Delicious Slow Cooker Beef Stroganoff

Tender beef chunks simmer all day in a rich, creamy mushroom sauce with sour cream and fresh herbs. This classic comfort dish delivers restaurant-quality flavor with minimal effort—set it and forget it for a hearty, soul-warming dinner that tastes like it took hours of babysitting.

Why You’ll Love This Recipe

This delicious slow cooker beef stroganoff transforms economical cuts into melt-in-your-mouth tenderness while you go about your day—the low, slow braise breaks down tough beef into silky strands that absorb every drop of savory mushroom broth. Full-fat sour cream creates luxurious creaminess without heavy cream calories, and fresh dill and parsley add brightness that makes it feel restaurant-fresh. It’s naturally gluten-free with cornstarch slurry, budget-friendly using stew meat, and perfect for meal prep—leftovers taste even better as flavors meld. Family favorite that pleases picky eaters and sophisticated palates alike—one pot, zero stress, maximum comfort.

Recipe Tips and Tricks

• Sear Beef First → Locks in flavor and color.
• Use Full-Fat Sour Cream → Prevents curdling and adds richness.
• Add Sour Cream Last → Off-heat to avoid splitting.
• Cornstarch Slurry → Thickens sauce perfectly without flour.
• Slice Against Grain → Ensures tender bites.
• Mushrooms Sauté → Better texture than raw.
• Broth Quality → Low-sodium controls salt.
• Fresh Herbs Finish → Brightens heavy dish.

Yield: 8 Servings

Slow Cooker Beef Stroganoff

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Tender slow cooker beef in creamy mushroom sauce—classic comfort made easy.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 cup full-fat sour cream
• 1 large onion, diced
• 1 tbsp Dijon mustard
• 16 oz cremini mushrooms, sliced
• 2 cups low-sodium beef broth
• 2 lbs beef stew meat or chuck roast, cubed
• 2 tbsp butter
• 2 tbsp cornstarch + 3 tbsp water (slurry)
• 2 tbsp Worcestershire sauce
• 4 cloves garlic, minced
• Fresh dill and parsley for garnish
• Salt & pepper to taste

Instructions

1. Season Beef → Pat meat dry; season generously with salt and pepper—flavor foundation set.
2. Sear Meat → Heat butter in skillet high; brown beef in batches 2 minutes per side—color locked.
3. Sauté Veggies → In same skillet, cook onions 3 minutes soft; add mushrooms and garlic—golden edges.
4. Layer Crockpot → Transfer beef and veggie mixture to slow cooker—aromatic base ready.
5. Add Liquids → Pour broth, Worcestershire, mustard over top—stir gently to combine.
6. Slow Cook → Cover and cook low 6 hours or high 3 hours—tender magic happens.
7. Thicken Sauce → 30 minutes before end, stir cornstarch slurry—sauce glossy and clinging.
8. Creamy Finish → Turn off heat; stir in sour cream until silky—avoid curdling.
9. Taste Balance → Adjust salt, pepper, or splash broth—perfect comfort achieved.
10. Serve Beautiful → Ladle over egg noodles or rice; garnish fresh dill and parsley—enjoy warm.

Notes

• Sear beef first—worth extra 10 minutes for depth.
• Full-fat sour cream prevents splitting.
• Add sour cream off-heat only.
• Leftovers thicken—add broth when reheating.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 339Total Fat 17gSaturated Fat 8gUnsaturated Fat 9gCholesterol 139mgSodium 422mgCarbohydrates 9gFiber 1gSugar 3gProtein 40g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef → 2 lbs stew meat or chuck roast; affordable marbled cut tenderizes beautifully.
• Mushrooms → 16 oz cremini or baby bella; meaty texture and deep flavor.
• Onion → 1 large; sweet aromatic base.
• Garlic → 4 cloves; savory backbone.
• Sour Cream → 1 cup full-fat; creamy tang signature.
• Beef Broth → 2 cups low-sodium; rich liquid.
• Worcestershire → 2 tbsp; umami depth.
• Dijon Mustard → 1 tbsp; bright balance.
• Cornstarch → 2 tbsp slurry; silky finish.
• Fresh Dill/Parsley → Garnish bright.

Variations and Substitutions

• Chicken Version → Swap beef for thighs; 4-5 hours.
• Vegetarian → Mushrooms + lentils; vegetable broth.
• Low-Carb → Serve over cauliflower rice or zoodles.
• Dairy-Free → Coconut cream + nutritional yeast.
• Spicy → Add red pepper flakes or smoked paprika.
• Instant Pot → 35 min high pressure + natural release.
• Extra Veggies → Carrots, peas, spinach last hour.
• Gluten-Free → Tamari instead of Worcestershire.

Storage Options

• Refrigerator → Airtight container up to 4 days.
• Freezer → Beef + sauce only (no sour cream) up to 3 months.
• Reheating → Gentle stovetop with splash broth; add fresh sour cream.

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