Crock Pot Beef Stroganoff

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 everyone loves.

Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.

a slow cooker filled with crock pot beef stroganoff

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.
Flavor: The sauce has all of the flavor of a traditional stroganoff recipe with an extra layer of flavor 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.

Ingredient Notes for Crock Pot Beef Stroganoff

Beef: The best beef for slow cooker beef stroganoff 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 repalce sour cream with Greek yogurt.

Variations

Meat: You can replace the meat with 1 1/2 pounds of lean ground beef to create a ground beef stroganoff. Brown it, drain any fat, add toKeep seasonings simple or add a bit of thyme or paprika for extra flavor. the slow cooker and proceed as written.
Seasonings: I like to keep the seasonings simple but herbs such as thyme can be added to taste.

Crockpot beef stroganoff in a Crock-Pot with and without liquid

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

a plate of crock pot beef stroganoff with parsley

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.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Cut the beef into 1-inch cubes and trim any fat.
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.
Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
Stir in sour cream. Serve over egg noodles.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course, Slow Cooker

Cuisine American

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