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 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
Breana says
This looks great, buy could the beef broth be subbed for water?
Kimberly @ The Daring Gourmet says
Absolutely, Breana. Just cut back on the salt if you’re using broth and taste it at the very end to adjust accordingly.
Brittani says
I have this going on in my crock pot right now! It smells sooo good and still has a few hours or so to go. I added a few more herbs; some rosemary, a tiny pinch of Italian herb mix and I have a bay leaf just hanging out on top. Also I used stock as that is what I had on hand. I’m really excited that this recipe doesn’t use condensed soups-just straightforward whole foods. Great blog, I am bookmarking this site.
Kimberly @ The Daring Gourmet says
Thanks, Brittani, I’m so glad you found my site and hope you’ll return often! Happy cooking and eating! :)
Tammy says
Hi Kimberly,
I plan to make this recipe for a church group of about 40 people this Tuesday 10/27/2015. I noticed that the serving size of this recipe is only 4. If I make about 5 batches with small serving portions, do you think that will be enough? Also, will I be able to keep the exact ingredient measurements without altering the flavor? Oh, any suggestions on how to keep the noodles warm for about hour after cooking -there are no stoves available?
Thank you for your help!
Kimberly @ The Daring Gourmet says
Hi Tammy, five batches should stretch pretty far, especially since I’m assuming there will be some sides to go with it? Without having a stove, the best way to keep the noodles warm would probably be to use a couple or three big crock pots. Just put the noodles in there and put it on the “warm” setting. Toss the noodles with a little bit of oil just so they don’t dry out too much. Hope your church dinner is a success!
Steve says
I have made this several times — delicious every time! I bump up the garlic considerably (3 cloves), but I’m sure we all have our personal preferences. Thank you for sharing this recipe!
Kimberly @ The Daring Gourmet says
Awesome, Steve, I’m so glad you like this and appreciate the feedback! And being a garlic fan myself, I usually bump up the garlic in most things, too ;)
Annie says
Hi Kimberly what do I do if I wanted to add some wine? I’m not sure if I’m suppose to put it in directly and how much thanks.
Kimberly @ The Daring Gourmet says
Hi Annie, I would add the wine in at the very beginning when you would normally the beef broth and use it in place of the beef broth so it isn’t too liquidy. So you can either use a whole cup of red wine or half wine/half beef broth. However much you add, I would add a little beef bouillon granules in place of the beef broth.
Geri D. says
Thank you for this awesome recipe! Made it today. Added 1/2 cup Cream Sherry and doubled the cornstarch to balance the extra liquid. Added some of the warm liquid to the cream cheese so it wouldn’t clump when put in the crock pot. Then added 1 cup
If sour cream after turning it off so the cream wouldn’t separate. It is visually appealing and fantastic tasting! 5 stars!
Kimberly @ The Daring Gourmet says
Wonderful, Geri, thank you so much for the feedback!
southernfriedcouture says
This was good, we used dill instead of thyme as that is what our non-slow cooker recipe uses (the one we love but no one has time to make ha!)
Kimberly @ The Daring Gourmet says
Fabulous, I’m so glad you enjoyed it and appreciate the feedback, thank you! I adore dill in practically anything, good choice :)
Jenna says
What cut of beef do you use?
Kimberly @ The Daring Gourmet says
Hi Jenna, no need to waste an expensive cut on a slow cooker recipe. Since this cooks for a long time, you can use a tougher cut of beef and it will be tender.
Heather says
Made this tonight and it was a complete success so delicious. I have some very picky eaters so I threw the mushrooms in th food processor to hide them! Thanks for a great recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Heather, yayyy!! Super clever move with the mushrooms, too – good job! :)
Jennifer says
Really?!? Even though the recipe says 7-8 hours on low? I thought I might have to turn it up to high at some point to fully cook the meat by then? ;).
Kimberly @ The Daring Gourmet says
Oops, I thought you said you were cooking it on “low”, Jennifer. In any case, because the meat is cut into strips it will be “done” well before 7 hours, it’s just a question of how tender you want it and that’s largely determined by what cut of beef you used. Is this all sounding too complicated now? :) Don’t fret one bit, it will all turn out! Bon appetit!
Jennifer says
Hi there,
Just started this in the crockpot for tonight….can’t wait for our family to try it. Looks fabulous! I started it on low at 11, & need to serve it around 4:30. What time would you recommend turning the heat up? I prefer to cook low & slow so that the meat is as tender as possible, but got a late start today. :(. Also, used fresh thyme since I had some. Many thanks!
Kimberly @ The Daring Gourmet says
Hi Jennifer, if you started it at 11am that will give you plenty of time. It should be done by, or even likely before, 4:30pm. Test the meat around 3pm to see if it’s tender enough. If so, you can turn it off and just keep it at “warm” until you’re ready to eat. Fresh herbs are always better than dried :)
jennifer says
HI Kimberly, so I’m using beef bouillon. I’m gonna double the sauce cause i loooove sauce, so using 1 cube gives me 2 cups of water. Would I avoid the addition of salt completely since bouillon is salty?
