Slow Cooker Beef Stroganoff Soup

 

I learned a few things making this recipe and the biggest enlightenment was the beauty of stew meat. Why have I not been buying it for soups all this time?? For some reason I thought it was just a gross leftover cut, but it is a game changer. No more cutting up a big roast and it's so much cheaper, too. So if you haven't, try stew meat! Anyway, this Slow Cooker Beef Stroganoff Soup is magic and perfect on a cold, winter day. This has already been the snowiest winter we've had in years so I say bring on all the soups!

Slow Cooker Beef Stroganoff Soup

1 lb. stew beef, trimmed
6 1/2 cups low sodium beef broth

1 tsp. minced garlic

1 Tbsp. dried onion flakes
1 Tbsp. Worcestershire sauce

2 tsp. dried parsley 

1/2 tsp. Kosher salt

1/4 tsp. black pepper
3 Tbsp. cornstarch
1/2 cup greek yogurt or sour cream

8 oz. mushrooms, sliced
1 1/2 cups egg noodles or rotini, measured dry 

1. In a slow cooker, combine stew meat, beef broth, garlic, onion flakes, Worcestershire sauce, parsley, kosher salt and pepper. Cover and cook on high for 3 hours or on low for 6 hours. 
2. In a bowl, whisk together greek yogurt, cornstarch and 1 cup of broth from the slow cooker until smooth. Stir mixture back into the pot along with the mushrooms and egg noodles. 

3. Cover and cook on high or low for 1 hour longer. Add salt and pepper to taste, if needed. 

Adapted from Spend with Pennies and Creme de la Crumb