Slow Cooker Beef Stroganoff Recipe | Creamy, Easy and Tender

There’s something wonderfully comforting about a bowl of beef stroganoff—the silky sauce, tender beef, and buttery noodles feel like a warm hug on a busy day. This slow cooker version takes all the pressure off the stovetop without sacrificing that classic, creamy flavor. You’ll set it up in the morning, go about your day, and return to an inviting aroma and a dinner that practically serves itself. Expect melt-in-your-mouth beef, golden mushrooms, and a rich, tangy sauce that clings perfectly to egg noodles or mashed potatoes. If you’re craving cozy, this is it.

Why This Slow Cooker Beef Stroganoff Is Worth Making

This recipe brings together the ease of the slow cooker with the nostalgic taste of a home-cooked classic. Low and slow heat transforms budget-friendly beef into fork-tender bites, while the sauce builds layers of savory depth from onions, mushrooms, broth, and a touch of Dijon and Worcestershire. A generous swirl of sour cream at the end makes everything luxuriously creamy—no canned soup required (though there’s an option for it if you’re in a hurry). The result is a weeknight-friendly dinner that feels like it came from a favorite neighborhood bistro.

Ingredients You’ll Need, Explained

• 2 pounds beef chuck roast or stew meat, cut into 1-inch pieces – Well-marbled chuck becomes tender and flavorful after long cooking.
• 1 tablespoon olive oil or neutral oil – Helps sear the beef for deeper flavor (optional but recommended).
• 1 tablespoon butter – Adds richness and helps the mushrooms brown.
• 16 ounces cremini or button mushrooms, sliced – Mushrooms bring earthy savoriness and soak up the sauce beautifully.
• 1 large yellow onion, thinly sliced – Sweetens as it cooks and forms the base of the sauce’s flavor.
• 3 cloves garlic, minced – Infuses the sauce with gentle, aromatic warmth.
• 2 cups low-sodium beef broth – The backbone of the sauce; low-sodium gives you control over seasoning.
• 2 tablespoons Worcestershire sauce – Adds savory depth and umami.
• 1 tablespoon Dijon mustard – Lifts the flavor with subtle tang and complexity.
• 1 teaspoon sweet paprika – Provides mild warmth and color reminiscent of classic stroganoff.
• 1/2 teaspoon dried thyme – A gentle herbal note that complements beef and mushrooms.
• 1 bay leaf – Adds background aroma while the sauce simmers.
• 1 teaspoon kosher salt, plus more to taste – Balances and enhances flavors.
• 1/2 teaspoon black pepper – A touch of spice to round things out.
• 1 tablespoon cornstarch + 1 tablespoon cold water (slurry) – Thickens the sauce without making it heavy.
• 1 cup full-fat sour cream, at room temperature – Delivers the signature creaminess and slight tang.
• 2 ounces cream cheese, softened (optional) – For extra velvety texture.
• 12 ounces egg noodles, cooked just to al dente – Classic pairing; absorbs sauce while staying tender.
• Fresh parsley, chopped (for garnish) – Brightens the finished dish with color and freshness.
• Optional shortcut: 1 can (10.5 ounces) cream of mushroom soup – Use in place of cornstarch and reduce sour cream slightly for a faster, thicker sauce.

