THE BEST Slow Cooker Creamy Beef Stew
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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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
INSTRUCTIONS
- Add beef and onion: Place beef cubes and diced onion into the slow cooker.
- Add mushrooms: Add sliced mushrooms on top of the beef.
- Add sauce ingredients: Add cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, salt, pepper, and parsley. Stir gently to combine.
- Slow cook: Cover and cook on Low for 6–8 hours or High for 4–5 hours until the beef is fork tender.
- Add sour cream: Stir in sour cream during the last 15–30 minutes of cooking. Allow it to warm through.
- Cook noodles: Cook egg noodles according to package instructions and drain.
- Serve: Spoon the beef stew over noodles and serve hot.
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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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