Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff delivers silky, tangy sauce and fork-tender beef with almost no fuss. You get deep beef flavor from slow cooking, a creamy sour-cream finish, and mushrooms that add earthy bite. Make this when you want a cozy weeknight dinner, a simple Sunday meal, or when you need a hands-off dish for guests. Also, you can cook it low and slow while you run errands, then finish with quick sautéed mushrooms for freshness. If you enjoy rich slow-cooked beef, try a similar slow-roasted approach with this slow-roasted barbacoa for variety.

Why Make Slow Cooker Beef Stroganoff

• Easy weeknight cooking — You brown beef, add a few ingredients, then let the slow cooker do the rest.
• Deep flavor with little effort — Slow heat breaks down collagen, so the beef becomes tender and rich.
• Cost-effective — You use stewing beef or chuck, which gives great texture and value.
• Versatile servings — You can spoon it over noodles, mashed potato, or wide egg pasta to suit the mood.

How to Make Slow Cooker Beef Stroganoff

You start by seasoning and browning the beef to lock in flavor. Next, you build a simple roux with flour and mustard in the pot, then add beef stock to create a silky base. This step gives the sauce body and depth.

Then you transfer the beef and gravy to a slow cooker and cook low and slow until the meat becomes tender. Meanwhile, you make garlic butter mushrooms separately and fold them in near the end. Finally, you stir in sour cream to finish the sauce and adjust seasoning for a bright, creamy finish.

Ingredients

For the stew:

• 1.75kg/ 3.5lb beef chuck or other stewing beef (, cut in 4cm / 1.5” cube (Note 1))
• 1.5 tsp each salt and pepper
• 2 tbsp oil
• 20 g/ 1 tbsp butter (, unsalted)
• 1 large onion (, halved then sliced into 1 cm / 2/5″ slices)
• 4 garlic cloves (, minced)
• 7 tbsp flour (, plain / all purpose)
• 4 tbsp Dijon Mustard
• 1 litre / 1 quart beef stock/broth (, reduced salt)
• 1 1/2 cups sour cream (, full fat best)

For the mushrooms:

• 3 tbsp/ 45 g butter (, unsalted)
• 700 g / 1.2 lb mushrooms (, sliced into 0.5cm thick slices)
• 3 garlic cloves (, finely minced)
• 1/2 tsp salt and pepper

To serve:

• Pasta, wide egg noodles, mashed potato
• Chives for garnish

Directions

1. Pat beef dry then sprinkle with all the salt and pepper.
2. Heat 1 tbsp oil in a large heavy based pot or skillet over high heat.
3. Add beef in a single layer and brown aggressively all over, about 4 minutes per batch; do not crowd the pan.
4. Remove browned beef to a plate and add more oil if needed; repeat until all beef browns.
5. Let the pot cool slightly, then melt half the butter over medium heat.
6. Add the minced garlic and sliced onion and cook for 3 minutes until softened and fragrant.
7. Sprinkle the flour across the surface, then stir to combine evenly for about 1 minute.
8. Add the Dijon mustard and stir until the mixture looks gluey; do not worry about texture.
9. While stirring, pour in about half the beef stock and whisk so the flour dissolves into the liquid until lump free.
10. Add the remaining stock, stir well, and scrape the brown bits from the bottom of the pot.
11. Bring the mixture to a simmer on the stove for 2 minutes to thicken slightly.
12. Transfer the browned beef and gravy into your slow cooker and stir to combine.

SLOW COOKING – choose method: 13. For a slow cooker low setting: cook on LOW for 7 to 8 hours until beef is very tender.

14. For a slow cooker high setting: cook on HIGH for 3 to 4 hours until beef is tender.

15. For an oven method: cover a heavy pot and cook at 150°C / 300°F for about 2.5 to 3 hours until beef is fork-tender.

GARLIC BUTTER MUSHROOMS: 16. While the stew cooks, melt the remaining 3 tbsp butter in a skillet over medium-high heat.

17. Add the sliced mushrooms in a single layer and let them brown without moving for 3 minutes.

18. Stir the mushrooms and cook another 3 to 4 minutes until golden and any released liquid evaporates.

19. Add the finely minced garlic and cook 30 seconds until fragrant, then season with 1/2 tsp salt and pepper.

20. Remove mushrooms from heat and set aside.

FINISHING STEW: 21. When the beef is tender, scoop 1 cup of hot cooking liquid into a bowl and beat in the sour cream to temper it.

22. Stir the tempered sour cream back into the slow cooker until fully combined.

23. Add the garlic butter mushrooms to the stew and stir to combine.

24. Taste and adjust seasoning with more salt and pepper if needed.

25. Keep the stew warm for up to 30 minutes before serving.

How to Serve Slow Cooker Beef Stroganoff

• Serve over wide egg noodles for a classic pairing; toss noodles with a little butter first for shine.
• Spoon over mashed potato for a rustic, comforting plate that soaks up the sauce.
• Offer buttered pasta or wide ribbon egg noodles with chopped chives on top for color and freshness.
• For a lighter option, serve with steamed green vegetables and a small portion of the stew for balance.

How to Store Slow Cooker Beef Stroganoff

• Refrigerator: Cool the stew to room temperature, then store in an airtight container for up to 3 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months; leave some headspace for expansion.
• Reheat on the stove over low heat, stirring gently; if the sauce thickens, add a splash of beef stock to loosen it.
• Microwave reheating works; heat in 1-minute bursts and stir between bursts to heat evenly.

