If you’re craving a cozy, comforting dinner that practically melts in your mouth, then you have to try this Crockpot Beef Stroganoff with Mushrooms Recipe. I absolutely love how effortlessly the slow cooker tenderizes the beef while the creamy mushroom sauce brings that iconic, rich flavor we all adore. Trust me, once you make this, it’ll become a go-to meal for busy weeknights or whenever you want that warm, homey feeling without standing over the stove for hours.
Why You’ll Love This Recipe
- Tender and Flavorful Beef: The slow cooking process breaks down the beef chuck beautifully, making every bite tender and juicy.
- Creamy Mushroom Sauce: The sour cream and butter mushrooms create that luscious Stroganoff sauce that’s oh-so satisfying.
- Easy Prep and Hands-Off: With most of the work done by your Crockpot, you can focus on other things while dinner cooks itself.
- Budget Friendly: Using stewing beef instead of pricier cuts gives you gourmet flavor without breaking the bank.
Ingredients You’ll Need
The ingredients for this Crockpot Beef Stroganoff with Mushrooms Recipe come together in harmony to build deep, comforting flavors. You’ll want fresh mushrooms for earthiness and full-fat sour cream to ensure a creamy finish — plus, a good beef stock that enhances the stew without overpowering it.
- Beef chuck or stewing beef: Choose well-marbled pieces for extra tastiness and tenderness after slow cooking.
- Salt and pepper: Simple seasoning that brings out the beef’s natural flavor.
- Oil: I usually use a neutral oil like vegetable or canola to get that perfect sear on the beef.
- Butter: Adds richness when cooking onions, garlic, and mushrooms.
- Onion: Halved and sliced thick to hold up during slow cooking and mellow as it simmers.
- Garlic cloves: Minced to release maximum flavor throughout the sauce.
- Flour (all-purpose): Helps thicken the sauce—don’t skip it for that classic Stroganoff texture.
- Dijon mustard: Adds a mild tang and depth of flavor.
- Beef stock or broth: Reduced salt is best to control seasoning since sour cream adds richness.
- Sour cream: Full-fat makes the sauce luxuriously creamy; avoid low-fat versions that can curdle easily.
- Mushrooms: Sliced about half a centimeter thick so they’re tender but still have a nice bite.
- Chives: Freshly chopped at the end for a pop of color and mild onion flavor as garnish.
- Pasta, wide egg noodles, or mashed potatoes: Perfect base options for soaking up that velvety sauce.
Variations
What I love most about the Crockpot Beef Stroganoff with Mushrooms Recipe is how easily adaptable it is. I often tweak it depending on what I have on hand or dietary options, so feel free to make it your own!
- Using Greek Yogurt Instead of Sour Cream: One time I swapped sour cream for Greek yogurt to cut some fat—it still tasted creamy but added a nice tang.
- Adding Fresh Herbs: You can throw in some thyme or parsley along with the chives for an herby twist to brighten the dish.
- Gluten-Free Version: Substitute all-purpose flour with cornstarch or a gluten-free blend when thickening the sauce without losing that perfect consistency.
- Mushroom Variations: Try cremini or portobello mushrooms for a deeper umami flavor instead of button mushrooms.
How to Make Crockpot Beef Stroganoff with Mushrooms Recipe
Step 1: Season and Brown the Beef
Start by patting your beef cubes dry with paper towels—this is key for getting that lovely brown crust instead of steaming the meat. Sprinkle evenly with salt and pepper. Next, heat a heavy-bottomed pan with oil over high heat. Don’t overcrowd the pan; brown the beef in batches for about 4 minutes per batch. This step locks in flavor and builds a rich base for your Stroganoff sauce.
Step 2: Sauté Onions and Garlic
After removing the browned beef, let your pan cool slightly, then melt half the butter. Toss in the onion slices and minced garlic, cooking for 3 minutes until fragrant and just softened. This step adds sweetness and depth to your sauce that complements the beef so well.
