Hearty Slow Cooker Beef Stroganoff

Here is my favorite slow cooker beef stroganoff recipe, with tender beef, creamy mushroom sauce, and egg noodles that all come together in one easy pot.

This beef stroganoff is my family’s go-to comfort meal on busy weeknights. I love that I can throw everything in the slow cooker in the morning and come home to a house that smells amazing. Plus, the kids never complain when this is on the dinner table!

What Kind of Beef Should I Use?

For slow cooker beef stroganoff, you’ll want to use a tougher cut of beef that becomes tender with long, slow cooking. Chuck roast cut into cubes is your best bet – it has enough marbling to stay juicy and breaks down beautifully during the slow cooking process. You can also use pre-cut stew meat from the grocery store, which is usually chuck roast that’s already been cubed for you. Avoid lean cuts like sirloin or tenderloin since they’ll become dry and tough in the slow cooker. If you’re cutting your own beef, aim for 1-inch cubes so they cook evenly and are easy to eat with a fork.

Options for Substitutions

This stroganoff recipe is pretty forgiving when it comes to swaps – here are some options that work well:

• Stew meat: You can use beef chuck roast cut into cubes, or even ground beef if you’re in a hurry. With ground beef, brown it first and reduce the cooking time since it cooks much faster than cubed meat.
• White wine: No wine on hand? Replace it with extra beef broth plus a splash of white wine vinegar or lemon juice to keep that tangy flavor.
• Button mushrooms: Baby bella, cremini, or even shiitake mushrooms work great. You can also use a mix of different mushrooms for more complex flavor.
• Sour cream: Greek yogurt makes a good substitute, but add it at the very end and don’t let it boil or it might curdle. Heavy cream works too, though it won’t have that signature tangy taste.
• Egg noodles: Wide pasta like pappardelle or fettuccine works perfectly. You can even serve it over rice or mashed potatoes if you prefer.
• Dijon mustard: Regular yellow mustard or whole grain mustard can work in a pinch, though the flavor will be slightly different.
• Cornstarch: You can use flour instead – mix 6 tablespoons with cold water to make a slurry, or just let the stroganoff simmer longer to thicken naturally.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker beef stroganoff is skipping the searing step for your stew meat – browning those cubes in olive oil before adding them to the slow cooker creates a rich, deep flavor that you just can’t get otherwise.

Another common error is adding the sour cream too early in the cooking process, which can cause it to curdle and separate, so always stir it in during the last 30 minutes of cooking or right before serving.

Don’t forget to make your cornstarch slurry with cold water (not warm) and whisk it thoroughly before adding it to thicken the sauce, and be sure to use full-fat sour cream since the reduced-fat version tends to break down under heat.

Finally, cook your egg noodles separately and add them just before serving to prevent them from becoming mushy and overcooked in the slow cooker.

What to Serve With Beef Stroganoff?

This hearty beef stroganoff is already pretty complete with those tender egg noodles, but I love adding a simple side salad with mixed greens and a light vinaigrette to cut through all that creamy richness. Steamed broccoli or green beans work great too, since the bright green color looks nice next to the stroganoff and adds some freshness to the plate. If you’re feeding a crowd or just want to make it extra filling, some warm dinner rolls or crusty bread are perfect for soaking up any extra sauce. A glass of red wine doesn’t hurt either, especially since this dish has such deep, savory flavors that pair beautifully with a good Pinot Noir or Merlot.

Storage Instructions

Refrigerate: This stroganoff gets even better the next day! Store it in the fridge for up to 4 days in an airtight container. I like to store the noodles separately from the beef and sauce if possible, since they can get a bit mushy when stored together for too long.

