This slow cooker beef stroganoff is tender beef, mushrooms and egg noodles, all tossed in a savory creamy sauce. An easy crock pot dinner that’s pure comfort food!
Beef stroganoff is a classic recipe that never goes out of style, and this crock pot version is as easy as it is delicious! This slow cooker recipe pairs perfectly with side dishes such as creamed spinach, Mediterranean salad, corn souffle, zucchini casserole, parmesan roasted broccoli or honey roasted carrots.
Fall is slowly sneaking up on us and I have been pulling out all my crock pot recipes for the occasion. This slow cooker beef stroganoff was at the top of my list because it’s always a huge hit. An extremely easy dinner recipe that’s hearty and perfect to bring the fall weather in.
Table of Contents
Slow Cooker Beef Stroganoff Ingredients
To make this recipe, you will need olive oil, beef stew meat, salt, black pepper, mushrooms, onion, garlic, beef broth, Worcestershire sauce, corn starch, egg noodles, sour cream, cream cheese and fresh parsley.
How Do You Make Slow Cooker Beef Stroganoff?
Heat the olive oil in a large pan or skillet over medium high heat. Season the meat, then add it to the pan. Cook the meat for a few minutes on each side until it is golden brown, then transfer it to the slow cooker. Add the mushrooms, onions and garlic to the pan and cook until tender. Add the veggies to the crock pot with the beef, along with beef broth and Worcestershire sauce. Let the meat and vegetables cook until tender. Whisk together the corn starch and the rest of the beef broth. Add the beef broth mixture to the crock pot and cook until the sauce starts to get thick. Stir in the sour cream, cream cheese and some salt and pepper. Pour cooked egg noodles into the slow cooker and stir to combine everything. Add the parsley on top, then serve and enjoy.
Tips For The Perfect Dish
- You can use cuts of beef such as beef stew meat or a chuck roast cut into 2-inch pieces. This type of well marbled meat will turn out fall apart tender after a long trip through the slow cooker. It’s also possible to use cuts such as strip or sirloin steak, although this is a more expensive option.
- If you’re short on time, you can skip the browning of the meat and vegetables. That being said, this step does add a lot of extra flavor so I would encourage you to take the time to do it.
- I recommend using full fat sour cream and cream cheese. The low fat varieties will not melt as well into the sauce.
- Leftovers will stay fresh in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dish due to the dairy content.
Quick Tip
Looking for a stove top version of this dish? Try my ground beef stroganoff recipe!
Recipe FAQs
Beef stroganoff sauce is made with beef broth, flavorings such as garlic and herbs, Worcestershire sauce and sour cream. My version adds cream cheese to extra flavor and to help thicken the sauce.
I typically use chuck roast or beef stew meat for beef stroganoff. Another great option would be brisket. You’re looking for beef that has marbling and will tenderize when cooked slowly over time in a crock pot.
If the meat in your stroganoff is chewy, it means that it may not have been cooked for long enough. Make sure to cook your beef for the entire time as directed. It’s also important to use a well marbled cut of meat, because the fat will melt as it cooks and make the beef more tender and flavorful.
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Flavor Variations
This recipe is delicious as-is, but you can change up the ingredients to customize the flavors to your tastes.
- Protein: Stroganoff can be made with other cuts of meat such as boneless skinless chicken thighs or pork shoulder.
- Vegetables: I typically use button mushrooms, but other great options include cremini, portobello or chanterelle mushrooms. You can also add other veggies such as sliced carrots, or stir in some fresh spinach when you add the dairy.
- Pasta: If you don’t have egg noodles, try another short pasta such as rotini, fusilli or penne. Rice will also work in a pinch.
- Flavorings: No parsley on hand? Try a different herb such as chives, thyme or even rosemary. You can also stir some Dijon mustard into the sauce.
This slow cooker beef stroganoff is a super easy meal that feels great to come home to. Outside of the house smelling delicious, this is one of my favorite comfort foods. It remains a highly requested dish in our house.
More Beef Recipes You’ll Love
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Korean Beef Bowls
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Ground Beef Tacos
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Beef Noodle Casserole
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Slow Cooker Beef Stew
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Slow Cooker Beef Stroganoff Video
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Slow Cooker Beef Stroganoff
Ingredients
- 2 teaspoons olive oil
- 2 pounds beef stew meat
- salt and pepper to taste
- 8 ounces sliced mushrooms
- 1/2 cup diced onion
- 2 teaspoons minced garlic
- 2 cups beef broth divided use
- 1 tablespoon Worcestershire sauce
- 3 tablespoons corn starch
- 12 ounces egg noodles cooked in salted water according to package directions
- 1 cup sour cream
- 2 ounces cream cheese cut into small cubes
- 2 tablespoons chopped parsley
Instructions
- Heat the olive oil over medium high heat in a large pan. Season the beef with salt and pepper on all sides.
- Add half of the beef to the pan in a single layer. Brown for 3-4 minutes on each side.
- Add the meat to the slow cooker. Repeat the browning process with the other half of the beef.
- Add the mushrooms and onion to the pan and cook for 3-4 minutes or until browned.
- Add the mushrooms, onion and garlic to the slow cooker.
- Pour 1 1/2 cups beef broth and Worcestershire sauce into the slow cooker and stir to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 4 hours.
- Whisk together the remaining 1/2 cup beef broth with the corn starch. Pour the mixture into the crock pot and stir. Cook covered on HIGH for 20 minutes or until sauce has thickened.
