If you’re a fan of cozy, comfort food that practically cooks itself, you’re going to adore this Slow Cooker Beef Stroganoff Recipe. I absolutely love how tender the beef turns out after slow cooking for hours, soaking up every bit of that rich, creamy sauce. It’s one of those meals that feels a bit fancy but really just requires you to set it and forget it, making it perfect for busy weeknights or leisurely weekends.
When I first tried this recipe, I was blown away by how the flavors deepened over time without any extra work on my part. You’ll find that the slow cooker method turns out consistently luscious results, and the garlic butter mushrooms on top bring an irresistible touch of indulgence. Trust me, once you try this Slow Cooker Beef Stroganoff Recipe, it’ll become your go-to for satisfying, no-fuss dinners.
Why You’ll Love This Recipe
- Effortless Slow Cooking: Just prep, set your slow cooker, and come back to tender, flavorful beef every time.
- Rich and Creamy Sauce: The mix of Dijon mustard, sour cream, and beef stock creates a velvety sauce that your whole family will crave.
- Versatile Serving Options: Whether over egg noodles, mashed potatoes, or pasta, it adapts beautifully to what you have on hand.
- Makes Great Leftovers: The flavors deepen overnight, so you get even more deliciousness the next day.
Ingredients You’ll Need
All these ingredients come together harmoniously to create a hearty, flavorful beef stroganoff that’s both rich and comforting. I recommend looking for quality stewing beef for the best tender results and full-fat sour cream to get that luscious creaminess we’re after.
- Beef chuck or stewing beef: Choose well-marbled cuts for maximum tenderness after slow cooking.
- Salt and pepper: Essential for seasoning and enhancing all the flavors in the dish.
- Oil: For searing the beef to lock in flavor before slow cooking.
- Unsalted butter: Adds richness when sautéing onions and garlic and making the mushrooms.
- Onion: Sliced to soften and sweeten the base of the stew.
- Garlic cloves: Fresh garlic is a game-changer for getting that aromatic depth.
- Flour: Helps thicken the sauce into a lovely gravy; plain all-purpose works great.
- Dijon mustard: Adds a tangy complexity that balances the creamy sour cream.
- Beef stock: Use reduced salt to control seasoning and add rich beefy goodness.
- Full-fat sour cream: Stirred in last for that creamy finish without curdling.
- Butter and mushrooms: Sautéed separately with garlic for a flavorful topping.
- Chives: For a fresh, mild onion garnish that brightens each bite.
- Pasta, egg noodles, or mashed potatoes: To serve your slow cooker beef stroganoff over—the perfect base for soaking up sauce!
Variations
One of the things I love most about this Slow Cooker Beef Stroganoff Recipe is how easy it is to tweak to your taste. I often switch up the mushrooms or the type of mustard, and it never disappoints.
- Gluten-Free Version: When I tried skipping the flour and using a cornstarch slurry at the end, the sauce stayed just as creamy and thick—perfect if you want gluten-free comfort food.
- Add More Veggies: Feel free to toss in some sliced carrots or celery for extra texture and nutrition. I sometimes do this when I want a heartier stew without changing the flavor too much.
- Beef Cut Swap: I’ve used boneless beef ribs and chuck interchangeably, and both gave me melt-in-your-mouth tenderness, though ribs are a bit more luxurious.
- Spice it Up: If you like a touch of heat, a dash of smoked paprika or a bit of chili powder adds a subtle smoky kick that wakes up this classic dish.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Brown the Beef for Deep Flavor
Pat your beef chunks dry with paper towels—this is key because wet beef won’t brown properly. Then, season generously with salt and pepper. Heat oil in a heavy skillet over high heat, and brown the beef in batches without crowding the pan. I like to get a nice deep crust on every side—this step really builds flavor in the final dish. Don’t rush it; about 4 minutes per batch should do. Once browned, set the beef aside and keep the flavorful bits in the pan for the next step.
Step 2: Sauté Onion and Garlic
Reduce the heat slightly and add half the butter to the pan. Toss in your sliced onions and garlic and cook for about 3 minutes until they soften and get fragrant without browning. This gentle sauté helps mellow the garlic and brings out the sweet undertones of the onion, which I find essential for the sauce’s richness.
Step 3: Build the Sauce with Flour and Mustard
Sprinkle the flour evenly over the onion and garlic mixture, stirring constantly to avoid lumps. When you add the Dijon mustard next, the mixture gets thick and gluey — don’t worry, that’s exactly what you want here. It’s your base for that signature stroganoff sauce that clings so beautifully to the beef.
