If you’re craving a comforting, hearty meal that practically makes itself while you go about your day, you’re going to love this Slow Cooker Beef Stroganoff Recipe. This classic dish is a creamy, savory delight loaded with tender beef, earthy mushrooms, and luscious sauce, all slow-cooked to perfection. The beauty of this recipe lies not only in its rich flavors but also in its simplicity, making it a go-to for busy weeknights or relaxed weekend dinners with loved ones.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Beef Stroganoff Recipe plays a starring role, from the tender beef chuck that melts in your mouth to the earthy mushrooms and the creamy finish that binds it all together. These simple, accessible ingredients come together to create layers of flavor and satisfying textures.
- Beef chuck roast (2 to 3 lbs): Choose well-marbled beef for the best tenderness and juiciness after slow cooking.
- Cremini or button mushrooms (8 oz): These add an earthy depth and subtle chewiness that balances the creamy sauce.
- Medium onion (1): Provides natural sweetness and aromatic foundation to the dish.
- Garlic cloves (3): Minced garlic infuses the sauce with warm, savory notes.
- Beef broth (2 cups): This forms the flavorful base of the sauce, boosting the beef’s savoriness.
- Sour cream (1 cup): The key to that signature creamy, tangy finish.
- Dijon mustard (2 tablespoons): Adds subtle layers of spice and brightness to the sauce.
- Butter (2 tablespoons): Used for browning the beef and sautéing vegetables, enriching the flavor.
- Flour or cornstarch (2 tablespoons): Helps thicken the sauce to a luscious consistency; use cornstarch for a gluten-free option.
- Fresh parsley (2 tablespoons): Chopped and sprinkled on top for a fresh, vibrant garnish.
- Egg noodles or rice: Perfect for soaking up every bit of the creamy stroganoff sauce.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prepare the beef and vegetables
Start by trimming any excess fat from your beef chuck roast and cutting it into bite-sized pieces. While prepping the beef, chop your mushrooms, dice the onion, and mince the garlic. Having everything prepped and ready ensures a smooth cooking process — and trust me, this step sets the tone for all that wonderful flavor to come together.
Step 2: Brown the beef and sauté the aromatics
Heat the butter in a skillet and brown the beef pieces on all sides until they develop a rich, caramelized crust. This browning process locks in juices and adds that deep, savory note that makes the dish so irresistible. Once browned, remove the beef and toss the onions, garlic, and mushrooms into the skillet to sauté until they soften and release their fragrant aroma. This step builds a beautiful flavor base that your slow cooker will amplify.
Step 3: Combine ingredients in the slow cooker
Transfer the browned beef and sautéed vegetables into your slow cooker. Pour in the beef broth and add the Dijon mustard, stirring gently to combine. Make sure the beef pieces are mostly submerged in the liquid — this ensures even cooking and tender results. This step is where all the flavors start mingling and getting ready for that long, slow cook.
Step 4: Cook low and slow
Set your slow cooker to low for 6 to 8 hours or on high for 3 to 4 hours. This slow cooking allows the beef to become melt-in-your-mouth tender while the flavors blend beautifully. The patience here is rewarded with a rich, hearty meal that feels like a warm hug on a plate.
Step 5: Finish with sour cream and thicken the sauce
About 15 minutes before serving, stir in the sour cream for that signature creamy tanginess. To get the perfect sauce consistency, mix your flour or cornstarch with a little water to create a slurry, then add it in to thicken. Heat gently without boiling to avoid curdling the sour cream — this step makes the sauce irresistibly rich and silky.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Sprinkle freshly chopped parsley on top right before serving for a pop of color and fresh herbal brightness. The parsley not only looks lovely but adds a subtle, fresh contrast to the creamy sauce that rounds out each bite.
Side Dishes
This Slow Cooker Beef Stroganoff Recipe pairs beautifully with classic egg noodles that soak up every drop of that luscious sauce. If you prefer, steamed rice or even buttery mashed potatoes serve as wonderful alternatives, each offering a slightly different texture to complement the rich stroganoff.
Creative Ways to Present
For a fun twist, serve the beef stroganoff over roasted cauliflower rice or creamy polenta to surprise your guests with unique bases that still honor the comforting flavors. You can also plate it in individual shallow bowls to showcase the hearty beef chunks and creamy sauce, making every serving feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover beef stroganoff keeps well in an airtight container stored in the refrigerator for up to 3 days. The flavors often deepen overnight, making for an even tastier meal the next day. Just be sure to keep the sauce covered to prevent it from drying out.
Freezing
You can freeze this Slow Cooker Beef Stroganoff Recipe for up to 3 months. Freeze it in a freezer-safe container or heavy-duty freezer bag, making sure to remove as much air as possible. For best texture, consider freezing the beef and sauce separately from any noodles or rice.
Reheating
When ready to enjoy leftovers or frozen portions, gently reheat the stroganoff on the stovetop over low heat, stirring frequently. Add a splash of broth or water if the sauce seems too thick. Avoid microwaving at high heat to keep the creamy sauce smooth and prevent curdling.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While beef chuck roast is ideal for slow cooking due to its marbling and tenderness, you can also try brisket or round roast. Just keep in mind that cooking times may vary based on the cut’s toughness.
Is there a way to make this Slow Cooker Beef Stroganoff Recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free yogurt or coconut cream alternative. The sauce will still be creamy but with a slightly different flavor profile.
Can I prepare this recipe without browning the beef first?
While browning the beef adds incredible flavor and texture, you can skip this step if you’re short on time. The stroganoff will still be tasty but may lack the depth of flavor that comes from caramelization.
How thick should the sauce be when finished?
The sauce should be thick enough to coat the back of a spoon but still smooth and flowing. If it’s too runny, add a little more flour or cornstarch slurry and cook gently until it reaches the desired consistency.
What can I use instead of egg noodles?
Aside from traditional egg noodles, rice, mashed potatoes, polenta, or even spiralized vegetables like zucchini noodles work wonderfully. Each option brings its own texture and flavor to the dish.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is truly a treasure — comforting, effortless, and packed with flavors that warm the soul. Whether you’re cooking for family, friends, or just indulging yourself, it’s a dish you’ll want to make again and again. So grab your slow cooker, gather those simple ingredients, and treat yourself to a meal that feels like a loving hug from the inside out.
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes (low) or 3 hours 20 minutes to 4 hours 20 minutes (high)
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef chuck roast simmered with mushrooms, onions, and garlic in a rich beef broth, finished with creamy sour cream and Dijon mustard. Perfect for an easy, hands-off meal that delivers deep flavors and a luscious sauce, served best over egg noodles or rice.
Ingredients
Beef and Vegetables
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Flavorings
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
Thickening and Garnish
- 2 tablespoons flour or cornstarch (for gluten-free option)
- 2 tablespoons fresh parsley, chopped (for garnish)
To Serve
- Egg noodles or rice, for serving
Instructions
- Prepare the beef and vegetables: Trim excess fat from the beef chuck roast, then cut it into bite-sized pieces. Chop the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter over medium-high heat and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms in the same skillet until softened and fragrant. Transfer everything to the slow cooker.
- Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and the flavors meld together beautifully.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle the flour or cornstarch slurry to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
- Serve: Garnish with chopped fresh parsley and serve over cooked egg noodles or rice for a hearty and comforting meal.
Notes
- To keep the sauce gluten-free, use cornstarch instead of flour.
- Do not boil the stroganoff after adding sour cream to prevent curdling.
- For extra richness, use full-fat sour cream.
- Beef chuck roast is preferred for its tenderness after slow cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
