Slow Cooker Beef Stroganoff (Crock Pot Stroganoff)
Slow Cooker Beef Stroganoff cooks in your crock pot all day, leaving you with fall-apart tender beef in a super duper creamy sauce with mushrooms. Serve with egg noodles for the most comforting dinner ever!
Whenever I don’t feel like cooking, but want a meal that tastes just like something I *would* make at home if I were cooking that night, I head to a place in town called Christine’s Cuisine.
It’s a little hole-in-the-wall in a nondescript strip mall near the railroad tracks. Sandwiched between a tanning salon and a donut shop. There’s a few small tables in there and not many windows.
But the thing that really keeps us going back is the best beef stroganoff in the whole world. It’s decadent and creamy, and the meat just falls apart in your mouth.
When Christine’s was temporarily closed in 2020, I was craving that stroganoff and decided to try to recreate it myself. This Slow Cooker Beef Stroganoff is my best attempt at this classic (I also developed a chicken stroganoff inspired by this same dish).
It’s creamy and comforting, just like “the original,” and it slowly cooks in your crock pot all day long (I have no complaints about my house smelling like Christine’s). I hope you love it as much as I do!
What you’ll need for this slow cooker beef stroganoff:
- boneless beef chuckeye roast – remove any egregious chunks of fat, and cut the meat into 2-inch cubes. Doesn’t have to be perfect!
- beef broth – Just like with my homemade gravy, I usually buy the less-sodium kind, so I can control the salt level myself.
- salt and pepper – like I just said!
- vegetable oil – you’ll need a little oil for searing the beef.
- onion – I like to thinly slice one yellow onion. White onion works too.
- button mushrooms – you’ll need 8 ounces of sliced mushrooms for slow cooker beef stroganoff. Use any extra in savory oatmeal.
- garlic – 4 cloves, all minced up!
- Dijon mustard – this adds a little kick to the sauce.
- Worcestershire – this adds so much savoriness to just about any type of beef dish. Also key in my mini shepherd’s pies.
- cornstarch – for thickening the sauce. Cornstarch also thickens my Instant Pot sweet and sour chicken sauce, and – believe it or not – is the secret ingredient in my heart thumbprint cookies!
- egg noodles – I use old fashioned, wide egg noodles for this crock pot beef stroganoff recipe.
- cream cheese – my secret weapon for extreme creaminess and deliciousness! Buy an extra brick of it and make a chocolate cake with cream cheese frosting for dessert.
- sour cream – the other creamy element to finish the sauce. Use any leftover sour cream to make some roasted garlic spread for snacking.
- fresh parsley – a little bit of chopped parsley is a nice way to garnish the dish, but this is optional.
This crock pot beef stroganoff recipe can be prepped in advance:
I’m not going to lie, this slow cooker beef stroganoff ISN’T one of those recipes where you can just dump everything into the crock pot.
I mean, you COULD, but in my opinion, crock pot beef stroganoff recipes that don’t call for searing the beef before slow cooking it are kind of disappointing.
Without searing the beef first, the meat will kind of just boil and steam in the slow cooker. It won’t get brown at all, and the overall flavor will be lacking.
So for best results, you really want to sear your beef in a skillet (or the insert of your slow cooker IF and only IF it is stovetop safe) before beginning the slow cooker time. You’ll also be quickly browning the mushrooms and onions.
Now, who really wants to do this first thing in the morning? I really don’t, to be honest.
The good news is that just like my slow cooker lentil soup, you can prep everything the night before and then just pop it in to slow cook in the morning.
Usually after dinner, or whenever I have a little bit of free time the day before, I will brown the beef, mushrooms and onions, and then put them in the slow cooker bowl with the garlic, mustard, Worcestershire and broth.
I keep the slow cooker bowl in the fridge, covered, overnight, and then in the morning just put it in the slow cooker and start the cooking time!
Is there a substitute for sour cream in slow cooker beef stroganoff?
