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. 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.
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. 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. 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.
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. 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
Brenda says
Hi there. Am looking to make this to pop in the freezer to have a hearty supper on hand after our baby arrives!! Can I freeze the complete recipe – dairy ingredients and all, or should I freeze at a certain point and put the dairy in only when ready to defrost and eat? Thanks.
Kimberly @ The Daring Gourmet says
Hi Brenda, yes, you can safely freeze the whole cooked dish, including with the sour cream, and then thaw and reheat. The only thing I wouldn’t freeze is the pasta. Congratulations on your soon-arriving baby!!
Anonymous says
Wonderful – thanks Kimberly :)
Biglui says
Making this today. And you have answered my question about freezing before I’d even asked !! How did you do that?
As we say here in Scotland “ Ah canna wait “
Kimberly @ The Daring Gourmet says
Excellent, Biglui! I hope enjoy this. And friendly greetings to Scotland – we were just there on holiday 3 weeks ago. Happy cooking! :)
Mary says
Hello,
I was going to make this tomorrow for dinner but my husband is not a cream cheese fan, can you really taste it or not. Sorry just asking.
Thanks
Kimberly @ The Daring Gourmet says
Hi Mary, no, you really can’t. It adds a slight bit of tang to balance out the other flavors. I don’t think anyone would guess there’s cream cheese in it. That said, that’s coming from someone who loves cream cheese :)
Luis Guillen says
Iim ready to make this!! Already bought everything. But I’m gonna have my wife do most of it.. 🤦🏾♂️
Kimberly @ The Daring Gourmet says
I hope you both enjoy it, Luis!
Sarah says
Would beef stock be ok instead of broth? Thanks
Kimberly @ The Daring Gourmet says
Yes absolutely, Sarah!
E says
Can this be modified for lamb? And if so, what alterations would be necessary and what cuts of lamb to use? Thank you
Kimberly @ The Daring Gourmet says
Hi, yes you can use lamb – boneless sirloin or leg would be a good choice. No other modifications are needed, proceed with the recipe as instructed.
E says
Awesome! Thank you! And I can still cut the lamb into the same size pieces and use the same temperature and time settings as I would for the beef? (Sorry, just like to double check because of the differing nature of each type of meat/protein).
Thank you so much!
P.S. I also prefer the strips to chunky cubes in stroganoff :)
Kimberly @ The Daring Gourmet says
Yes, everything else will be the same, you can use the lamb as a direct substitute. Happy cooking!
Lizzie says
Wanting to make this today but I have Neufchatel cheese on hand instead of Cream cheese. Would this work to replace the cream cheese?
Kimberly @ The Daring Gourmet says
Yes, that will work, Lizzie. Happy cooking!
Angela says
All reviews sound wonderful. We are not huge fans of Dijon mustard, though. How strong does that flavor come through? Would we ruin taste by only using 1TBSP instead of 2? Thanks. Looking forward to trying this.
Kimberly @ The Daring Gourmet says
It’s really very mild, Angela. But if you’re worried the taste will be too pronounced for you, start with 1 tablespoon and then at the very end give it a taste and determine whether you think you’d like to add another tablespoon to it.
Amanda says
AH-MAZING. I was honestly skeptical because I have tried other recipes before and found them quite bland. But this was soooooo flavorful. Delicious. Thea know you so much for this recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Amanda, thanks so much!
Joy Connelly says
I am always looking for new, healthy ideas for my family. Easy and fast for a busy schedule. I tried your recipe for the Beef Stroganoff and it was wonderful . I have a daughter and husband that are hard to please and they say “it’s a keeper”. I read a lot of the reviews and could not understand what they could of done wrong. I used sirloin steak cause I am real picky about my meat, but sure other cuts would work as well. Ty , Sincerely, Joy
Kimberly @ The Daring Gourmet says
Thanks so much, Joy, I’m so glad it was a family hit!
Nathan Lombough says
A+ RECIPE! Sundays are my day to cook and I made this for the family. Everyone loved it, not a drop left, and I’ve been told I have to make it again soon. As easy as this was to make, that’s a welcome request. Thanks for making me a cooking star today :)
Kimberly @ The Daring Gourmet says
Awesome, Nathan, thanks so much! I’m so glad this was a hit and congrats on being elevated to cooking stardom! :)
Cindy says
I didn’t see the extra 1/2 cup beef broth in the recipe when I bought ingredients. I’m short 1/2 cup. Can I use milk with the cornstarch in place of the beef broth?
Kimberly @ The Daring Gourmet says
Hi Cindy, yes – I’d either use water or heavy cream though as milk tends to curdle.
Eva says
Sorry, I might have missed this but Kimberly, what cut of beef are you using in your recipe or rather what’s shown in the recipe pictures?
Kimberly @ The Daring Gourmet says
Hi Eva, I often use stewing beef like chuck but at the time I did this photo shoot I think I used sirloin steak. For low-and-slow simmered dishes like this you can never go wrong with chuck.
Mady says
Hi, I really want to use your recipe, however I am planning to make the stroganoff with left over cooked brisket from last nights dinner. Any suggestions on cook time and such?
Kimberly @ The Daring Gourmet says
Hi Mady, since the brisket is already cooked there’s really no need to go the slow cooker route since it largely involves just reheating the beef. I would just cook it on the stovetop. I would saute the onions/garlic/mushrooms for 10 minutes or so in a large skillet, add the beef and the ingredients from Step 2 and simmer it covered for 25 minutes. Stir in the broth/cornstarch thickener and stir until thickened, 2 minutes or so, then stir in the cream cheese, sour cream and parsley and heat through. Add salt/pepper/mustard to taste. From start to finish the cooking time is only about 35 minutes.
Anonymous says
How do I find the recipe ? Ugh so annoying
Kimberly @ The Daring Gourmet says
At the bottom of the post in the recipe box.
Lyn says
Today is the second time we’ve made this so darn good
Kimberly @ The Daring Gourmet says
Terrific, thank you, Lyn!