If you have a craving for comfort food that’s rich, tender, and totally satisfying, this Slow Cooker Beef Stroganoff Recipe will become your new best friend. Imagine fork-tender chunks of beef infused with deep, savory flavors from paprika and Worcestershire sauce, all enveloped in a luxuriously creamy sauce that’s perfectly complemented by tender mushrooms and onions. Slow cooking lets the flavors meld together beautifully, making this dish effortlessly delicious and perfect for cozy weeknight dinners or special occasions. This recipe brings classic stroganoff vibes with the convenience of a slow cooker, giving you a warm, hearty meal without any stress.
Ingredients You’ll Need
The magic of this Slow Cooker Beef Stroganoff Recipe lies in its straightforward, everyday ingredients that come together to create layers of flavor and texture. Each component plays a vital role—from the tender beef chunks that melt in your mouth to the sour cream that adds a silky smooth finish. Here’s what you’ll need:
- All-purpose flour (1 tablespoon): Helps to gently thicken the sauce, making it creamy and luscious without overpowering the dish.
- Kosher salt (2 ½ teaspoons, divided): Essential for enhancing the natural flavors of beef and balancing the dish perfectly.
- Freshly ground black pepper: Adds just the right amount of mild heat and complexity.
- Beef chuck roast (2 pounds): Well-trimmed and cut into chunks, this cut is ideal for slow cooking and becomes wonderfully tender.
- Olive oil spray: Used for browning the beef and sautéing onions, bringing out deep, caramelized flavors.
- Olive oil (1 teaspoon): Works with the spray to prevent sticking and add a subtle, fruity note.
- Onion (1 medium, chopped): Adds sweetness and grounding aromatics to the base of the sauce.
- Mushrooms (1 pound, sliced): Contribute earthiness and a meaty texture that complements the beef perfectly.
- Sweet paprika (1 teaspoon): Brings warmth and a hint of smoky sweetness that elevates the whole dish.
- Beef broth (1 cup): Adds moisture and deepens the savory profile of the stroganoff.
- Worcestershire sauce (1 teaspoon): Imparts umami richness; check labels if you need gluten-free options.
- Sour cream (¾ cup): The star of the sauce, providing creaminess with a tang that balances the beef’s richness.
- Egg noodles (1 pound): Perfect for soaking up every bit of the flavorful sauce for a classic stroganoff experience.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Seasoning the Beef
Start by seasoning the beef chunks generously with 1 ½ teaspoons of kosher salt, freshly ground black pepper, and the tablespoon of flour. The flour isn’t just for thickening; it also helps create a beautiful crust when you brown the meat, locking in those juices and intensifying the flavor during slow cooking.
Step 2: Sautéing Onions
Heat a large skillet over medium heat and add a teaspoon of olive oil along with the chopped onion. Let the onions soften and caramelize gently for 5 to 7 minutes until they’re fragrant and golden. This step layers sweetness into the recipe that balances the savory richness ahead. Once softened, transfer the onions straight into the slow cooker and wipe the skillet clean.
Step 3: Browning the Beef
Now, crank up the heat to medium-high and spray your skillet generously with olive oil spray. Brown the beef chunks in batches for 2 to 3 minutes on each side, aiming for a nice sear that will deepen the overall flavor. Don’t overcrowd the pan, as the browning is key to a great stroganoff. Once browned, transfer the beef to the slow cooker, piling it on top of the onions.
Step 4: Adding Flavor and Slow Cooking
Sprinkle in the sweet paprika over the beef, pour in the beef broth, add the remaining 1 teaspoon of kosher salt, and stir in Worcestershire sauce. It might look a bit dry at this stage, but trust the process! Top everything with the sliced mushrooms and gently mix them into the beef and broth. Cover your slow cooker and set it to HIGH for 5 hours or LOW for 8 to 10 hours. This slow cooking tenderizes the beef beautifully and lets the flavors combine into something truly comforting.
Step 5: Stir in the Sour Cream
About 30 minutes before you’re ready to eat, gently stir the sour cream into the slow cooker. This step is what transforms your dish into a creamy, tangy delight—just like the classic stroganoff you love. Avoid adding the sour cream too early to prevent curdling and keep the sauce silky smooth.
Step 6: Preparing the Noodles
While the sour cream is melding into the beef mixture, cook the egg noodles according to the package instructions until tender. You can serve the stroganoff ladled over the noodles or fold the noodles directly into the slow cooker for a hearty, all-in-one meal.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Fresh herbs like chopped parsley or dill add a vibrant pop of color and a burst of freshness that cuts through the richness. A sprinkle of extra black pepper on top also brings a pleasant warmth and makes your presentation inviting.
Side Dishes
This dish shines splendidly on its own or paired with a crisp green salad to balance the creamy texture. Crusty bread is also a fantastic side that lets you mop up every bit of that heavenly sauce. Roasted or steamed vegetables like green beans or asparagus would round out the meal with some bright, fresh crunch.
