Slow Cooker Beef Stroganoff Stew

Simple yet savory stroganoff starts with two cans of creamy mushroom soup. What a wonderful way to welcome the family home for dinner!

Recipe from Betty Crocker
Slow Cooker Beef Stroganoff Stew
SERVINGS
5
SERVING SIZE
1 1/2 cups
PREP TIME
20 mins
TOTAL TIME
5 hrs 50 mins
by 54  people
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Ingredients
  •  1 medium onion, chopped (1/2 cup)
  • 1   clove garlic, finely chopped
  • 1   pound boneless beef tip steak, cut into 1/2-inch pieces
  • 2   cans Progresso® Vegetable Classics creamy mushroom soup (18 ounces each)
  • 1/2  cup water
  • 2 1/2  cups uncooked wide egg noodles (4 ounces)
  • 1   cup sour cream
  • 2   tablespoons chopped fresh parsley, if desired
Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
In 3-1/2- to 4-quart slow cooker, layer onion, garlic and beef. Pour soup and water over beef.
2. 
Cover; cook on Low heat setting 5 to 7 hours.
3. 
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.
Tip:
1. 
High Altitude (3500-6500 ft): No change.

nutrition information

Per Serving: cal. (kcal) 430, Fat, total (g) 25, chol. (mg) 125, sat. fat (g) 12, carb. (g) 29, fiber (g) 1, sugar (g) 6, pro. (g) 24, vit. A (IU) 729, sodium (mg) 880, calcium (mg) 81, iron (mg) 3, Starch () 2, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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