This Crockpot Beef Stroganoff is a cozy, comforting classic made effortless in your slow cooker. Tender beef simmers all day with onions, garlic, and mushrooms in a rich, savory sauce, then gets finished with tangy sour cream for that signature stroganoff creaminess. Serve it over egg noodles or rice for a hearty family meal that feels like a warm hug in a bowl perfect for busy weeknights or laid-back weekends.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large crockpot, add the beef stew meat, chopped onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, and sprinkle in the paprika. Season generously with salt and pepper, then stir well to combine everything.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender.
- About 30 minutes before serving, in a small bowl whisk together the sour cream and flour until completely smooth with no lumps.
- Stir the sour cream mixture into the crockpot, turn the heat to HIGH if it isn’t already, and cook for an additional 30 minutes, or until the sauce has thickened and is gently bubbling.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the beef stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley.
Variation
- Substitute half of the beef broth with dry white wine for a more complex, restaurant-style flavor (let the alcohol cook off during the long simmer).
- Use Greek yogurt instead of sour cream for a slightly lighter but still creamy stroganoff stir it in off heat or on warm to prevent curdling.
- Make it gluten-free by swapping the all-purpose flour for cornstarch (about 1 tablespoon mixed with cold water) and serving over gluten-free noodles or rice.
Cooking Notes
- Browning the beef in a skillet before adding it to the crockpot adds extra flavor, but it’s optional if you’re short on time.
- Slow cookers can vary; start checking tenderness at the lower end of the cooking range and extend if the beef isn’t fork-tender yet.
- If the sauce looks slightly separated when you add the sour cream mixture, keep stirring gently as it heats it will usually come together as it thickens.
Serving Suggestions
- Serve over buttery egg noodles with a side of steamed green beans or broccoli for a complete meal.
- Pair with creamy mashed potatoes instead of noodles for an ultra-comforting twist.
- Add a crisp green salad and a slice of crusty bread to soak up every drop of the savory sauce.
Tips
- Cut the beef into evenly sized pieces so it cooks at the same rate and stays tender throughout.
- Use low-sodium beef broth so you can better control the salt level, especially if you plan to season at the end.
- Let the stroganoff sit for 5–10 minutes after cooking to allow the sauce to thicken slightly before serving.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 32 g
- Sodium: 520 mg
Frequently Asked Questions
- Can I use a different cut of beef?
Yes, you can use chuck roast, round roast, or even sliced sirloin. Just make sure it’s cut into bite-sized pieces and cooked until fork-tender. - Can I make this ahead of time?
Yes. Cook as directed, cool completely, and refrigerate for up to 3 days. Reheat gently over low heat or in the microwave, adding a splash of broth if needed. - Can I freeze Crockpot Beef Stroganoff?
You can, but cream-based sauces may separate slightly when thawed. For best texture, freeze the beef and sauce before adding the sour cream, then stir in fresh sour cream when reheating. - How do I thicken the sauce more?
Mix an additional 1 tablespoon of flour or cornstarch with a bit of cold water, stir it into the hot stroganoff, and cook on HIGH for another 10–15 minutes until thickened.
Conclusion
This crockpot beef stroganoff brings together fall-apart tender beef, earthy mushrooms, and a luxuriously creamy sauce with almost no hands-on work. Just load up the slow cooker, let it simmer low and slow, then finish with sour cream for a family-friendly dinner that feels special but fits into even the busiest days.
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Crockpot Beef Stroganoff
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This Crockpot Beef Stroganoff is a cozy, comforting classic made effortless in your slow cooker. Tender beef simmers all day with onions, garlic, and mushrooms in a rich, savory sauce, then gets finished with tangy sour cream for that signature stroganoff creaminess. Serve it over egg noodles or rice for a hearty family meal that feels like a warm hug in a bowl perfect for busy weeknights or laid-back weekends.
Ingredients
Scale
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Cooked egg noodles or rice, for serving
- Fresh parsley, chopped, for garnish
Instructions
- In a large crockpot, add the beef stew meat, chopped onion, minced garlic, and sliced mushrooms.
- Pour in the beef broth, Worcestershire sauce, Dijon mustard, and sprinkle in the paprika. Season generously with salt and pepper, then stir well to combine everything.
- Cover and cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until the beef is very tender.
- About 30 minutes before serving, in a small bowl whisk together the sour cream and flour until completely smooth with no lumps.
- Stir the sour cream mixture into the crockpot, turn the heat to HIGH if it isn’t already, and cook for an additional 30 minutes, or until the sauce has thickened and is gently bubbling.
- Taste and adjust seasoning with more salt and pepper if needed.
- Serve the beef stroganoff over cooked egg noodles or rice and garnish with chopped fresh parsley.
Notes
- For a smoother sauce, you can remove the beef and mushrooms before stirring in the sour cream mixture, then return them once the sauce has thickened.
- If your sauce seems too thin after the extra 30 minutes, leave the lid slightly ajar and cook a bit longer to let steam escape and help it reduce.
- Use full-fat sour cream to prevent curdling and to keep the sauce rich and velvety.
- Taste the sauce at the end and adjust with a splash more Worcestershire or an extra pinch of paprika for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Russian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350 kcal
- Sugar: 4 g (approximate)
- Sodium: 520 mg (approximate)
- Fat: 20 g (approximate)
- Saturated Fat: 9 g (approximate)
- Unsaturated Fat: 10 g (approximate)
- Trans Fat: 0 g (approximate)
- Carbohydrates: 10 g (approximate, without noodles or rice)
- Fiber: 1 g (approximate)
- Protein: 32 g (approximate)
- Cholesterol: 120 mg (approximate)
Keywords: crockpot beef stroganoff, slow cooker stroganoff, easy beef stroganoff, comfort food, weeknight dinner