Creative Ways to Present
For a fun twist, pile the stroganoff into cozy ramekins and top with a sprinkle of grated Parmesan or sharp cheddar cheese, then briefly broil for a bubbly finish. Alternatively, serve the beef and mushroom mixture over mashed potatoes or cauliflower mash for a comforting low-carb option. You could also spoon the stroganoff filling into puff pastry shells for an elegant appetizer or party snack.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Beef Stroganoff Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen even more overnight, making your next meal just as delicious, if not better.
Freezing
You can freeze leftovers by placing them in a freezer-safe container for up to 3 months. To maintain the best texture, freeze the beef stroganoff separately from the noodles, as the noodles can become mushy when thawed.
Reheating
Reheat your stroganoff gently on the stove over low heat to avoid breaking the creamy sauce. Add a splash of beef broth or water if it needs loosening. If reheating noodles separately, you can toss them back into the heated sauce just before serving to revive that fresh-from-the-pot feel.
FAQs
Can I use a different cut of beef for the Slow Cooker Beef Stroganoff Recipe?
Absolutely! While beef chuck roast is excellent for slow cooking because of its marbling and tenderness, you can also use brisket or short ribs. Just be sure to cut the meat into chunks and adjust the cooking time based on tenderness.
Is it necessary to brown the beef before slow cooking?
Browning the beef is highly recommended as it adds depth of flavor and a lovely color that can’t be achieved by slow cooking alone. However, if you’re short on time, you can skip this step, but your stroganoff won’t have that same rich, caramelized taste.
Can I make this Slow Cooker Beef Stroganoff Recipe gluten-free?
Yes! Use gluten-free flour instead of all-purpose, and be sure to check that your Worcestershire sauce and beef broth are gluten-free. This dish is very adaptable for different dietary needs.
What can I substitute for sour cream?
If you don’t have sour cream on hand, Greek yogurt is a great substitute that will still add creaminess and tang. Just stir it in at the end like the sour cream to avoid curdling.
Can I prepare this recipe in advance before slow cooking?
Definitely! You can season and brown the beef and prepare the onions and mushrooms a day ahead. Store them in the fridge, then assemble everything in the slow cooker the next day for an easy throw-and-go meal.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is one of those dishes that feels like a warm hug from the inside out. Easy to prepare, deeply flavorful, and wonderfully versatile, it’s perfect for busy nights when you crave something special without fuss. I can’t wait for you to try it and see how it becomes a beloved staple in your kitchen, bringing joy and comfort to your table again and again.
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Beef Stroganoff is a comforting and creamy dish featuring tender chunks of beef chuck roast slow-cooked with mushrooms, onions, and a flavorful broth, finished with sour cream and served over egg noodles. Perfect for an easy, hands-off meal that delivers rich, hearty flavors.
Ingredients
Beef and Seasoning
- 1 tablespoon all purpose flour (or gluten-free flour)
- 2 ½ teaspoons kosher salt (divided)
- Freshly ground black pepper, to taste
- 2 pounds beef chuck roast, well trimmed and cut into chunks
Vegetables and Fat
- Olive oil spray
- 1 teaspoon olive oil
- 1 medium onion, chopped
- 1 pound mushrooms, sliced
Flavorings and Liquids
- 1 teaspoon sweet paprika
- 1 cup beef broth (preferably low sodium)
- 1 teaspoon Worcestershire sauce (gluten-free if needed)
- ¾ cup sour cream
To Serve
- 1 pound egg noodles
Instructions
- Season the Beef: In a bowl, season the beef chunks with 1 ½ teaspoons of kosher salt, freshly ground black pepper, and the tablespoon of flour. Mix to coat evenly.
- Sauté Onions: Heat a large skillet over medium heat, add 1 teaspoon olive oil and the chopped onions. Sauté until softened, about 5 to 7 minutes. Transfer the cooked onions into the slow cooker and wipe the skillet clean.
- Brown the Beef: Increase the skillet heat to medium-high and spray generously with olive oil. Brown the beef chunks on all sides, about 2 to 3 minutes per side, until nicely seared. Transfer the browned beef into the slow cooker on top of the onions.
- Add Seasonings and Mushrooms: To the slow cooker, add 1 teaspoon sweet paprika, 1 cup beef broth, the remaining 1 teaspoon kosher salt, and Worcestershire sauce. Stir gently to combine. Top with the sliced mushrooms and carefully stir once to distribute them evenly. Cover the slow cooker and cook on HIGH for 5 hours (or LOW for 8 to 10 hours) until the beef is very tender.
- Finish with Sour Cream: About 30 minutes before serving, stir in ¾ cup sour cream into the slow cooker mixture until fully incorporated, creating a creamy sauce.
- Cook Noodles and Serve: Cook egg noodles according to package directions. Serve the beef stroganoff over the noodles or fold the noodles directly into the slow cooker just before serving for a hearty, combined dish.
Notes
- Use gluten-free flour and Worcestershire sauce if preparing gluten-free version.
- The mixture may seem dry before cooking but will develop enough liquid while slow cooking.
- For a richer flavor, use homemade or quality beef broth.
- Adjust salt according to your dietary requirements as broth and Worcestershire sauce can contain sodium.
- Slow cooker settings can be adjusted based on your schedule.