Kimberly @ The Daring Gourmet says
Hi Jennifer, that just comes down to personal preference but you’re most likely going to need to add more salt. Taste the sauce towards the end and if you think it needs more salt, add some more.
jennifer says
It didn’t turn out so well :( I cut my beef too thin and so it became grainy and into bits. I think I put a little more than 2 TBSP of dijon cause the taste was off. Overall, thumbs down for the family. I have no idea how to repair it :( BUT I’m gonna try again in a few months.
Kimberly @ The Daring Gourmet says
Oh, that’s too bad :( Not sure what could have gone wrong with the flavor – even adding a little more mustard wouldn’t have ruined it (unless you simply don’t like mustard). But the texture of the beef could have been an overall turnoff, sure. Next time you can also try slicing the beef a little thicker and then only cooking it for 4-5 hours on “high”.
Mitch says
We didn’t like it. Made it to the recipe. Meat was fine, but too much thyme.
Adding some wine and more sour cream to try to salvage for tomorrow. Unfortunately, lots of leftovers. Sad to think a cow’s life was wasted on this. That’s the only reason I’ll try to salvage. I also wasted really good homemade noodles on this dish.
Zero stars for this one, even if the rating scale below will go no lower than 3 stars.
Very disappointed and won’t be fooled again.
Kimberly @ The Daring Gourmet says
Sorry you didn’t care for the thyme, Mitch.
Jacki Gilbert says
The cow doesn’t care and the cow’s life wasn’t wasted. Since the cow was already dead giving ribeyes, strip steaks and roasts to other competent cooks. Taste! Taste again! Adjust seasonings.
Julia says
Dear Kimberly,
I have just discovered your site and it’s wonderful. Question, pls: can I replace mushrooms with something else? many thanks
Kimberly @ The Daring Gourmet says
Hi Julia! Thank you and welcome! You can either simply leave the mushrooms out and have a creamy meat sauce or, towards the end (like the last 15 minutes or so) add another vegetable that you like (eg, broccoli). Happy Cooking!
Julia says
Thanks a lot, Kimberly, for your kind reply! Apologies if it has been discussed elsewhere but I would like to purchase a slow cooker (all your recipes sound great!) but am wondering whether all the “goodness” might be gone after so many hours of cooking…(
Many thanks!
Kimberly @ The Daring Gourmet says
Definitely not in terms of flavor, Julia. The slow cooking process only enhances the flavor! In terms of nutrition, some nutrients will always be lost through the process of cooking (while other nutrients are only made available through the process of cooking – for example, cooking tomatoes releases certain nutrients that aren’t available if it’s eaten raw). But the biggest culprit of nutrient loss is high heat cooking, and that’s an advantage of slow cookers. Even though some nutrients will be lost because of the length of cooking time, the advantage is that slow cookers use very low heat. Even the “high” setting (which will reduce the cooking time) is relatively low heat. So, whether you’re making a stir-fry in 15 minutes or a beef stroganoff in 6 hours, it may very well be a toss-up as to which dish will have retained the most nutrients.
Richard Mcgarry says
I must have missed the mustard powder sugar and red wine. You can’t have a stroganoff without those ingrediants, just ask any Russian. Add to taste and don’t skimp on the sour cream.
Kimberly @ The Daring Gourmet says
Hi Richard, the original version of beef stroganoff published in a Russian cookbook in 1871 doesn’t even have onions or mushrooms let alone sugar or wine. It was made simply with beef, prepared mustard (no powder), bouillon and sour cream. Over time different variations were created and here on The Daring Gourmet we have two so far – this one for the slow cooker and a vegetarian version. At some point I’ll also be publishing my classic stovetop version.
Paul says
I’d sure like to see that stovetop version :-)
Kristen says
Richard…..shhhhhhhh. Who comes on a blog to complain about a free recipe that Kimberly was very gracious to post. Stop being a dick.
Anonymous says
I agree with Kristen, if your such a great cook why are you looking for the recipe?
Kim says
I’m embarrassed to admit that I’ve been using a ready-made packaged mix to make this in the slow cooker. No more – this was super easy and delicious. Even on a week day i can slice down all the ingredients the night before, assemble in the morning and come home to a great meal.
Kimberly @ The Daring Gourmet says
Awesome, Kim, I’m thrilled to hear that! It’s true, this is so fast and easy to make, is far healthier than the bought stuff, and tastes much better! It’s a win-win all around :)
sj82 says
Looks yummy, will be making this soon!
Kimberly @ The Daring Gourmet says
You’ll love it, sj82!
Courtney says
I made this two days ago and it was delicious! Thank you for another great recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Courtney, so glad you enjoyed it!
Cookboy says
Thank you for a lovely recipe. I have to say also that you are one very cute cook as well!
Kimberly @ The Daring Gourmet says
Thanks for both compliments, Cookboy!