While sour cream is really the classic choice for stroganoff (and also stroganoff-style beef stuffed shells), you can use Greek yogurt as a substitute for sour cream in stroganoff.
However, please note that just like with my Greek yogurt pasta sauce, you’ll need to use FULL FAT Greek yogurt for this crock pot beef stroganoff recipe.
Otherwise your sauce can and probably will break. Full fat, plain Greek yogurt is what you want to use for crock pot stroganoff. Not low fat, and definitely not nonfat.
I made slow cooker beef stroganoff with cream cheese to make it extra, super duper creamy!
To make my crock pot beef stroganoff recipe just as ultra-creamy as my favorite restaurant version, I amped up the sauce with more than just sour cream. That’s right, I made this beef stroganoff with cream cheese.
Just like it’s the special secret in my twice baked potato casserole and roasted cauliflower pizza, cream cheese is the secret weapon for SUPER DUPER MEGA ULTRA CREAMY crock pot stroganoff sauce. It’s so so good!
Serve this creamy beef stew with egg noodles:
Just like with haluski, my favorite noodle for slow cooker beef stroganoff is a classic egg noodle. Medium, wide or extra wide, that’s up to you. Any of them will work!
If you don’t prefer egg noodles, you can serve crock pot stroganoff over traditional pasta instead.
Good side dishes for crock pot stroganoff:
I love a fresh green vegetable as a complement to this rich, meaty, creamy dish (and my salmon pasta as well). Some of my favorite options are maple glazed brussels sprouts, balsamic asparagus, green beans and tomatoes, and lemon parmesan broccoli.
Balsamic roasted carrots are another side dish I love with stroganoff.
- 1 can (14.5 ounces) less-sodium beef broth, divided
- 1-1/2 pounds boneless beef chuckeye roast (large pieces of fat removed and discarded), meat cut into 2-inch cubes
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1 tablespoon vegetable oil
- 1 medium yellow onion, thinly sliced
- 8 ounces button mushrooms, sliced
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch
- 8 ounces old fashioned wide egg noodles
- 4 ounces cream cheese, cut into 1-inch cubes
- 1 cup sour cream
- 2 tablespoons chopped fresh parsley, for garnish (optional)
- Measure 1/2 cup broth and reserve in covered container in the fridge. You will use this later, in Step 6.
- Season beef on all sides with 1-1/2 teaspoons salt and 1/4 teaspoon pepper. In large skillet, heat oil over medium-high heat. Add half of beef and cook 6 to 8 minutes or until browned on all sides; turning occasionally. Transfer beef to bowl of slow cooker. Repeat with remaining beef, transferring beef to slow cooker when browned.
- Add onion and mushrooms to skillet. Cook 8 to 10 minutes or until mushrooms are browned, stirring occasionally. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, then transfer to bowl of slow cooker.
- Add garlic, mustard, Worcestershire sauce and remaining broth from can, to bowl of slow cooker and stir well. Cover and cook on low for 8 hours, or on high for 4 hours.
- When slow cooker timer is up, remove lid and use wooden spoon to coarsely break up beef. It’s ok if it’s still kind of chunky; you just want the pieces to be bite sized.
- In small bowl, whisk cornstarch and remaining 1/2 cup broth (from fridge) until smooth. Stir cornstarch mixture into beef mixture. Return the slow cooker to the HIGH setting, if necessary. Cover slow cooker and cook 15 to 20 minutes longer or until sauce has thickened.
- Meanwhile, cook noodles according to package instructions and drain.
- Add cream cheese and sour cream to slow cooker and stir until cream cheese is melted. Serve beef mixture over noodles, or pour cooked noodles into slow cooker and stir until well combined. Serve garnished with parsley, if desired.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 829Total Fat: 54gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 227mgSodium: 1352mgCarbohydrates: 32gFiber: 3gSugar: 6gProtein: 53g
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Note: This slow cooker beef stroganoff recipe was originally published in 2014. The post was updated in 2022 to be more informational, the recipe was tweaked to be even better, and the photos were reshot. The original photos appear below.