Freeze: You can freeze the beef and sauce mixture (without the noodles) for up to 3 months in freezer-safe containers. The sour cream might separate a little when thawed, but a good stir usually brings it back together. I recommend cooking fresh noodles when you’re ready to serve the frozen portion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent the sour cream from curdling. You can also use the microwave on 50% power, stirring every minute or so. Add a splash of beef broth if it seems too thick after reheating.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4700
• Protein: 210-240 g
• Fat: 220-250 g
• Carbohydrates: 330-370 g

Ingredients

For the beef and vegetables:

• 2 1/2 lb cubed stew beef (1-inch pieces)
• 1 tsp garlic salt
• 1/2 tsp ground black pepper
• 1/4 cup all-purpose flour
• 3 to 6 tbsp olive oil
• 1 small yellow onion, diced
• 16 oz sliced white mushrooms
• 4 garlic cloves, minced

For the sauce and finishing:

• 3 tbsp cold butter, divided
• 1/2 cup white wine
• 4 cups beef stock
• 1 tsp beef bouillon base or 1 beef bouillon cube
• 2 tbsp red wine vinegar
• 2 tbsp worcestershire sauce
• 2 tbsp dijon mustard
• 1 1/2 cups full-fat sour cream
• 10.5 oz canned cream of mushroom soup (optional)
• 1/4 cup cornstarch blended with 1/4 cup cold water

To serve:

• 1 lb wide homestyle egg noodles

Step 1: Prepare and Sear the Beef

• 2 1/2 lb cubed stew beef (1-inch pieces)
• 1 tsp garlic salt
• 1/2 tsp ground black pepper
• 1/4 cup all-purpose flour
• 3 to 6 tbsp olive oil

Pat the cubed stew beef completely dry with paper towels, trimming any large pieces of fat but keeping any well-marbled fat.

Season the beef cubes with garlic salt and ground black pepper.

Sprinkle the flour over the beef and toss to evenly coat each piece.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

Sear the beef in batches for about 45 seconds per side, browning the outside without cooking through.

Use tongs to transfer the browned beef to a plate.

Add more olive oil between batches as needed and lower the heat if the pan becomes too hot.

Step 2: Sauté Mushrooms, Onions, and Garlic

• 1 small yellow onion, diced
• 16 oz sliced white mushrooms
• 4 garlic cloves, minced
• 1 tbsp cold butter (from the 3 tbsp total)
• 1/2 cup white wine

In the same skillet, reduce the heat to medium and add 1 tablespoon of butter.

Pour in the white wine and use a spatula to deglaze the pan, scraping up any browned bits from the beef for extra flavor.

Add the diced onion and sliced mushrooms.

Cook for about 4 minutes until the vegetables begin to soften.

Stir in the minced garlic and cook for another minute.

Remove the pan from the heat.

Step 3: Slow Cook the Beef Mixture

• 4 cups beef stock
• 1 tsp beef bouillon base or 1 beef bouillon cube
• 2 tbsp red wine vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• seared beef (from Step 1)
• sautéed onions, mushrooms, and garlic (from Step 2)

Transfer the beef broth, beef bouillon base or cube, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker.

Stir to combine thoroughly.

Add the seared beef (including any juices that accumulated on the plate) along with all of the sautéed mushrooms, onions, and garlic from Step 2.

Cover and cook on high for 4–5 hours, or on low for 8–9 hours, until the beef is fork-tender.

Step 4: Thicken the Sauce and Finish with Sour Cream

• 1/4 cup cornstarch blended with 1/4 cup cold water
• 1 1/2 cups full-fat sour cream
• 10.5 oz canned cream of mushroom soup (optional)
• 2 tbsp cold butter (remaining from 3 tbsp total)

Whisk together the cornstarch and cold water in a small bowl until smooth, then pour this slurry into the slow cooker and stir well.

Let it cook for a few more minutes to thicken the sauce.

Switch the slow cooker to its warm setting.

In a separate bowl, combine the sour cream with 1 cup of hot cooking liquid from the slow cooker and whisk until smooth, then gently stir this mixture back into the slow cooker.

If you like a richer, creamier sauce, you can add the canned cream of mushroom soup at this stage and stir to combine.

