I absolutely love this Slow Cooker Beef Stroganoff Recipe because it’s the perfect comfort food that almost makes itself while you get on with your day. There’s something so satisfying about coming home to tender, melt-in-your-mouth beef swimming in a creamy, savory sauce enriched with garlic butter mushrooms. This recipe is my go-to when I want something hearty but easy, especially on chilly evenings.

What makes this Slow Cooker Beef Stroganoff Recipe really stand out is how the slow cooking deepens the flavors, turning simple ingredients into a rich, cozy meal. Plus, you’ll find that using the slow cooker means you can set it and forget it, which is fantastic if you’re juggling a busy schedule but still want a home-cooked dinner waitng for you.

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Why You’ll Love This Recipe

  • Hands-Off Cooking: The slow cooker does the heavy lifting, letting you focus on other things while dinner simmers to perfection.
  • Tender, Juicy Beef: Low and slow cooking makes the beef incredibly tender, almost fork-fall-apart delicious.
  • Rich, Creamy Sauce: The combination of sour cream and Dijon mustard creates a velvety sauce with a perfect tangy kick.
  • Mushroom Magic: Garlic butter mushrooms add an earthy depth that elevates this dish beyond typical stroganoff.
Slow Cooker Beef Stroganoff, Beef Stroganoff, Crockpot Beef Stroganoff, Comfort Food Recipes, Easy Slow Cooker Dinners A deep bowl filled with thick, creamy brown sauce, containing several pieces of browned meat and sliced mushrooms, all covered in the sauce with small green chives sprinkled on top. There is a dollop of white mashed potatoes partially covered by sauce near the back of the bowl. A silver spoon rests on the left side of the bowl, which is placed on a soft dark gray fabric against a white marbled texture.

Ingredients You’ll Need

These ingredients all work together to build layered, comforting flavors and luxurious textures. I always recommend picking good quality stewing beef and fresh mushrooms — it’s a game changer!

  • Beef chuck or stewing beef: Choose well-marbled chunks for succulent, tender results.
  • Salt and pepper: Essential to season the beef and bring out all the flavors.
  • Oil and unsalted butter: I like starting with oil since it handles high heat well, plus butter adds that lovely richness.
  • Onion: Adds sweetness and depth to the base of the sauce.
  • Garlic: Fresh minced garlic is a must for that savory aroma.
  • Flour: Helps thicken the sauce beautifully; plain all-purpose flour works best here.
  • Dijon mustard: Gives the sauce a gentle tang and complexity.
  • Beef stock/broth (reduced salt): The liquid foundation, reduced salt helps control saltiness.
  • Sour cream (full fat preferred): For creamy richness and tang; full fat gives the best silky texture.
  • Butter (for mushrooms): Unsalted butter is key for sauteeing mushrooms without overpowering them.
  • Mushrooms: Sliced cremini or button mushrooms work perfectly.
  • Chives: Fresh chives make a lovely garnish, adding freshness and color.
  • Serving options: Pasta, wide egg noodles, or mashed potatoes all soak up that luscious sauce.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m a big fan of tweaking recipes to suit my mood or what’s in the pantry, and this Slow Cooker Beef Stroganoff Recipe welcomes that kind of creativity. Feel free to swap things around — it’s all about making the dish your own.

  • Mushroom Mix: I sometimes add shiitake or portobello mushrooms for deeper umami flavors, and my family loves the extra texture.
  • Make it gluten-free: I’ve used cornstarch instead of flour with great success — just skip the flour step, and add cornstarch slurry at the end for thickening.
  • Protein Swap: If you want to mix it up, you can try this recipe with pork shoulder or even chicken thighs, but cooking times may vary.
  • Dairy-Free: I know sour cream can be a no-go for some, so coconut yogurt or cashew cream make a nice alternative for a creamy finish.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Season and Brown the Beef

Pat your beef chunks dry—that’s an easy trick I learned to get a great sear without steaming the meat. Then sprinkle with salt and pepper. Heat oil in a heavy skillet over high heat and brown the beef in batches. Don’t crowd the pan or the beef will steam instead of caramelizing. This step adds so much flavor, so take your time and get a nice brown crust all over each piece.

Step 2: Sauté Onions and Garlic

After browning the beef, reduce the heat to medium, add half the butter, and toss in your sliced onions and minced garlic. Cook for about 3 minutes until softened and fragrant—watch closely so the garlic doesn’t burn, or it could turn bitter. This base is the flavor backbone of your stroganoff sauce.

