If you’re craving a comfort meal that feels like a warm hug from the inside, then this Slow Cooker Beef Stroganoff Recipe is exactly what you need. Imagine tender chunks of beef, slowly cooked to perfection alongside earthy mushrooms and a luscious, creamy sauce that’s bursting with rich flavors. This dish comes together effortlessly in the slow cooker, making it a perfect option for busy days when you want something hearty without the fuss. Get ready to make this your go-to comfort classic that everyone will rave about.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in building that amazing balance of taste, texture, and color that defines a great Beef Stroganoff. From the savory beef to the creamy sour cream, each element is essential for creating the cozy richness you crave.
- 2 lbs beef chuck roast or stew meat: The star of the dish, cut into chunks for tender, melt-in-your-mouth bites.
- 1 small onion, diced: Adds natural sweetness and depth to the sauce.
- 3 cloves garlic, minced: Gives a subtle kick and aromatic warmth.
- 8 oz mushrooms, sliced: Earthy flavor and juicy texture that complements the beef perfectly.
- 2 cups beef broth: Keeps the beef moist while infusing rich savoriness.
- 1 tbsp Worcestershire sauce: Brings a tangy complexity to the sauce.
- 1 tsp Dijon mustard: Adds a slight tang and layers of flavor.
- 1 tsp paprika: Offers a mild smoky warmth and beautiful color.
- ½ tsp salt (adjust to taste): To enhance all the flavors harmoniously.
- ½ tsp black pepper: A gentle, peppery bite.
- 1 tbsp cornstarch (optional): Perfect for thickening the sauce to creamy perfection.
- 1 cup sour cream (full-fat recommended): The creamy finish that makes the stroganoff irresistibly smooth.
- 12 oz egg noodles (for serving): Soft, comforting noodles that soak up the sauce beautifully.
- Fresh parsley (optional garnish): A pop of fresh color and mild herbaceous touch.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prepare the Beef and Vegetables
Start this glorious journey by placing your beef chunks, diced onion, minced garlic, and sliced mushrooms right into the slow cooker. This foundation will simmer slowly, blending the flavors together as the hours pass.
Step 2: Mix the Flavorful Sauce
In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour this vibrant mixture over the beef and veggies in the slow cooker. This sauce is the magic that will transform the dish into something extraordinary.
Step 3: Let it Cook Low and Slow
Cover the slow cooker and set it to cook on low for 7 to 8 hours, or on high for 4 to 5 hours. By the end of this time, the beef will be incredibly tender, practically falling apart with the soft mushroom and onions melded throughout.
Step 4: Optional Thickening
If you love a richer, thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Cook on high for an additional 15 to 20 minutes—the sauce will become gorgeously creamy and cling to every morsel of beef.
Step 5: Finish with Sour Cream
Stir in the full cup of sour cream during the last 10 to 15 minutes of cooking. This final step adds that luscious, tangy creaminess that makes this Slow Cooker Beef Stroganoff Recipe so special. Be sure not to boil after adding sour cream to keep it silky and smooth.
Step 6: Prepare the Egg Noodles and Serve
While your stroganoff is finishing, cook the egg noodles according to package instructions. Then, spoon generous portions of stroganoff over the noodles and sprinkle with fresh parsley for a beautiful finishing touch.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Fresh parsley is a classic, providing a burst of color and a light herbaceous note that cuts through the rich sauce. You can also sprinkle a little extra paprika for a subtle smoky finish and an inviting look.
Side Dishes
This Slow Cooker Beef Stroganoff Recipe is hearty enough on its own, but it pairs beautifully with a simple green salad dressed with a lemon vinaigrette for a fresh contrast. Roasted or steamed vegetables like green beans or asparagus add a vibrant crunch and balance the creamy richness perfectly.
Creative Ways to Present
For a fun twist, try serving this stroganoff over creamy mashed potatoes or even cauliflower rice if you want a low-carb option. You could also stuff it into puff pastry for individual Beef Stroganoff hand pies—imagine the wow factor at your next dinner party!
Make Ahead and Storage
Storing Leftovers
Place any leftover stroganoff in an airtight container and keep it refrigerated for up to 3 to 4 days. The flavors often deepen overnight, making leftovers even more delicious than the first day.
Freezing
This Slow Cooker Beef Stroganoff Recipe freezes beautifully. Portion the cooled stroganoff into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months, giving you a ready-made comfort meal anytime you like.
