If you’ve ever craved a hearty, comforting dish that feels like a warm hug on a chilly evening, this Slow Cooker Beef Stroganoff Recipe is your new best friend. Tender cubes of beef meld beautifully with a creamy, mushroom-studded sauce, all slow-cooked to perfection, letting those flavors deepen and meld over hours. It’s the kind of meal that invites you to slow down and savor every bite, whether you’re sharing it with family or just indulging yourself after a long day.

Slow Cooker Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is the first step to this amazing dish. Each element plays a crucial role—from the rich umami of mushrooms to the tang of Dijon mustard and the silkiness of sour cream, all coming together for that classic stroganoff taste and texture.

1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes: Perfect for slow cooking, this cut gets beautifully tender and flavorful.
1.5 tsp salt: Essential for seasoning the beef and balancing all the flavors in the sauce.
1.5 tsp black pepper: Adds a subtle warmth and depth to the dish.
2 tbsp oil: For browning the beef cubes, locking in moisture and flavor.
20g (1 tbsp) unsalted butter: To soften onions and garlic for that aromatic base.
1 large onion, halved then sliced into 1 cm (2/5”) slices: Provides sweetness and body to the sauce.
4 garlic cloves, minced: For a fragrant punch that complements beef perfectly.
7 tbsp plain/all-purpose flour: Helps thicken the sauce for that rich, creamy consistency.
4 tbsp Dijon mustard: Introduces a slight tang and complexity to the flavor profile.
1 litre (1 quart) reduced salt beef stock/broth: The flavorful liquid base that brings everything together.
1 1/2 cups full fat sour cream: Makes the stroganoff irresistibly creamy and smooth.
3 tbsp (45g) unsalted butter: Used to sauté mushrooms, adding richness and a caramelized touch.
700g (1.2 lb) mushrooms, sliced into 0.5cm thick slices: The heart of the sauce with earthiness and texture.
3 garlic cloves, finely minced: To amplify the mushroom’s flavor during sautéing.
1/2 tsp salt: To season the mushrooms perfectly.
1/2 tsp black pepper: Adds subtle heat to the sautéed mushrooms.
Wide egg noodles, pasta, or mashed potatoes: Your choice for soaking up that luscious sauce.
Chives for garnish: Brightens the dish with fresh color and a mild onion flavor.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Season the Beef

Start by patting your beef cubes dry with paper towels. This simple step helps them brown better later. Then sprinkle salt and pepper evenly over the meat for a base of flavor that will penetrate during cooking.

Step 2: Brown the Beef

Next, heat a tablespoon of oil in a heavy skillet over high heat. Lay the beef cubes in a single layer without crowding so each piece gets a gorgeous, caramelized crust. Brown on all sides, about 4 minutes per batch, adding more oil if you need to. Browning locks in juices and creates a depth of flavor that makes this Slow Cooker Beef Stroganoff Recipe truly special.

Step 3: Sauté Aromatics

After browning, let the pot cool slightly and melt half the butter. Toss in the minced garlic and sliced onions, cooking gently for about 3 minutes until they release a fragrant sweetness and start to soften. This step makes sure your sauce is layered with comforting aroma and taste.

Step 4: Add Flour and Mustard

Sprinkle the flour evenly over your softened onions and garlic. Stir well to combine. Then add the Dijon mustard, mixing it in until the mixture becomes a bit gluey—that’s a sign it’s ready to thicken your sauce beautifully. Trust this process; it’s key to achieving the iconic stroganoff texture.

Step 5: Pour in Beef Stock

Slowly add half of the beef stock while stirring constantly to dissolve the flour and avoid lumps. Pour in the rest of the stock and scrape the bottom of the pot to deglaze any browned bits there—these are flavor gold! Bring everything to a gentle simmer to marry the flavors.

Step 6: Slow Cook the Beef

Transfer the entire mixture into your slow cooker and nestle in the browned beef cubes. Let it cook on LOW for 8 hours or on HIGH for 5 hours. This patient slow-cooking turns the beef tender enough to practically melt in your mouth, creating the hallmark softness of a great Stroganoff. If you prefer, you can simmer on the stove or use a pressure cooker for faster results, but nothing beats the slow cooker’s magic for deep flavor.

Step 7: Prepare Garlic Butter Mushrooms

While the beef is finishing, melt the remaining butter in a large skillet over high heat. Cook half the mushrooms until they’re golden and nearly caramelized, then add half the minced garlic, salt, and pepper for a final burst of flavor. Remove and repeat with the rest of the mushrooms and garlic. These mushrooms add irresistible texture and an earthy note to your Slow Cooker Beef Stroganoff Recipe.

Step 8: Finish the Stroganoff

To avoid curdling, whisk your sour cream together with about 1.5 cups of liquid from the slow cooker to temper it. Gently fold this creamy mixture back into the stew along with your sautéed mushrooms. This final step lends the dish its classic rich creaminess and brings everything perfectly together.

Step 9: Serve

Spoon the luscious stroganoff over wide egg noodles, pasta, or even creamy mashed potatoes for a hearty, soul-warming meal. Garnish with freshly chopped chives for a pop of color and freshness that takes every bite up a notch.

How to Serve Slow Cooker Beef Stroganoff Recipe

Garnishes

Chopped fresh chives are a simple but brilliant garnish that adds a mild onion flavor and eye-catching green contrast. For extra flair, try a sprinkling of smoked paprika or a dusting of freshly grated Parmesan. These little touches will impress without overpowering the dish.

Side Dishes

This Slow Cooker Beef Stroganoff Recipe pairs beautifully with buttery wide egg noodles, but don’t hesitate to serve it alongside creamy mashed potatoes, buttered pasta, or even a bed of fluffy rice. A crisp green salad or roasted seasonal vegetables provide a fresh balance to the rich, creamy sauce.

