Slow Cooker Beef Stroganoff

This slow cooker beef stroganoff is one of those meals that makes my whole house smell amazing as it cooks. With tender beef, earthy mushrooms, and a rich, creamy sauce, it’s a true comfort food classic. Using the slow cooker makes it almost effortless—I just set it in the morning and come back later to a cozy, hearty dinner ready to serve.

Why You’ll Love This Recipe

I love this version of beef stroganoff because it takes all the traditional flavors and makes them easier than ever. The beef gets meltingly tender from hours of slow cooking, and the sauce develops incredible depth with broth, garlic, mushrooms, and spices. A dollop of sour cream stirred in at the end makes it silky and indulgent. It’s budget-friendly, freezer-friendly, and perfect for busy days when I still want a homemade dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds beef chuck roast, cut into 1-inch cubes
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup sour cream
• Fresh parsley, chopped, for garnish
• Egg noodles or rice, for serving

Directions

1. Prepare the slow cooker:
   I add beef, onion, garlic, mushrooms, beef broth, Worcestershire sauce, Dijon mustard, thyme, paprika, salt, and pepper to the slow cooker. I stir everything together.
2. Cook:
   I cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
3. Thicken the sauce:
   About 30 minutes before serving, I whisk flour with 1/4 cup water until smooth, then stir it into the slow cooker. I cover and let the sauce thicken.
4. Finish with sour cream:
   Just before serving, I stir in the sour cream until smooth and creamy.
5. Serve:
   I ladle the stroganoff over hot egg noodles or rice, then sprinkle with fresh parsley.

Servings and Timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 7–8 hours on low (or 4–5 on high)
Total time: About 8 hours with prep

Variations

• I sometimes use ground beef for a quicker, budget-friendly version.
• Adding a splash of white wine to the broth deepens the flavor.
• Greek yogurt can replace sour cream for a lighter option.
• For a mushroom-forward dish, I double the amount of mushrooms.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days.
To reheat, I warm gently on the stovetop or in the microwave. If the sauce thickens too much, I stir in a splash of beef broth.
For longer storage, I freeze without the sour cream for up to 2 months, then thaw and stir in sour cream when reheating.

FAQs

Can I make this stroganoff without mushrooms?

Yes—while mushrooms add flavor, I sometimes skip them or replace them with zucchini or carrots.

Do I need to brown the beef before slow cooking?

It’s optional. Browning adds extra flavor, but when I’m short on time, I just add the beef straight to the slow cooker.

What cut of beef works best?

I use chuck roast because it becomes incredibly tender, but stew meat or round roast also works.

Can I use Greek yogurt instead of sour cream?

Yes, just stir it in at the very end off the heat to prevent curdling.

What’s the best way to serve this?

I love it over buttered egg noodles, but mashed potatoes or rice also soak up the sauce beautifully.

Conclusion

This slow cooker beef stroganoff is everything I want in a cozy dinner—rich, creamy, and comforting with almost no effort. The beef turns tender, the sauce is flavorful, and it’s the kind of meal that makes everyone happy around the table. It’s a recipe I return to whenever I need a warm, hearty classic.

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