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Creamy, hands-off, and loaded with tender beef, this Slow Cooker Beef Stroganoff is the perfect comfort food winner.
I’ve always loved beef stroganoff—that rich, mushroom-laced sauce pouring over egg noodles feels like a hug on a plate. But swapping to a slow cooker turns it into modern weeknight magic: toss everything in before work, come home to savory aromas, and family smiles by dinner. This version uses lean beef chuck, earthy cremini mushrooms, and just a hint of Dijon mustard for depth. And because it simmers low and slow, you get melt-in-your-mouth beef without hovering by the stove. Personally, I serve this on blustery fall evenings, with a side of buttered peas or a crisp green salad. It’s our go-to “set-and-forget” meal whenever I want real comfort food without fuss.
Why You’ll Love This Recipe
- Totally hands-off: Let the crockpot do the work while you run errands or relax.
- Silky-smooth sauce: A dollop of Greek yogurt and a splash of sour cream create velvety richness.
- Tender beef every time: Slow cooking breaks down chuck roast into fork-tender bites.
- Budget-friendly comfort: Affordable cuts and pantry staples transform into restaurant-style fare.
- Crowd-pleaser: Perfect for family dinners, potlucks, or casual gatherings.
- Easily adaptable: Swap mushrooms, add veggies, or stir in wine for your taste.
- Make-ahead friendly: Prep ingredients the night before to save morning time.
- One-pot satisfaction: Fewer dishes, more cozy vibes.
Ingredients
• 2 pounds beef chuck roast, cut into 1-inch cubes (sirloin or stew meat also works)
• Salt and pepper, to taste
• 2 tablespoons olive oil (or avocado oil)
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 10 ounces cremini mushrooms, sliced (button mushrooms are fine too)
• 2 cups beef broth (low-sodium if preferred)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• ½ teaspoon smoked paprika (optional, for warmth)
• 1 cup (8 oz) sour cream (or full-fat Greek yogurt)
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 12 ounces egg noodles or wide pasta of choice
• Fresh parsley, chopped (for garnish)
(Substitutions: swap Greek yogurt for sour cream to cut fat; use six baby portobello caps if you love richer mushroom flavor; gluten-free flour works in a pinch.)
Directions
- Season and sear: Sprinkle salt and pepper on beef cubes. In a hot skillet, brown meat in olive oil, working in batches so it doesn’t steam. This step builds flavor (you can skip if you’re short on time, but I promise it’s worth it).
- Layer aromatics: Transfer seared beef to the slow cooker. Add onion, garlic, and mushrooms on top. Drizzle beef broth and Worcestershire sauce over everything. Stir in Dijon mustard and smoked paprika gently.
- Slow-cook magic: Cover and set the crockpot to LOW for 7–8 hours (or HIGH for 4–5 hours). You’ll know it’s ready when meat shreds easily with two forks and mushrooms have released their juices.
- Thicken and finish: In a small bowl, whisk flour into sour cream (or yogurt) until smooth. Stir the mixture into the slow cooker, cover, and heat on HIGH for another 15–20 minutes. The sauce should thicken and turn luxuriously creamy.
- Noodle time: Cook egg noodles according to package directions while the stroganoff finishes. Drain and toss with a pat of butter if you like.
- Serve and garnish: Pile noodles on each plate, ladle beef stroganoff over top, and sprinkle with fresh parsley. A little extra black pepper or a dash of hot sauce amps the flavor.
Servings & Timing
Yield: Serves 6 hungry adults
Prep Time: 15 minutes (20 if you brown the beef)
Cook Time: 7–8 hours on LOW (4–5 hours on HIGH)
Total Time: About 8 hours (or 5–6 hours for a faster finish)
Active Hands-On: Under 20 minutes
Variations
• Swap beef for boneless chicken thighs and cut cooking time in half for Slow Cooker Chicken Stroganoff.
• Stir in a splash of white wine or sherry before cooking for a bright, tangy twist.
• Add baby carrots and diced potatoes for a full one-pot stew feel.
• For a dairy-free version, use coconut cream instead of sour cream and cornstarch to thicken.
