I absolutely love this Slow Cooker Beef Stroganoff Recipe because it takes all the guesswork out of making a rich, comforting meal that feels like a warm hug on a plate. You just toss everything in your slow cooker, walk away, and come back to tender, flavorful beef swimming in a creamy, tangy sauce that’s perfect for cozy dinners or feeding a crowd.
When I first tried this recipe, I was amazed at how easy it was to get steakhouse-quality stroganoff without standing over the stove all day. You’ll find that this slow cooker beef stroganoff recipe is a total game-changer, especially on busy days, and it pairs beautifully with egg noodles or mashed potatoes for a crowd-pleasing meal everyone raves about.
Why You’ll Love This Recipe
- Set-it-and-forget-it: This slow cooker beef stroganoff recipe lets you enjoy an effortless meal with minimal hands-on time.
- Tender, melt-in-your-mouth beef: Cooking low and slow breaks down tough chuck steak into buttery-soft bites every time.
- Rich, creamy sauce made simple: The combination of Dijon mustard, sour cream, and garlic butter mushrooms creates a luxurious flavor without complicated steps.
- Family favorite: My crew goes crazy every time I make this, making it a reliable winner for busy weeknights or weekend dinners.
Ingredients You’ll Need
The ingredients in this slow cooker beef stroganoff recipe are straightforward and work beautifully together to build layers of flavor. I recommend choosing good quality stewing beef and fresh mushrooms to really elevate the dish.
- Beef chuck or stewing beef: This cut holds up well in slow cooking and becomes tender without falling apart too much.
- Salt and pepper: Simple but essential for bringing out the natural flavors of the beef and mushrooms.
- Oil (vegetable or olive): Needed for browning the beef to develop a deep, caramelized flavor.
- Unsalted butter: Adds richness especially when sautéing the onions, garlic, and mushrooms.
- Onion: Provides a sweet, savory base that mellows as it cooks.
- Garlic cloves: Essential for that lovely aromatic punch stirring through the sauce.
- Flour (all purpose): Thickens the sauce but be sure to cook it properly to avoid a raw taste.
- Dijon mustard: A surprising ingredient that adds tang and depth to the sauce.
- Beef stock/broth (reduced salt): The backbone of the sauce, using reduced salt helps control seasoning balance.
- Sour cream (full fat): Adds the iconic creamy tang classic to stroganoff, best added at the end to keep it from curdling.
- Mushrooms: I use cremini or button mushrooms thinly sliced for their meaty texture and flavor.
- Chives: Fresh chives are perfect for garnish, bringing color and a gentle oniony freshness.
- Pasta or mashed potatoes (for serving): Wide egg noodles are traditional, but mashed potatoes or even rice work wonderfully.
Variations
I like to switch things up sometimes depending on what we have on hand or special dietary needs. Feel free to make this slow cooker beef stroganoff recipe your own — that’s part of the fun!
- Gluten-free: I skip the flour and use cornstarch or tapioca starch as a thickener, or you can use the instant pot method which skips flour altogether.
- Mushroom mix: Try adding wild mushrooms like shiitake or oyster for a fancier flavor and texture profile.
- Swap the sour cream: Greek yogurt can work in a pinch for a tangy twist that’s a bit lighter.
- Add herbs: Thyme or parsley stirred in at the end freshens the dish up really nicely.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Brown Your Beef for Maximum Flavor
Start by patting your beef cubes dry and seasoning them generously with salt and pepper. Heating your oil in a heavy skillet until it’s really hot lets you sear the beef in batches without crowding. You want that nice, deep brown crust – it locks in flavor and adds that perfect savory richness to your stroganoff. Don’t rush this part; it makes all the difference.
Step 2: Sauté Aromatics and Build Your Sauce Base
Once the beef is browned and set aside, reduce the heat and melt half your butter in the same pot. Then toss in your sliced onions and garlic, cooking just until softened – about 3 minutes. Sprinkle the flour evenly over the mixture and stir constantly, then add the Dijon mustard. This part looks a bit gluey and odd, but trust me, it’s exactly how it should be before adding your beef stock.
Step 3: Add Beef Stock and Simmer
Slowly pour in about half your beef stock while stirring to dissolve the flour mixture fully. Use a whisk here if lumps form. Once smooth and gravy-like, add the rest of the stock, stir well, and bring to a gentle simmer. You can now either transfer everything to your slow cooker or keep it on the stove for low simmering – whichever method suits your day.
Step 4: Slow Cook the Beef Until Tender
Place your beef into the slow cooker, then cover and cook on LOW for 8 hours or HIGH for 5 hours. The beef should be fork-tender and juicy by the end. If you prefer using the stove, simmer gently with the lid on for about 2 hours, checking at 1.5 hours to avoid drying out. Instant pots skip the flour and cook under high pressure for 40 minutes – a real time saver.
Step 5: Cook Garlic Butter Mushrooms Separately
While your beef cooks, melt butter in a skillet over high heat and cook half the mushrooms until golden. Add garlic, salt, and pepper, cooking until fragrant and the mushrooms are nicely caramelized. Repeat with the remaining butter and mushrooms. This separately sautéed mushroom step adds intense flavor and a lovely texture contrast.
Step 6: Finish with Sour Cream and Mushrooms
Mix your sour cream with some of the liquid from the slow cooker to temper it, then gently stir into the stew — be careful not to break up the beef. Stir in your garlic butter mushrooms last, which keeps them tender but full of flavor. This finishing touch brings the signature creaminess and tang that makes this stroganoff so irresistible.
Pro Tips for Making Slow Cooker Beef Stroganoff Recipe
- Brown in Batches: Don’t crowd your pan when browning beef — it steams instead of sears, and you lose flavor.
- Temper Your Sour Cream: Mix sour cream with stew liquid before adding to avoid curdling and keep the sauce silky.
- Separate Mushroom Sauté: Cooking mushrooms separately in garlic butter boosts their flavor and keeps them tender, not soggy.
- Low and Slow: The key to tender beef is taking your time—rushing leads to toughness, so trust the slow cooker or gentle stove simmer.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
I love to finish this dish with fresh chives because they add a pop of color and a gentle, fresh bite that balances the richness. Sometimes I sprinkle a little extra cracked black pepper or even a pinch of smoked paprika for a subtle smoky note that my family enjoys.
Side Dishes
Wide egg noodles are classic and soak up the sauce beautifully, but mashed potatoes are my go-to for a cozy twist, especially on chilly evenings. I’ve also served this over buttered rice or even creamy polenta — all wonderful ways to enjoy the sauce and tender beef.
Creative Ways to Present
For special occasions, I try serving the stroganoff in individual cast iron skillets or rustic ceramic bowls, topped with a dollop of sour cream and a sprinkle of fresh herbs. It elevates the presentation and makes everyone feel like they’re dining out at a cozy bistro.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so I often make this a day ahead when I’m hosting. Just be sure to keep the sour cream mixed in; if you must store separately, stir it in gently when reheating.
Freezing
This slow cooker beef stroganoff recipe freezes well without losing quality. I freeze portions without sour cream mixed in, then thaw in the fridge overnight. Adding the sour cream fresh when reheating keeps the sauce bright and creamy.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the sauce from separating. If the sauce looks too thick, add a little beef broth or water to loosen it. Avoid microwaving at high power, which can cause the cream to curdle.
FAQs
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Can I use a different cut of beef for this slow cooker beef stroganoff recipe?
Absolutely! While beef chuck is ideal because it becomes tender and flavorful with slow cooking, you can also use brisket or short rib. Just keep in mind that leaner cuts may not stay as tender and could dry out with long cooking times.
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Is it necessary to brown the beef before slow cooking?
Yes, browning the beef adds depth and richness to the flavor of the stroganoff. It may take a bit more effort, but that caramelized crust makes a significant difference in the final dish.
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Can I make this recipe gluten-free?
Definitely! Skip the flour or replace it with a gluten-free alternative like cornstarch or tapioca starch. The instant pot method also skips flour, making it naturally gluten-free when you use gluten-free mustard and stock.
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How do I prevent the sour cream from curdling?
Temper the sour cream by mixing it with some of the hot cooking liquid before adding it to the stew. Stir it in gently at the end over low heat, avoiding boiling once sour cream is added.
Final Thoughts
This slow cooker beef stroganoff recipe has become one of my go-to comfort meals because it’s easy, flavorful, and feels like a special occasion dinner any night of the week. I hope you enjoy the process as much as the results — there’s nothing quite like coming home to a kitchen filled with rich, savory aromas and sitting down to tender beef in a creamy sauce. Give it a try, and I promise it’ll be a recipe you’ll keep coming back to.
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Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6-8 servings
- Category: Stew
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff is a rich and hearty dish featuring tender beef chuck simmered in a creamy, flavorful sauce with Dijon mustard, garlic, and sautéed mushrooms in garlic butter. Perfectly served over wide egg noodles, pasta, or mashed potatoes, it’s a comforting classic made easy by slow cooking to achieve melt-in-your-mouth beef and a luscious gravy.
Ingredients
Main Ingredients
- 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp oil
- 20g (1 tbsp) unsalted butter
- 1 large onion, halved then sliced into 1 cm (2/5″) slices
- 4 garlic cloves, minced
- 7 tbsp plain/all-purpose flour
- 4 tbsp Dijon mustard
- 1 litre (1 quart) reduced salt beef stock/broth
- 1 1/2 cups full fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Wide egg noodles, pasta, or mashed potatoes
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with salt and pepper to ensure flavor penetration.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil as needed. This step locks in juices and adds depth to the stew.
- Sauté aromatics: Let the pot cool down slightly, then melt half of the butter in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle flour evenly over the softened garlic and onions, stirring well. Add the Dijon mustard and continue stirring; the mixture will turn gluey but this is normal and will help thicken the sauce later.
- Add beef stock: Slowly pour in half the beef stock while stirring continuously to dissolve the flour mixture into the liquid, whisking if necessary to avoid lumps and create a smooth gravy-like consistency. Add the remaining stock, scrape the pot’s bottom to deglaze any browned bits, and bring the mixture to a simmer.
- Slow cook beef: Transfer the liquid to a slow cooker, add the browned beef, and cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily. Alternatively, simmer covered on the stove over low/medium-low heat for 2 hours, checking at 1.5 hours, or pressure cook for 40 minutes on high if using an Instant Pot or similar pressure cooker (skip the flour if using this method to keep it gluten free).
- Prepare garlic butter mushrooms: In a large skillet over high heat, melt half the butter. Add half of the mushrooms and cook until almost golden (about 3 minutes). Add half of the garlic, salt, and pepper, cooking until golden and fragrant. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
- Finish stroganoff: Mix sour cream with 1.5 cups of liquid taken from the slow cooker to temper it, then gently stir this mixture back into the stew to avoid curdling. Carefully fold in the sautéed mushrooms.
- Serve: Spoon the stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped chives for a fresh, color contrast and added flavor.
Notes
- Note 1: Use good quality beef chuck or stewing beef cut into uniform pieces for even cooking.
- Note 2: Tempering sour cream with cooking liquid prevents it from curdling when added to hot stew.
- Note 3: For gluten-free option, skip the flour and use instant pot or other pressure cooker method.
- Note 4: Browning beef in batches ensures good caramelization and prevents steaming in the pot.
- Note 5: You can swap sour cream for Greek yogurt if preferred but add it at the end off heat to prevent curdling.