Step 3: Make the Sauce Base

Sprinkle the flour evenly over the onion and garlic mixture, stirring constantly to form a roux. It might look a bit gluey at first, but that’s perfect. Stir in the Dijon mustard, then slowly pour in the beef stock while whisking to dissolve any lumps. You want a smooth, thick gravy consistency before adding the beef back in.

Step 4: Slow Cook the Beef

Transfer the sauce mixture into your slow cooker, then add the browned beef chunks. Set on LOW for 8 hours or HIGH for 5 hours. This slow cooking is where the magic happens—the beef turns ridiculously tender, and all the flavors meld beautifully. If you don’t have a slow cooker, you can simmer the stew gently on the stove for about 2 hours.

Step 5: Prepare Garlic Butter Mushrooms

While your stroganoff simmers, melt the remaining butter in a skillet over high heat. Cook half of your sliced mushrooms until they’re nearly golden, then add half the garlic, salt, and pepper, cooking for just another minute. Remove, then repeat with the rest. These garlicky, buttery mushrooms add a fresh pop of flavor and texture that I find absolutely irresistible.

Step 6: Stir in Sour Cream and Mushrooms

Once the beef is fall-apart tender, scoop out about 1.5 cups of cooking liquid and mix it with the sour cream in a separate bowl—this tempers the sour cream so it won’t curdle. Gently stir this mixture back into the slow cooker, then fold in the garlic butter mushrooms. I always do this part carefully to keep the beef from breaking up too much.

Step 7: Serve and Enjoy

Serve over buttered wide egg noodles, creamy mashed potatoes, or your favorite pasta. Sprinkle freshly chopped chives on top for that pop of color and light onion flavor. Trust me, your family will go crazy for this cozy, creamy dish!

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Pro Tips for Making Slow Cooker Beef Stroganoff Recipe

  • Dry the Beef Thoroughly: I learned the hard way that wet beef won’t brown properly, so make sure you pat it completely dry before seasoning.
  • Don’t Skip Browning: It adds savory depth and caramelized flavor that slow cooking alone can’t achieve.
  • Temper the Sour Cream: Mixing sour cream with hot cooking liquid before stirring keeps the sauce silky and prevents curdling.
  • Mushrooms Sautéed Separately: Cooking mushrooms separately in garlic butter preserves their texture and maximizes flavor.

How to Serve Slow Cooker Beef Stroganoff Recipe

Slow Cooker Beef Stroganoff, Beef Stroganoff, Crockpot Beef Stroganoff, Comfort Food Recipes, Easy Slow Cooker Dinners The image shows a ladle full of creamy brown mushroom sauce with visible chunks of tender beef and sliced mushrooms. The sauce is thick and smooth, coating the ingredients evenly. Small green herb pieces, likely chives, are sprinkled on top of the beef and mushrooms, adding a touch of color. The background is filled with more of the same creamy sauce and mushroom mixture.

Garnishes

I always garnish this stroganoff with freshly chopped chives because their bright, mild onion flavor balances the richness of the sauce so well. Sometimes I add a little parsley for color, but chives remain my favorite because they feel classic and fresh with the creamy, savory dish.

Side Dishes

Wide egg noodles are a classic match and my personal favorite since they soak up the sauce perfectly. Mashed potatoes also work great if you’re in the mood for something cuddlier. For a lighter option, steamed green beans or roasted broccoli make a nice contrast without overpowering the dish.

Creative Ways to Present

For special occasions, I like serving the stroganoff in shallow bowls garnished with a swirl of sour cream and a sprinkle of crispy fried onions on top. It adds a lovely crunch and extra indulgence. Another fun idea is layering it over creamy polenta for a twist that always impresses guests!

Make Ahead and Storage

Storing Leftovers

I store leftover beef stroganoff in airtight containers in the fridge for up to 3 days. I find the flavors actually deepen after a day, so leftovers are just as good, if not better, the next day. Just be sure to give it a gentle stir when reheating to recombine the sauce.

Freezing

This recipe freezes really well! I portion it into meal-sized containers or freezer bags, leaving some room for expansion. When you’re ready, thaw it overnight in the fridge and reheat gently on the stovetop to keep the beef tender and the sauce creamy.

Reheating

Reheat stroganoff slowly over low heat, adding a splash of beef stock or water if the sauce has thickened too much. Avoid microwaving too aggressively; slow reheating helps your beef stay tender and keeps the sauce smooth without splitting.

