by Marias Mixing Bowl
Slow Cooker Beef Mushroom Soup is a hearty, delicious variation of classic beef stroganoff perfect for the fall and winter. Tender chunks of beef, mushrooms, and a savory creamy sauce are combined with egg noodles for the ultimate winter comfort food.
– Stew beef – Mushrooms – Onion soup mix – Garlic cloves – Tomato paste – Worcestershire sauce – Low-sodium beef stock – Egg noodles
To make a beef and mushroom stew in a slow cooker, combine stew beef, mushrooms, onion soup mix, garlic, tomato paste, Worcestershire sauce, and beef stock. Stir, cover, and cook on low for 6 hours or high for 4.
Thirty minutes before serving, add noodles to the slow cooker and stir. Cover and cook until noodles are al dente. In a small bowl, whisk together sour cream and flour.
Add 1 cup of liquid from the soup to the sour cream mixture, whisk until smooth, then stir it into the slow cooker. Let it cook for another 10 minutes before serving.