I like to swirl in a little extra cold butter at the end for a silky, velvety finish—just add the remaining 2 tablespoons and let them melt in.

Step 5: Cook and Serve With Egg Noodles

• 1 lb wide homestyle egg noodles

Meanwhile, cook the wide homestyle egg noodles according to package directions in a large pot of salted boiling water until al dente.

Drain well.

Serve the rich beef mixture over the hot noodles, or if you prefer, you can add the cooked noodles directly into the slow cooker and combine gently before serving.

For extra flavor, sometimes I like to garnish the finished dish with a sprinkle of fresh parsley or a few cracks of black pepper.

Hearty Slow Cooker Beef Stroganoff

Delicious Hearty Slow Cooker Beef Stroganoff recipe with step-by-step instructions.

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Prep Time 2 hours hrs 18 minutes mins

Cook Time 4 hours hrs 37 minutes mins

Total Time 6 hours hrs 55 minutes mins

Servings 4

Calories 4450 kcal

Ingredients

  

For the beef and vegetables:

• 2 1/2 lb cubed stew beef (1-inch pieces)
• 1 tsp garlic salt
• 1/2 tsp ground black pepper
• 1/4 cup all-purpose flour
• 3 to 6 tbsp olive oil
• 1 small yellow onion, diced
• 16 oz sliced white mushrooms
• 4 garlic cloves, minced

For the sauce and finishing:

• 3 tbsp cold butter, divided
• 1/2 cup white wine
• 4 cups beef stock
• 1 tsp beef bouillon base or 1 beef bouillon cube
• 2 tbsp red wine vinegar
• 2 tbsp Worcestershire sauce
• 2 tbsp Dijon mustard
• 1 1/2 cups full-fat sour cream
• 10.5 oz canned cream of mushroom soup (optional)
• 1/4 cup cornstarch blended with 1/4 cup cold water

To serve:

• 1 lb wide homestyle egg noodles

Instructions

 

• Pat the cubed stew beef completely dry with paper towels, trimming any large pieces of fat but keeping any well-marbled fat. Season the beef cubes with garlic salt and ground black pepper. Sprinkle the flour over the beef and toss to evenly coat each piece. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the beef in batches for about 45 seconds per side, browning the outside without cooking through. Use tongs to transfer the browned beef to a plate. Add more olive oil between batches as needed and lower the heat if the pan becomes too hot.
• In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Pour in the white wine and use a spatula to deglaze the pan, scraping up any browned bits from the beef for extra flavor. Add the diced onion and sliced mushrooms. Cook for about 4 minutes until the vegetables begin to soften. Stir in the minced garlic and cook for another minute. Remove the pan from the heat.
• Transfer the beef broth, beef bouillon base or cube, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker. Stir to combine thoroughly. Add the seared beef (including any juices that accumulated on the plate) along with all of the sautéed mushrooms, onions, and garlic from Step 2. Cover and cook on high for 4–5 hours, or on low for 8–9 hours, until the beef is fork-tender.
• Whisk together the cornstarch and cold water in a small bowl until smooth, then pour this slurry into the slow cooker and stir well. Let it cook for a few more minutes to thicken the sauce. Switch the slow cooker to its warm setting. In a separate bowl, combine the sour cream with 1 cup of hot cooking liquid from the slow cooker and whisk until smooth, then gently stir this mixture back into the slow cooker. If you like a richer, creamier sauce, you can add the canned cream of mushroom soup at this stage and stir to combine. I like to swirl in a little extra cold butter at the end for a silky, velvety finish—just add the remaining 2 tablespoons and let them melt in.
• Meanwhile, cook the wide homestyle egg noodles according to package directions in a large pot of salted boiling water until al dente. Drain well. Serve the rich beef mixture over the hot noodles, or if you prefer, you can add the cooked noodles directly into the slow cooker and combine gently before serving. For extra flavor, sometimes I like to garnish the finished dish with a sprinkle of fresh parsley or a few cracks of black pepper.