FAQs

  1. Can I make this Slow Cooker Beef Stroganoff Recipe gluten-free?

    Absolutely! Just skip the flour step in the stovetop prep and instead thicken the sauce at the end using a cornstarch slurry or gluten-free flour. Make sure your beef stock and other ingredients are labeled gluten-free, too.

  2. What cut of beef works best in this recipe?

    I prefer beef chuck because it becomes wonderfully tender and flavorful when slow-cooked. Other stewing cuts like brisket or blade roast also work well.

  3. Can I prepare this recipe in an Instant Pot?

    Yes! I recommend skipping the flour and using the Instant Pot’s high-pressure setting for about 40 minutes. The beef comes out tender and the sauce thickens beautifully after releasing the pressure.

  4. How do I prevent the sour cream from curdling?

    Mix the sour cream with some of the hot cooking liquid before adding it to the stew. Stir gently and avoid boiling once the sour cream is added to keep the sauce creamy.

Final Thoughts

This Slow Cooker Beef Stroganoff Recipe holds a special place in my heart because it combines comfort, simplicity, and incredible flavor in one pot. It’s a recipe I trust to deliver satisfying, crowd-pleasing dinners with minimal fuss. I can’t wait for you to try it yourself—you’ll love how tender the beef gets and how the creamy sauce comes together perfectly every time. Trust me, once you make this, it’ll be a requested classic in your household, just like in mine!

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Slow Cooker Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 80 reviews
  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 8 hours 30 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Russian
Print Recipe

Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender chunks of beef slow-cooked to perfection in a creamy, savory sauce, complemented by garlic butter mushrooms. Perfectly paired with wide egg noodles, pasta, or mashed potatoes, this recipe offers rich flavors and satisfying textures with minimal active cooking time.

Ingredients

Units Scale

Beef and Sauce

  • 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
  • 20 g (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
  • 1.5 cups full-fat sour cream

Garlic Butter Mushrooms

  • 3 tbsp (45 g) unsalted butter
  • 700 g (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

  • Wide egg noodles, pasta, or mashed potatoes
  • Chives for garnish

Instructions

  1. Season beef: Pat the beef cubes dry, then evenly sprinkle with salt and pepper to season all sides.
  2. Brown beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add beef in a single layer without overcrowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with the remaining pieces, adding more oil if necessary.
  3. Sauté aromatics: Let the pot cool slightly, then melt half the butter. Add the minced garlic and sliced onion and cook for about 3 minutes until softened and fragrant.
  4. Add flour and mustard: Sprinkle the flour evenly over the garlic and onion, stirring constantly. Add the Dijon mustard and stir; the mixture will look gluey, which is normal and will dissolve with liquid.
  5. Add beef stock: Gradually pour in half the beef stock while stirring to blend the flour mixture into a lump-free gravy. Use a whisk if needed. Add the remaining stock, stir well, scrape the bottom of the pot, and bring to a simmer.
  6. Cook beef (Slow Cooker method): Transfer all the liquid into a slow cooker. Add the browned beef cubes. Cook on LOW for 8 hours or on HIGH for 5 hours until beef is tender and falls apart easily.
  7. Cook beef (Stovetop method): Add the browned beef back into the pot with the sauce. Cover with a lid and reduce heat to low or medium-low to maintain a gentle simmer. Cook for about 2 hours, checking at 1.5 hours, until beef is tender.
  8. Cook beef (Instant Pot/Pressure Cooker method): Skip the flour step for gluten-free option. Combine ingredients as per slow cooker method and cook on high pressure for 40 minutes.
  9. Prepare garlic butter mushrooms: Melt half the butter in a large skillet over high heat. Add half of the sliced mushrooms and cook until nearly golden, about 3 minutes. Add half the minced garlic, salt, and pepper, and cook until the mushrooms are fully golden. Remove and repeat the process with the remaining butter, mushrooms, and garlic.
  10. Finish the stroganoff: Mix the full-fat sour cream with about 1.5 cups of the cooking liquid from the slow cooker or pot. Gently stir this mixture back into the stew to create a creamy sauce. Carefully fold in the garlic butter mushrooms.
  11. Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for a burst of color and flavor.

Notes

  • Use a heavy-based pot or skillet to achieve a good sear on the beef for maximum flavor.
  • For a gluten-free option, omit the flour and use instant pot or pressure cooker method as instructed.
  • Make sure to brown the beef in batches to avoid overcrowding, which can cause steaming instead of browning.
  • The sour cream is added last to prevent curdling and to keep the sauce creamy and smooth.
  • You can substitute the beef with other stewing cuts like brisket or short ribs if preferred.
  • Adjust seasoning after cooking to taste before serving.
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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