A thoroughly delicious and fuss-free beef stroganoff for your slow cooker! Full of flavor with a creamy sauce you can enjoy over egg noodles or rice, this is a guaranteed family 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 version for the crock pot, I love a good stroganoff. 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 makes for the perfect comfort food.
I threw this together this past Sunday morning before we 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 I could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner.
For an extra creamy stroganoff, add some more cream cheese and sour cream and adjust the salt and pepper accordingly. Whether you “up” the creaminess or make it as written, you’re going to love the flavor of this Slow Cooker Beef Stroganoff!
If you don’t already own a slow cooker, you should really consider getting one. They make life much easier for those busy days when the last thing you want to do after a long day is come home and cook. Instead, you can come home to a ready meal. The slow cooker I use and love is this Stay Or Go 7 Quart Slow Cooker. It’s portable if you need to take it to a potluck and it’s also big. I got this large one because I can still use it for smaller quantities but I can also use it if I’m expecting extra guests.
Let’s get started!
Use whatever beef you can find the best deal on, including the cheap cuts. The slow cooking process will tenderize even the toughest cuts so the result is deliciously fork-tender beef. Slice the beet into short, thin strips. (That’s a personal preference – I don’t like chunky beef cubes for stroganoff, I reserve those for stews.)
Clean and slice the mushrooms.
Chop the onions and mince the garlic.
Place the ingredients in the slow cooker in the following order: Onions/garlic, mushrooms, beef.
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!
Interested in a vegetarian stroganoff option?
Try our delicious Creamy Mushroom & Tofu Stroganoff! It’s so good, even meat-eaters will love it!
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 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
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!
C.Lynn says
Oh my gosh! This is amazing! We used some of our own seasonings on hand, used a chuck roast, added some bay leaves, and added a sliced red pepper. Otherwise, I followed the recipe. AMAZING!! Thank you for sharing!
Kimberly @ The Daring Gourmet says
I’m so glad, thank you!
Janey says
Loved this! This recipe will be my go to recipe for beef stroganoff. Thank you so much!!
Kimberly @ The Daring Gourmet says
Fantastic, Janey, thank you!
Sarah says
Is it possible to make this stove top as I forgot to make it this morning before work?
Kimberly @ The Daring Gourmet says
Absolutely, Sarah. You’ll follow the same basic process and directions, the simmering time on the stovetop will just be vastly shorter than in the slow cooker (probably around 30 minutes or until the beef is tender).
Sarahs says
Thank you so so much! Absolutely delicious!!! Had my parents over along with my grandmother and it was a hit! Grandma asked for the recipe… I know it’s a success then! Thank you again!!!
Sarah
Kimberly @ The Daring Gourmet says
Fantastic, Sarah, thanks so much!
Cami Weyland says
If I could give this a higher rating I would – it’s DELICIOUS and everyone in the family loved it! Thank you!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Cami, thank you!
[email protected] says
Love the reviews on this dish. I did improvise. Left over eye round that was a little tougher than I expected. Used left over mushroom gravy, 1 cup beef broth, lipton onion soup packet (ran out of onions, Lol), can of condensed mushroom soup. Added powdered mustard, and used small amount of sour cream in the end. Came out so great. Put it in my dutch oven for 2 hours. Thanks Kim!