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!
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!
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.
For a delicious vegetarian version be sure to try our Creamy Mushroom & Tofu Stroganoff! It’s so good, even meat-eaters will love it!
For more delicious crock pot recipes try our:
- Slow Cooker Pot Roast
- Slow Cooker Teriyaki Chicken
- Slow Cooker Pineapple Orange BBQ Chicken
- Slow Cooker Greek Chicken
Crock Pot Beef Stroganoff
- 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
- 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.
Originally published on The Daring Gourmet on December 17, 2014