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!
Be sure to also try our Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff!
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!
Gather up the ingredients.
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 more delicious slow cooker recipes be sure to try our:
- 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
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. 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
Barbara says
Hi Bekka, Had plans to make this three nights ago. I ran out of time so tossed the stroganoff into freezer. Would like to make it today. Can I put the beef strips into the slow cooker frozen if I rinse and pat them dry?
Kimberly @ The Daring Gourmet says
Hi Barbara, that shouldn’t be a big problem but the frozen beef will release extra liquid as it thaws and cooks. So it may just be a situation where you’ll need to add a little extra thickener.
Barbara Martell says
Thank you so much for responding. Instead of cooking the beef frozen I defrosted it in the Microwave which I hate to do. Normally you end up with partially cooked meat. I was very careful and took each piece out as it defrosted enough. Made the stroganoff
and we LOVED, LOVED it! The best I’ve made according to my son. Barbara
Sent from my iPad
Kimberly @ The Daring Gourmet says
Hi Barbara, that’s wonderful! I’m so happy to hear that and really appreciate the feedback, thank you!
Bekka says
I’m not sure what I did wrong but it really just tastes like sour cream! Ive always used cream of mushroom soup for my stroganoff and will continue to do so. Just didn’t work out!
Kimberly @ The Daring Gourmet says
Hi Bekka, if it just tasted like sour cream then yes, something definitely did go wrong.
Jen says
Woke up to such a wonderful smell in the house! Just finished adding the cream cheese and sour cream…wow, just wow! This is the best stroganoff I’ve ever tasted! Thank you so much!
Kimberly @ The Daring Gourmet says
YES!!! So glad to hear that, Jen, thank you!
Janey says
I don’t have any dijon mustard. What would be a good sub for that?
Kimberly @ The Daring Gourmet says
Hi Janey, a good brown mustard would work as well.
Cindy says
Recipe sounds delicious. What cut of meat do you recommend?
Also want to make your Harisa soup that didn’t specify the type of meat either. Thinking Chuck roast for the soup. Would appreciate your advice. Thank you.
Kimberly @ The Daring Gourmet says
Hi Cindy, thank you! Yes, chuck roast is a great choice for both of these dishes. It’s what I’d recommend for most dishes that involve long, slow cooking times because the meat is going to become very tender anyway so no need to spend the extra $$ on leaner cuts. Plus, in the case of slow cooker dishes like this stroganoff that cook for many hours, a very lean cut of beef will fall apart and not hold its shape (ie, a shredded consistency).
Kim says
Have you ever added a can or two of, “Campbell’s Cream of Mushroom Soup”?1 I’m making this recipe, as I type this…and I’m wondering how it would do. As of now, I have followed your recipe to a T. Yet, I look forward to hearing from you!
Kimberly @ The Daring Gourmet says
Hi Kim, I haven’t – there’s no need to add any of the canned stuff since this recipe already has mushrooms and a cream sauce. Hope you enjoy this stroganoff!
Lindsay says
This was so delicious and so easy! Thank you for a great recipe :)
Kimberly @ The Daring Gourmet says
Thanks, Lindsay, so glad you enjoyed it!
TJ says
Do I keep it on low the time I add the cornstarch/broth and then the cheeses and parsley?
Kimberly @ The Daring Gourmet says
Hi TJ, yes. If you cooked it on low the entire time just leave it on low for those final additions. If you cooked it high the entire time you can keep it on high, just note the direction “simmer for another 20 minutes or until thickened“, so you may not need to cook it that long if it’s on high.
carin says
Very good and easy,want to try the jambalaya next.
Kimberly @ The Daring Gourmet says
Thanks, Carin! I have three versions of Jambalaya. Our favorite is the New Orleans Jambalaya but there’s also a slow cooker version and another version with smoked sausage.
Jimsan says
Very good and very easy prep
Kimberly @ The Daring Gourmet says
Thank you, jimsan!
Kelli says
I followed the recipe to a T and it turned out amazing! I was a little unsure how a skirt steak would turn out because it’s usually pretty tough but in the crock pot it was nice and tender. Thanks so much for this recipe, it will be in our regular rotation now!!
Kimberly @ The Daring Gourmet says
I’m so glad it was a hit, Kelli, thanks so much for the feedback!
jroller says
Just made this today. Prepared vegetables and beef the night before. Cooked on low for 8 hours and it looked just like your photos above. As soon as I started to stir in the cream cheese, it turned into shredded beef. Still quite tasty and my husband loved it. Next time I will cut the beef a little thicker and reduce the time to 7 hours. . .maybe that will do the trick. Overall, it was just what I expected and I will definitely try it again. Very easy and convenient.
Kimberly @ The Daring Gourmet says
Awesome, jroller! Yes, the size of the beef chunks and the cut of beef itself makes a difference. The leaner the beef the more tender it will become more quickly whereas a tougher cut needs longer to become tender. I’ve done it a variety of ways but typically I like to cook it on high for about 4 hours.
Clare says
Hi Daring Gourmet, My family is salivating over the pictures of your Beef Stroganoff from the crock pot. Question: I have a really long commute day, I leave about 6:30am, and I’m home about 8:00pm. I have a programmable crock pot, so I can set it to cook for 8 hours on low, then go to warm. Will this be too long for the meat to simmer? Will I end up with shredded beef? Please tell me it would be fine, I’d love to make this recipe! Thanks
Kimberly @ The Daring Gourmet says
Hi Clare, thank you! :) It largely depends on the cut of beef you use – the leaner it is, the less cooking time it needs and yes, if over-cooked you’ll end up with shredded beef. If it’s going to be sitting on the warm setting for a while I would aim for a cook time of 6-7 hours.
mccrackers says
Make this and you will never look at another stroganoff recipe. This recipe is the best!
Kimberly @ The Daring Gourmet says
Wonderful! :) Thank you so much, mccrackers, so glad you liked it!
colleen says
Sounds yummy. How many people does this serve? Thanks
Kimberly @ The Daring Gourmet says
Thanks, Colleen! This serves about 4.