• Mix in fresh dill and lemon zest at the end for a Scandinavian nod.
• Sprinkle grated Parmesan on top for an Italian-meets-Russian mash-up.
Storage & Reheating
Store: Keep leftover stroganoff in an airtight container in the fridge for up to 4 days, or freeze in freezer-safe bags for 2 months.
Reheat: Thaw overnight (if frozen), then warm over low heat on the stove or in the microwave, adding a splash of broth if sauce is too thick.
Make-Ahead Tip: Assemble ingredients in a crockpot liner the night before; seal and chill, then cook the next morning.
Notes
• Searing the beef gives you that deep, caramelized flavor—try not to skip it unless you’re really pressed for time.
• If your sauce seems thin after adding the sour cream mix, whisk another teaspoon of flour with a tablespoon of broth and stir in.
• I learned the hard way that high-fat sour cream can split if boiled—always temper it by mixing with cool broth first.
• For extra umami, stir in a teaspoon of tomato paste with the mushrooms.
• To cut down sodium, choose low-salt broth and skip added table salt until final seasoning.
FAQs
Q: Can I use ground beef instead of chuck roast?
A: Yes, though the texture will be more crumbly—brown the meat and drain excess fat before adding to the slow cooker.
Q: What’s the best way to thicken the sauce?
A: Mix sour cream with flour or cornstarch before stirring into the cooker, then heat on HIGH to let it set; avoid pouring flour straight in or you’ll get lumps.
Q: Is this recipe freezer-friendly?
A: Absolutely—freeze in portions and thaw in the fridge overnight, then reheat gently to maintain that creamy texture.
Q: Can I skip the mushrooms?
A: You can, but mushrooms add earthiness and liquid; try substituting with roasted red peppers or extra onions if you prefer.
Q: What’s a good side dish pairing?
A: Simple buttered noodles, mashed potatoes, or even cauliflower rice for a low-carb twist work beautifully.
Q: How can I make this gluten-free?
A: Use cornstarch instead of flour and serve over rice, quinoa, or gluten-free pasta.
Q: Why did my sour cream split?
A: High heat can cause curdling; always blend sour cream with cooler cooking liquid before stirring in.
Q: Can I cook this in an Instant Pot?
A: Yes—use the “Sauté” function to brown, then switch to “Stew/Meat” for 35 minutes and natural release.
Conclusion
There’s something deeply comforting about setting up a Slow Cooker Beef Stroganoff in the morning and coming home to tender beef bathed in a creamy mushroom sauce. It’s proof comfort food can be both effortless and elegant. Give it a try this week—drop a comment below to tell me how your family liked it, or pin it for later when you need a no-fuss dinner that feels like a warm embrace. And if you’re craving more cozy classics, check out my Slow Cooker Chicken Noodle Soup or Easy Shepherd’s Pie next!
Slow Cooker Beef Stroganoff
Ingredients
- 2 pounds beef chuck roast, cut into 1-inch cubes
- Salt and pepper, to taste
- 2 tablespoons olive oil (or avocado oil)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 10 ounces cremini mushrooms, sliced
- 2 cups beef broth (low-sodium if preferred)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika (optional, for warmth)
- 1 cup sour cream (or full-fat Greek yogurt)
- 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
- 12 ounces egg noodles or wide pasta of choice
Instructions
- Sprinkle salt and pepper on beef cubes. In a hot skillet, brown meat in olive oil, working in batches so it doesn’t steam. This step builds flavor (you can skip if you’re short on time, but it's worth it).
- Transfer seared beef to the slow cooker. Add onion, garlic, and mushrooms on top. Drizzle beef broth and Worcestershire sauce over everything. Stir in Dijon mustard and smoked paprika gently.
- Cover and set the crockpot to LOW for 7–8 hours. Meat should shred easily with two forks and mushrooms release juices.
- Whisk flour into sour cream until smooth. Stir the mixture into the slow cooker, cover, and heat on HIGH for another 15–20 minutes. The sauce should thicken and turn creamy.
- Cook egg noodles according to package directions while the stroganoff finishes. Serve beef stroganoff over noodles and garnish with fresh parsley.
