Slow Cooker Beef Stroganoff
This post may contain affiliate links. See my disclosure policy.
A thoroughly delicious and fuss-free Slow Cooker Beef Stroganoff recipe that has been a reader favorite since I first published it in 2014! Rich in flavor with a luxuriously creamy sauce you can enjoy over egg noodles or rice, this is destined to become a new family favorite!
I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example (be sure to also check out my Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff). 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. (And speaking of Russian comfort food, be sure to also check out my recipe for the famous Olivier Salad!)
I threw this crockpot beef stroganoff recipe together one Sunday many 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 a heavenly smell and we could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner!
Slow Cooker Beef Stroganoff Ingredients
This slow cooker beef stroganoff recipe is fuss-free, just as a slow cooker recipe should be, and chances are you already have most everything you need. Here’s what you’ll need to make it:
- Beef: Use chuck roast or stewing beef.
- Yellow onion and garlic: Because no stroganoff is complete without them.
- Mushrooms: You can use cremini or regular white button mushrooms.
- Beef broth: Use a good one.
- Dijon mustard: The flavor profile is much better and more refined than yellow mustard.
- Worcestershire sauce: This adds wonderful depth and “umami”.
- Onion powder: For added flavor.
- Dried thyme: I love the woodsy, floral notes that thyme contributes.
- Salt and pepper: To tie everything together.
- Sour cream: A key ingredient in stroganoff, it adds a wonderful tang and creamy texture.
- Cream cheese: I love including this in addition to the sour cream for an even more luxurious texture and flavor.
- Parsley: This adds a nice fresh element to finished dish.
- Cornstarch: To thicken the sauce. This recipe is naturally gluten free.
- Egg noodles: For serving. If you prefer you can use a different pasta of choice, Spätzle, rice, or a low carb option like cauliflower rice or zucchini noodles.
Best Cut of Beef for Beef Stroganoff
Use chuck roast or stewing meat, which are usually one and the same. Using a marbled cut is important because the fat will melt during the low and slow cooking process, making the meat beautifully fork-tender and moist. If you don’t have chuck, you can substitute bottom round or rump roast.
Pro Tips
While you don’t have to brown the beef first – you can simply throw everything into the slow cooker and walk away and it will taste deeelicious! – browning the beef first will do wonders for the flavor of your slow cooker beef stroganoff. That single step of searing the meat will contribute so much flavor, it is well worth taking a few extra minutes to do that. Secondly, frying up the onions and mushrooms before adding them to the slow cooker will likewise draw out their natural sugar and flavors. I promise, you will be well rewarded!
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 (as mentioned above, if you have time to brown the beef and onions and mushrooms first, the flavor will be even better!).
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.
Serving Recommendations
Egg noodles are the traditional accompaniment. If you prefer, you can use another pasta of choice or even use homemade Spätzle (yummy!). For sides, stroganoff pairs great with any steamed veggie and/or a leafy green salad or German Creamy Cucumber Salad (one of my favorites!).
Enjoy!
For more delicious slow cooker recipes be sure to try my:
- 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
Save This Recipe
Enter your email address and we’ll send it straight to your inbox!
Slow Cooker Beef Stroganoff
Equipment
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
- 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!
Best stroganoff I’ve ever had. I only used 4oz of cream cheese. 6oz made it too heavy.
I’m so glad you enjoyed it, thank you very much Regina!
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!