There’s something comforting about coming home to the rich aroma of Slow Cooker Beef Stroganoff simmering away. The slow cooker does all the work, breaking down the beef into tender perfection while the creamy sauce soaks up layers of deep, savory flavor. If you’re looking for a hearty, foolproof dinner, this one’s for you.
Love cozy, easy dinners? You’ll want to try this Cheesy Hashbrown Casserole with Ground Beef next!
What is Beef Stroganoff?
Beef Stroganoff is a Russian dish dating back to the 19th century, traditionally made with sautéed beef, onions, and a creamy sour cream sauce. Over the years, it has evolved into countless variations, with slow cooker beef stroganoff recipe being one of the most popular adaptations for its rich, deep flavor.
Why Make Beef Stroganoff in a Slow Cooker?
A crock pot stroganoff is the best way to achieve melt-in-your-mouth beef with minimal effort. Slow cooking allows the flavors to meld together, making the dish incredibly rich and hearty. Plus, it’s a great make-ahead meal that only gets better as it sits.
Best Cuts of Beef for Slow Cooker Beef Stroganoff
Choosing the right stroganoff beef is crucial for the perfect texture. The best options include:
- Chuck Roast – The best cut for slow cooking, rich in flavor.
- Rump Roast – Leaner but still great for long, slow cooking.
- Bottom Round – Tougher but breaks down beautifully in a slower cooker.
These cuts need low and slow cooking to become tender and juicy.
Ingredients for Slow Cooker Beef Stroganoff
A classic recipe for beef stroganoff uses simple but powerful ingredients:
- Beef (Chuck Roast or similar) – The star of the dish.
- Onions & Garlic – Adds depth and aroma.
- Mushrooms – Provides a rich, earthy flavor.
- Beef Broth & White Wine – Forms the base of the sauce.
- Worcestershire Sauce & Dijon Mustard – Enhances umami and adds tang.
- Sour Cream & Cream of Mushroom Soup – The key to creaminess.
- Cornstarch Slurry – Helps thicken the sauce.
- Egg Noodles – The perfect pairing for serving.
Step-by-Step Instructions
1. Prep the Beef
Cut the beef into bite-sized cubes and toss with salt, pepper, and flour. This helps create a thick and velvety sauce.
2. Sear the Meat
Heat oil in a skillet and sear the beef on all sides. This locks in the juices and adds depth to the flavor.
3. Deglaze the Pan
Pour in white wine or broth to scrape up the flavorful bits stuck to the pan. This step ensures a rich, gourmet-tasting sauce.
4. Slow Cook Everything
Add the seared beef, broth, Worcestershire sauce, mustard, and sautéed onions and mushrooms to the slow cooker beef stroganoff mixture. Cook on low for 8 hours or high for 4-5.
5. Thicken the Sauce
Stir in a cornstarch slurry, then mix sour cream with a cup of hot broth before incorporating it into the slow cooker. This prevents curdling.
6. Finish with Butter
A final swirl of butter gives the sauce a silky, restaurant-quality finish.
Craving another comforting dish? Try Korean Ground Beef and Rice Bowls for something quick and delicious!
How to Thicken Beef Stroganoff
The best beef stroganoff recipe has a sauce that’s thick, not watery. Here’s how to perfect it:
- Sour Cream – Naturally thickens while adding a rich, tangy taste.
- Cornstarch Slurry – The fastest way to thicken the sauce.
- Condensed Cream of Mushroom Soup – Adds thickness and deepens flavor.
The Secret to the Best Stroganoff Beef Flavor
The magic is in the layers of flavor. Searing the meat, deglazing the pan, and slow cooking it with mustard and Worcestershire sauce creates an unbeatable depth. The extra steps might seem small, but they make a huge difference in the final dish.
Best Ways to Serve Slow Cooker Beef Stroganoff
Traditionally, beef stroganoff crockpot meals are served over egg noodles, but you can also try:
- Mashed Potatoes – The ultimate comfort food combo.
- Buttermilk Biscuits – Perfect for sopping up the sauce.
