Slow Cooker Beef Stroganoff Soup

A classic comfort food recipe gets a soup lover's makeover in this warm, hearty Slow Cooker Beef Stroganoff Soup, loaded with savory beef, mushrooms, and noodles...and your crock pot does all of the work!

Course Soup

Cuisine Russian

Prep Time 20

Cook Time 8

Total Time 8 20

Servings servings

Calories 407kcal

Author Samantha Skaggs

Equipment

6-quart or larger Slow Cooker

Ingredients

1 ½ to 2 pounds trimmed beef stew meat OR trimmed, cubed chuck roast
12 to 16 ounces white mushrooms cleaned and sliced
½ yellow onion thinly sliced (optional)
3 tablespoons minced fresh garlic
8 cups low-sodium beef broth
¼ cup red wine optional
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard
2 teaspoons garlic powder
1 ½ 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 ½ cups) sour cream
¼ cup flour
8 ounces uncooked egg noodles
½ cup fresh chopped parsley plus additional for garnish

Instructions

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.

Notes

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.

Nutrition