disclosure (and my regular readers already know this about me), I have this *thing* about onions. As in, I abhor them. 🙂 But I recognize that Beef Stroganoff usually includes onions along with all those yummy mushrooms, and I actually bought an onion with the intention of slicing half of it up to include in this recipe. But then — because I’m honestly just not in the habit of thinking about onions — I completely forgot to add them. Ooops. So pretend that onions are in there and add some to your soup if you like. Just know that this batch of Slow Cooker Beef Stroganoff Soup didn’t technically have any (hallelujah, I say — ha).
Before I get to today’s recipe, however, I’ve got a special treat for y’all! My sweet friend Kristi, of the fabulous lifestyle blog I Should Be Mopping the Floor, just came out with her first book, and it’s different than any book I’ve ever seen! Her book actually helped me menu plan(!!!) for this week, which is how I came up with Slow Cooker Beef Stroganoff Soup in the first place. 😉
Home Organization Tear-Outs for the Whole Family is full of pages to help you organize your entire home, from tippy-top to basement bottom! The pages are tear-out, so you can use them straight out of the book…or you can make copies in order to re-use the pages over and over. Or, in some cases, you can laminate or frame the pages for use with a dry erase marker to make updates on an ongoing basis!
How ’bout a sneak peek of the chapters?
♥Organizing Your Details
♥Systemizing Your Daily Life
♥Regulating You Finances
♥Straightening Up Your Cleaning
♥Whipping Your Kitchen Into Shape
♥Harmonizing Your Bathroom
♥Tidying Up Children’s Spaces
♥Tailoring Your Laundry Room
♥Cataloging Your Closets
♥Shaping Up Your Garage
If you’re anything like me, this is the time of the year that you start thinking about how you want to be super organized and on top of things in the New Year. Well, Home Organization Tear-Outs for the Whole Family has got you covered! Kristi did such a thorough, fantastic job on this book and she didn’t miss a detail. It would make a great last-minute Christmas gift for, well, just about anyone on your Christmas list. And it would make a well-deserved gift to yourself as motivation to get 2017 started on the right foot!
Read Kristi’s post about her new book <<< HERE!
Find it on Amazon <<< HERE!
Find it at Barnes & Noble <<< HERE!
Kristi is so creative and talented, so I do hope you’ll hop over to explore her blog as well as her new book. Proud of you, friend!
Whew…after spending all that time thinking about everything I need to organize, I’ve certainly worked up an appetite. Care to join me now for a big bowl of Slow Cooker Beef Stroganoff Soup? 😉
More Slow Cooker Soups
- Slow Cooker Buffalo Chicken Soup
- Slow Cooker Beefy 3-Bean Chili
- The BEST Slow Cooker Chicken Noodle Soup
- Slow Cooker Loaded Baked Potato Soup
Slow Cooker Beef Stroganoff Soup
- 1 1/2 to 2 pounds trimmed beef stew meat, OR trimmed, cubed chuck roast
- 12 to 16 ounces white mushrooms, cleaned and sliced
- 1/2 yellow onion, thinly sliced (optional)
- 3 tablespoons minced fresh garlic
- 8 cups low-sodium beef broth
- 1/4 cup red wine, optional
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 2 teaspoons garlic powder
- 1 1/2 teaspoons salt
- 1 teaspoon onion powder
- 2 tablespoons dried parsley
- 1 teaspoon dried thyme
- 2 bay leaves
- Freshly ground black pepper, to taste
- 12 ounces (1 1/2 cups) sour cream
- 1/4 cup flour
- 8 ounces uncooked egg noodles
- 1/2 cup fresh chopped parsley, plus additional for garnish
- Place the beef, mushrooms, onion (if using), and garlic in the bottom of a large (6.5- to 8-quart) slow cooker. Add the beef broth, red wine (if using), Worcestershire sauce, Dijon, garlic powder, salt, onion powder, dried parsley, dried thyme, bay leaves, and freshly ground black pepper (to taste); stir all ingredients to combine. Place the lid on the slow cooker and cook for 8 to 10 hours on LOW (or 4 to 5 hours on HIGH).
- About 20 minutes before serving time, turn the slow cooker to HIGH. Transfer the sour cream to a large bowl and pour a ladle full of hot broth from the slow cooker into the sour cream. Whisk until smooth. Add another ladle of broth to the sour cream, whisk well, and repeat (adding broth and whisking) until the sour cream in the bowl is very thin, smooth, and liquid-y. Sprinkle the flour over the thinned sour cream and rapidly whisk until smooth and dissolved, adding more broth to the mixture if it starts to get thick or lumpy.
- Pour the sour cream mixture into the slow cooker and add the egg noodles and fresh parsley; stir well to combine. Cover and cook on HIGH for 15 minutes or until the noodles are al dente and the broth is slightly thickened.
- Remove the bay leaves, adjust the salt and pepper to taste, and serve hot, garnished with fresh parsely, if desired.
- This recipe makes a good amount and fills up a large, oval slow cooker...so if you want to make it in a smaller slow cooker, you will want to cut the ingredients in half.
- The amounts of beef and mushrooms in the ingredient list give a small range so that you can add more or less to your liking. Adding the full amounts makes for a hearty, chunky soup...adding the lesser amounts results in a higher ratio of broth.
- You may make this recipe with either trimmed and cubed chuck roast or beef stew meat. If you use chuck roast, you probably want to buy a larger roast than you need since a good amount of fat will be trimmed away. If you can find lean stew meat that's well-trimmed, it's a great time saver. But when stew meat is fatty and full of gristle, I prefer to start with a roast and trim/cube it myself.
- If you use regular (instead of low-sodium) beef broth, you'll probably want to reduce the amount of salt you add to the recipe.
- If you stir the sour cream straight into the hot soup, it's possible that it may get lumpy/curdle. Tempering it in a bowl with hot broth before adding it to the slow cooker allows it to be incorporated smoothly. To avoid further lumps, make sure that the flour is fully dissolved in the thinned sour cream before adding to the slow cooker.
- The flour slightly thickens the soup, but you may omit it, if you wish.