- Rice or Cauliflower Rice – A great low-carb alternative.
For another hearty dinner, check out Beef and Rotini in Garlic Parmesan Sauce!
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze just the sauce for up to 3 months, then make fresh noodles when serving.
Reheat: Warm over low heat and add a splash of broth if needed to maintain creaminess.
Pro Tips for the Ultimate Slow Cooker Beef Stroganoff
- Sear the meat for maximum flavor.
- Use full-fat sour cream for a smooth, creamy sauce.
- Add sour cream at the end to avoid curdling.
- Swirl in butter for a velvety texture.
For another cozy meal, try Hobo Casserole with Ground Beef!
Frequently Asked Questions
Can I make this with ground beef?
Yes! Brown the ground beef before adding it to the slow cooker, and reduce the cooking time to 3-4 hours on low.
Can I make this dairy-free?
Swap sour cream for a dairy-free alternative, and use coconut cream instead of condensed soup.
Can I cook this on the stovetop?
Yes! Simmer everything in a Dutch oven for about 1.5 hours until the beef is tender.
Can I use Greek yogurt instead of sour cream?
Yes, but it will have a tangier taste. Full-fat Greek yogurt works best.
What’s the best way to reheat leftovers?
Reheat over low heat and add a splash of broth to maintain creaminess.
Slow Cooker Beef Stroganoff
Ingredients
- 2 lbs Chuck Roast cut into 1-inch cubes
- 1 tsp Garlic Salt
- ½ tsp Black Pepper
- ¼ cup All-Purpose Flour
- 2 tbsp Vegetable Oil
- 1 tbsp Butter
- 1 Onion diced
- 8 oz Mushrooms sliced
- 3 cloves Garlic minced
- ½ cup White Wine or Chicken Broth
- 2 cups Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tbsp Dijon Mustard
- 1 tsp Red Wine Vinegar
- 1 Beef Bouillon Cube
- ¾ cup Sour Cream
- 1 can 10.5 oz Condensed Cream of Mushroom Soup (optional)
- 1 tbsp Cornstarch + 2 tbsp Cold Water slurry for thickening
- 2 tbsp Butter for finishing
- 12 oz Egg Noodles for serving
Instructions
- Prep the Beef: Cut the chuck roast into bite-sized cubes. Season with garlic salt and pepper, then toss with flour.
- Sear the Meat: Heat oil in a skillet over medium-high heat. Sear the beef on all sides (about 45 seconds per side), then set aside.
- Deglaze the Pan: Add butter and white wine (or broth) to the skillet, scraping up any browned bits. Add onions and mushrooms, sauté for 4 minutes. Add garlic, cook for 1 more minute. Remove from heat.
- Slow Cook: In the slow cooker, mix beef broth, Worcestershire sauce, Dijon mustard, red wine vinegar, and bouillon. Add seared beef, sautéed onions, and mushrooms.
- Cook: Cover and cook on low for 8 hours or high for 4-5 hours until beef is tender.
- Thicken the Sauce: Mix cornstarch with cold water and stir into the slow cooker. Let it thicken for a few minutes.
- Add Creaminess: Whisk sour cream with 1 cup of liquid from the slow cooker, then stir it into the pot. Stir in condensed cream of mushroom soup if using.
- Finish & Serve: Turn off the heat and swirl in 2 tbsp butter for extra richness. Serve over egg noodles.
Notes
- For a shortcut, skip searing the beef and add everything directly to the slow cooker.
- For a lighter version, use Greek yogurt instead of sour cream.
- Leftovers keep well for 3 days in the fridge or 3 months in the freezer (store sauce separately from noodles).
- Serve with mashed potatoes, rice, or biscuits for a twist!
Slow Cooker Beef Stroganoff is the ultimate comfort food. It’s rich, creamy, and easy to make with simple ingredients. Whether you serve it over noodles, mashed potatoes, or biscuits, it’s guaranteed to be a hit.
Looking for another crowd-pleaser? Try Stuffed Pasta Shells with Ground Beef next!
