Slow Cooker Beef Stroganoff
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A thoroughly delicious and fuss-free Slow Cooker Beef Stroganoff recipe! Rich in flavor with a luxuriously creamy sauce you can enjoy over egg noodles or rice, this is a guaranteed new favorite!
Be sure to also try our Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff!
I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example. 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.
I threw this crockpot beef stroganoff together one Sunday a few 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 that delicious aroma and we could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner!
Which Cut of Beef Should I Use?
Use chuck roast or stew meat cut into bite-sized pieces. Using a marbled cut is important because the fat will melt during the low and slow cooking process, making the meat tender and moist.
Do I Have to Brown the Beef First?
No. The thing that makes this slow cooker beef stroganoff recipe so easy is the ability to throw all of the ingredients in and then step aside and wait.
That said…if you do have the time, browning the meat, onions, and mushrooms in a frying pan before adding them to the slow cooker will add a lot of flavor to your stroganoff. But if you’re in a hurry no worries, it will taste delicious either way!
What to Serve with Slow Cooker Beef Stroganoff?
Egg noodles are the traditional accompaniment. If you prefer, you can use another pasta of choice or even use Spaetzle. For sides, stroganoff pairs great with any steamed veggie and/or a leafy green salad.
Slow Cooker Beef Stroganoff Recipe
Let’s get started!
Gather up the ingredients.
Spread the onions and garlic on the bottom of the slow cooker followed by the mushrooms.
Place the beef evenly over the mushrooms.
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.
Serve over hot egg noodles.
Enjoy!
For more delicious slow cooker recipes be sure to try our:
- 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
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Slow Cooker Beef Stroganoff
Ingredients
- 2 pounds beef stew meat (e.g., chuck) , cut any large pieces into bite-sized pieces
- 1 medium yellow onion , diced
- 2 cloves garlic , minced
- 12 ounces fresh cremini or white button mushrooms , cleaned and sliced
- 1 1/4 cup beef broth
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 teaspoon dried thyme
- 2 tablespoons cornstarch dissolved in 1/2 cup beef broth
- 6 ounces cream cheese
- 3/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 10 ounces uncooked egg noodles , cook according to package instructions and toss with some melted butter before serving
Instructions
- Layer the ingredients in the slow cooker. in the following order: Onions/garlic, mushrooms and beef.
- In a small bowl, combine the broth, mustard, Worcestershire sauce, salt, pepper, onion powder and thyme. Pour over the beef in the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours or until the beef is tender.
- About 20 minutes before it's done, add the beef broth/cornstarch mixture to the slow cooker and stir to combine. Cook until thickened.
- Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt, pepper and mustard to taste.
- Serve over hot egg noodles.
Nutrition
Originally published on The Daring Gourmet on December 17, 2014
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Delicious! I sauteed each the meat, onions/garlic and mushrooms. The meat was so tender, you could cut it with a fork. I kept in on the low setting for 7 hours and served it over egg noodles. Definitely a hit.
Thank you Kimberly.
Sam H here. I love how put together your site… I am a widower. I just lost my 15 months ago. I was the cook for my wife and myself. I had to jump in try to make things that she would eat. I never cook like her, or like you in my life.
I wanted to try your Slow Cooker Beef Stroganoff. I used a Dutch Oven. Big mistake. the liquid just keeps evaporate. After a little under 2 hours, I keep adding beef broth. the roast not tender yet. I wished use a slow cooker. I going eat the anyway.. I did not know the difference between the too cookers.
Hi Sam, first of all I just want to say how sorry I am for your loss. And what a wonderful thing that was that you stepped in to make meals for you and your wife. And that you’re continuing to cook for yourself and making the effort to learn. Yes, there are new gadgets and appliances and terminology that you’ll get used to – like the difference between a Dutch oven (a cast iron pot) and slow cooker (which is electric). But the more recipes you try you’ll pick these things up in no time. Thank you for the compliment about my site and I hope you’ll continue to find recipes that interest you. Don’t hesitate to reach out and ask questions for clarification, I am always happy to help! Kind regards, Kimberly
Simply stated, YUM! Made this exactly as written and it was delicious-didn’t need to change/alter a thing. I did take the time to saute the meat, garlic, onions and mushrooms first. I set the crockpot on high for 1 hr then low x7hrs and the meat was soooo tender. I chose to serve with the buttered wide egg noodles as recommended which complimented the dish well. My gauge for a recipe is whether it is ‘company worthy’ and this one most certainly is!
That is fantastic, Tracy, I’m absolutely thrilled to hear that, thank you so much! <3
This is the best beef stroganoff recipe I’ve made! The whole family loves it and was pleasantly surprised at how tasty it is. Even did the recipe in the pressure cooker for 17mins and turned out great! Thank you! :)
I’m so super glad it was a family hit, Lize, thank you so much for the feedback!
This is a great beef stroganoff recipe. I have made it many times and always get compliments on it. It is easy and so tasty. Don’t hesitate to make it. Beef Stroganoff is one of my favorite meals. Thank you for a great recipe.
Fantastic, thank you so much, Cynthia! :)
With the dairy in it, do you have suggestions on the best way to freeze it?
Hi Claudia, this freezes well, just make sure the sour cream is thoroughly mixed in with no globs remaining. Then simply let the sauce thaw (overnight in the fridge works well) and then gently reheat.
Looks like a great recipe. I’m making it today. Quick question… There are two different timings for the crockpot. Which one is correct? Is it 7-8 hours on low and 4-5 hours on high? Or is it 2-3 hours on high and 4-6 on low? Thanks so much!
Hi Anne-Brigitte, sorry for the inconsistency. 6-8 on low or 4-5 on high. Less if you’re using a more tender cut of beef.
Thank you for this delicious recipe with great instructions! I will make this again for sure!
Thanks so much, Marga, I’m happy you enjoyed it!