If your week calls for the ultimate comfort food that’s as easy as it is delicious, you’ll love this Slow Cooker Beef Stroganoff Recipe. Tender chunks of beef, velvety mushrooms, and a creamy sauce combine effortlessly in your slow cooker to create a cozy, nostalgic meal. Let it bubble away while you carry on with your day, then serve over a mound of buttery egg noodles for a dinner that feels both fancy and homey. This is the kind of classic you’ll want in your repertoire for lazy Sundays, potlucks, or whenever you’re craving a big flavor hug!

Slow Cooker Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Slow Cooker Beef Stroganoff Recipe is truly simple, but each one pulls its weight in flavor and texture. Lean on these pantry and fridge staples to create something magical with minimal effort.

Beef stew meat or chuck roast (2 pounds, cut into 1-inch pieces): Go for a well-marbled cut to ensure the beef becomes meltingly tender after hours in the slow cooker.
Onion (1 medium, diced): The onion adds sweetness and depth as it simmers and almost melts into the sauce.
Garlic (3 cloves, minced): Fresh garlic gives the dish an unmistakable aroma and savory background flavor.
Mushrooms (8 ounces, sliced): Earthy mushrooms provide that classic stroganoff texture and soak up all the savory juices beautifully.
Worcestershire sauce (1 tablespoon): Adds a punch of umami and a subtle tang that balances the creamy sauce.
Dijon mustard (1 tablespoon): For a gentle kick and a little brightness in every bite.
Salt (1 teaspoon): Essential for bringing all the flavors together—taste before serving and adjust if needed!
Black pepper (½ teaspoon): Freshly cracked is best for a bit of gentle heat throughout the dish.
Paprika (1 teaspoon): Lends a subtle smoky flavor and a lovely warm color to the sauce.
Beef broth (2 cups): Rich and savory, the broth creates the base of the sauce and helps the beef stay juicy.
Cornstarch mixed with water (1 tablespoon cornstarch + 2 tablespoons water, optional): Use this if you like your sauce extra thick and luscious.
Sour cream (1 cup): The magic ingredient for creamy stroganoff—stir it in at the end for the best texture.
Egg noodles (12 ounces, cooked separately): Their pillowy texture is perfect for soaking up that irresistible sauce.
Fresh parsley, for garnish (optional): A sprinkle of green adds freshness and makes each bowl pop.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Load Up the Slow Cooker

Start by piling your beef, onion, garlic, and mushrooms right into the bottom of your slow cooker. This means less fuss and fewer dishes for you. The layers of those vegetables under and over the beef ensure everything cooks evenly and gets infused with flavor while it simmers away.

Step 2: Add Flavor Boosters

Next, it’s time for the umami dream team. Add in the Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. The combination creates that signature stroganoff flavor—just the right balance of tang, warmth, and richness. Pour in the beef broth to bring it all together and provide a foundation for the sauce to bloom as it cooks.

Step 3: Let the Slow Cooker Work Its Magic

Give everything a gentle stir to combine, pop the lid on, and set your slow cooker to low for 7 to 8 hours, or high for 4 to 5 hours. This hands-off step is the beauty of the Slow Cooker Beef Stroganoff Recipe—your job is mostly done while the beef gets unbelievably tender, and the flavors deepen to perfection.

Step 4: Thicken the Sauce (Optional)

If you love a hearty, stick-to-your-ribs sauce, whisk together the cornstarch and water to make a slurry and stir it right into the mixture during the last 30 minutes of cooking. The sauce will thicken up just enough to cling to every bite of beef and noodle—absolute bliss!

Step 5: Stir in the Creaminess

Just before serving, swirl in the sour cream until everything is silky smooth and beautifully blended. This last step transforms the sauce into that signature creamy stroganoff finish. Don’t let it boil with sour cream in it or you’ll risk curdling—gentle heat is all you need here.

Step 6: Serve and Enjoy

While your stroganoff is finishing, cook the egg noodles according to package instructions. Spoon the luscious beef and mushroom sauce over the noodles, sprinkle with fresh parsley, and get ready to swoon with every cozy, creamy bite.