Step 4: Add Beef Stock and Simmer
Slowly pour in about half the beef stock, whisking as you go to dissolve the flour and mustard mixture into a smooth gravy. Then add the rest of the stock, scrape up the delicious browned bits from the pan, and bring everything to a gentle simmer. This step really propels the flavor forward and is an ideal time to transfer everything to your slow cooker.
Step 5: Slow Cook to Perfection
Transfer the liquid into your slow cooker, add the browned beef, and let it slow cook for 8 hours on low or 5 hours on high. This long, low heat breaks down the tough fibers in the beef, making it fall-apart tender and infused with that creamy sauce. I’ve found that checking once around 7 hours lets you peek in without losing heat, but honestly, patience is your friend here.
Step 6: Cook the Garlic Butter Mushrooms
While the beef cooks, melt half the butter in a skillet over high heat. Add half the mushrooms and cook until they’re just about golden, then toss in half the garlic, salt, and pepper. I love the aroma this step adds to the kitchen—it’s like an invitation to dinner! Repeat this with the rest of the butter, mushrooms, and garlic for a double batch of rich mushrooms to stir into the stew later.
Step 7: Finish the Stroganoff with Sour Cream and Mushrooms
Before stirring in the sour cream, mix it with about 1.5 cups of the cooking liquid from the slow cooker—this helps avoid curdling and keeps your sauce silky smooth. Gently fold this mixture back into the slow cooker, then carefully stir in the sautéed mushrooms last. You’ll want to do this gently so your beef pieces stay intact and look beautiful when plated.
Pro Tips for Making Slow Cooker Beef Stroganoff Recipe
- Dry Your Beef Thoroughly: Patting your beef dry before searing ensures a rich, caramelized crust and better flavor development.
- Mix Sour Cream with Cooking Liquid First: This prevents the cream from curdling and keeps the sauce perfectly smooth and silky.
- Sauté Mushrooms Separately: Cooking mushrooms on high heat with butter and garlic gives them a golden color and prevents them from getting soggy in the stew.
- Avoid Stirring Vigorously at the End: Gentle folding keeps your tender beef from breaking apart too much and looking mashed.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
I always sprinkle chopped fresh chives over this beef stroganoff just before serving—the mild onion flavor and bright green color make the dish pop visually and tastewise. A little freshly ground black pepper on top adds a bit of punch that elevates every bite.
Side Dishes
Wide egg noodles are my absolute favorite base for this Slow Cooker Beef Stroganoff Recipe because they hold onto that creamy sauce so well. But I’ve also served it over buttery mashed potatoes or even a bed of pasta, and each option has its own charm. For a lighter side, simple steamed green beans or roasted veggies balance the richness beautifully.
Creative Ways to Present
For special occasions, I like to present this stroganoff in individual ramekins topped with a sprinkle of crispy fried onions and a sprig of fresh parsley. Another fun twist is layering leftovers into puff pastry to create a savory beef stroganoff pot pie—my family goes crazy for that! It feels restaurant-worthy but is still so comforting and down-to-earth.
Make Ahead and Storage
Storing Leftovers
I’ve found that this Slow Cooker Beef Stroganoff Recipe actually tastes even better the next day after the flavors have mingled overnight. Store leftovers in an airtight container in the fridge for up to 4 to 5 days. When I reheat it, I do so gently on the stovetop over low heat to keep the sauce creamy and the beef tender.
Freezing
This recipe freezes beautifully. I portion it into freezer-safe containers, leaving a bit of space for expansion, and it keeps well for up to 3 months. When you’re ready, thaw it slowly in the fridge overnight and reheat gently on the stove with a splash of beef stock or water if needed to bring back its luscious texture.
Reheating
To warm up leftovers, I reheat the stroganoff slowly over low heat, stirring occasionally. Adding a little extra beef stock or a dash of water helps revive the sauce’s creaminess if it’s thickened too much. Avoid microwaving at high power, as that can cause the sour cream to split or the beef to dry out.
FAQs
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Can I use leaner cuts of beef for this Slow Cooker Beef Stroganoff Recipe?
While you can use leaner cuts like brisket or blade roast, they might not be as tender or juicy after slow cooking compared to fattier cuts like chuck or boneless beef ribs. Fat marbling makes a big difference in both flavor and texture, so for best results, choose stewing beef with good marbling.
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How do I prevent the sour cream from curdling in this recipe?