Tips to Make Slow Cooker Beef Stroganoff

• Use chuck or stewing beef for the best texture and value.
• Brown beef in batches to get a deep crust and better flavor.
• Temper the sour cream with hot liquid before adding to avoid curdling.
• If you want more tang, add a teaspoon of extra Dijon at the end.
• Make the mushrooms ahead and reheat them quickly in butter before folding in for fresher flavor.
• For thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 15 minutes of cooking.

Variations

• Mushroom-Heavy Stroganoff: Double the mushrooms and reduce beef by 500 g for a rich vegetarian-leaning plate (note: keep beef stock or swap vegetable stock if fully vegetarian).
• Creamy Mustard Beef: Add an extra tablespoon of Dijon and a splash of heavy cream with the sour cream for a more luxurious sauce.

FAQs

Q: Can I use a different cut of beef?

A: Yes, you can use other stewing cuts like brisket or short rib; adjust cooking time until meat becomes fork-tender.

Q: Can I make this ahead?

A: Yes, you can cook it the day before and refrigerate. Reheat gently and add a splash of stock if the sauce tightens.

Q: How do I prevent the sour cream from curdling?

A: Temper the sour cream by whisking in a cup of hot cooking liquid, then stir that mixture back into the stew off direct heat.

Q: Can I serve this with a legume or vegetable-based side?

A: Absolutely; try serving a small portion with a hearty side like the hearty beef stew with lentils and spinach for a meal that adds fiber and greens.

Slow Cooker Beef Stroganoff

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A rich and creamy beef stroganoff made easy in a slow cooker. Perfect for cozy weeknight dinners or gatherings, served over your choice of noodles or mashed potatoes.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 8 hours hrs

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 450

Ingredients Method Nutrition Notes

Ingredients

  

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For the stew

• 1.75 kg 1.75kg/ 3.5lb beef chuck or other stewing beef, cut in 4cm / 1.5” cubes Note 1
• 1.5 tsp 1.5 tsp each salt and pepper
• 2 tbsp 2 tbsp oil
• 20 g 20 g/ 1 tbsp butter, unsalted
• 1 large 1 large onion, halved then sliced into 1 cm / 2/5” slices
• 4 cloves 4 garlic cloves, minced
• 7 tbsp 7 tbsp flour, plain / all purpose
• 4 tbsp 4 tbsp Dijon Mustard
• 1 litre 1 litre / 1 quart beef stock/broth, reduced salt
• 1.5 cups 1 1/2 cups sour cream, full fat best

For the mushrooms

• 3 tbsp 3 tbsp/ 45 g butter, unsalted
• 700 g 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
• 3 cloves 3 garlic cloves, finely minced
• 0.5 tsp 1/2 tsp salt and pepper

To serve

• to taste Pasta, wide egg noodles, mashed potato
• to taste Chives for garnish

Method

 

Preparation

1. Pat beef dry then sprinkle with all the salt and pepper.
2. Heat 1 tbsp oil in a large heavy based pot or skillet over high heat.
3. Add beef in a single layer and brown aggressively all over, about 4 minutes per batch; do not crowd the pan.
4. Remove browned beef to a plate and add more oil if needed; repeat until all beef browns.
5. Let the pot cool slightly, then melt half the butter over medium heat.
6. Add the minced garlic and sliced onion and cook for 3 minutes until softened and fragrant.
7. Sprinkle the flour across the surface, then stir to combine evenly for about 1 minute.
8. Add the Dijon mustard and stir until the mixture looks gluey.
9. While stirring, pour in about half the beef stock and whisk until the flour dissolves into the liquid until lump free.
10. Add the remaining stock, stir well, and scrape the brown bits from the bottom of the pot.
11. Bring the mixture to a simmer on the stove for 2 minutes to thicken slightly.

Cooking

1. Transfer the browned beef and gravy into your slow cooker and stir to combine.
2. For a slow cooker low setting: cook on LOW for 7 to 8 hours until beef is very tender.
3. For a slow cooker high setting: cook on HIGH for 3 to 4 hours until beef is tender.
4. For an oven method: cover a heavy pot and cook at 150°C / 300°F for about 2.5 to 3 hours until beef is fork-tender.

Garlic Butter Mushrooms

1. While the stew cooks, melt the remaining 3 tbsp butter in a skillet over medium-high heat.
2. Add the sliced mushrooms in a single layer and let them brown without moving for 3 minutes.
3. Stir the mushrooms and cook another 3 to 4 minutes until golden and any released liquid evaporates.
4. Add the finely minced garlic and cook 30 seconds until fragrant, then season with 1/2 tsp salt and pepper.
5. Remove mushrooms from heat and set aside.

Finishing Stew

1. When the beef is tender, scoop 1 cup of hot cooking liquid into a bowl and beat in the sour cream to temper it.
2. Stir the tempered sour cream back into the slow cooker until fully combined.
3. Add the garlic butter mushrooms to the stew and stir to combine.
4. Taste and adjust seasoning with more salt and pepper if needed.
5. Keep the stew warm for up to 30 minutes before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 8gSodium: 700mgFiber: 2gSugar: 3g

Notes

Use chuck or stewing beef for the best texture and value. Brown beef in batches to get a deep crust and better flavor. Temper the sour cream to avoid curdling. For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp cold water and stir in during the last 15 minutes of cooking.

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