Step 3: Build the Sauce Base
Sprinkle the flour over the onion and garlic mixture, stirring well. Then, add the Dijon mustard—don’t worry if it looks gluey at first; it will dissolve as you add your beef stock. Slowly pour in about half the beef stock while stirring to prevent lumps. Once thickened to a gravy-like consistency, whisk in the remaining stock and scrape the bottom to lift all those wonderful browned bits.
Step 4: Slow Cook Everything Together
Transfer the beef back into your Crockpot along with the sauce base. Cook on low for about 8 hours or on high for roughly 4-5 hours until the beef is fall-apart tender. This slow simmer is where all the flavors marry beautifully—patience really pays off here.
Step 5: Sauté Mushrooms and Finish the Sauce
About 30 minutes before serving, melt the remaining butter in a pan and cook the mushrooms with minced garlic, salt, and pepper until soft and golden. Stir these into the Crockpot along with the full-fat sour cream, letting it warm through gently. This creates that iconic creamy mushroom goodness that makes Stroganoff so beloved.
Pro Tips for Making Crockpot Beef Stroganoff with Mushrooms Recipe
- Don’t Skip Browning: Browning your beef creates those flavorful crusty bits (the Maillard reaction!) that give your Stroganoff rich, complex taste.
- Prevent Flour Lumps: Add stock gradually while stirring constantly, and switch to a whisk if you notice clumps forming for a smooth sauce.
- Add Sour Cream Last: If you cook sour cream on high heat too early, it can curdle — fold it in gently near the end for the creamiest texture.
- Use Full-Fat Dairy: Fat-free or low-fat sour cream changes the sauce’s texture and taste — full-fat is always best for that classic richness.
How to Serve Crockpot Beef Stroganoff with Mushrooms Recipe
Garnishes
I always sprinkle freshly chopped chives on top just before serving—not only do they add a beautiful burst of green, but their mild onion flavor complements the dish perfectly. Sometimes, a little fresh cracked black pepper on top never hurts either!
Side Dishes
Classic wide egg noodles are my go-to base since they hold onto all that creamy sauce. But honestly, mashed potatoes or even buttered pasta work just as well. If you want something lighter, steamed green beans or a crisp garden salad balance the richness nicely.
Creative Ways to Present
For special dinners, I love serving Stroganoff in individual shallow bowls with a sprig of fresh parsley or thyme alongside crusty garlic bread. It turns this humble, rustic dish into a cozy but elevated meal that guests appreciate. Try layering the sauce over roasted root vegetables too for a modern twist!
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the fridge and find they keep beautifully for up to 3 days. The flavors often deepen overnight, so it tastes even better the next day! Just make sure to cool it completely before refrigerating.
Freezing
This Crockpot Beef Stroganoff with Mushrooms Recipe freezes wonderfully. Portion it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. When reheated, it’s almost like fresh, making it a fantastic meal prep option.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave at 50% power to prevent the sour cream from curdling. Adding a splash of beef stock or water can help loosen the sauce if it thickened too much in the fridge.
FAQs
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Can I use other cuts of beef for this Crockpot Beef Stroganoff with Mushrooms Recipe?
Yes! While beef chuck is ideal because it becomes tender and flavorful when slow cooked, you can also use other stewing cuts like brisket or round. Just be sure to cut the beef into similar sized cubes to ensure even cooking.
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How do I prevent the sauce from curdling?
Always add sour cream towards the end of cooking over low heat and stir gently. Avoid boiling after sour cream is added, as high heat can cause it to separate.
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Can I make this recipe on the stovetop instead of a crockpot?
Absolutely! After browning the beef and building your sauce, you can simmer everything on low heat for 2 to 3 hours until the beef is tender, stirring occasionally to prevent sticking.
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What’s the best way to thicken the Stroganoff sauce?