Mixing the sour cream with some of the warm cooking liquid before adding it to the pot is the trick. Also, gently fold it in at the end off the heat or on very low heat to keep the sauce smooth and prevent curdling.
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Can I make this Slow Cooker Beef Stroganoff Recipe in an Instant Pot?
Yes! For the Instant Pot, it’s best to skip the flour and use a cornflour (cornstarch) slurry to thicken the sauce at the end, to avoid burn notices. Use the high-pressure setting for about 40 minutes and finish with sour cream and mushrooms as usual.
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What should I serve this stroganoff with?
Wide egg noodles, mashed potatoes, or pasta are classic choices that soak up the creamy sauce perfectly. You can also pair it with roasted or steamed veggies for a balanced meal.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe has become a staple in my kitchen because it combines all my favorite things: melt-in-your-mouth beef, a creamy tangy sauce, and the ease of slow cooking. I promise, if you give it a try, it will quickly become one of your favorite comfort meals too. It’s perfect for feeding a crowd or just treating yourself to something truly delicious with minimal stress. So grab your slow cooker and get ready for some serious flavor—you’re going to love every bite!
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Russian
Description
A rich and comforting Slow Cooker Beef Stroganoff featuring tender chunks of beef simmered in a creamy mustard-flavored sauce, finished with garlic butter mushrooms and perfect for serving over noodles, pasta, or mashed potatoes. This easy-to-make stew slowly cooks to meld deep, hearty flavors with a creamy texture.
Ingredients
Beef Stroganoff
- 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
- 20g / 1 tbsp unsalted butter
- 1 large onion, halved then sliced into 1cm / 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 pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with the salt and pepper to season all sides thoroughly.
- Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add the beef in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining beef, adding more oil as needed.
- Sauté aromatics: Allow the pot to cool slightly, then return to stove. Melt half the butter in the pot, then add the minced garlic and sliced onion. Cook for 3 minutes until softened and fragrant.
- Add flour and mustard: Sprinkle the flour over the garlic and onion mixture and stir well. Add the Dijon mustard and continue stirring; the mixture will look gluey, which is normal as the flour starts creating a roux.
- Add beef stock: Slowly pour about half the beef stock into the pot while stirring constantly to dissolve the flour mixture. It will thicken into a gravy-like consistency—use a whisk if needed to prevent lumps. Add the remaining stock, scraping the bottom of the pot, then bring to a gentle simmer. Prepare to cook using your chosen method below.
- Cook beef:
- Slow cooker: Transfer the liquid base to the slow cooker, add the browned beef, then cook 8 hours on LOW or 5 hours on HIGH until beef is tender.
- Stove: Place the browned beef back into the pot with the sauce, cover with a lid, and simmer gently on low/medium-low heat for 2 hours, checking tenderness around 1.5 hours.
- Instant Pot or other pressure cookers: Skip the flour (use gluten-free method), add beef and liquid to the pot, then cook on high pressure for 40 minutes. Use the sauté function for finishing.
- Prepare garlic butter mushrooms: In a large skillet over high heat, melt half the butter. Add half the mushrooms and cook until nearly golden, about 3 minutes. Add half the garlic, salt, and pepper, and cook until golden. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
- Finish stroganoff: Mix the sour cream with about 1.5 cups of sauce from the cooked stew to avoid curdling, then gently stir this mixture into the stew. Carefully fold in the garlic butter mushrooms without breaking up the beef chunks.
- Serve: Serve the stroganoff hot over cooked pasta, wide egg noodles, or mashed potatoes, garnished with fresh chopped chives.
Notes
- Use economical stewing cuts like chuck, boneless beef ribs, gravy beef, or beef cheeks for best tender results.
- Mix sour cream with sauce before adding to prevent sour cream specks or curdling.
- For Instant Pot and pressure cookers, skip flour and use a cornflour slurry at the end to thicken sauce.
- Sauce thickness may vary by cooking method; add a splash of water if too thick during stovetop cooking.
- Gluten-free option: skip flour, hold back 1/4 cup stock, mix with 3 tbsp cornflour/cornstarch, add with sour cream mix, then simmer to thicken.
- Leftovers keep well for 4-5 days refrigerated and freeze for up to 3 months. Reheat gently to keep beef tender.
- Leftovers make excellent filling for pies with puff pastry or topped mashed potato (like cottage or shepherd’s pie).
Nutrition
- Serving Size: 1 cup (approx. 230g) of stew without pasta or mash
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
