There’s something magical about coming home to a pot of tender beef swimming in a creamy, savory sauce, wrapped in aromas that promise comfort with every bite. That’s exactly what you get with this Slow Cooker Beef Stroganoff Recipe. It’s classic comfort food made even easier with the slow cooker, letting hearty stew beef, earthy mushrooms, and those irresistible tangs of mustard and Worcestershire meld all day into one glorious, fuss-free meal. If you’re ready for a dish that feels like a warm hug after a long day, this stroganoff will whisk you away with every forkful!
Ingredients You’ll Need
The beauty of this Slow Cooker Beef Stroganoff Recipe is in its straightforward list of ingredients. Each item is chosen not just for tradition, but for the depth and character it lends to the final dish. Don’t skip any of these—they all play a starring role!
- Beef stew meat (2 lbs, cut into 1-inch cubes): Choose well-marbled stew meat for the most tender, flavorful bites after hours of slow cooking.
- Onion (1 medium, chopped): Sweet and aromatic, onion lays down a flavorful base for the sauce.
- Garlic (3 cloves, minced): Garlic infuses the dish with a deep savory note that isn’t overpowering but totally essential.
- Beef broth (2 cups): This is the backbone of our sauce, lending richness and deep beefy flavor.
- Worcestershire sauce (1 tablespoon): Adds a signature hit of umami and complexity—you’ll taste the difference.
- Dijon mustard (1 tablespoon): Just a touch for tang and a hint of brightness to balance the creaminess.
- Paprika (1 teaspoon): This subtle spice brings warmth and gentle depth of flavor.
- Salt (1 teaspoon): Enhances all the other flavors—always taste and adjust if needed.
- Black pepper (1/2 teaspoon): Freshly ground pepper gives just a bit of bite and warmth.
- Baby bella mushrooms (8 oz, sliced): Their earthy richness pairs perfectly with beef and soaks up every drop of sauce.
- Sour cream (1 cup): Essential for that signature stroganoff creaminess—use full-fat for best results.
- All-purpose flour (3 tablespoons): Helps thicken the sauce to luxurious consistency.
- Unsalted butter (3 tablespoons): Combined with flour, it forms a roux for perfectly smooth, thick sauce.
- Egg noodles (12 oz, cooked): Nothing soaks up creamy stroganoff sauce like tender egg noodles—always cook just before serving for best texture.
- Fresh parsley (2 tablespoons, chopped, for garnish): A sprinkle on top adds color and fresh, herbal brightness.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Layer and Combine Ingredients
Begin by adding the beef stew meat, chopped onion, minced garlic, and sliced mushrooms directly into your slow cooker. Pour over the beef broth, then add the Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper. Stir everything together gently to be sure the seasonings are evenly distributed, which helps every bite taste just as fabulous as the next!
Step 2: Set and Forget
Cover the slow cooker and cook on low for 7-8 hours, or on high for 4-5 hours. This hands-off magic is what makes the Slow Cooker Beef Stroganoff Recipe such a star—while you go about your day, the stew beef becomes meltingly tender and the flavors marry beautifully.
Step 3: Thicken the Sauce
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for a minute or two until you have a smooth, bubbly roux—this will thicken your sauce without lumps! Stir the roux into the slow cooker, mixing well to bring everything together into one creamy, cohesive sauce.
Step 4: Finish with Sour Cream
Just before serving, add the sour cream to the slow cooker and gently stir. This is what gives your stroganoff that signature creaminess and tang. Stir slowly and thoroughly to avoid curdling and to ensure the sauce is silky smooth.
Step 5: Serve Over Noodles
Spoon the luscious beef stroganoff over a pile of just-cooked egg noodles. Sprinkle generously with fresh parsley for a pop of color and flavor. Take a moment to admire your handiwork before digging in—trust me, it’s worth it!
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
A sprinkle of chopped fresh parsley is classic, and for good reason: it adds a burst of freshness that cuts through the richness of the sauce. If you love extra zip, a few snipped chives or a dash of fresh-cracked black pepper right before serving will make the plate sing.
