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. Â 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. Â 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. Â 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. Â About 20 minutes before done, dissolve 2 tablespoons cornstarch in 1/2 cup broth and add it to the slow cooker. Â 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! Â 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
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. Â 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
Tracy A Furman says
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!
Kimberly Killebrew says
That is fantastic, Tracy, I’m absolutely thrilled to hear that, thank you so much! <3
Lize says
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! :)
Kimberly Killebrew says
I’m so super glad it was a family hit, Lize, thank you so much for the feedback!
Cynthia Nolte says
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.
Kimberly Killebrew says
Fantastic, thank you so much, Cynthia! :)
Claudia says
With the dairy in it, do you have suggestions on the best way to freeze it?
Kimberly Killebrew says
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.
Anne-Brigitte says
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!
Kimberly Killebrew says
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.
marga seegers says
Thank you for this delicious recipe with great instructions! I will make this again for sure!
Kimberly @ The Daring Gourmet says
Thanks so much, Marga, I’m happy you enjoyed it!