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
Jenn says
How often should you stir when you are cooking on low?
Kimberly @ The Daring Gourmet says
Hi Jenn, if you’re using a slow cooker you don’t have to stir it at all.
Katherine says
hi- this was a good recipe – I browned everything first and added some sherry. Super tasty!
I picked this one to try as the mustard and W sauce in the broth during the cooking process!
Kimberly @ The Daring Gourmet says
Fantastic, Katherine, thank you!
Anonymous says
My husband loved this the first time I made it in the slow cooker. I am going to try to do this in my pressure cooker this time. Have you ever tried it?
Kimberly @ The Daring Gourmet says
Sorry, I haven’t. If you try it let us know how it goes!
Paige says
I’m making this right now and I’m really looking forward to dinner!
Is there anything you would suggest in place of the parsley? (I just don’t care much for parsley. 😔)
Thank you!!
Kimberly @ The Daring Gourmet says
Hi Paige, simply omit it. Happy cooking!
Eugenia Hauber says
I haven’t made Stroganoff in years but suddenly had a hankering. THIS WAS DELISH! Only changes were to brown the beef first, and subbed a little port wine for some of the broth. My husband bought skirt steak instead of chuck or round, which wasn’t the best choice, but it was still very tasty (although a little chewy still after hours of cooking). Used fresh thyme from my herb garden, and served over buttered egg noodles with a lovely green salad from our garden. I had cream cheese & sour cream cream on hand, so it was really easy. It won’t be another 20 years before I make this again – it will go in my rotation. Many thanks, and I especially appreciate the use of all fresh ingredients instead of canned stuff.
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Eugenia, thank you!
Anonymous says
My husband and I are making this tomorrow and very much looking forward to it! The only ingredient we don’t have is fresh button/cremini mushrooms. Can we use frozen shittake mushrooms instead? Otherwise I can run to the store. Thanks!
Kimberly @ The Daring Gourmet says
Frozen shiitake mushrooms will work just fine – add them frozen and proceed as instructed. Happy cooking!
Paige says
I have this in the crockpot cooking. It smells delicious. I didn’t have any thyme so I substituted basil. I hope I didn’t mess it up. I will let you know how it tastes. Love your recipes.
Kimberly @ The Daring Gourmet says
Thanks so much, Paige! Let us know what you think!
Marion says
Thank you for this great version of BStrog. Loved it !!! Have printed off your recipe to put in my favorites. Will make again. I only changed garlic cloves to 3 and added 3 tspns of beef stock powder to the 1 cup of broth.
Kimberly @ The Daring Gourmet says
Wonderful, Marion, thanks so much!
Michelle says
I’ve cooked this a few times and the family love it, including my chef son. Thanks for the recipe. Last time we had some left over, so the following night it became a meat pie. Sensational 👍
Kimberly @ The Daring Gourmet says
I’m happy to hear that, Michelle, thank you! And using the leftovers in a meat pie is brilliant and sounds delicious!
Emily says
Wonderful dish! I was looking for an easy, flavorful beef stroganoff recipe and this is it! I can’t wait to make it again. Thank you!
Kimberly @ The Daring Gourmet says
Wonderful, Emily, thanks so much!
Michelle says
Made it for dinner. Sooooo good!!! Highly recommended 😻😻
Kimberly @ The Daring Gourmet says
Awesome, Michelle, thank you!
Traci Klabo says
Oh my goodness, this stroganoff is delicious. I’ve made it several times and the whole family loves it.
Kimberly @ The Daring Gourmet says
Fantastic, Traci, thank you!
Jane says
Oops- I put all of the cream cheese in with the other ingredients in the beginning. Will this ruin it?
Kimberly @ The Daring Gourmet says
Hi Jane, it will probably curdle but it won’t impact the flavor.
Lita Watson says
Your dish is sooo mouthwatering!!! My child will fall in love with this dish :D How long will it last in the refrigerator?
Kimberly @ The Daring Gourmet says
Thanks, Lita! It will keep at least 2-3 days.
JB says
I don’t have beef broth, will chicken broth do? or can I leave out the broth?
Kimberly @ The Daring Gourmet says
Hi JB, yes, chicken broth will do perfectly.