Some dinners just feel like a warm hug, you know? That’s this Crockpot Beef Stroganoff for me. It’s the kind of meal that simmers quietly all day, filling your home with the most incredible, savory aroma.
You come home to tender beef and mushrooms swimming in a rich, creamy sauce that just begs to be poured over something hearty. It’s comfort in a bowl, with practically none of the fuss.
The slow cooker truly works magic here, transforming simple stew meat into something luxuriously soft. And while it cooks, you’re free. Free to run errands, tackle a project, or simply put your feet up.
When dinnertime rolls around, you’re a hero with a spectacular meal, and you barely lifted a finger. Now that’s my kind of cooking.
Why This Recipe Is a Weeknight Winner
This dish has cemented itself in my regular rotation for the simplest reason: it’s utterly reliable. On those chaotic days when even thinking about dinner is stressful, this stroganoff is the answer.
You do a quick bit of browning in the morning, or even the night before, then let the appliance do the heavy lifting. The result is consistently delicious, deeply flavorful, and always a crowd-pleaser.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to this cozy masterpiece. Here’s what you’ll need to create that signature, velvety sauce and fall-apart beef.
- Beef Stew Meat: The star of the show. Cutting it into uniform cubes ensures every piece cooks evenly and becomes wonderfully tender.
- Kosher Salt & Black Pepper: These are your essential first layers of flavor, seasoning the beef right from the start.
- Olive Oil & Unsalted Butter: Used for browning. The oil handles high heat well, and the butter adds a beautiful, rich fond to the pan.
- Onion: Diced and cooked until soft, it adds a sweet, savory backbone to the entire dish.
- Red Wine: A splash for deglazing—it lifts all those tasty browned bits from the pan and adds a complex depth to the sauce.
- Sliced Mushrooms: They soak up all the savory juices and provide that classic, earthy stroganoff texture.
- Low-Sodium Beef Broth: Forms the base of our cooking liquid. Using low-sodium lets you control the final salt level perfectly.
- Worcestershire Sauce: A secret weapon for umami, giving the sauce a tangy, savory kick.
- Garlic: Minced fresh garlic brings a pungent, aromatic quality that powder just can’t match.
- Cornstarch & Water: Mixed into a slurry, this is our simple, effective thickener for creating a luxurious gravy.
- Sour Cream & Cream Cheese: The dynamic duo for creaminess. The sour cream offers tang, while the cream cheese makes the sauce indulgently smooth.
- Egg Noodles & Fresh Parsley: The classic serving vessel and a bright, colorful garnish that adds a fresh contrast.
How to make Crockpot Beef Stroganoff?
Don’t let the number of steps fool you—this is a straightforward process with a huge reward. Most of your time is completely hands-off, which is the whole point.
Step 1- PREP AND SEASON
Lightly spray the insert of your slow cooker with nonstick spray. This little step makes cleanup a breeze later. Take your beef stew meat and pat it dry with a paper towel, then season it generously on all sides with salt and pepper.
Step 2- BROWN THE BEEF AND ONION
Heat the olive oil and butter in a large skillet over medium-high heat. When the butter has melted and the pan is hot, add the seasoned beef and the diced onion. Let it cook without stirring too much at first—you want a nice brown crust to form on the meat. This browning equals big flavor.
Step 3- DEGLAZE THE PAN
Once the beef is browned and the onions are soft, pour in the red wine. As it sizzles, use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. This is called deglazing, and it’s a flavor rescue mission. Now, carefully transfer everything from the skillet into your waiting slow cooker.
Step 4- ADD THE AROMATICS AND COOK
To the slow cooker, add the sliced mushrooms, beef broth, Worcestershire sauce, minced garlic, and the measured pepper and salt. Give it a gentle stir to combine everything. Place the lid on securely, and set it to cook on LOW for 7 to 8 hours. This long, gentle cooking is what makes the beef incredibly tender.
Step 5- CREATE THE SLURRY
When the cooking time is up, you’ll have a wonderfully fragrant but thin sauce. In a small bowl, whisk the cornstarch and cold water together until it’s completely smooth with no lumps. This is your thickening slurry.
Step 6- THICKEN THE SAUCE
Stir the cornstarch slurry into the hot stroganoff in the slow cooker. Replace the lid and let it cook on HIGH for about 15 to 20 minutes. You’ll notice the sauce transforming, becoming richer and more gravy-like.