How to Serve Slow Cooker Beef Stroganoff Recipe

Garnishes

A simple flourish of chopped fresh parsley isn’t just for color—it brings brightness to the rich flavors in the dish. You could also try an extra dollop of sour cream on top for pure indulgence. A pinch of paprika never hurts if you want a gentle, smoky finish!

Side Dishes

This Slow Cooker Beef Stroganoff Recipe is a star on its own, but it pairs wonderfully with a crisp green salad, some roasted broccoli, or steamed peas. All these sides add a pop of color and lighten up the plate, so you get a balanced and inviting meal.

Creative Ways to Present

Put a twist on presentation by serving the stroganoff in shallow bowls, over crispy smashed potatoes, or even layered in individual ramekins for an elegant dinner party feel. You can also use rice or buttery mashed potatoes instead of noodles for a tasty change of pace.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer any extra Slow Cooker Beef Stroganoff Recipe into an airtight container and store it in the fridge for up to 3 days. The flavors meld and deepen as it sits, so leftovers become even more irresistible the next day!

Freezing

If you’re making a big batch or stocking your freezer, wait to stir in the sour cream and freeze the meat and sauce portion separately. When reheating, add the sour cream at the end for best results. The dish will keep well frozen for up to 2 months—perfect for make-ahead meals.

Reheating

Reheat gently in a saucepan over low to medium heat, stirring constantly once you add the sour cream to prevent curdling. You can also microwave individual portions, stirring halfway through for even warmth. Always add extra broth or a splash of cream if needed to loosen up the sauce.

FAQs

Can I use a different cut of beef?

Yes! Chuck roast, stew meat, or even sirloin cut into cubes works beautifully in this Slow Cooker Beef Stroganoff Recipe. Just opt for marbled cuts for the most tender results after slow cooking.

Is it possible to substitute Greek yogurt for the sour cream?

Absolutely! Full-fat Greek yogurt is a wonderful substitute if you’re looking to lighten things up—just be sure to stir it in gently at the end to maintain a silky, smooth sauce.

Can I make this dish gluten-free?

Yes, with a couple of quick swaps! Use gluten-free noodles or serve over rice, and make sure your Worcestershire sauce label specifies gluten-free. Everything else is naturally gluten-free.

What are some good vegetable add-ins?

Feel free to add sliced bell peppers, peas, or even spinach during the last hour of cooking for extra color and nutrition. Just keep in mind that too many extra veggies might thin out the sauce a bit.

Can I double this recipe for a crowd?

Definitely! This Slow Cooker Beef Stroganoff Recipe easily doubles for a party or potluck—just make sure your slow cooker is large enough to accommodate all the ingredients and extend the cooking time by about 30 minutes if needed.

Final Thoughts

You really can’t beat the cozy flavors and set-it-and-forget-it ease of this Slow Cooker Beef Stroganoff Recipe. Whether you’re looking for a weeknight favorite or a dish to impress family and friends, this one always delivers. Don’t wait—give it a try, and you’ll be hooked on every rich, creamy, satisfying bite!

Slow Cooker Beef Stroganoff Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and flavorful Slow Cooker Beef Stroganoff that is sure to become a family favorite. Tender beef simmered in a rich, creamy sauce with mushrooms and served over egg noodles, this easy slow cooker recipe is perfect for busy days.

Ingredients

Scale

For the Beef Stroganoff:

2 pounds beef stew meat or chuck roast (cut into 1-inch pieces)
1 medium onion (diced)
3 cloves garlic (minced)
8 ounces mushrooms (sliced)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
2 cups beef broth
1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 cup sour cream
12 ounces egg noodles (cooked separately)
fresh parsley for garnish (optional)

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Instructions

Prepare the Beef Mixture: Place the beef, onion, garlic, and mushrooms into the slow cooker. Add Worcestershire sauce, Dijon mustard, salt, pepper, paprika, and beef broth. Stir to combine.
Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender.
Thicken (Optional): If you’d like a thicker sauce, stir in the cornstarch slurry during the last 30 minutes of cooking.
Finish: Just before serving, stir in the sour cream until well blended. Serve over cooked egg noodles and garnish with fresh parsley if desired.