Slow Cooker Beef Stroganoff
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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
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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
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!
This was delicious. I did saute the vegetables and some stew meat (chuck steak).
Only used 1 tbl of dijon, wife not a big fan. Followed recipe as written. Forgot what
a great dish this is. And, left-overs for another day.
Thank you, Jim, I’m so glad you enjoyed it!
How come recipes rarely give a serving size for the completed recipe? I.e. 1.50 cups is 375 calories. This would be so helpful for people trying to watch their caloric intake while feeding a family
DAVID MY GRANDMOTHER GAVE ME THE RECEIPE AND SHE WASN’T USING A COOKBOOK.
Hi Kimberly,
Husband is lactose-intolerant – I have lactose-free sour cream, but what can I use instead of the cream cheese? Or just omit it and use more of the sour cream? Thanks!
karen from almany
Hi Karen, that’s a tough one. I’m always hesitant to make recommendations without actually trying them myself because I want to make sure that what I’m recommending actually works and tastes good! :) Yes, you could simply omit it. It will obviously taste different than it’s intended to but should hopefully still taste good! :)
This is my go to stroganoff recipe for the last 3 years. Prior to then in embarrassed to admit that I used a package mix. Never again!
Oh I’m so happy to hear it’s become a regular, Kim, thanks so much! :)
DO I SLOW COOK THIS FOR 7-8 HOURS OR 4-6 HOURS?
Hi Eve, either cook it on LOW for 4-6 hours or on HIGH for 2-3 hours or until the beef is tender.
What kind of beef is shown in the picture, and what kind of knife do i use to cut it into thin slices?
DO I USE 1 AND 1/4 BEEF BROTH IN THE CROCKPOT WITH THE BEEF AND FOR FOR CORNSTARCH MIXTURE 1/2 CUP BEEF BROTH?
Hi Eve, yes, you add 1 1/4 cup beef broth in the crockpot with the beef. Later on you’ll add another 1/2 cup that’s mixed with the cornstarch.
Can the ingredients be prepped and frozen for later cooking?
Onion powder is mentioned in the ingredients but isn’t used in the recipe???
Hi Bentley, sorry it’s added with all the other spices in step 2.
SO it looks like I need to have 1 cup & 1/2 cup of beef broth. It isn’t clear???
Let me know
Hi Vickie, that’s correct. That additional 1/2 cup is used at the end to make a slurry with the cornstarch to thicken the sauce.
Hi, just wondering is the broth meant to cover the beef? Just cooking this now
Hi Emelyn, it doesn’t have to completely cover the meat. But as it cooks the meat will shrivel and become submerged in the liquid.
It’s cooking as I am writing this . I live in madrid so could not get sour cream . Do you think it will matter not using it ?
Hi Rebecca, you can use creme fraiche in its place and it will taste excellent. It’s definitely worth it to get it, it makes a big difference in the flavor and texture.
Thanks, I’m actually cooking it again right now but I made a mistake and added corn flour with the rest of the liquid part . I hope that’s ok 😱🇬🇧
Great!! My sons absolute favorite!!!!
I’m so glad you guys enjoyed it, Geri, thank you!
Would this recipe work if I used ground beef instead? Or will the texture be wierd?
Hi Linda, yes, you can use ground beef. It will have a similar texture to ground beef/sausage gravy.
If using ground beef, seasoning the ground beef and shaping it into meatballs would be much better than ground beef/sausage gravy!
Family loved it!
Thanks so much, Kim!