Slow Cooker Beef Stroganoff (Creamy & Comforting)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical
liquid	98%	98%
fat	0%	6%
aromatics	10%	21%
salt	1%	0%
thickener	0%	2%
vegetables and beans	0%	33%
collagen idx	0.8	0.8
marbling idx	0.5	0.6

Where it stands out

• #1 of 136 for gravy quality

Adapts cleanly: nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds beef stew meat or beef chuck (diced into large bite-sized pieces or chunks)
80 g	1/2 cup white onion (diced small)
12 g	3 to 5 cloves garlic (finely minced)
6 g	1 teaspoon salt
2 g	1 teaspoon freshly ground pepper
3 g	1 teaspoon beef bouillon
2 g	2 to 3 sprig fresh thyme OR 1/2 teaspoon dried thyme
284 g	two 10-ounce cans cream of mushroom soup
480 g	2 cups low sodium beef broth (plus more if desired)
13 g	1 tablespoon Dijon mustard (optional)
16 g	1 tablespoon Worcestershire sauce
119 g	1/2 cup heavy cream (optional for a creamier sauce; at room temperature)
340 g	12 ounces wide egg noodles (cooked according to package directions (or your favorite pasta or mashed potatoes))
	Fresh parsley (finely minced; optional for garnishing)

Method: 6 steps, published by www.averiecooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This is so good!! The family loved it. I ended up using my Instant Pot, set at about 12 minutes. I also added a bit of Greek yogurt after cooking just for another touch of creaminess, although the cream of mushroom soup does that well on its own. Will be makin” — a cook, 5★

“Thank you for a version that doesn’t rely on actual mushrooms. They are few and far between. I look forward to trying this!” — a cook