Slow cooker beef stroganoff is everyone’s favorite chill-chasing comfort food!
Savory chunks of beef stew meat and mushrooms are simmered in a seasoned broth until fork tender. This hearty dish will satisfy the hungriest appetites with its robust, slow-cooked flavors. And the flavors are rounded out even more with sour cream and a dry onion soup mix. It’s a rich and meaty dish that tastes best served over egg noodles or rice to soak up every drop of that creamy and flavorful gravy. Everyone is sure to enjoy this easy and tasty one-pot meal!
Savory Slow Cooker Beef Stroganoff
- This family favorite recipe is so easy to make, a double batch is definitely called for! It tastes even better the next day as the flavors continue to blend.
- This beef stroganoff slow cooker recipe is so convenient. You can assemble and let it cook to perfection all day long!
- Healthy, hearty, and delicious beef stroganoff is a welcome addition to any gathering.
Ingredients and Variations
BEEF: Fresh or frozen chuck roast is an excellent cut for beef stroganoff because it tenderizes quickly. Ground beef can be used, and in a pinch, a frozen bag of meatballs can go straight into the slow cooker.
GRAVY: The gravy for this recipe is made even easier with McCormick’s onion soup mix, but you can make your own (see recipe below). And a can or two of cream of mushroom soup makes the gravy even more deliciously savory!
VEGETABLES: Aside from the classic onions and mushrooms, why not add other extra veggies to beef stroganoff? It’s a great way to use up leftover grilled vegetables, or add a package of frozen vegetable medley, diced zucchini, or spinach for added flavor, texture, and a boost of nutrition.
How to Make Crockpot Beef Stroganoff
- Brown beef in batches in a skillet (per recipe below). Place browned beef in a slow cooker.
- Deglaze the skillet with broth and pour the juices into the slow cooker with seasonings, onions, and mushrooms.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Mix corn starch and remaining broth and stir into the stroganoff. Cook until gravy has thickened (you may not need it all, so add in stages).
- Gently stir in sour cream at the end.
Serve over egg noodles, rice, or mashed potatoes with a hunk of homemade no-knead bread. Add more nutrition and color to your meal with a side dish of tender, oven-roasted vegetables, like asparagus, patty pan squash, or acorn squash.
Tips & Tricks for the Best Beef Stroganoff
- If the stroganoff gravy is not as thick as you’d like, make a slurry by shaking an equal amount of cornstarch and water (1 tablespoon of each) in a jar until it’s smooth. Add the slurry to the stroganoff in stages and cook until it’s thickened.
- Use cream cheese in place of sour cream! Simply let it come to room temperature before using so that it blends better.
Storing Beef Stroganoff
- Keep leftover beef stroganoff in a covered container in the refrigerator for up to 4 days, and reheat portions on the stove. For best results, serve over freshly cooked egg noodles, if desired.
- Portions can be frozen in zippered bags up to 2 months. Be aware that it may be a little grainy when thawed, due to the dairy ingredients.
- Reheat slowly on the stove top. Add fresh broth and sour cream and serve over freshly cooked noodles.
Other Easy Beef Recipes!
- Beef Bourguignon – a decadent beef stew
- Beef Kabobs – so flavorful
- Slow Cooker Beef Stew – simple and delicious
- Beef Rouladen Recipe – a unique comfort food dish
Slow Cooker Beef Stroganoff
- 2 pounds stewing beef cut into ¾ inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 Tablespoon olive oil divided
- 1 Tablespoon butter divided
- 2 cups beef broth divided
- 2 ½ Tablespoons onion soup mix or add 1 Tablespoon beef base, 2 teaspoons dried onions, 1 teaspoon Worcestershire sauce, and 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 small onion diced
- 12 ounces mushrooms quartered
- 2 Tablespoons cornstarch *
- 8 ounces sour cream
- 12 ounces dry egg noodles cooked
- 1 teaspoon parsley chopped fresh or dried, optional for garnish
- Trim beef and toss with salt and pepper.
- In a large skillet on medium high heat, add half of the olive oil and half of the butter. Brown beef in batches, adding additional oil and butter as needed, then add to the slow cooker.
- Add ½ cup beef broth to the skillet to deglaze. Add these deglazed juices to the slow cooker, along with one cup beef broth (reserve ½ cup for later use).
- Add onion soup mix, garlic powder, onions, and mushrooms to the slow cooker.
- Cook on high for 4-5 hours or on low for 7-8 hours, or until beef is tender.
- Mix reserved broth with cornstarch* and stir into the stroganoff. Cover and cook for about 5 minutes, or until gravy has thickened*. Gently stir in sour cream. Serve over cooked egg noodles. Garnish with parsley if desired.
- *If a thicker sauce is desired, add additional cornstarch slurry. Stir it into the gravy and cook for 5 minutes before adding the sour cream.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze portions in zippered bags for up to 2 months. Thaw in the refrigerator.
- Reheat portions on the stove or the microwave and add fresh broth and sour cream to refresh the flavors and sauce. Serve over freshly cooked egg noodles.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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