The best slow cooker beef stroganoff is made with tender beef and earthy mushrooms smothered in a creamy, tangy, rich sauce cooked low and slow without the use of any canned soup. Served over egg noodles, this classic dish is exactly what you want to come home to!
Most of the time, I’m all for shortcuts, which is why I created a crockpot meatball stroganoff, but there are times when I crave the classics, like a good old-fashioned beef stroganoff.
This crockpot beef stroganoff is made with tender cubes of beef cooked low and slow in its signature creamy, savory, tangy sauce made with Worcestershire sauce, sour cream, beef broth, red wine vinegar, mushrooms, and Dijon mustard.
Making it in the crockpot is a dump-and-set recipe that is almost effortless. I do encourage you to sear the beef ahead of time for extra flavor, but if you’re short on time, you can surely skip it.
Served over egg noodles, it’s the kind of dish that makes people want to lick their plates clean!
Crockpot Beef Stroganoff
Why you’ll love this recipe
- Everyone loves a comforting bowl of beef stroganoff.
- Cooking the meat low and slow is the best way to get it to melt in your mouth.
- Complex flavors come together with simple ingredients.
- It’s hearty, filling, and delicious!
Helpful Tools
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump
- Stewing beef: Cut into bite-size pieces if they don’t already come that way.
- Seasoning and aromatics: salt, pepper, garlic powder, onion powder, minced garlic, chopped onion.
- Olive oil: Needed to sear the beef for slightly crisp edges and extra flavor.
- Unsalted butter: We melt the butter into the skillet to cook the aromatics and to mix with the flour. This helps to thicken the sauce.
- All-purpose flour: Thickens the sauce into a rich, creamy consistency.
- Beef broth: Gives the sauce the liquid it needs while delivering beefy flavor.
- Better than bouillon: You can either use a teaspoon of beef base that comes in a jar or a bouillon cube.
- Dijon mustard: Delivers a kick of flavor.
- Red wine vinegar: Adds a bit of acidity to cut through the richness.
- Worcestershire sauce: For depth of flavor.
- Mushrooms: Sliced mushrooms are a big part of stroganoff, but I know some people don’t like them, so you can omit them if preferred.
- Sour cream: This is what makes it creamy and also gives it a slightly tangy taste.
- Egg noodles: Cook according to package directions.
How to make Slow Cooker Beef Stroganoff
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Season the beef with salt and pepper. Sear the cubes in batches, in a large pot over medium-high heat, then add them to the crockpot. If needed, add more oil in between batches.
- Step Two: To the same pot, add the butter, onion, garlic powder, onion powder, and minced garlic. Stir until the butter melts, and then sprinkle in the flour.
- Step Three: Slowly pour in the cup of beef stock and use a wooden spoon to scrape off the bottom bits of flavor that might be stuck. Add the rest of the broth, bouillon, mustard, vinegar, and Worcestershire sauce. Stir to combine, and cook for about a minute.
- Step Four: Transfer the sauce to the crockpot with the beef. Add mushroom slices on top. Cover and cook on low for 7-8 hours.
- Step Five: With 30 minutes left to go, remove 1-2 cups of the liquid into a bowl and whisk it with the sour cream. Pour it back into the slow cooker and gently stir to combine. Once it’s cooked and ready to serve, plate it over egg noodles and enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
How to serve it
Egg noodles are a classic choice, but serving it over rice or mashed potatoes is just as good! Whatever starch you want to soak up the flavors of the sauce will work.
All you need is a simple side salad or vegetable side dish to complete the meal.
- I recommend either full fat sour cream or plain Greek yogurt for the sauce. Low fat may split and become runny. It’s not cute, but it’ll still be edible if you do use it.
- You can use low-sodium beef broth or beef stock, if preferred.
- To make the sauce even thicker, add a cornstarch slurry before adding the sour cream.
- Swap the beef for chicken stroganoff.