Reheating
To reheat, thaw frozen portions overnight in the fridge, then warm gently on the stovetop or in the microwave. If the sauce has thickened too much, add a splash of beef broth or cream to loosen it up. Stir in fresh sour cream after reheating to keep the texture silky and smooth.
FAQs
Can I use a different cut of beef for this Slow Cooker Beef Stroganoff Recipe?
Absolutely! While chuck roast or stew meat works best for tenderness, you can also use brisket or even sirloin tips if you prefer leaner meat. Just keep in mind that leaner cuts might cook faster and can dry out if overcooked.
Is it necessary to brown the beef before adding it to the slow cooker?
Browning the beef is optional but highly recommended. It adds a rich, caramelized flavor that enhances the depth of your stroganoff. If you’re short on time, you can skip this step and still achieve a tasty dish.
Can I substitute sour cream with something else?
Yes! Greek yogurt is a popular substitute that adds a similar tang and creaminess. Add it towards the end of cooking just like sour cream to avoid curdling. Just be sure to use full-fat yogurt for the best texture.
How do I get a thicker sauce without using cornstarch?
If you prefer not to use cornstarch, you can simply let the sauce cook uncovered on high for the last 30 minutes to reduce and thicken naturally. Alternatively, a small amount of flour can be used, but mix with cold water first to avoid lumps.
Can I prepare this recipe in advance for a dinner party?
Definitely! This Slow Cooker Beef Stroganoff Recipe is perfect for making ahead. Prepare everything in the slow cooker insert and refrigerate overnight. Start the slow cooker the next day for a fresh, flavorful meal that stuns your guests.
Final Thoughts
There’s something truly special about a home-cooked meal that comes together with so little effort yet delivers a big payoff of flavor and comfort. This Slow Cooker Beef Stroganoff Recipe ticks all those boxes and more. Whether you’re cooking for family, friends, or just yourself, it’s a delicious classic that’s sure to become a favorite. Give this recipe a try today and savor every creamy, tender bite!
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4.5 hours (high)
- Total Time: 7 hours 15 minutes (low) or 4 hours 45 minutes (high)
- Yield: Serves 4–6
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stroganoff is a rich and creamy comfort dish perfect for a hearty family meal. Tender chunks of beef simmered with mushrooms, onions, and a flavorful broth create a savory sauce, finished with sour cream and served over egg noodles. The slow cooker method ensures melt-in-your-mouth beef and effortless cooking, delivering classic flavors with minimal hands-on time.
Ingredients
Beef and Vegetables
- 2 lbs beef chuck roast or stew meat, cut into chunks
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
Sauce
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tbsp cornstarch (optional, for thickening)
- 1 cup sour cream (full-fat recommended)
Serving
- 12 oz egg noodles (for serving)
- Fresh parsley (optional garnish)
Instructions
- Prepare ingredients: Cut the beef into chunks, dice the onion, mince the garlic, and slice the mushrooms. These foundational ingredients build the hearty base of the stroganoff.
- Add to slow cooker: Place the beef, onion, garlic, and mushrooms into the slow cooker pot, layering the ingredients evenly to ensure balanced cooking.
- Mix sauce: In a separate bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Pour this mixture evenly over the beef and vegetables in the slow cooker to infuse flavor during cooking.
- Slow cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours until the beef is very tender and easily shredded with a fork.
- Thicken sauce (optional): If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Stir this into the slow cooker and cook on high for an additional 15–20 minutes until the sauce thickens.
- Finish with sour cream: Stir in the sour cream during the last 10–15 minutes of cooking. Be careful not to boil after adding sour cream to prevent curdling and maintain a creamy texture.
- Prepare noodles: Meanwhile, cook egg noodles according to package instructions until al dente, then drain.
- Serve: Spoon the beef stroganoff over the cooked egg noodles and garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- For deeper flavor, sear the beef in a hot skillet before adding it to the slow cooker to develop a caramelized crust.
- Add a splash of white wine to the sauce mixture for a more classic Stroganoff flavor.
- Greek yogurt can be substituted for sour cream (add at the end) for a lighter or tangier finish.
- Adjust salt and pepper according to taste, especially if using store-bought beef broth with varying sodium levels.
- Do not boil after adding sour cream to avoid curdling; gently warm the dish instead.
