Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.
Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.
This tried-and-true family favorite has been made, and loved, by thousands of readers.
- This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
- The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
- Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.
Ingredients for Crock Pot Stroganoff
- Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
- Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
- Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
- Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.
Variations
- Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
- Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
How to Make Beef Stroganoff in a Crock Pot
- Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
- Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
- Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
- Cook on Low (preferred): 7 to 8 hours
- Cook on High: 4 to 5 hours
Serving Suggestions
I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.
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Cut the beef into 1-inch cubes and trim any fat.
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Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
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Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
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Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
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Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
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Stir in sour cream. Serve over egg noodles.
Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course, Slow Cooker
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Holly Nilsson
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