Slow Cooker Beef Stroganoff

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A thoroughly delicious and fuss-free Slow Cooker Beef Stroganoff recipe that has been a reader favorite since I first published it in 2014!  Rich in flavor with a luxuriously creamy sauce you can enjoy over egg noodles or rice, this is destined to become a new family favorite!

I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example (be sure to also check out my Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff). Whether it’s a more labor intensive gourmet version (recipe to come!) or a simple but thoroughly delicious crock pot beef stroganoff, I love them both.  With it’s robust flavors of beef and mustard combined with the delicate flavors of cream and herbs, it’s a dish I always look forward to sitting down to and it makes for the perfect comfort food. (And speaking of Russian comfort food, be sure to also check out my recipe for the famous Olivier Salad!)

I threw this crockpot beef stroganoff recipe together one Sunday many years ago before our family headed out to church so it would be ready when we got home.  When we opened the door we were met with a heavenly smell and we could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner!

Slow Cooker Beef Stroganoff Ingredients

This slow cooker beef stroganoff recipe is fuss-free, just as a slow cooker recipe should be, and chances are you already have most everything you need. Here’s what you’ll need to make it:

• Beef: Use chuck roast or stewing beef.
• Yellow onion and garlic: Because no stroganoff is complete without them.
• Mushrooms: You can use cremini or regular white button mushrooms.
• Beef broth: Use a good one.
• Dijon mustard: The flavor profile is much better and more refined than yellow mustard.
• Worcestershire sauce: This adds wonderful depth and “umami”.
• Onion powder: For added flavor.
• Dried thyme: I love the woodsy, floral notes that thyme contributes.
• Salt and pepper: To tie everything together.
• Sour cream: A key ingredient in stroganoff, it adds a wonderful tang and creamy texture.
• Cream cheese: I love including this in addition to the sour cream for an even more luxurious texture and flavor.
• Parsley: This adds a nice fresh element to finished dish.
• Cornstarch: To thicken the sauce. This recipe is naturally gluten free.
• Egg noodles: For serving. If you prefer you can use a different pasta of choice, Spätzle, rice, or a low carb option like cauliflower rice or zucchini noodles.

Best Cut of Beef for Beef Stroganoff

Use chuck roast or stewing meat, which are usually one and the same.  Using a marbled cut is important because the fat will melt during the low and slow cooking process, making the meat beautifully fork-tender and moist. If you don’t have chuck, you can substitute bottom round or rump roast.

Pro Tips

While you don’t have to brown the beef first – you can simply throw everything into the slow cooker and walk away and it will taste deeelicious! – browning the beef first will do wonders for the flavor of your slow cooker beef stroganoff. That single step of searing the meat will contribute so much flavor, it is well worth taking a few extra minutes to do that. Secondly, frying up the onions and mushrooms before adding them to the slow cooker will likewise draw out their natural sugar and flavors. I promise, you will be well rewarded!

Slow Cooker Beef Stroganoff Recipe

Let’s get started!

Spread the onions and garlic on the bottom of the slow cooker followed by the mushrooms.

Place the beef evenly over the mushrooms (as mentioned above, if you have time to brown the beef and onions and mushrooms first, the flavor will be even better!).

In a bowl, stir together the broth, Worcestershire sauce, mustard, thyme, onion powder, salt and pepper.

Pour the mixture over the beef.

Cook on LOW for 7-8 hours or on HIGH for 4-5 hours.  About 20 minutes before done, dissolve 2 tablespoons cornstarch in 1/2 cup broth and add it to the slow cooker.  Stir and continue to cook for another 20 minutes or until thickened.

Stir in the cream cheese until dissolved.

Stir in the sour cream and chopped fresh parsley and heat through. Add salt and pepper to taste and add a little more mustard if desired.

Serving Recommendations

Egg noodles are the traditional accompaniment.  If you prefer, you can use another pasta of choice or even use homemade Spätzle (yummy!).  For sides, stroganoff pairs great with any steamed veggie and/or a leafy green salad or German Creamy Cucumber Salad (one of my favorites!).

Enjoy!

For more delicious slow cooker recipes be sure to try my:

• Slow Cooker Pot Roast
• Slow Cooker Teriyaki Chicken
• Slow Cooker Pineapple Orange BBQ Chicken
• Greek Chicken
• Creamy Tortellini Soup
• Lemon Chicken Orzo Soup
• Pulled Pork Gyros
• Peach Crisp
• Apple Butter

Originally published on The Daring Gourmet on December 17, 2014