If you’re looking for a weeknight dinner that’s as comforting as it is effortless, this Slow Cooker Beef Stroganoff will become a cozy favorite. Imagine fall-apart-tender beef swimming in a luxuriously creamy mushroom sauce, generously ladled over twirly egg noodles and finished with a sprinkle of fresh parsley. Just a little morning prep, a gentle slow-cook, and you’ll return home hours later to a kitchen that smells amazing and a meal guaranteed to make everyone smile.

Slow Cooker Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

This dreamy dish is built from everyday ingredients you might already have, each adding its own personality—flavor, richness, color—and coming together to create that classic Slow Cooker Beef Stroganoff magic. Here’s what you’ll want on hand:

Beef stew meat or chuck roast (2 pounds): Rich and hearty, this turns meltingly tender after hours in the slow cooker.
Olive oil (1 tablespoon): Helps deliver a gorgeous brown crust when searing the beef, unlocking deep savory flavor.
Onion (1 medium, chopped): Balances out the dish with natural sweetness and depth.
Garlic (3 cloves, minced): Brings in unmistakable aroma and that subtle pungency all homey stroganoffs need.
Worcestershire sauce (1 tablespoon): Adds a pop of umami and just the right hint of tang.
Dijon mustard (1 tablespoon): Brings a creamy kick and rounds out the sauce with gentle acidity.
Salt (1 teaspoon) & black pepper (½ teaspoon): Essentials for bringing every flavor to life.
Paprika (1 teaspoon): Offers a warm, earthy tone and adds a subtle golden blush to the sauce.
Cream of mushroom soup (10.5 oz can): The creamy base that effortlessly ties everything together.
Beef broth (1 cup): Lends body and enhances the richness of the sauce.
Mushrooms (8 oz, sliced): Soak up the sauce and deliver perfect little bites of earthiness throughout.
Sour cream (1 cup): Adds the signature tangy silkiness we all love in stroganoff.
Egg noodles (8 oz, cooked): The classic starchy bed for all that savory goodness.
Chopped parsley (for garnish, optional): Looks so inviting and brings a pop of fresh color to the plate.

How to Make Slow Cooker Beef Stroganoff

Step 1: Sear the Beef

Heat your olive oil in a large skillet over medium-high heat. When the oil shimmers, lay out the beef pieces in a single layer and let them get a nice crust—don’t crowd the pan, so do this in batches if you need. This step takes just a few minutes and rewards you later with phenomenal depth of flavor in your Slow Cooker Beef Stroganoff.

Step 2: Load the Slow Cooker

Transfer all that golden-brown beef straight into your slow cooker. Next, pile in the chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika. Give everything a quick toss so the aromatics and seasonings mingle around the beef.

Step 3: Make the Sauce

In goes the can of cream of mushroom soup, followed by the beef broth. Stir gently so everything’s well combined—beef, aromatics, and that luscious base. Scatter the sliced mushrooms over the top, and give it one last gentle stir. This is where the magic of Slow Cooker Beef Stroganoff really starts!

Step 4: Let It Cook

Pop the lid on and set your slow cooker: low for 7 to 8 hours, or high for 4 to 5 hours. When time’s nearly up, relish that savory aroma wafting through the kitchen. The beef will emerge melt-in-your-mouth tender and the sauce gloriously creamy.

Step 5: Finish with Sour Cream

Fifteen minutes before you’re ready to eat, stir in the sour cream. This final touch transforms your sauce into the signature rich, tangy blanket that makes Slow Cooker Beef Stroganoff so irresistible. Replace the lid and let it all bubble quietly while you cook the noodles.

Step 6: Serve and Enjoy

Spoon the creamy beef and mushrooms generously over a steaming nest of cooked egg noodles. Don’t forget a final sprinkle of fresh parsley for color and a touch of brightness—invite everyone to dig in!

How to Serve Slow Cooker Beef Stroganoff

Garnishes

A big scoop of Slow Cooker Beef Stroganoff always looks extra lovely with a shower of freshly chopped parsley. Try a little cracked black pepper or even a swirl of extra sour cream for restaurant-worthy flair. If you like a bit of heat, add a light pinch of red pepper flakes on top for a tiny kick.

