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.
Absolutely delicious, I have made this recipe numerous times. Today I didn’t have cream cheese available, so I subbed heavy whipping cream. Flavor is incredible. Love your recipes. Thank you
This has became a staple meal in my home! Kids asked for seconds and husband could have made himself sick eating so much! I love that is easy to make in the crockpot! We skip the mushrooms and I double the recipe every time
We made this a week or so ago and loved it. Our family is already ready for more!! I’m running late today, though. Have you tried this in an Instant Pot?
Wow! I don’t always have luck picking out good recipes. This was Delicious! Only thing I did different was browned the meat in my slow cooker (it has a temperature gauge I can turn up), added mushrooms 2 hours before serving, and omitted the cream cheese only because I didn’t have any on hand. Next time will try with cream cheese. Amazingly delicious!
I wonder if you could suggest a dairy free alternative?
I haven’t tested this with dairy free products so I’m not sure what would give you the same consistency!
I was able to do this dairy free! It was yummy!
So I thickened the sauce at the end with the cornstarch and beef broth, I added in a container of dairy free cream cheese which has a nutty flavor and omitted the sour cream. It turned out great-
I also used it over broccoli only no noodles-
Gluten Free and Dairy Free goodness!
I made it with forager non dairy sour cream and kite hill non dairy cream cheese, with 1:1 replacements. It was delicious!!!
You could try adding cashew cream in place of the sour cream/cream cheese. To make cashew cream add 1 cup raw unsalted whole cashews and cover with water for a few hours, drain and add in blender with desired water for however thick or thin you like. I always add aound 1/4 cup and go from there. Blend really really well, untill a thick creamy consistency. I’d add the cashew cream just before serving. Good luck!
Can you make this night before and add sour cream next day?
That should be fine!
Hi there! Looks like an AMAZING recipe! I would like to make tomorrow, and would love to replace some of the liquid in the recipe with wine. Any advice on the best way to do that?
Thank you ! 🙂
When you brown the beef I’d add the wine to the pan on the stove, reduce it by half then add it to the slow cooker.
Haha I did that too ! It deglazed the pan…
I’d love to try this with pre-cooked frozen meatballs (think, the ones from Costco or Trader Joe’s). How would you advise I adjust the recipe if so?
I’d just cook it for 2-4 hours on low, long enough to let the meatballs warm up.
Thanks so much for the reply! Will be reporting back. 🙂
We follow the recipe for the most part, really good. The only adjustments are the beef and timing. Usually we will use a 3 1/2 pound chuck roast and leave it whole. Brown all sides 3-4 minutes in a cast iron pan with a high temp oil, not olive oil. Put it in the crock pot whole. Brown the mushrooms and onions in the same high temp oil with a tablespoon or two of butter. Scoop that into the crock pot with 1 1/2 cups of beef broth and set it on high.
Then heat the pan on high and deglaze with more broth, dump that in the pan, then turn the cooker to low and add the garlic and worcestershire. Then cook on low for 6-8 hours, turning the meat a few times. Break it up when it gets soft.
Always comes out great…take the time to break down the roast. Start earlier if you have to. You can leave it at the warm setting for a couple of hours before adding the starch slurry and sour cream…creme friache is also a good substitute for cream cheese.
I made this 2 nights ago, omitting the cream cheese (I just couldn’t believe that it would be good). It was fantastic!! I have made stroganoff before using a different cut of beef and it always came out tough. But, using stew beef in the crackpot, it was very tender and the sauce was great. I did brown the meat and mushrooms, which I think made it even better.
What size slow cooker?
A 4 or 6 quart!
Not sure if leaving it overnighmeans I should add the be sour cream/ cream cheese combo the next day or now
Are you talking about making the dish ahead of time or cooking it overnight in the slow cooker?
I made it exactly as the recipe said (except that I used flour instead of cornstarch) and it was excellent. The chuck stew meat was very tender after 5 hours on Low. We had it for Christmas dinner and it will become a regular in our house. Thank you!
I make this recipe just about every other week! To minimize calories and total ingredients, I use fat-free cream of mushroom and just ditch the sour cream, corn starch, and cream cheese. It’s still divine and thick and you really don’t miss the cheeses.
Not sure if it’s my crockpot, but High on 4 hours left the meat pretty darn chewy. However, I did like the consistency and flavor of the sauce, but when I make it again on low (and I will!), I’m going to add more garlic and a dash more Worcester sauce.
Other than my crockpot overcooking the meat, I’m very happy at how this turned out!
Making this recipe now and I’m so excited no more box beef stroganoff wooohoo that’s for sure can’t wait for my family to try 🙂
I made this as the recipe called for and it was wonderful. My beef was Pronghorn Antelope and my beef stock was Better Than Bullion roasted beef bullion. I browned the meat in bacon grease that was still in the pan from breakfast.
Better than bullion is the gift that keeps on giving!!! I use all three (chicken, beef and veg) all the time!
Did a few things different to accommodate for what I had on hand, but absolutely delicious! I used veggie broth since I did not have beef broth and used ground beef since I did not have stew meat. Decided too late in the day to make in the slow cooker, so I cooked the ground beef, sauteed mushrooms and onions separately, then combined all with sauce mixture. I have to say your site is a go to when I need a delicious simple recipe. Your Greek Chicken Souvlaki has been in our rotation for over a year now. Even our little ones love it and request it!
I was skeptical how good this would turn out, but it was nothing short of amazing! Had great flavor, the whole family loved it!
I’ve made this twice and came out even better the 2nd time. Don’t remember if I did anything differently other than I almost doubled the recipe this time because of the cut of beef we had available in our freezer. I used whole milk Greek yogurt instead of sour cream [because I usually use greek yogurt as a sub for whipping cream and sour cream] and whole wheat penne pasta because that’s the closest similar whole wheat pasta available at the grocery store this time. It was so good I came very close to licking the plate and had to stop myself from getting seconds. Delicious and will definitely make again!