Slow Cooker Beef Stroganoff
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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
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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!
Sounds yummy. How many people does this serve? Thanks
Thanks, Colleen! This serves about 4.
This looks great, buy could the beef broth be subbed for water?
Absolutely, Breana. Just cut back on the salt if you’re using broth and taste it at the very end to adjust accordingly.
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.
Thanks, Brittani, I’m so glad you found my site and hope you’ll return often! Happy cooking and eating! :)
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!
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!
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!
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 ;)
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.
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.
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!
Wonderful, Geri, thank you so much for the feedback!
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!)
Fabulous, I’m so glad you enjoyed it and appreciate the feedback, thank you! I adore dill in practically anything, good choice :)
What cut of beef do you use?
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.