Storage & Reheating
How to store leftovers
Keep leftover slow cooker stroganoff in an airtight container in the fridge for up to 2 days. You could probably stretch it out a couple of extra days; however, I would keep the sauce and noodles separate.
Freezing Instructions
Keep the beef frozen for up to 3 months. Thaw in the fridge overnight, and once you’re ready to serve it, boil the noodles so they are nice and fresh.
Reheating Instructions
You can reheat it directly in the slow cooker, in a pot on the stovetop, or in the microwave.
FAQs
What is the best cut of beef for crockpot beef stroganoff?
The low and slow cooking will tenderize tougher cuts of beef, so you have options. Sirloin, chuck roast, rump roast, and bottom round are all great choices.
Is it better to cook it on high or low temperature?
I would say, for this recipe, you really want to take advantage of the longer cooking time to really allow the beef to be tenderized.
Need more slow cooker recipes? Try these:
Crockpot Meatloaf and BBQ Sauce
Slow Cooker Parmesan Chicken and Tortellini
Click here to view my entire collection of slow cooker recipes.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Slow Cooker Beef Stroganoff
Equipment
Ingredients
- 2.5-3 pounds stewing beef cut into bite size pieces
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1 large onion chopped
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 4 cloves garlic minced
- ½ cup all purpose flour
- 3 ¼ cups beef broth divided
- 1 teaspoon Better than Bouillon beef base or 1 beef bouillon cube
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 16 ounces mushrooms sliced
- 1 ½ cup sour cream
- 1 pound egg noodles cooked per package instructions
Instructions
- Place the cubed beef into a large bowl and season with salt and pepper. Toss to combine.2.5-3 pounds stewing beef, 2 teaspoons kosher salt, 1 teaspoon black pepper
- In a large pot over medium-high heat, heat the olive oil. Sear off the beef cubes pieces in batches, approximately 1 minute per side, and place them into a 6-quart slow cooker. Add more oil to the pan, if needed for additional batches.2-3 tablespoons olive oil
- In the same pot, add the butter, onion, garlic powder, onion powder, and minced garlic and stir until melted. Once melted and combined, sprinkle in the flour and stir to combine.4 tablespoons unsalted butter, 1 large onion, 1 teaspoon garlic powder, ½ teaspoon onion powder, 4 cloves garlic, ½ cup all purpose flour
- Slowly pour 1 cup of the beef stock into the pot. Use a wooden spoon to scrape the bottom of the pot, getting up any bits that are stuck.3 1/4 cups beef broth
- Add the rest of the broth, bouillon base, mustard, red wine vinegar, and Worcestershire sauce, stirring to combine. Cook for approximately 1 minute, it will be very thick at this point.1 teaspoon Better than Bouillon beef base, 3 tablespoons Dijon mustard, 2 tablespoons red wine vinegar, 2 tablespoons Worcestershire sauce
- Pour the onion sauce over the seared beef in the slow cooker and add the sliced mushrooms to the top.16 ounces mushrooms
- Cover and cook on LOW for 7-8 hours.
- Approximately 30 minutes before the cook time is up, remove 1-2 cups of the liquid from the slow cooker and whisk in the sour cream until smooth. Pour back into the slow cooker and gently stir to combine.1 ½ cup sour cream
- Turn the slow cooker to WARM and serve the beef over cooked noodles.1 pound egg noodles
Notes
- Use full-fat sour cream or plain Greek yogurt—low fat may split.
- Low-sodium beef broth or stock works well.
- For a thicker sauce, stir in a cornstarch slurry before adding sour cream.
- Can substitute chicken for a tasty variation.
- Store leftovers in the fridge up to 2 days; keep sauce and noodles separate.
- Freeze beef portion for up to 3 months—thaw in fridge, and cook fresh noodles when serving.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Used low sodium broth, low fat sour cream, did not add salt. Very tasty recipe!
Thanks for letting me know!