Name: Crockpot Beef Stroganoff with Potatoes and Carrots
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 lbs beef stew meat, cut into 1-inch cubes; 2 tbsp olive oil; 1 lb Yukon Gold potatoes, cubed; 3 large carrots, sliced into rounds; 1 onion, diced; 3 cloves garlic, minced; 3 cups beef broth; 2 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp cornstarch; 1 tbsp cold water; 1 cup sour cream

Description

A creamy, comforting slow cooker beef stroganoff featuring tender beef, carrots, and potatoes in a rich, savory gravy.

Ingredients

Scale

2 lbs beef stew meat, cut into 1-inch cubes
2 tbsp olive oil
1 lb Yukon Gold potatoes, cubed
3 large carrots, sliced into rounds
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch
1 tbsp cold water
1 cup sour cream

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Instructions

Heat olive oil in a large skillet over medium-high heat and brown the beef cubes on all sides until seared. Transfer beef to the crockpot.
Place cubed potatoes and sliced carrots at the bottom of the crockpot.
Add the browned beef, diced onions, and minced garlic on top of the vegetables.
Mix beef broth and Worcestershire sauce together, then pour over the ingredients in the crockpot.
Season with salt and black pepper.
Cover and cook on low for 7-8 hours or on high for 4 hours.
Whisk cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the crockpot and cook for an additional 30 minutes.
Turn off the heat and stir in the sour cream until the sauce is smooth and creamy.