Let’s walk through this incredibly simple “dump, set, and forget” process:

1. Combine Main Ingredients in Slow Cooker:

• Place the beef stew meat cubes, chopped onion, minced garlic, and sliced mushrooms directly into the slow cooker insert.
• Pour in the beef broth and Worcestershire sauce.
• Sprinkle over the dried thyme, salt, and pepper. Stir everything together gently to combine.

2. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW setting for 7-8 hours OR on the HIGH setting for 4-5 hours. The beef should be very tender and easily fall apart when tested with a fork.

3. Thicken Sauce (Optional) and Add Sour Cream:

• Approximately 30 minutes before the cooking time is finished:
  • (Optional Thickening): If a thicker gravy is desired, whisk the 2 tablespoons of cornstarch with 2-3 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the liquid in the slow cooker.
  • Stir the sour cream into the slow cooker mixture until well combined. Ensure the cooker is on LOW or WARM to prevent curdling.

4. Finish Cooking:

• Replace the lid and continue cooking for the final 30 minutes to allow the sour cream to heat through and the sauce to thicken (especially if cornstarch was added).

5. Serve:

• Remove and discard the bay leaf if one was used (not listed, but common). Taste the sauce and adjust salt and pepper if needed.
• Serve the hot Slow Cooker Beef Stroganoff generously over cooked wide egg noodles or fluffy rice. Garnish with fresh chopped parsley.

Classic comfort food made incredibly easy