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
Helen says
I want to make this for someone who cannot eat onions. Is there something I can substitute? Or just leave them out?
Kimberly @ The Daring Gourmet says
Hi Helen, there’s really no substitute for onions so yes, I would simply leave them out.
Laura says
I am planning to try this in a couple of days, but there will only be 2 of us (and we don’t do leftovers), so wondering if I need to reduce the cook time by an hour – will likely cook on low. Would 6-6.5 hours suffice? Thanks!
Kimberly @ The Daring Gourmet says
Hi Laura, that should definitely more than suffice. If you’re home prior to that you can always check for doneness sooner than that. Happy cooking!
Oksana says
OMG! I just made this tonight and it was an instant family favorite!! I have been seeking an easy stroganoff (it was a serious craving, but I didn’t want to have slave over the stove) and this works great for a working family! This has now been shared on FB and added to my crock pot recipe book! Thank you!
Kimberly @ The Daring Gourmet says
That’s fantastic, Oksana, I’m glad you enjoyed it and appreciate the feedback!
Kristen says
Forgot to rate the recipe!
Would give it 10 stars if I could.
Kimberly @ The Daring Gourmet says
I appreciate that, thanks, Kristen! :)
Kristen says
Came across this recipe after searching ‘crockpot stroganoff’ and sooooo glad I did! Most delicious I have ever had. My boyfriend went back for seconds, so needless to say, I have to save this recipe to my repertoire. I used inexpensive stew beef that I had in the freezer and sliced it into thin bite-sized pieces, thanks to the recommendation (or I would have cooked them in chunks….) so glad I did. Cooked on low for 7 hours. Can’t wait to make it again when it’s cold outside. Perfect with No-Yolks egg noodles. Thank you so much!!! I can’t say enough good things about this recipe :) scrumptious!
Kimberly @ The Daring Gourmet says
Yahooo!! I’m super thrilled to hear that, Kristen, thank you so much! :)
ty says
so im in the process of making this dish now but i ended up stirring it on accident so its not layered any more. is that going to be ok or did i mess this whole thing up?
Kimberly @ The Daring Gourmet says
It should be fine, Ty, let us know how it goes!
Anonymous says
Do you have the lid off when adding the cornstarch mixture to thicken?
Kimberly @ The Daring Gourmet says
Yes, then close the lid after stirring it in.
Jacki222 says
I suggest taking the lid off, adding the cornstarch mixture, then putting the lid back on.
Annie T says
Hi. I have just put all the initial ingredients into my slow cooker as per the recipe. There does not seem to be enough liquid. Should the liquid cover the meat? I just may be used to other recipes where the liquid always covers the meat. Or have I done something wrong?
Kimberly @ The Daring Gourmet says
Hi Annie! How high the liquid comes will depend on the size/diameter of the slow cooker so that will vary. No, the liquid doesn’t need to cover the meat and you should be good to go. Happy slow cooking!
Angel says
Hi Kimberly! I’m considering trying this some time in the next week, but I don’t like mustard at all. Is there anything I can substitute the mustard with? I know it’s mostly just for flavor, but I’m good at picking out the things I don’t like, even if I’m not told before hand that it is.
Kimberly @ The Daring Gourmet says
Hi Angel, that’s a tough one. I can’t think of anything that would make a good substitute for that unique mustard flavor. I’ve heard of people substituting horseradish before but I’m not sure how that one would go over in a stroganoff…
Nada says
I’m cooking this now. I love stroganoff but my husband says he hates it, although in 10 years I’ve never seen him even try a stroganoff. So I’m going to tell him it’s a beef and mustard casserole hehe, hoping this recipe will change his opinion.
Can I replace the cream cheese for normal cream or more sour cream? I don’t have any cream cheese and don’t really want to go out to buy it
Kimberly @ The Daring Gourmet says
Hi Nada, that’s a clever angle, let’s cross our fingers that it works! :) You can use extra sour cream and some heavy cream but it won’t taste the same. You’ll need to taste it after those additions and see if it needs anything else to punch up the flavor a bit. Let us know what your husband thinks!
CC says
I love the sauce. How can I double it? Would I just double the beef broth, mustard, Worcestershire and the seasonings?
Kimberly @ The Daring Gourmet says
Hi CC, yes, you would just double everything but I would strongly recommend also doubling the beef, otherwise the sauce will lack flavor.
Kellie says
I’m going to make this in the morning!
Kimberly @ The Daring Gourmet says
Wonderful, Kellie, happy cooking! :)
elizabeth says
Thanks very much. I think that it would be OK to add the cream cheese before freezing. I have some stew meat cut into bigger chunks that I was thinking of cutting into slices. I saw that you prefer other cuts of meat because of the ‘chunkiness’ of stew meat, but sliced up might be alright.
Kimberly @ The Daring Gourmet says
Absolutely, diced or sliced or any shape in between, it’s going to taste the same – delicious! :)
elizabeth says
This looks like a really good recipe. Do you think that it would freeze well? Or has anyone tried freezing it? Thanks.
Kimberly @ The Daring Gourmet says
Hi Elizabeth, it should freeze really well, but I would recommend omitting the sour cream and add that later once it’s thawed and you’re reheating it. There’s nothing “wrong” with leaving it in to freeze but the texture of sour cream does change and curdles a bit.
Amber says
I made this tonight for my wife and I. I was super worried because she has never liked beef stroganoff, where I grew up eating it in a regular basis. Needless to say, she LOVED it. I was told that I have to make it more often. Thanks so much for this awesome and easy recipe. I’m so happy because now I can once again enjoy an old favorite.
Kimberly @ The Daring Gourmet says
That’s awesome, Amber! I’m so glad to hear this won you both over and appreciate the feedback!