The flour added after sautéing the onions and garlic is your main thickener. Make sure to whisk in the beef stock slowly to avoid lumps. If you want a thicker sauce at the end, you can mix a little cornstarch with cold water and stir it in before adding the sour cream.
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Can I use low-fat sour cream?
While you can, I recommend sticking to full-fat for best results. Low-fat sour cream tends to curdle when heated and won’t give you the rich, creamy consistency traditional to Stroganoff.
Final Thoughts
This Crockpot Beef Stroganoff with Mushrooms Recipe holds a special place in my kitchen repertoire because it feels like coming home. It’s got that perfect balance of comfort and sophistication that parts from the ordinary weeknight. Once you try this, I bet your family will be asking for it again and again — just like mine does. So grab your Crockpot, invite that savory aroma into your home, and enjoy a meal that hugs you from the outside in.
Print
Crockpot Beef Stroganoff with Mushrooms Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Beef Stroganoff is a rich and creamy dish featuring tender stewing beef slow-cooked to perfection in a flavorful sauce of Dijon mustard, beef stock, sautéed garlic, onions, and buttery mushrooms. Served best over wide egg noodles or mashed potatoes and garnished with fresh chives, it’s a comforting meal that tastes gourmet while using economical ingredients. The recipe offers multiple cooking methods, with a focus on slow cooking to achieve fall-apart beef and a luscious stroganoff sauce.
Ingredients
Beef and Seasoning
- 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
- 1.5 tsp salt
- 1.5 tsp pepper
- 2 tbsp oil
Aromatics and Sauce Base
- 20 g / 1 tbsp unsalted butter
- 1 large onion, halved then sliced into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 7 tbsp plain / all-purpose flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced salt beef stock / broth
Mushroom Sauce
- 1 1/2 cups full fat sour cream
- 3 tbsp / 45 g unsalted butter
- 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then sprinkle evenly with salt and pepper to ensure flavor penetrates the meat.
- Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer without crowding and brown aggressively on all sides for about 4 minutes. Remove browned beef and repeat with remaining beef, adding more oil as needed to maintain high heat.
- Sauté aromatics: Let the pot cool slightly, then melt half of the butter. Add minced garlic and sliced onion, cooking for 3 minutes until softened and aromatic.
- Add flour and mustard: Sprinkle the flour evenly over the garlic and onions and stir thoroughly to combine. Add Dijon mustard and continue stirring; the mixture will become gluey but this is normal and it will dissolve once liquids are added.
- Add beef stock: While stirring constantly, pour in half the beef stock gradually to dissolve the flour mixture into a smooth, gravy-like consistency. Use a whisk if necessary to avoid lumps. Add the remaining beef stock, stir well scraping the bottom of the pot, and bring the mixture to a simmer.
- Cook beef in chosen method: Transfer the browned beef and sauce mixture to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender. Alternatively, you can continue simmering on stovetop over low heat or use an Instant Pot as per your preference.
- Prepare mushrooms: In a separate pan, melt the remaining butter and sauté the mushrooms with finely minced garlic, salt, and pepper until the mushrooms are browned and tender.
- Finish stroganoff sauce: Once beef is tender, stir in the sautéed mushrooms and full-fat sour cream into the slow cooker or pot. Heat gently until warmed through—do not boil to prevent sour cream from curdling.
- Serve: Serve the creamy beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for color and a mild onion flavor.
Notes
- Refer to the recipe video for detailed visual guidance on each step.
- This recipe provides flexibility with three cooking methods: stovetop, slow cooker, or pressure cooker (Instant Pot).
- Using stewing beef is economical yet yields tender, flavorful results when cooked slowly.
- To prevent flour lumps, add stock gradually and whisk continuously until smooth.
- Use full-fat sour cream for the richest creaminess.
- Do not boil after adding sour cream to avoid curdling.
- Adjust seasoning at the end according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 3 g
- Sodium: 1474 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