Step 7- FINISH WITH CREAM
Turn off the slow cooker. Add the sour cream and the cubed cream cheese. Stir gently and continuously until both have fully melted into the hot sauce, creating a velvety, pale brown cream sauce. The heat from the stew is enough to melt them without curdling.
Step 8- SERVE AND ENJOY
While the sauce thickens in its final step, cook your egg noodles according to the package directions. Ladle the glorious, creamy beef stroganoff over a bed of noodles, and garnish with a sprinkle of fresh chopped parsley for a pop of color and freshness. Dinner is served.
Storing and Reheating Your Leftovers
If you manage to have leftovers, they store beautifully. Let the stroganoff cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. The flavors really do meld and deepen overnight, making lunch the next day something to look forward to.
Reheating requires a gentle touch to keep the creamy sauce smooth. I prefer to reheat it in a saucepan over low heat, stirring often. If the sauce seems too thick, a splash of beef broth or even a little water will bring it back to the perfect consistency.
Avoid the microwave on high power, as it can cause the dairy to separate and become grainy.
Tips
A few little insights can take this great recipe and make it absolutely foolproof. Here are my favorite pointers.
- Don’t Skip the Browning: I know it’s an extra pan to wash, but searing the meat builds a foundation of flavor that you just can’t get by adding raw beef to the pot. It’s worth every second.
- Room Temperature Dairy: For the smoothest incorporation, let your sour cream and cream cheese sit on the counter for 20-30 minutes before adding them. This helps them blend seamlessly without any lumps.
- Low and Slow is Key: Resist the temptation to cook on HIGH to speed things up. The low temperature is what breaks down the tough fibers in the stew meat, yielding that perfect, tender bite.
- Fresh Mushrooms Work Best: While canned mushrooms are convenient, fresh sliced mushrooms (like cremini or baby bella) have a far superior texture and flavor that holds up during the long cook.
- Make it Your Own: Add a teaspoon of smoked paprika with the other spices for a subtle smoky note, or stir in a tablespoon of Dijon mustard with the Worcestershire for an extra tangy kick.
Delicious Serving Variations
The beauty of this stroganoff lies in its versatility. While egg noodles are the traditional choice, don’t feel confined by tradition. This rich, creamy beef mixture is a fantastic topping for so many different bases. It’s a wonderful way to reinvent leftovers, too.
For a wonderfully comforting twist, skip the noodles entirely and serve it over a heap of fluffy mashed potatoes or creamy polenta. A side of crusty bread or buttery dinner rolls is non-negotiable for soaking up every last drop of that glorious sauce. It’s a complete, satisfying meal that feels special, any day of the week.
Crockpot Beef Stroganoff Recipe
Description
Crockpot Beef Stroganoff is one of my all time favorite beef recipes! It is such a hearty comforting dish made with tender beef, mushrooms, and a rich creamy sauce served over egg noodles! The best part is I just add everything to the slow cooker and allow it do everything. I absolutely love to serve beef stroganoff with rice or mashed potatoes for a super satisfying weeknight meal!
Ingredients
Instructions
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Spray crockpot with nonstick spray. Set aside.
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Season the beef stew meat with salt and pepper to taste.
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In a large skillet set over medium-high heat, add the oil and butter. Once melted, add in the beef and onion. Cook until the beef is browned and the onion is translucent, about 10 minutes.
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Pour in the wine and stir to scrape up any browned bits. Transfer the mixture to the crockpot.
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Add in the mushrooms, beef broth, Worcestershire sauce, garlic, pepper, and salt. Cover and cook on low for 7–8 hours.
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Stir the cornstarch and water together to make a slurry. Add in the cornstarch slurry and cook for another 15 minutes until the sauce has thickened.
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Stir in the sour cream and cream cheese until melted. Serve over cooked egg noodles and top with fresh parsley.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 580kcal
- % Daily Value *
- Total Fat 30g47%
- Saturated Fat 15g75%
- Trans Fat 0.5g
- Cholesterol 125mg42%
- Sodium 680mg29%
- Potassium 950mg28%
- Total Carbohydrate 35g12%
- Dietary Fiber 2g8%
- Sugars 6g
- Protein 40g80%
- Calcium 10 mg
- Iron 25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Want to make it dairy-free? Use dairy-free sour cream and omit cream cheese (or use plant-based alternatives).
- Wine substitute: Replace red wine with additional beef broth or mushroom broth for depth of flavor.
- Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Serving suggestion: Pairs wonderfully with mashed potatoes, rice, or crusty bread.
