Slow Cooker Beef Stroganoff

Why You’ll Love This Recipe

This slow cooker version of beef stroganoff transforms tough cuts of beef into melt-in-your-mouth tenderness with minimal effort. It’s creamy, savory, and satisfying—just what you want in a comfort food classic. Plus, it’s easy to customize with different proteins or dairy-free options, and it’s great for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat or chuck roast (cut into chunks)
mushrooms (sliced)
onion (chopped)
garlic (minced)
beef broth
Worcestershire sauce
Dijon mustard (optional)
paprika
salt
black pepper
sour cream or Greek yogurt (for creaminess)
cornstarch or flour (for thickening, optional)
olive oil or butter (for browning, optional)
egg noodles or mashed potatoes (for serving)
fresh parsley (for garnish)

Directions

1. Optional: In a skillet, heat olive oil over medium-high heat and brown the beef chunks on all sides for added flavor. Transfer to the slow cooker.
2. Add mushrooms, onion, and garlic to the slow cooker.
3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour over the beef and vegetables.
4. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is very tender.
5. In the last 30 minutes of cooking, stir in the sour cream. For a thicker sauce, whisk a little cornstarch or flour into the sour cream before adding.
6. Stir well and let cook for the remaining time to blend and thicken.
7. Cook egg noodles separately according to package instructions and serve the stroganoff over the noodles.
8. Garnish with chopped fresh parsley before serving.

Servings and timing

This recipe serves 6 people.
Cooking time: 7-8 hours on low or 4-5 hours on high
Prep time: 15 minutes

Variations

• Use ground beef instead of stew meat for a quicker, budget-friendly version.
• Make it dairy-free with plant-based sour cream or coconut cream.
• Add peas or spinach at the end for extra vegetables.
• Use plain Greek yogurt instead of sour cream for a protein boost.
• Serve over mashed cauliflower or zucchini noodles for a low-carb option.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a saucepan over medium heat, stirring occasionally. Add a splash of broth or water if the sauce thickens too much.
Freeze the beef mixture (without noodles) for up to 2 months. Thaw in the refrigerator and reheat before serving.

FAQs

What’s the best cut of beef for stroganoff?

Beef chuck roast or stew meat works best because it becomes tender when slow-cooked.

Can I use ground beef?

Yes, ground beef can be browned and used instead for a quicker, more affordable version.

Can I use cream cheese instead of sour cream?

Yes, softened cream cheese can be stirred in at the end for a richer, tangier flavor.

How do I prevent the sour cream from curdling?

Let the sour cream come to room temperature before adding it, and stir it in during the last 30 minutes of cooking.

Can I add vegetables?

Absolutely—mushrooms are traditional, but you can also add peas, carrots, or spinach.

Is this freezer-friendly?

Yes, the beef and sauce freeze well. Cook and add noodles fresh when serving.

Do I need to brown the beef first?

Browning adds flavor but is optional. It can be skipped for a faster prep.

What’s the best side to serve with this?

Egg noodles are classic, but mashed potatoes, rice, or even crusty bread work well too.

Can I make this gluten-free?

Yes, use cornstarch instead of flour and serve with gluten-free pasta or mashed potatoes.

How do I thicken the sauce?

Mix a tablespoon of cornstarch or flour with cold water and stir it in with the sour cream to help thicken the sauce.

Conclusion

Slow Cooker Beef Stroganoff is a comforting, flavorful dish that’s easy to prepare and perfect for a cozy dinner at home. With melt-in-your-mouth beef, hearty mushrooms, and a creamy sauce, this slow cooker version of the classic recipe brings all the warmth of home-cooked comfort food—without the fuss. It’s a dish the whole family will love, again and again.

Slow Cooker Beef Stroganoff

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Slow Cooker Beef Stroganoff is a classic comfort food made easy. Tender chunks of beef are slow-cooked with mushrooms and onions in a savory sauce, then finished with creamy sour cream. Served over egg noodles or mashed potatoes, it’s a hearty and satisfying meal with minimal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 15 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cooker
• Cuisine: Russian-American
• Diet: Gluten Free

Ingredients

• 2 lbs beef stew meat or chuck roast, cut into chunks
• 1 tablespoon olive oil or butter (optional, for browning)
• 8 oz mushrooms, sliced
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard (optional)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup sour cream or plain Greek yogurt
• 1 tablespoon cornstarch or flour (optional, for thickening)
• Cooked egg noodles or mashed potatoes (for serving)
• Fresh parsley, chopped (for garnish)

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Instructions

1. Optional: In a skillet, heat olive oil over medium-high heat. Brown beef chunks on all sides and transfer to the slow cooker.
2. Add mushrooms, onion, and garlic to the slow cooker.
3. In a bowl, whisk together beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Pour over the beef and vegetables.
4. Cover and cook on low for 7–8 hours or on high for 4–5 hours, until beef is fork-tender.
5. In the last 30 minutes of cooking, stir in sour cream. For a thicker sauce, mix cornstarch or flour into the sour cream before adding.
6. Let cook for the remaining time to blend and thicken the sauce.
7. Serve hot over egg noodles, mashed potatoes, or your preferred side.
8. Garnish with fresh parsley before serving.

Notes

• Use ground beef for a quicker, more budget-friendly version.
• Greek yogurt can be used in place of sour cream for a lighter option.
• To prevent curdling, let the sour cream come to room temperature before adding.
• Add spinach or peas for extra veggies in the last 10 minutes.
• Freeze the beef mixture (without noodles) for easy future meals.

Nutrition

• Serving Size: 1 serving (without noodles)
• Calories: 410
• Sugar: 4g
• Sodium: 580mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 1g
• Protein: 37g
• Cholesterol: 110mg