If you love comforting, hearty meals but don’t want to deal with a long ingredient list, this slow cooker beef stroganoff is exactly what you need. With just a handful of pantry staples and tender beef stew meat, it turns into a rich and creamy dish that tastes like you spent hours in the kitchen.
The slow cooker does almost all the work, gently simmering the beef until it becomes melt-in-your-mouth tender. Finished with smooth cream cheese for extra richness, this simple stroganoff is perfect served over warm egg noodles for an easy, satisfying dinner.
Ingredients
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup water, or more as needed
- 1 (1 ounce) package dry onion soup mix
- 1 pound cubed beef stew meat
- 4 ounces cream cheese
Directions
- Add the condensed cream of mushroom soup to the slow cooker.
- Pour in the water.
- Add the dry onion soup mix.
- Whisk or stir the mixture until it is well combined and smooth.
- Add the cubed beef stew meat to the slow cooker.
- Stir the beef into the soup mixture so it is fully coated.
- Cover the slow cooker with the lid.
- Cook on Low for 6 to 8 hours, or cook on High for about 4 hours.
- Check the beef after about 2 hours to make sure it is cooking evenly.
- Once the beef is tender, add the cream cheese to the slow cooker.
- Stir until the cream cheese melts completely and the sauce becomes smooth and creamy.
- If the sauce is too thick, add a small splash of water and stir until desired consistency is reached.
- Serve hot over cooked egg noodles.