Name: Tasty Slow Cooker Beef Stroganoff
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Russian-Inspired
Ingredients: ½ cup sour cream; ½ tsp black pepper; 1 large onion, diced; 1 lb fresh mushrooms, sliced; 1 tbsp Dijon mustard; 1 tsp salt; 12 oz egg noodles, cooked; 2 cups low-sodium beef broth; 2 lbs beef stew meat or chuck roast, cut into 1-inch cubes; 2 tbsp Worcestershire sauce; 3 cloves garlic, minced; 3 tbsp cornstarch + ¼ cup cold water (for slurry); Fresh parsley, chopped (for garnish)

This comforting slow cooker beef stroganoff features tender chunks of beef slow-cooked in a rich, creamy mushroom sauce with onions, garlic, and a touch of Dijon mustard. Served over buttery egg noodles, it’s the ultimate cozy, hands-off dinner that tastes like you spent hours in the kitchen—pure comfort food bliss!

Why You’ll Love This Recipe

This slow cooker beef stroganoff is the definition of easy elegance! With minimal prep, you get fall-apart tender beef bathed in a velvety, savory mushroom sauce that’s bursting with flavor from fresh mushrooms, garlic, Worcestershire sauce, and a hint of Dijon. The slow cooker does all the work, transforming simple ingredients into a restaurant-quality meal that feels indulgent but is surprisingly easy. It’s perfect for busy weeknights, meal prep, or feeding a crowd—everyone loves it! The leftovers are even better the next day, and it reheats beautifully. It’s hearty, satisfying, and guaranteed to become a family favorite you’ll make again and again.

Recipe Tips and Tricks

Use a mix of cremini and button mushrooms for deeper flavor; wipe clean instead of washing to avoid sogginess.
For the best texture, add the sour cream at the very end so it doesn’t curdle.
Brown the beef first (optional but recommended) for richer flavor and better color.
If the sauce is too thin, make a cornstarch slurry and stir it in during the last 30 minutes.
Taste and adjust seasoning before serving—add extra Worcestershire or Dijon for more depth.
Serve with extra fresh parsley and cracked black pepper for a beautiful finish.

Yield: 8 Servings

Tasty Slow Cooker Beef Stroganoff

Tender slow cooker beef stroganoff in creamy mushroom sauce—easy, comforting, and better than restaurant!

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

½ cup sour cream
½ tsp black pepper
1 large onion, diced
1 lb fresh mushrooms, sliced
1 tbsp Dijon mustard
1 tsp salt
12 oz egg noodles, cooked
2 cups low-sodium beef broth
2 lbs beef stew meat or chuck roast, cut into 1-inch cubes
2 tbsp Worcestershire sauce
3 cloves garlic, minced
3 tbsp cornstarch + ¼ cup cold water (for slurry)
Fresh parsley, chopped (for garnish)

Instructions

Let’s make magic in your crockpot! Lightly spray your slow cooker with cooking spray, then add the beef cubes right at the bottom—they’re about to get super tender!
Layer on the flavor! Top the beef with sliced mushrooms, diced onion, and minced garlic—already smelling amazing, right?
Whisk up the sauce base! In a bowl, combine beef broth, Worcestershire sauce, Dijon mustard, salt, and pepper—give it a good whisk until everything is perfectly blended.
Pour the love over everything! Pour the savory broth mixture evenly over the beef and veggies—now it’s ready to work its slow-cooker magic!
Set it and relax! Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until the beef is melt-in-your-mouth tender.
Time to thicken that gorgeous sauce! In a small bowl, whisk cornstarch with cold water until smooth, then stir it into the crockpot.
Let it bubble! Switch to HIGH and cook uncovered for 15-20 minutes until the sauce thickens beautifully and becomes silky.
Add the creamy finish! Turn off the heat, stir in the sour cream until fully incorporated—watch it turn into velvety perfection!
Taste and tweak! Give it a quick taste—add more salt, pepper, or a splash of Worcestershire if needed for that perfect flavor balance.
Serve with joy! Spoon the rich stroganoff over hot buttered egg noodles, garnish with fresh parsley, and enjoy every comforting bite!

Notes

For extra richness, brown the beef in a skillet before adding to the crockpot.
This dish tastes even better the next day—perfect for leftovers!
Make it ahead: Prep everything the night before and refrigerate until morning.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 353Total Fat 12gSaturated Fat 5gUnsaturated Fat 7gCholesterol 134mgSodium 667mgCarbohydrates 21gFiber 2gSugar 3gProtein 41g

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 stew meat or chuck roast: Cut into bite-sized pieces; these tougher cuts become melt-in-your-mouth tender after slow cooking.
Fresh mushrooms: Cremini (baby bella) or a mix with white button mushrooms provide earthy depth—fresh is key for the best flavor.
Onion and garlic: Fresh diced onion and minced garlic create an aromatic base that infuses the entire dish.
Beef broth: Use low-sodium so you can control the saltiness; homemade or high-quality store-bought makes a difference.
Worcestershire sauce & Dijon mustard: These add tangy, savory complexity that makes the sauce taste gourmet.
Sour cream: Full-fat gives the creamiest texture; Greek yogurt can substitute for a lighter option.

Variations and Substitutions

Mushroom lover’s version: Double the mushrooms and add shiitake or portobello for extra earthiness.
Lighter version: Use Greek yogurt instead of sour cream and lean beef for a healthier twist.
Gluten-free: Use gluten-free Worcestershire sauce and serve over gluten-free noodles or rice.
Instant Pot version: Sear beef on sauté mode, then pressure cook on high for 35 minutes with natural release.
Add veggies: Toss in sliced carrots or peas in the last hour for extra color and nutrition.
Creamier sauce: Stir in 4 oz cream cheese at the end for ultra-rich texture.
Low-carb/keto: Serve over zucchini noodles or cauliflower mash instead of egg noodles.

Storage Options

Store cooled stroganoff (without noodles) in an airtight container in the refrigerator for up to 4 days. Reheat gently on stovetop or microwave, adding a splash of broth if needed. Freezes beautifully for up to 3 months—thaw overnight in fridge and reheat slowly. Add fresh sour cream after reheating.