- Uncover the crock pot and add the sour cream and cream cheese, stirring until a smooth sauce forms. Season with salt and pepper to taste.
- Turn off slow cooker. Pour the cooked egg noodles into the slow cooker and stir until they are fully coated in the sauce.
- Sprinkle parsley over the top, then serve.
Notes
- If you’re in a hurry, you can skip browning the meat and vegetables and simply add them to the crock pot uncooked.
- Egg noodles are customary in beef stroganoff but if you don’t have them on hand, other short pasta shapes will work.
Very good! I didn’t have cream cheese but it didn’t matter, it was still so yummy!
My husband always taught me to not use broth if the recipe calls for a certain meat along with broth. Hence beef and adding beef broth makes it too over flavored or salty. So I cooked the beef and just added water. It made its own broth. It was so yummy! I also opted out of cream cheese to make it a little lighter.
ABSOLUTELY THE BEST I HAVE EVER TASTED !
Really really good. The whole family loved it. It is very rich though, in the best possible way. 🙂 One extra thing I did, while cooking the mushrooms and onion, I added a bit of butter to the pan before adding them in. Then, after they cooked for a minute, I added a splash of beef broth to deglaze the skillet and get all those yummy brown bits from the bottom. Yum. Total keeper. Thank you!
Made this last night and it was a hit! I have always loved stroganoff, but had not found a recipe I was happy with, until now! Did exactly as directions stated, though did deglaze my pan with sherry after browning the meat and before adding the mushrooms/onions. I liked mixing in the noodles so that they are all coated as opposed to keeping them separate. This one goes in the keeper file for sure!!!!
Can leftovers be frozen?
Yes that should be fine!
I used an 8 oz can of cream of mushroom soup, and 1 1/2 cup sour cream, skipped the cream cheese…..WONDERFUL!
Did you use the soup in addition to the beef broth or as a substitute
This sounds amazingly awesome and easy to make! Question, though…I have a family member who can’t have the cheese (the sour cream is okay, though). What can I use to take the place of the cream cheese as I really want the consistency of the sauce to stay the same?
I’d just use more sour cream instead of the cream cheese!
I love Beef Stroganoff but I add dill to the sauce before serving.
Could this be made as a freezer meal?
If you wanted to freeze this, I’d recommend adding the cream cheese and sour cream later on when you’re ready to serve it, as the dairy can curdle in the freezer.
Sound great to me just let you know you know tomorrow my birthday I can’t wait for that
This recipe was easy and super yummy! I will always make my beef stroganoff this way now. I used 1.5 lbs of beef stew meat, that I cut into slices. I lightly browned the meat, set it aside, and used the same pot to sauté the onions, garlic, mushrooms. Then dumped the whole thing into the slow cooker. It smelled so good. Added the cream cheese and sour cream at the end. The sauce was the right consistency (not too thick or thin). Served it over wide egg noodles. I will definitely put this in my regular rotation of dinner menus! Thanks.
We want to make this for 18 people – do we have to change the time in the slow cooker? Thank you
It depends on how full the slow cooker is – if you’re putting all the meat into one slow cooker and it’s really full, I’d add another hour to the cook time. If you’re splitting it up into multiple slow cookers, no need to change the time.
Cooked a batch tonight, poured over mashed potatoes! Yummy!
Dump and jump. In crock- to work. No browning needed. Doubled to freeze. Bachelor Special. Easy, tasty. Doubled cream cheese on that double….cuz it’s cream cheese. ‘ssup? Hit with some paprika cuz I got Hungarian in me . Hit (stirred in) with some frozen peas after it was done cuz I nead my veggies.. Live on the edge. I like to say “hit”, too. Make sure you follow step 9 on the
S & P to taste. Great keeper recipe. Thanks for sharing!
Can u mix everything together even noodles slow cook
The noodles should be cooked separately!
I think you could add the noodles, before you thicken and add cream cheese and sour cream. It had a lot of juice. Even if you had to add a little bit more beef broth. Not sure how long it would take to cook al dente’ in a crock pot.
Found this:
Cooking pasta in a slow cooker can be tricky. If you cook pasta on low-heat for hours, you are likely to end up with a soggy mess. Instead, high-heat settings can be used and you may cook the pasta directly in sauces you have prepared in the slow cooker.
I cook egg noodles with my chicken soup all of the time. They could definitely be made with this there is enough broth before you add the cream cheese. Takes about an hour for them to cook in the pot!
Excellent recipe! I was in a hurry so I didn’t brown the meat and veggies and it still came out delicious! This one goes into the recipe binder!
Excellent tasting dish! I doubled it for a potluck & added 1TBSP tarragon & cooking sherry . Yummy!
Can this be made omitting the cream cheese?
Yes that’s fine!
Can I Brown the meat and vegetables the night before?
I wouldn’t brown the meat the night before because there could be food safety issues with storing partially cooked meat. You can skip the browning process if you don’t have time in the morning.
Not if you store it in the fridge overnight…
There’s no issue with partially cooking meat. We did it all the time when I cooked in banquets. Had to prep a lot ahead of time and as long as it’s in the fridge, you can sear the meat the night before and then hold it in crockpot and turn it on the next morning
Can I double the sauce part without doubling the whole meal we like the extra sauce
Yes that’s fine!
I made it for 3 servings so I have three meals, very tasty!
I came home and the house smelled so good! The meal was yummy and I ate it for lunch the next day!
Thanks for this fabulous recipe!