Description
This Slow Cooker Beef Stew combines tender beef, savory mushrooms, and rich flavors in a creamy sauce. Perfect for a comforting and easy meal any day!
Ingredients
Scale
- ½ pounds stewing beef or chuck roast, cut into 1-inch cubes
- 1 small onion, finely diced
- 1 can can, 10.5 oz cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley, optional
- ¾ cup sour cream, added at end
- 8 ounces egg noodles, cooked separately
Instructions
- Place beef cubes and diced onion into the slow cooker.
- Add sliced mushrooms on top of the beef.
- Add cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
- Cover and cook on Low for 6–8 hours or High for 4–5 hours until the beef is fork tender.
- Stir in sour cream during the last 15–30 minutes of cooking. Allow it to warm through.
- Cook egg noodles according to package instructions and drain.
- Spoon the beef stew over noodles and serve hot.
- Leave a quick 5-star rating and review to let me know!
Notes
For extra flavor, sear the beef before adding it to the slow cooker.
You can add vegetables like carrots or peas for added nutrition.
This stew can be refrigerated for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg