If you are looking for the ultimate comfort food that feels like a warm hug on a chilly day, this Slow Cooker Beef Stroganoff Recipe is about to become your new go-to. Imagine tender, melt-in-your-mouth beef cubes slowly cooked to perfection alongside earthy mushrooms and sweet onions, all enveloped in a rich, creamy sauce with just the right hint of tang from Dijon mustard and sour cream. This dish delivers big on flavor while letting your slow cooker do the heavy lifting, making dinner both effortless and extraordinary. Whether it’s a family dinner or a special treat for friends, this Slow Cooker Beef Stroganoff Recipe never fails to impress.
Ingredients You’ll Need
With just a handful of simple ingredients, you can create a dish bursting with layers of flavor and satisfying textures. Each ingredient plays a crucial role from providing heartiness and richness to adding freshness and brightness to the final plate.
- Beef chuck roast (2 to 3 lbs): The star of the show, providing tender, flavorful meat once slow-cooked.
- Cremini or button mushrooms (8 oz): Earthy mushrooms enrich the sauce and add a delicious umami depth.
- Onion (1 medium, diced): Adds sweetness and enhances the overall flavor profile.
- Garlic (3 cloves, minced): Brings a warm, aromatic punch to balance the richness.
- Beef broth (2 cups): Creates a flavorful base for simmering the beef and veggies.
- Sour cream (1 cup): Gives the sauce a luscious creaminess and slight tang.
- Dijon mustard (2 tablespoons): Provides subtle sharpness that lifts the sauce beautifully.
- Butter (2 tablespoons): Essential for browning the beef and sautéing veggies with rich flavor.
- Flour or cornstarch (2 tablespoons): Thickens the sauce to a perfect creamy consistency.
- Fresh parsley (2 tablespoons, chopped): Adds a pop of color and freshness as a garnish.
- Egg noodles or rice: Perfect comforting canvases to soak up every bit of the delicious sauce.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prepare the beef and vegetables
Start by trimming any excess fat from your beef chuck to keep the stew hearty but not greasy. Cut the meat into bite-sized pieces so they’ll cook evenly and become fork-tender. Chop your mushrooms, dice the onion, and mince garlic so everything is ready to go when you start cooking.
Step 2: Brown the beef and sauté the aromatics
In a skillet, melt the butter over medium-high heat. Add your beef pieces and brown them on all sides. This step locks in flavor and creates a rosy crust that makes the final dish irresistible. Remove the beef and quickly sauté the onions, garlic, and mushrooms in the same pan until fragrant and softened. This builds flavor by caramelizing the veggies before everything heads to the slow cooker.
Step 3: Combine ingredients in the slow cooker
Transfer the browned beef and sautéed mushrooms and onions to your slow cooker. Pour in the beef broth along with the Dijon mustard. Stir gently to combine, ensuring the beef pieces are mostly covered by the liquid for even cooking. This simple mix will slowly transform into a rich, comforting sauce.
Step 4: Cook low and slow
Set your slow cooker to low and let it work its magic for 6 to 8 hours. You can also cook on high for 3 to 4 hours if you’re short on time. The long, gentle cooking tenderizes the beef perfectly while fusing all the flavors into a harmonious deliciousness.
Step 5: Finish with sour cream and thicken the sauce
About 15 minutes before serving, stir in the sour cream to add creaminess and tang that elevates the entire dish. Whisk in the flour or cornstarch slurry carefully to thicken the sauce without lumps. Warm it gently without boiling to avoid curdling, keeping the sauce luxuriously smooth and velvety.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Sprinkle freshly chopped parsley over the top for a bright splash of green and fresh herbal notes. A few extra twists of black pepper or a pinch of smoked paprika can also add a little flair right before serving.
Side Dishes
This dish pairs beautifully with classic egg noodles that soak up every bit of the creamy sauce. For a gluten-free option, tender white or brown rice works just as well. A simple green salad or steamed vegetables like green beans or asparagus provide a needed fresh crunch to balance the dish.
Creative Ways to Present
For a fun twist, serve the beef stroganoff over mashed potatoes or roasted root vegetables for a hearty variation. You can also turn leftovers into a skillet hash topped with a fried egg, adding breakfast flair to your comforting favorite.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making next-day servings even better!
Freezing
This Slow Cooker Beef Stroganoff Recipe freezes wonderfully. Portion into freezer-safe containers and it will stay fresh for up to 3 months. Just thaw thoroughly in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat to keep the sauce creamy and prevent separation. Add a splash of beef broth or water if the sauce thickens too much. Microwave reheating also works well for quick meals, just cover and heat in short bursts, stirring in between.
FAQs
Can I use a different cut of beef?
Absolutely! While beef chuck roast is ideal for tender and flavorful results, you can also use stew meat or even brisket pieces. Just make sure they’re cut into uniform sizes for even cooking.
Is it possible to make this recipe gluten-free?
Yes, simply substitute the regular flour with cornstarch when thickening the sauce and use gluten-free noodles or rice for serving.
Can I prepare this recipe in an Instant Pot instead of a slow cooker?
Definitely! Use the sauté function to brown the beef and veggies, then cook on the meat/stew setting for about 35 to 40 minutes. Finish with sour cream and thicken the sauce as directed.
How can I make this dish creamier?
Adding the sour cream at the end ensures a rich and smooth texture. If you want to go extra creamy, stir in a bit more sour cream or a splash of heavy cream just before serving.
Is this recipe freezer-friendly after cooking?
Yes, once cooked and cooled, you can freeze the beef stroganoff. Just remember to thaw it slowly and reheat gently to maintain that perfect creamy consistency.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is a beloved classic that combines comfort, ease, and incredible flavor into one pot of pure joy. Whether you’re feeding a crowd or enjoying a cozy night in, I encourage you to give this recipe a try—you might just find it becomes a cherished staple in your home too.
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (slow cooker low) or 3 to 4 hours (slow cooker high)
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Russian-American
Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender chunks of beef chuck roast, sautéed mushrooms, and onions, all simmered in a rich beef broth and finished with creamy sour cream and Dijon mustard. Perfect for a cozy family dinner, it’s served over egg noodles or rice for a satisfying meal with minimal effort.
Ingredients
Beef and Vegetables
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Dairy
- 2 cups beef broth
- 1 cup sour cream
Seasonings and Thickeners
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch (for gluten-free option)
- 2 tablespoons fresh parsley, chopped (for garnish)
For Serving
- Egg noodles or rice
Instructions
- Prepare the beef and vegetables: Trim any excess fat from the beef chuck roast and cut it into bite-sized pieces. Slice the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter over medium-high heat. Add the beef pieces and sear them until browned on all sides to lock in flavor. Remove the beef and quickly sauté the diced onions, minced garlic, and sliced mushrooms in the same skillet until softened and fragrant. Transfer all the browned beef and sautéed vegetables to the slow cooker.
- Combine ingredients in the slow cooker: Add the beef broth and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, ensuring the beef pieces are evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender and the flavors have melded together.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream. Prepare a slurry of the flour or cornstarch with a little water and sprinkle it into the slow cooker to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
- Serve: Garnish the stroganoff with chopped fresh parsley and serve over cooked egg noodles or rice for a complete meal.
Notes
- To keep the sauce gluten-free, use cornstarch instead of flour as a thickener.
- If preferred, use Greek yogurt in place of sour cream for a lighter option, but stir it in at the end to avoid curdling.
- For extra flavor, deglaze the skillet with a splash of beef broth or white wine after sautéing the vegetables and add it to the slow cooker.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Be sure to avoid boiling after adding sour cream to maintain the creamy texture of the sauce.
