Slow Cooker Beef Stroganoff Recipe

Slow Cooker Beef Stroganoff is the cozy comfort food your family will beg for all winter—and all year long! Savory, melt-in-your-mouth beef is tucked into a creamy mushroom sauce with just the right zip, and the best part? Your slow cooker does nearly all the heavy lifting while you get on with your day. It’s everything you crave in a classic stroganoff, made easy, and packed with layers of flavor you’ll swoon over.

this Recipe

Ingredients You’ll Need

The beauty of Slow Cooker Beef Stroganoff is that it relies on a handful of humble ingredients, each playing a key role—from fall-apart beef and golden mushrooms, to the creamy tang that sets stroganoff apart. Here’s how each piece comes together for the ultimate comfort food experience.

• Beef Chuck or Stewing Beef: Choose well-marbled beef like chuck for luscious, tender bites that soak up all the flavors as they cook low and slow.
• Salt and Pepper: Don’t skimp—seasoning generously builds a flavorful foundation for the whole dish.
• Oil & Butter: Browning the beef and sautéing onions in a mix of oil and butter deepens those irresistible savory notes.
• Onion & Garlic: This classic duo is the aromatic backbone, adding sweetness and that savory “oomph.”
• Flour: Helps thicken the stroganoff into a velvety, gravy-like sauce—plus, it coats the beef for an extra-silky texture.
• Dijon Mustard: Adds depth and a subtle tang, balancing out the richness of the sauce.
• Beef Stock/Broth: Reduced-salt is best, so you can control your seasoning—this is key for infusing the sauce with meaty flavor.
• Sour Cream: Full-fat sour cream gives that signature creaminess and a little tang—don’t skip or swap for low-fat!
• Button or Cremini Mushrooms: Sautéed with garlic and butter, they lend earthiness and soak up the savory sauce.
• Pasta, Egg Noodles, or Mashed Potato: The perfect cushion for all that creamy, beefy goodness.
• Chives: The ultimate fresh pop as a garnish—don’t underestimate this final flourish!

Variations

One of the joys of Slow Cooker Beef Stroganoff is how simple it is to adapt for different taste preferences and dietary needs. Don’t be afraid to get creative—there’s plenty of room to make this dish your own!

• Gluten-Free Option: Skip the flour and thicken the sauce at the end with a cornflour (cornstarch) slurry—perfect for those avoiding gluten but craving all the flavor.
• Mushroom Lover’s Stroganoff: Use a blend of wild or exotic mushrooms like shiitake or oyster for a deeper, woodsy aroma.
• Dairy-Free Creaminess: Substitute the sour cream with full-fat coconut cream and a squeeze of lemon for tang, or your favorite plant-based alternative.
• Vegetable Add-Ins: Stir in wilted spinach or roasted bell peppers at the end for a pop of color and extra nutrition.

How to Make Slow Cooker Beef Stroganoff

Step 1: Season and Sear the Beef

Start by patting your beef dry—this is key for getting a good sear. Sprinkle all over with salt and pepper, then heat a splash of oil in a large skillet over high heat. Brown the beef in batches, taking care not to crowd the pan. This caramelizes the meat and locks in flavor, which is the secret to a truly rich stroganoff sauce.

Step 2: Sauté the Aromatics

Lower the heat, melt some butter, and cook down the onions and garlic until they’re fragrant and just golden. Give this step time—the aromatics need to soften to lend their full, sweet flavor to the sauce base.

Step 3: Build the Roux and Sauce

Sprinkle the flour evenly over the aromatics and stir it in. Then, mix in the Dijon mustard—your pan will look thick and a bit sticky, but don’t worry. Gradually pour in half of your beef stock while stirring, using a whisk if needed to smooth out any lumps. Once thickened, add the rest of the stock and bring it all to a gentle simmer. The result is a luscious, flavorful sauce ready for its slow cooker transformation.

Step 4: Slow Cook to Perfection

Transfer the sauce to your slow cooker, then nestle in the browned beef. Set it on LOW for 8 hours or HIGH for 5—walk away and let your kitchen fill with the most mouthwatering aroma. By the end, the beef will be so tender you can barely lift it with a spoon!

Step 5: Sauté the Garlic Butter Mushrooms

While the beef finishes up, prepare the mushrooms. Brown them in a generous pat of butter over high heat, working in batches for golden, nutty edges. Add the garlic, salt, and pepper just as the mushrooms begin to caramelize and your kitchen will smell incredible—this step takes the stroganoff over the top.

Step 6: Stir in Sour Cream and Finish

Ladle about 1.5 cups of hot slow cooker liquid into a bowl and whisk together with the sour cream—this helps prevent curdling. Gently fold this creamy mixture back into the stew, followed by your sautéed mushrooms. Stir carefully, as the beef is fall-apart tender and you want to keep those luscious chunks intact.

Step 7: Serve and Enjoy!

Pile high onto fluffy mashed potatoes, egg noodles, or your favorite pasta. Scatter chives over the top and bring everyone to the table to dig in!

How to Serve Slow Cooker Beef Stroganoff

Garnishes

A final sprinkle of fresh chives not only lifts the flavor with a gentle oniony bite, but also brings a burst of green that looks stunning against the creamy sauce. For extra richness, add a swirl of sour cream before serving or even a light dusting of smoked paprika for a pop of color.

Side Dishes

This dish is luscious and hearty on its own, but it absolutely shines with buttery egg noodles, pillowy mashed potatoes, or even soft polenta. Light sides like a simple green salad or crisp steamed green beans balance out the creamy richness beautifully.

Creative Ways to Present

For entertaining, serve Slow Cooker Beef Stroganoff in individual bowls over mashed potato “nests,” or spoon into mini pastry shells for a cocktail party twist. Got leftovers? Pop the filling beneath a puff pastry lid for an irresistible stroganoff pot pie, or layer with mashed potato for a Russian spin on classic shepherd’s pie.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, Slow Cooker Beef Stroganoff keeps like a dream! Store it in an airtight container in the refrigerator for 4 to 5 days—the flavors actually deepen and improve over time, making next-day lunches something to look forward to.

Freezing

Let the stroganoff cool completely, then freeze in freezer-safe containers for up to 3 months. Thaw gently in the fridge overnight before reheating, and stir the sauce gently so the delicate beef stays intact and the creamy sauce stays smooth.

Reheating

For best results, reheat stroganoff on the stove over low heat, stirring gently to avoid breaking up the beef. If the sauce is too thick, add a splash of beef broth or milk to loosen. You can also microwave individual portions—heat in 1-minute bursts, stirring in between, until warmed through.

FAQs

Final Thoughts

If you’re after a crowd-pleaser that’s both easy and spectacular, Slow Cooker Beef Stroganoff is everything you want and more. Give it a try soon—one bite and you’ll find yourself coming back for seconds, maybe even thirds! Happy slow cooking, and don’t forget to savor every creamy, beefy forkful.

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