Side Dishes
Buttered egg noodles are a Stroganoff tradition, but mashed potatoes, rice, or even a light cauliflower mash make tasty alternatives. Consider a crisp green salad or simple roasted green beans to add crunch and color to your meal—those fresh flavors really complement the creamy, hearty stroganoff!
Creative Ways to Present
For a twist, serve the Slow Cooker Beef Stroganoff Recipe over crispy smashed potatoes or in individual ramekins as a party appetizer. Leftover stroganoff tucked into a buttered dinner roll makes an irresistible sandwich the next day. Or try it over spiralized zucchini noodles for a refreshing, lighter take!
Make Ahead and Storage
Storing Leftovers
This dish stores beautifully—just transfer leftovers to an airtight container and keep in the refrigerator for 3 to 4 days. The flavors deepen and develop, making next-day stroganoff even more delicious!
Freezing
If you want to save a batch for later, let the stroganoff cool completely, then package it in airtight kitchen containers or freezer bags. It’ll keep well frozen for up to three months. Pro tip: freeze without the noodles and add them fresh when reheating to prevent sogginess.
Reheating
To reheat, simply warm the stroganoff gently on the stovetop or in the microwave, stirring occasionally until hot throughout. If it’s a bit thick after chilling, just add a splash of beef broth or water to loosen the sauce to your liking.
FAQs
Can I use a different cut of beef?
Yes, you can swap stew meat for chuck roast cut into cubes, which becomes incredibly tender after slow cooking. Just avoid leaner cuts like sirloin, which may dry out over long cooking times.
Can I prepare this Slow Cooker Beef Stroganoff Recipe ahead of time?
Absolutely! You can assemble the ingredients in the slow cooker insert the night before and store it (covered) in the fridge. In the morning, pop it in the slow cooker and continue as directed—perfect for busy schedules.
Is there a way to lighten up the recipe?
For a lighter version, try Greek yogurt instead of sour cream and use low-sodium beef broth. You can also load up on more mushrooms or swap half the beef for mushrooms if you’re looking to reduce calories or meat.
Can I make this Slow Cooker Beef Stroganoff Recipe gluten-free?
Yes! Substitute all-purpose flour with your favorite gluten-free flour blend, and serve over gluten-free noodles or rice. The sauce stays creamy and delicious no matter the swap.
What if I don’t have a slow cooker?
You can make this stroganoff in a Dutch oven or heavy pot on the stove top: simmer gently (covered) until the beef is tender, usually about 2–3 hours. Stir well with the roux and sour cream as directed near the end.
Final Thoughts
There’s a reason this Slow Cooker Beef Stroganoff Recipe stands the test of time—every spoonful delivers true comfort and flavor, with almost no effort required. Give it a try, share with loved ones, and enjoy how easy it is to bring everyone to the table for something so delicious!
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Slow Cooker Beef Stroganoff Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this rich and creamy Slow Cooker Beef Stroganoff recipe that’s perfect for a comforting family meal. Tender beef and savory mushrooms in a luscious sauce, served over buttery egg noodles.
Ingredients
Beef Stroganoff:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz baby bella mushrooms, sliced
To Serve:
- 1 cup sour cream
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 12 oz egg noodles, cooked according to package directions
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Prepare the Beef Mixture: In a slow cooker, combine beef, onion, garlic, beef broth, Worcestershire sauce, mustard, paprika, salt, pepper, and mushrooms. Cook on low for 7–8 hours or on high for 4–5 hours.
- Thicken the Sauce: In a saucepan, melt butter, whisk in flour to make a roux. Stir the roux into the slow cooker to thicken the sauce.
- Finish and Serve: Before serving, stir in sour cream. Serve the beef stroganoff over cooked egg noodles, garnished with parsley.
Notes
- For a richer sauce, substitute 1/2 cup of beef broth with dry red wine.
- Use Greek yogurt as a lighter alternative to sour cream.
- Leftovers can be refrigerated for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Russian-American
Nutrition
- Serving Size: 1 plate with noodles
- Calories: 540
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 140 mg
