If you’re craving a comforting, hearty dish that feels like a warm hug in a bowl, look no further than this Slow Cooker Beef Stroganoff Recipe. It effortlessly combines tender beef, earthy mushrooms, and a creamy, tangy sauce made with sour cream and Dijon mustard. Plus, tossing everything into the slow cooker means you get rich flavors developing all day with hardly any fuss. Whether it’s a busy weeknight or lazy weekend, this dish brings restaurant-quality deliciousness right to your dining table.
Ingredients You’ll Need
These ingredients are simple staples that together create layers of flavor and texture, from the meaty richness to the velvety sauce and the subtle tang that keeps every bite exciting.
- 2 lbs beef stew meat: Choose a cut with good marbling to ensure tenderness after slow cooking.
- 1 medium yellow onion, chopped: Adds natural sweetness and depth to the sauce.
- 8 oz fresh mushrooms, sliced: Earthy mushrooms enhance the umami flavor and complement the beef beautifully.
- 3 cloves garlic, minced: Brings a warm aromatic note that lifts the whole dish.
- 3 cups low-sodium beef broth: The slow cooker needs plenty of liquid to braise the beef and build a savory base.
- 1 cup sour cream: Provides the creamy, tangy finish signature to stroganoff.
- 2 tbsp Worcestershire sauce: Boosts the savory depth with subtle sweetness and complexity.
- 1 tbsp Dijon mustard: Adds a gentle bite that brightens the sauce.
- 2 tbsp flour or cornstarch: Essential for thickening the sauce into luscious perfection.
- Salt and pepper to taste: Enhances and balances all the flavors.
- Cooked egg noodles or rice for serving: Perfect for soaking up that delicious sauce.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prep Your Ingredients
Start by chopping the onion and slicing the mushrooms. This prep work sets the foundation for flavor and texture that will blend beautifully during slow cooking.
Step 2: Brown the Beef
Next, heat a skillet over medium-high heat and brown the beef stew meat until a nice crust forms. This step locks in juices and adds rich, caramelized flavor to your dish. Don’t skip it—it transforms the final result.
Step 3: Combine in the Slow Cooker
Transfer your browned beef into the slow cooker, then add the chopped onions, mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Give everything a good stir to marry those flavors before cooking.
Step 4: Slow Cook Until Tender
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. The long, gentle cooking breaks down the beef until it’s irresistibly tender and infuses the sauce with deep flavor.
Step 5: Finish with Sour Cream
About 30 minutes before serving, mix the sour cream with your choice of flour or cornstarch until smooth, then stir it into the slow cooker. This will thicken the sauce and give it that classic creamy consistency.
Step 6: Serve Over Noodles or Rice
Spoon the comforting beef stroganoff over cooked egg noodles or rice. The starch soaks up the luscious sauce wonderfully, making each bite a satisfying treat. Ready to dig in!
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
A sprinkle of fresh parsley or chopped chives on top adds a fresh, bright touch that contrasts perfectly with the creamy sauce. You can also toss in a little cracked black pepper right before serving for extra kick.
Side Dishes
This dish pairs beautifully with simple steamed vegetables like green beans or broccoli to balance richness. A light crisp salad with a vinaigrette also makes a refreshing counterpoint.
Creative Ways to Present
For a fun twist, serve your Slow Cooker Beef Stroganoff Recipe in small ramekins topped with a dollop of sour cream and finely chopped herbs. Or try it wrapped in puff pastry for a fancy pot pie vibe that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover stroganoff into an airtight container and store it in the refrigerator for up to 3 days. The flavors actually mellow and deepen overnight, making the next day even better.
Freezing
You can freeze this hearty beef stroganoff for up to 3 months. For best results, avoid adding the sour cream until reheating, as it can separate when frozen and thawed. Freeze the base separately, then mix in sour cream when ready to eat.
Reheating
Reheat gently on the stovetop or in the microwave, stirring occasionally. If the sauce has thickened too much, add a splash of beef broth or water to loosen it. When reheated, stir in fresh sour cream if freezing skipped that step.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While stew meat works wonderfully, you can also use chuck roast cut into chunks—it becomes meltingly tender during slow cooking and works beautifully in this recipe.
Is it possible to make this recipe dairy-free?
Yes, swap out the sour cream for a dairy-free alternative like coconut yogurt or cashew cream to maintain creaminess while accommodating dietary needs.
How thick should the sauce be at the end?
The sauce should be creamy and thick enough to coat the back of a spoon but still silky and smooth. Using flour or cornstarch with the sour cream helps achieve the perfect consistency.
Can I prepare everything the night before?
Definitely! Brown the beef and chop your veggies the evening before, then layer everything into the slow cooker insert. Cover and refrigerate overnight, then cook the next day. Just add the sour cream mixture near the end.
What can I use instead of egg noodles or rice?
Feel free to serve this stroganoff over mashed potatoes, polenta, or even spiralized vegetables for a low-carb option. Each brings a unique texture that complements the rich sauce.
Final Thoughts
There’s something truly special about settling down with a bowl of this Slow Cooker Beef Stroganoff Recipe after a busy day. The tender beef, creamy sauce, and deeply comforting flavors come together so effortlessly in the slow cooker, making it a go-to recipe that you’ll reach for time and again. Give it a try—you just might find your new favorite comfort meal.
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Slow Cooker Beef Stroganoff Recipe
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef stew meat simmered with mushrooms, onions, and garlic in a rich and creamy sauce. Perfect for an easy, hands-off meal, it combines savory flavors with a luscious sour cream sauce served over egg noodles or rice.
Ingredients
Beef and Vegetables
- 2 lbs beef stew meat
- 1 medium yellow onion, chopped
- 8 oz fresh mushrooms, sliced
- 3 cloves garlic, minced
Liquids and Sauces
- 3 cups low-sodium beef broth
- 1 cup sour cream
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
Thickening and Seasoning
- 2 tbsp flour or cornstarch (for thickening)
- Salt and pepper to taste
Serving
- Cooked egg noodles or rice for serving
Instructions
- Prep Ingredients: Chop the onion and slice the mushrooms carefully to have all your components ready for cooking.
- Brown the Beef: Heat a skillet over medium-high heat and brown the beef stew meat until it develops a crust, enhancing flavor through caramelization.
- Combine in Slow Cooker: Transfer the browned beef to the slow cooker and add chopped onions, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, and Dijon mustard. Stir well to mix all ingredients.
- Cook the Stew: Cover and cook on low heat for 6 to 8 hours, or alternatively on high for 3 to 4 hours, until the beef is tender and the flavors meld together.
- Thicken and Finish Sauce: About 30 minutes before serving, stir in sour cream combined with flour or cornstarch until the sauce is smooth and thickened.
- Serve: Serve the beef stroganoff hot over cooked egg noodles or rice. Optionally garnish with fresh parsley for added freshness and presentation.
Notes
- Browning the beef before slow cooking improves the stew’s depth of flavor.
- You can substitute cornstarch for flour if you prefer a gluten-free thickener.
- Adjust salt and pepper at the end to keep the sodium levels low, especially if using salty broth.
- Fresh parsley garnish adds a nice color contrast and a hint of herbal freshness.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
