Easy Slow Cooker Beef Stroganoff Recipe

Slow cooker beef stroganoff quickly became one of my favorite comfort meals after a cold winter day when I wanted something hearty and creamy but didn’t want to stand at the stove all evening so I tossed everything into my slow cooker in the morning and by dinnertime the kitchen smelled amazing and the beef was melt in your mouth tender. After that first comforting bite over buttery noodles I knew this would become a regular cozy dinner in my home.

What I love most is how the rich mushroom sauce soaks into every piece of beef making it extra savory and satisfying and when served over egg noodles it feels like a warm hug on a plate so it’s perfect for busy days when you want something that feels special but requires almost no effort.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Beef stew meat – Becomes super tender and flavorful after slow cooking.
• Mushrooms – Add earthy richness to the creamy sauce.
• Onion – Brings a sweet, savory base to the dish.
• Garlic – Adds depth and a warm, aromatic kick.
• Beef broth – Creates a rich, flavorful base for the sauce.
• Worcestershire sauce – Gives a deep umami flavor.
• Dijon mustard – Adds a gentle tang and complexity.
• Sour cream – Makes the sauce creamy and smooth.
• Cornstarch – Thickens the sauce perfectly at the end.
• Egg noodles – The classic base to soak up all that savory sauce.
• Fresh parsley – For a bright, fresh finishing touch.
• Salt and black pepper – Essential for perfect seasoning.

Tools You’ll Need

• Slow cooker – To make the beef super tender with minimal effort.
• Large skillet (optional) – For browning the beef before slow cooking.
• Wooden spoon – For stirring everything together.
• Knife – To slice onions and mushrooms.
• Cutting board – For prepping vegetables and beef.

Instructions

Step 1

I start by seasoning the beef with salt and pepper and if I have time I like to sear it in a skillet to build extra flavor.

Step 2

I add the beef, sliced mushrooms, chopped onion, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard to the slow cooker and stir to combine.

Step 3

I cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is very tender.

Step 4

About 30 minutes before serving I mix cornstarch with a little water to make a slurry and stir it into the slow cooker to thicken the sauce.

Step 5

I stir in the sour cream until smooth and creamy then taste and adjust seasoning as needed.

Step 6

Meanwhile, I cook the egg noodles according to package instructions and drain.

Step 7

I serve the beef stroganoff over the noodles and garnish with fresh parsley for a pop of color.

Tips

If you want extra flavor, I suggest using a mix of cremini and button mushrooms. You can also add a splash of white wine or a bit of cream cheese for an even richer sauce!

Ways to Serve

I love serving slow cooker beef stroganoff over egg noodles but it’s also delicious with mashed potatoes or rice. Add a simple green salad or steamed veggies on the side for a complete cozy meal.

Frequently Asked Questions

Can I make slow cooker beef stroganoff ahead of time?

Yes! The flavors actually get even better the next day.

Can I freeze beef stroganoff?

Absolutely! Freeze without the noodles and thaw before reheating for best results.

Can I use a different cut of beef?

Yes! Chuck roast or sirloin work well too and become super tender when slow cooked.

See You in the Kitchen

I hope you give this slow cooker beef stroganoff a try! It’s creamy, comforting, and so easy perfect for a cozy dinner any night of the week. I’d love to see your creations, so share your photos and save this recipe for your next comfort food craving.

Happy Cooking!

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