Best Beef Stew Stroganoff Recipes

Beef Stew Stroganoff image

Provided by Mary Cokenour

Categories Stew

Time 7h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 1/2 lbs top round roast, trimmed of fat, cut into 1 inch cubes
3 tablespoons flour
3 large russet potatoes, cut into 1 inch cubes, parboil
2 large onions, chopped
1 (8 ounce) bag frozen peas
2 (10 1/2 ounce) cans cream of mushroom soup
1 cup red wine
1 (4 ounce) can sliced mushrooms, drained
1 teaspoon ground black pepper

Steps:

Set a 6 quart slow cooker (crock pot) on low; spray interior with nonstick spray. Mix the beef cubes with the flour; place inside the cooker. Layer the potatoes on top of the beef; spread the onions and peas next. In a medium bowl, mix together the soup, wine, mushrooms and black pepper; spread mixture evenly over top of all.
Cook for 6 to 7 hours, until beef and potatoes are tender.

Nutrition Facts : Calories 385.1, Fat 12.8, SaturatedFat 4.4, Cholesterol 78.2, Sodium 519.9, Carbohydrate 32.1, Fiber 4.2, Sugar 4.5, Protein 30.4

Slow-Cooker Beef Stroganoff Stew Recipe - (4.4/5) image

Provided by mzander

Number Of Ingredients 8

1/2 cup onion, chopped
1 clove garlic, finely chopped
1 pound boneless beef tip steak, cut into 1/2-inch pieces
2 cans (18-ounce each) Progresso® Vegetable Classics creamy mushroom soup
1/2 cup water
2 1/2 cups uncooked wide egg noodles (4-ounce)
1 cup sour cream
2 tablespoons fresh parsley, chopped, if desired

Steps:

In 3 1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef. Cover; cook on Low heat setting 5 to 7 hours. Stir noodles into mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until noodles are tender. Stir in sour cream. Garnish individual servings with parsley.