Side Dishes

This recipe is practically a one-bowl wonder, but if you’re looking to round out the meal, serve with crusty bread to mop up every drop of sauce or a simple green salad dressed in a zesty vinaigrette. Steamed green beans or roasted asparagus add a crisp, fresh contrast that keeps the meal balanced.

Creative Ways to Present

If noodles aren’t your thing, try spooning your Slow Cooker Beef Stroganoff over creamy mashed potatoes or fluffy rice. For a lighter twist, serve it on a bed of sautéed spinach or even ladle it onto toasted baguette slices as a comforting appetizer for gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftovers keep beautifully! Let things cool to room temperature, then store your Slow Cooker Beef Stroganoff (sauce and beef) in an airtight container in the fridge for up to three days. Keep the noodles separate so they don’t soak up all the sauce.

Freezing

For nights when you want dinner ready in minutes, freeze just the beef and sauce—hold off on noodles or garnishes. Portion it into freezer-safe containers and store for up to three months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat the stroganoff over low heat on your stovetop or in short bursts in the microwave, stirring gently so the sauce stays smooth. Stir in an extra splash of beef broth or a spoonful of sour cream if it thickens up too much. Serve hot over freshly cooked noodles or your favorite base.

FAQs

Can I use a different cut of beef for Slow Cooker Beef Stroganoff?

Absolutely! While stew meat and chuck roast are especially tender after slow cooking, you can use sirloin or even brisket cut into chunks for delicious, though slightly different, results.

Is there a substitute for cream of mushroom soup?

If you prefer homemade, you can use a cup of homemade mushroom sauce or a combination of heavy cream and sautéed mushrooms to get the signature creamy texture and flavor.

How do I make this gluten-free?

Swap the egg noodles for gluten-free pasta or rice, and make sure to use a gluten-free cream of mushroom soup (many brands offer this now) so everyone can enjoy Slow Cooker Beef Stroganoff worry-free.

Can I cook this recipe on high instead of low?

Certainly! The beef will be tender after about 4 to 5 hours on high. Just remember that slow and steady cooking is what gives the classic Stroganoff its unbeatable tenderness, but high works well if you’re short on time.

Can I lighten up the sauce?

Yes! Greek yogurt makes a great substitute for sour cream, lending creaminess with less fat (and a slight tang). You could also use light sour cream if desired, and opt for a leaner cut of beef.

Final Thoughts

Nothing says comfort quite like a bowl of Slow Cooker Beef Stroganoff made with love. It’s hearty, creamy, nostalgic, and just right for weeknights or weekend gatherings alike. Give this recipe a try—you might just discover your new go-to for stress-free, satisfying dinners!

Slow Cooker Beef Stroganoff Recipe

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4.8 from 21 reviews

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

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Description

Indulge in the rich and creamy flavors of this Slow Cooker Beef Stroganoff. Tender beef simmered in a savory sauce and served over egg noodles, this comforting dish is perfect for a family dinner or a cozy night in.

Ingredients

Scale

Beef:

2 pounds beef stew meat or chuck roast (cut into 1-inch pieces)

Seasoning:

1 tablespoon olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika

Sauce:

1 can (10.5 ounces) cream of mushroom soup
1 cup beef broth
8 ounces sliced mushrooms
1 cup sour cream

Serving:

8 ounces egg noodles (cooked)
Chopped parsley (for garnish, optional)

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Instructions

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Brown the beef in batches and transfer to the slow cooker.
Prepare the Sauce: Add onion, garlic, Worcestershire sauce, Dijon mustard, salt, pepper, and paprika to the slow cooker. Mix in the cream of mushroom soup and beef broth. Add mushrooms.
Cook Slowly: Cover and cook on low for 7-8 hours or on high for 4-5 hours until beef is tender. Stir in sour cream 15 minutes before serving.
Serve: Serve beef over cooked egg noodles. Garnish with parsley if desired.