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!
Oh my gosh! This is amazing! We used some of our own seasonings on hand, used a chuck roast, added some bay leaves, and added a sliced red pepper. Otherwise, I followed the recipe. AMAZING!! Thank you for sharing!
I’m so glad, thank you!
Loved this! This recipe will be my go to recipe for beef stroganoff. Thank you so much!!
Fantastic, Janey, thank you!
Is it possible to make this stove top as I forgot to make it this morning before work?
Absolutely, Sarah. You’ll follow the same basic process and directions, the simmering time on the stovetop will just be vastly shorter than in the slow cooker (probably around 30 minutes or until the beef is tender).
Thank you so so much! Absolutely delicious!!! Had my parents over along with my grandmother and it was a hit! Grandma asked for the recipe… I know it’s a success then! Thank you again!!!
Sarah
Fantastic, Sarah, thanks so much!
If I could give this a higher rating I would – it’s DELICIOUS and everyone in the family loved it! Thank you!
I’m so happy to hear that, Cami, thank you!
Love the reviews on this dish. I did improvise. Left over eye round that was a little tougher than I expected. Used left over mushroom gravy, 1 cup beef broth, lipton onion soup packet (ran out of onions, Lol), can of condensed mushroom soup. Added powdered mustard, and used small amount of sour cream in the end. Came out so great. Put it in my dutch oven for 2 hours. Thanks Kim!
I dont understand why it says in the first directions to combie the broth, mustard etc, pour over the beef in the slow cooker but then in very next step says to add it 20 minutes before its done?! Which is it lol
Hi Nicky, that’s a separate addition: At the end you mix the cornstarch with an additional 1/2 cup of broth for the thickener. Sorry for any confusion and happy cooking!
My hubby loved this! His all time favorite.
Question if i doubled recipe would i just cook a little longer?
Fantastic, Vicki, I’m so glad, thank you! No, you’ll still cook it the same amount of time – everything remains the same, simply double the ingredients.
Is the nutritional info for 4 servings?
Hi Jennifer, sorry for the confusion, this makes 6 servings and the nutritional info is per serving.
Is it Ok to liquefy the cream cheese before adding to the stroganoff? No matter how small I make the cheese cubes or how soft it is when I add them or how long I leave them in to melt before stirring, I end up with shredded beef from stirring to dissolve the cheese! I have made stroganoff numerous times and just once would like a smooth sauce without little clumps of cream cheese!!
Help!
Hi Sandy, that’s a good idea. I’d try adding some of the hot broth to the cream cheese, stirring until smooth and then adding the mixture to the slow cooker.
Thanks much!
I made this for dinner tonight. I added extra mushrooms then what the recipe called for, because we love mushrooms. I used stew meat and sliced them up a bit. I won’t do that next time as the meat got really tender and shredded up. It was still delicious it was like a beefy creamy rich ragu. Adding this to my Sunday dinner rotation. Thank you for a nice easy guide to make a tasty and delicious meal.
Wonderful, Melinda, I’m so glad you enjoyed it, thank you!
First of all it looks delicious! It’s hard to find a good stroganoff recipe! I will be making it tomorrow for dinner and will post what the family says!
Secondly, I just got new knives for Christmas from my husband!! I love my wusthof knives!
Great knives !!
That’s so exciting, Jennifer, enjoy those knives and the stroganoff!
Very yummy, but egg noodles are not gluten free… I was thinking maybe I could put it over mashed potatoes? I don’t love the starch. So maybe gluten-free pasta? Or brown rice? I’d love any suggestions you may have.
Hi Lindsey, there are some good gluten free egg noodles out there like this one. But yes, any GF pasta will work well.
I have not made beef stroganoff in a very long time and was looking for a crockpot recipe and came upon this recipe and am so glad I did. This was so delicious and creamy and much better than my old recipe. I went back for seconds which I normally don’t do. I will be taking the leftovers to work tomorrow for lunch. I will be making this again and again and highly recommend this delicious beef stroganoff recipe!
I’m thrilled to hear that, Janice, thank you!
I’m making this right now, 2 hrs to go, so excited!!! It smells great, so even though it’s not done, I’m gonna give it a 5.
Thanks, Kelly, and I hope you still agree with the 5 after tasting it! Bon appetit!
My family loves this recipe, but I was wondering if I could throw the egg noodles in the slow cooker towards the end of cooking to help cut down on dishes?
Hi Jenn, yes, you sure can and that’s a great idea for lightening up the dish load.