How to Make It: A Simple, Guided Walk-Through

1. Pat and season the beef. Pat the beef dry with paper towels (this helps it brown). Season with salt and pepper.
2. Optional sear for deeper flavor. Heat the oil in a skillet over medium-high. Add the beef in batches, browning on two sides, 1–2 minutes per side. Transfer each batch to the slow cooker. This step is optional but adds rich flavor.
3. Sauté aromatics. Lower the skillet heat to medium, add butter, onions, and mushrooms. Cook 5–7 minutes, stirring, until the mushrooms give off their liquid and begin to brown. Add garlic and cook 30 seconds more. Tip everything into the slow cooker.
4. Build the sauce base. Add beef broth, Worcestershire, Dijon, paprika, thyme, bay leaf, and another pinch of salt and pepper to the slow cooker. Stir to combine and nestle the beef under the liquid.
5. Slow cook. Cook on Low for 7–8 hours or on High for 3.5–4.5 hours, until the beef is very tender when pierced with a fork.
6. Check seasoning. Taste the cooking liquid and add salt and pepper if needed. Remove and discard the bay leaf.
7. Thicken the sauce. In a small bowl, whisk cornstarch with cold water. Stir the slurry into the slow cooker. Cover and cook on High for 15–20 minutes, until slightly thickened and glossy. If using the cream of mushroom shortcut, you may skip this step.
8. Temper the dairy. In a separate bowl, whisk the sour cream (and cream cheese, if using) until smooth. Ladle in a few spoonfuls of hot sauce from the slow cooker and whisk to temper—this prevents curdling.
9. Finish the sauce. Stir the tempered sour cream mixture into the slow cooker. Warm on Low for 5–10 minutes, just until heated through. Do not boil after adding dairy.
10. Cook the noodles. While the sauce settles, cook egg noodles in salted boiling water until just al dente. Drain well.
11. Combine or serve alongside. Toss noodles with a ladle of the stroganoff sauce to coat, or spoon the beef and sauce over noodles or mashed potatoes.
12. Garnish and enjoy. Sprinkle with chopped parsley. Serve hot, with extra black pepper if you like.

Timing and Prep Details at a Glance

When it’s ready: The beef should shred or cut easily with a fork, and the sauce should be silky, not watery. After the sour cream goes in, it’s ready to serve once warmed through—avoid boiling to keep the sauce smooth.

Helpful Tips to Make It Shine

• Sear when you can. Browning the beef and sautéing the mushrooms first builds deep flavor you can’t get from slow cooking alone. It’s a small step with big payoff.
• Temper the sour cream. Stirring in hot liquid gradually prevents curdling and keeps the sauce velvety.
• Mind the salt. Use low-sodium broth and season gradually. The sauce reduces slightly as it cooks, concentrating flavor.
• Use the right cut. Beef chuck or stew meat with some marbling stays juicy and tender after hours of cooking.
• Don’t overcook noodles. Keep them just al dente so they don’t turn mushy when combined with the hot sauce.
• Adjust thickness. If the sauce is thin, add an extra 1–2 teaspoons cornstarch mixed with cold water and simmer briefly. If it’s too thick, whisk in a splash of warm broth.
• Finish with freshness. A handful of parsley or a squeeze of lemon brightens the richness right before serving.
• Make-ahead friendly. Cook the beef portion a day ahead, chill, and reheat gently before adding sour cream.

Your Nutrition Overview

Approximate nutrition per serving (6 servings), including egg noodles:

These values are estimates and will vary based on exact ingredients, brands, and serving sizes. For a lighter version, use light sour cream and serve over cauliflower mash or whole-wheat noodles.

Frequently Asked Questions

Can I use ground beef instead of chuck?

Yes. Brown 1.5–2 pounds of ground beef with the onions and mushrooms, drain excess fat, then transfer to the slow cooker with the remaining ingredients. Since ground beef cooks quickly, you can shorten the slow cooker time to about 3 hours on Low or 1.5–2 hours on High before finishing with sour cream.

How do I prevent the sauce from curdling?

Temper the sour cream by whisking in some hot cooking liquid before adding it back to the slow cooker. Then keep the heat on Low and avoid boiling after dairy goes in.

Does this freeze well?

The beef mixture without sour cream freezes beautifully for up to 3 months. Thaw overnight, reheat gently, and then stir in the sour cream just before serving. Freezing the sauce with dairy already added can lead to separation.

Parting Notes and Serving Joy

Slow Cooker Beef Stroganoff is the kind of meal that invites people to the table with minimal fuss and maximum comfort. As it simmers, your kitchen fills with savory aromas, and by the time you’re ready to eat, you’ve got a pot of something genuinely satisfying. Whether you’re feeding a family or hosting a casual dinner with friends, this dish feels special without demanding constant attention. Serve it over egg noodles, spoon it onto mashed potatoes, or ladle it over buttered rice—no matter how you plate it, those tender beef bites and silky sauce will win hearts. Here’s to simple steps, warm meals, and the pleasure of cooking something that brings everyone a little closer.