Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff was actually the first meal I ever made in my slow cooker and it totally won me over. I remember walking into my kitchen after work and being greeted by the comforting aroma of tender beef and creamy mushrooms and from that day on it’s been a regular on our table especially on chilly evenings when I want something rich and satisfying.

I love how it turns simple ingredients into something so full of flavor with hardly any effort. The beef becomes fall apart tender the sauce turns velvety and hearty and it pairs so beautifully with egg noodles or mashed potatoes. Plus it’s the kind of meal that makes everyone feel taken care of without needing to spend hours at the stove.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Stew beef – Cut into bite-sized pieces for slow-cooking tenderness and deep flavor.
• Mushrooms – Add earthy flavor and soak up the creamy sauce beautifully.
• Onion – Brings sweetness and depth as it cooks down with the beef.
• Garlic – Adds warmth and aromatic richness to the base.
• Beef broth – The liquid that helps braise the beef and form the flavorful sauce.
• Worcestershire sauce – Gives savory umami depth to the dish.
• Dijon mustard – Adds a little tang and complexity to the sauce.
• Sour cream – Makes the stroganoff creamy and slightly tangy at the end.
• Cream cheese – Adds a smooth velvety texture to the final sauce.
• Cornstarch – Used for thickening the sauce slightly if needed.
• Salt and pepper – For seasoning the beef and rounding out the flavors.
• Egg noodles – A traditional base to soak up all that rich stroganoff sauce.
• Parsley – Fresh and vibrant as a garnish for contrast and color.

Tools You’ll Need

• Slow cooker – The key tool that makes this recipe wonderfully hands-off.
• Cutting board and knife – For prepping the beef mushrooms and onions.
• Measuring cups and spoons – To get the proportions right for flavor balance.
• Skillet (optional) – To sear the beef or sauté onions before slow cooking for extra depth.
• Mixing bowl – Useful for combining sour cream and cream cheese before stirring them in.
• Slotted spoon – To serve the beef and sauce cleanly over noodles.

Instructions

Step 1: Prep the Ingredients

I start by seasoning the beef chunks with salt and pepper. If I have time I sear the beef in a hot skillet for a few minutes to add extra flavor but this step is totally optional.

Step 2: Layer the Slow Cooker

Into the slow cooker I add the beef mushrooms sliced onions and garlic. Then I pour in the beef broth Worcestershire sauce and Dijon mustard. I stir gently to combine everything evenly.

Step 3: Cook Low and Slow

I cover the slow cooker and let it cook on low for 7–8 hours or on high for 4–5 hours until the beef is tender and the flavors have melded beautifully.

Step 4: Thicken and Cream

About 30 minutes before serving I whisk together the sour cream and cream cheese in a bowl. I stir this into the slow cooker and let it melt and blend. If the sauce needs thickening I mix cornstarch with a bit of water and stir it in too.

Step 5: Cook the Noodles

While the stroganoff finishes up I boil egg noodles according to package directions and drain them. I keep them warm and ready for serving.

Step 6: Serve and Garnish

I spoon the rich beef and mushroom sauce over a generous pile of noodles and sprinkle fresh parsley on top. It’s always a hit at the dinner table with this hearty and comforting finish.

Tips

If you want to make it even richer I sometimes add a splash of red wine with the broth. You can also substitute Greek yogurt for the sour cream if you prefer a lighter version. Leftovers reheat beautifully the next day and the sauce thickens up even more which I personally love!

Ways to Serve

I usually serve Slow Cooker Beef Stroganoff over egg noodles but it’s also delicious with mashed potatoes or rice. For a low-carb twist you could serve it over cauliflower mash. It pairs well with steamed green beans a crisp salad or even a slice of crusty bread to soak up the sauce.

Frequently Asked Questions

Can I freeze Slow Cooker Beef Stroganoff?

Yes but I recommend freezing it without the sour cream and cream cheese then adding them fresh when reheating to keep the sauce creamy and smooth.

Can I make Slow Cooker Beef Stroganoff without mushrooms?

Absolutely if mushrooms aren’t your thing just skip them and you’ll still have a flavorful dish.

What cut of beef is best for Slow Cooker Beef Stroganoff?

Stew beef works well but chuck roast or sirloin cut into chunks also turns out tender and flavorful after slow cooking.

See You in the Kitchen

I hope you give this Slow Cooker Beef Stroganoff a try! It’s one of my coziest go-to meals and it always brings comfort to the table with minimal effort. I’d love to hear how yours turns out so don’t hesitate to share your version with me or tag it if you make it!

Happy Cooking!

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