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–+ servings
Julia

THE BEST Slow Cooker Creamy Beef Stew

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This slow cooker beef stew without tomatoes is creamy, rich, and incredibly easy to make. A cozy crockpot beef stew served over noodles for the perfect comfort dinner.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 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
  • 8 ounces cremini mushrooms about 2–3 cups sliced

Method
 

  1. Add beef and onion: Place beef cubes and diced onion into the slow cooker.
  2. Add mushrooms: Add sliced mushrooms on top of the beef.
  3. Add sauce ingredients: Add cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
  4. Slow cook: Cover and cook on Low for 6–8 hours or High for 4–5 hours until the beef is fork tender.
  5. Add sour cream: Stir in sour cream during the last 15–30 minutes of cooking. Allow it to warm through.
  6. Cook noodles: Cook egg noodles according to package instructions and drain.
  7. Serve: Spoon the beef stew over noodles and serve hot.
  8. Enjoyed this recipe? Leave a quick 5-star rating and review to let me know!

Notes

  • Cooking on LOW gives the most tender beef texture.
  • Add sour cream at the end so the sauce stays smooth.
  • Always cook noodles separately so they don’t become mushy.

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