Description
A rich and creamy slow cooker beef stroganoff featuring earthy rosemary and mellow garlic. Perfect for a comforting family dinner with minimal effort.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh rosemary, finely chopped
- 1/2 cup sour cream
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season beef with salt and pepper, then sear until browned on all sides. Transfer beef to the crockpot.
- In the same skillet, sauté diced onions and minced garlic for 3-5 minutes until softened. Stir in and transfer to the crockpot.
- Pour beef broth and Worcestershire sauce over the beef. Stir in the chopped fresh rosemary.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until beef is fork-tender.
- Whisk cornstarch and cold water together in a small bowl. Stir the slurry into the crockpot and cook for another 30 minutes.
- Turn off the slow cooker. Gently stir in the sour cream until the sauce is smooth and creamy. Serve over egg noodles or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American