A thoroughly delicious and fuss-free CROCK POT 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 Crock Pot 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.
Crock Pot 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.
Enjoy!
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
PIN ME!
Crock Pot 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 4 to 6 hours or on HIGH for 2 to 3 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
Jim D says
This was delicious. I did saute the vegetables and some stew meat (chuck steak).
Only used 1 tbl of dijon, wife not a big fan. Followed recipe as written. Forgot what
a great dish this is. And, left-overs for another day.
Kimberly @ The Daring Gourmet says
Thank you, Jim, I’m so glad you enjoyed it!
David says
How come recipes rarely give a serving size for the completed recipe? I.e. 1.50 cups is 375 calories. This would be so helpful for people trying to watch their caloric intake while feeding a family
Anonymous says
DAVID MY GRANDMOTHER GAVE ME THE RECEIPE AND SHE WASN’T USING A COOKBOOK.
karen krause says
Hi Kimberly,
Husband is lactose-intolerant – I have lactose-free sour cream, but what can I use instead of the cream cheese? Or just omit it and use more of the sour cream? Thanks!
karen from almany
Kimberly @ The Daring Gourmet says
Hi Karen, that’s a tough one. I’m always hesitant to make recommendations without actually trying them myself because I want to make sure that what I’m recommending actually works and tastes good! :) Yes, you could simply omit it. It will obviously taste different than it’s intended to but should hopefully still taste good! :)
Kim says
This is my go to stroganoff recipe for the last 3 years. Prior to then in embarrassed to admit that I used a package mix. Never again!
Kimberly @ The Daring Gourmet says
Oh I’m so happy to hear it’s become a regular, Kim, thanks so much! :)
EVE says
DO I SLOW COOK THIS FOR 7-8 HOURS OR 4-6 HOURS?
Kimberly @ The Daring Gourmet says
Hi Eve, either cook it on LOW for 4-6 hours or on HIGH for 2-3 hours or until the beef is tender.
Eve says
What kind of beef is shown in the picture, and what kind of knife do i use to cut it into thin slices?
EVE says
DO I USE 1 AND 1/4 BEEF BROTH IN THE CROCKPOT WITH THE BEEF AND FOR FOR CORNSTARCH MIXTURE 1/2 CUP BEEF BROTH?
Kimberly @ The Daring Gourmet says
Hi Eve, yes, you add 1 1/4 cup beef broth in the crockpot with the beef. Later on you’ll add another 1/2 cup that’s mixed with the cornstarch.
Olivia says
Can the ingredients be prepped and frozen for later cooking?
Bentley Callahan says
Onion powder is mentioned in the ingredients but isn’t used in the recipe???
Kimberly @ The Daring Gourmet says
Hi Bentley, sorry it’s added with all the other spices in step 2.
Vickie F Hagbom says
SO it looks like I need to have 1 cup & 1/2 cup of beef broth. It isn’t clear???
Let me know
Kimberly @ The Daring Gourmet says
Hi Vickie, that’s correct. That additional 1/2 cup is used at the end to make a slurry with the cornstarch to thicken the sauce.
Emelyn says
Hi, just wondering is the broth meant to cover the beef? Just cooking this now
Kimberly @ The Daring Gourmet says
Hi Emelyn, it doesn’t have to completely cover the meat. But as it cooks the meat will shrivel and become submerged in the liquid.
rebecca osborne says
It’s cooking as I am writing this . I live in madrid so could not get sour cream . Do you think it will matter not using it ?
Kimberly @ The Daring Gourmet says
Hi Rebecca, you can use creme fraiche in its place and it will taste excellent. It’s definitely worth it to get it, it makes a big difference in the flavor and texture.
Anonymous says
Thanks, I’m actually cooking it again right now but I made a mistake and added corn flour with the rest of the liquid part . I hope that’s ok 😱🇬🇧
Geri says
Great!! My sons absolute favorite!!!!
Kimberly @ The Daring Gourmet says
I’m so glad you guys enjoyed it, Geri, thank you!
Linda says
Would this recipe work if I used ground beef instead? Or will the texture be wierd?
Kimberly @ The Daring Gourmet says
Hi Linda, yes, you can use ground beef. It will have a similar texture to ground beef/sausage gravy.
Kim O'Quinn says
Family loved it!
Kimberly @ The Daring Gourmet says
Thanks so much, Kim!