Creative Ways to Present

Want to add a fun twist? Serve the stroganoff in small ramekins for an elegant presentation or fill hollowed-out baked potatoes with it for a rustic, cozy meal. You can even swirl in fresh herbs like parsley or dill just before serving for fresh aromatic sparks.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Slow Cooker Beef Stroganoff Recipe keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors even deepen overnight, making it a fantastic next-day meal.

Freezing

You can freeze the stroganoff for up to 3 months. Just be sure to cool it completely before transferring to a freezer-safe container or heavy-duty zip-top bag. When freezing, it’s best to hold off on adding sour cream; stir it in fresh after reheating.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring often to avoid curdling the sour cream. If reheating from frozen, thaw overnight in the fridge for best results. Adding a splash of beef stock or water can help loosen the sauce if it has thickened too much.

FAQs

Can I use a different cut of beef?

Absolutely! While beef chuck is ideal for slow cooking due to its tenderness and marbling, other stewing or braising cuts like brisket or short ribs can also work well in this recipe.

Is it possible to make this gluten-free?

You can make a gluten-free version by swapping the all-purpose flour for a gluten-free flour blend or cornstarch. If you use a pressure cooker, skip the flour altogether as the cooking method thickens the sauce differently.

Can I make this recipe on the stovetop instead of a slow cooker?

Yes! Simmer the beef in a covered pot over low to medium-low heat for about 2 hours, stirring occasionally until the meat is tender. This is a great option if you’re short on time but want similar results.

What’s the best way to avoid sour cream curdling?

Tempering the sour cream by mixing it with some hot liquid from the slow cooker before adding it back to the pot is key. Stir gently and avoid boiling once the sour cream is in, and it will stay smooth and creamy.

Can I add vegetables to the beef stroganoff?

Certainly! While traditional recipes focus on mushrooms and onions, you can add carrots or peas towards the end of cooking for extra color and nutrition. Just be mindful of their cooking times to keep textures perfect.

Final Thoughts

I can’t recommend this Slow Cooker Beef Stroganoff Recipe enough if you’re after something both comforting and impressive with minimal hands-on time. The tender beef, rich sauce, and savory mushrooms come together in a dish that feels like a homecoming hug. Give it a go and watch how it quickly becomes a beloved staple in your recipe collection!

Slow Cooker Beef Stroganoff Recipe

★★★★★

5 from 18 reviews

Author: Lily
Total Time: 8 hours 20 minutes
Yield: 6–8 servings 1x
Diet: Halal

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Description

This Slow Cooker Beef Stroganoff recipe offers a rich and creamy classic comfort dish made easy with tender beef stewed to perfection, sautéed garlic mushrooms, and a luscious sour cream sauce. Perfect over egg noodles or mashed potatoes, it’s a satisfying meal that can be prepared with minimal hands-on time.

Instructions

Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with 1.5 tsp salt and 1.5 tsp black pepper to ensure the meat is well-flavored.
Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil as needed. This step seals in juices and adds rich flavor.
Sauté aromatics: Let the pot cool slightly, then melt 20g (1 tbsp) unsalted butter. Add minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
Add flour and mustard: Sprinkle 7 tbsp plain flour evenly over the garlic and onions, stirring well to combine. Add 4 tbsp Dijon mustard and continue stirring; the mixture will become gluey, which helps thicken the sauce.
Add beef stock: Slowly pour in half of the 1 litre reduced salt beef stock while stirring continuously to dissolve the flour without lumps. Add the remaining stock, scrape the pot bottom to loosen browned bits, and bring to a simmer.
Slow cook beef: Transfer the liquid and browned beef to a slow cooker. Cook on LOW for 8 hours or HIGH for 5 hours until beef is tender and pulls apart easily. Alternatively, simmer covered on stove low/medium-low heat for 2 hours or pressure cook for 40 minutes on high in an Instant Pot (skip flour if pressure cooking to keep gluten free).
Prepare garlic butter mushrooms: In a large skillet over high heat, melt half of the 3 tbsp butter. Add half the mushrooms, cooking until nearly golden, about 3 minutes. Add half the minced garlic, 1/2 tsp salt, and 1/2 tsp black pepper, cooking for another minute until fragrant and golden. Remove mushrooms and repeat with remaining butter, mushrooms, and garlic.
Finish stroganoff: Mix 1.5 cups of liquid taken from slow cooker with 1 1/2 cups full fat sour cream to temper and prevent curdling. Gently stir this mixture back into the beef stew. Carefully fold in sautéed mushrooms.
Serve: Spoon beef stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives for color and freshness.

Notes

For a gluten-free version, omit the flour and use cornstarch or a gluten-free thickener, especially when pressure cooking.
Be sure to brown the beef in batches to avoid steaming and ensure a rich flavor.
Tempering the sour cream with hot liquid prevents it from curdling in the stew.
Mushroom quantity can be adjusted based on preference; cremini or button mushrooms work well.
This dish tastes even better the next day after flavors meld thoroughly.

Prep Time: 20 minutes
Cook Time: 8 hours (slow cooker low) or 5 hours (slow cooker high)
Category: Main Dish
Method: Slow Cooker, Sautéing
Cuisine: Russian-American

Nutrition

Serving Size: 1 cup
Calories: 450 kcal
Sugar: 3 g
Sodium: 580 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0.3 g
Carbohydrates: 22 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 110 mg

Keywords: beef stroganoff, slow cooker beef stroganoff, creamy beef stew, comfort food, beef stew, mushroom stroganoff, easy dinner recipe