Slow Cooker Beef Stroganoff Recipe

If you’re craving a comfort meal that’s as easy as it is delicious, I can’t recommend this Slow Cooker Beef Stroganoff Recipe enough. I absolutely love how the beef turns melt-in-your-mouth tender after slow cooking all day, soaking up every bit of that creamy, tangy sauce. It’s one of those dishes that just hits all the right notes—rich, hearty, and perfectly cozy for cold evenings or when you want to serve a crowd without standing over the stove.

When I first tried making this Slow Cooker Beef Stroganoff Recipe, I was amazed at how hands-off the whole process was. You brown the beef upfront, toss everything into the slow cooker, and hours later, dinner practically makes itself. You’ll find that it’s a great weekend recipe, or perfect for busy weekdays when you want to come home to a warm, comforting meal without the fuss.

this …

Ingredients You’ll Need

Each ingredient in this Slow Cooker Beef Stroganoff Recipe works together to build layers of flavor and texture. I always choose stewing beef with enough marbling to keep the meat juicy after hours in the slow cooker and fresh mushrooms for that garlic butter boost.

• Beef chuck or stewing beef: Look for a good marbled cut to ensure tenderness and rich flavor after slow cooking.
• Salt and pepper: Simple seasoning to bring out the natural beef taste.
• Oil: For browning the beef to create a savory crust and more flavor.
• Butter: Used in both sautéing onions and garlic as well as cooking the mushrooms to add richness.
• Onion: Adds sweetness and depth when softened.
• Garlic cloves: Essential aromatic that brightens the dish.
• Flour: Helps thicken the sauce to the perfect gravy consistency.
• Dijon mustard: Adds a subtle tang and complexity to the sauce.
• Beef stock/broth: The flavorful base liquid that keeps the beef moist and infuses the sauce.
• Sour cream: Gives the sauce its classic creaminess and slight tang—you’ll want to use full fat for best results.
• Mushrooms: Garlic butter mushrooms provide an earthy, savory side note that elevates the whole dish.
• Chives: Fresh garnish for a pop of color and mild onion flavor.
• Pasta or mashed potatoes: Your choice of comforting base to soak up the sauce.

Variations

What’s cool about this Slow Cooker Beef Stroganoff Recipe is how easy it is to tweak based on what you have or your dietary preferences. I’ve played around with adding different mushrooms or swapping the beef for pork shoulder when I wanted a fun twist.

• Mushroom Mix: I love using a combo of cremini, shiitake, and button mushrooms to add earthiness and varied textures.
• Gluten-Free Option: Skip the flour and thicken with cornstarch slurry at the end for a smooth sauce without any gluten.
• Slow Cooker vs Instant Pot: If I’m short on time, I use an Instant Pot and follow the gluten-free method to avoid burning—Saves time without sacrificing flavor.
• Beef Cuts: I’ve tried brisket and blade roast too, but chuck remains my favorite for its balance of flavor and tenderness.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Season and Brown the Beef

Pat your beef cubes dry with paper towels—that’s key for getting a good sear! Then sprinkle all over with salt and pepper. Heat a tablespoon of oil in a large heavy skillet over high heat. Add the beef in a single layer—don’t crowd the pan or the meat will steam instead of brown—and sear for about 4 minutes, turning to get all sides nicely browned. I do this in batches if needed. Browning not only adds flavor but seals in juices so your beef stays tender in the slow cooker.

Step 2: Sauté Onions and Garlic

After browning the beef, let the pan cool slightly, then melt half the butter. Add your sliced onions and minced garlic and cook for about 3 minutes until soft and fragrant. This step adds a sweet, aromatic layer that pairs perfectly with the beef.

Step 3: Build the Sauce

Sprinkle the flour evenly over the onions and garlic, and stir well. Next, add the Dijon mustard and keep stirring—the mixture will get thick and gluey, but don’t worry, it’s supposed to! Pour in about half the beef stock slowly, stirring continuously to dissolve the flour mixture into a lump-free gravy. Use a whisk if you need to smooth it out. Then add the remaining stock, scrape the pot bottom to lift all those yummy browned bits, and bring everything to a simmer.

Step 4: Slow Cook to Tender Perfection

Transfer the liquid into your slow cooker, then add the browned beef cubes. Set your slow cooker on LOW for 8 hours or HIGH for 5 hours. During this time, the beef will slowly break down and soak up all those flavors while the sauce thickens. If you’re using the stove method, keep everything covered and simmer gently for about 2 hours, checking halfway. Instant Pot lovers can skip the flour and cook on high pressure for 40 minutes to get a similarly tender result.

Step 5: Make Garlic Butter Mushrooms

While the beef cooks, melt half the butter in a hot skillet. Add half your sliced mushrooms and cook over high heat until golden—about 3 minutes. Toss in half the garlic, salt, and pepper, cooking a bit more until fragrant and golden. Remove them, then repeat with the remaining butter, mushrooms, and garlic. These mushrooms add a silky, garlicky punch that takes the dish up a notch.

Step 6: Finish the Stroganoff

In a separate bowl, mix the sour cream with about 1.5 cups of liquid from the slow cooker—this prevents curdling when added to the hot stew. Gently stir the sour cream mixture back into the beef stew, taking care not to break up the tender beef chunks. Finally, fold in the garlic butter mushrooms. This final creamy step makes all the difference in texture and flavor.

How to Serve Slow Cooker Beef Stroganoff Recipe

Garnishes

I love sprinkling freshly chopped chives on top just before serving—it adds that fresh green pop and a mild onion flavor that complements the richness nicely. Sometimes, I’ll add a little extra dollop of sour cream for creaminess and visual appeal.

Side Dishes

Our favorite way to enjoy this Slow Cooker Beef Stroganoff Recipe is over wide egg noodles—they catch all that luscious sauce so well. But mashed potatoes are a close second, especially when you want a cozy, stick-to-your-ribs meal. Occasionally, I serve it over buttered pasta or even creamy polenta for a fun twist.

Creative Ways to Present

For a special occasion, I’ve served this stroganoff in elegant individual ramekins topped with a sprinkle of crispy fried onions and fresh parsley. It was a hit! Another idea is to spoon the beef mixture into a puff pastry shell for an impressive yet easy beef stroganoff pot pie.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge. The flavors actually deepen overnight, so it tastes even better the next day. It keeps well for about 4 to 5 days if refrigerated properly.

Freezing

When I have extra, I freeze portions in freezer-safe containers. Just make sure to cool the stew completely before freezing. It freezes beautifully and you can enjoy it later without losing the creamy texture—a real lifesaver for busy weeks.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally to prevent separation. Adding a splash of beef broth or water helps loosen the sauce if it thickened too much. You can also microwave it covered in short bursts, stirring in between to keep things creamy and smooth.

FAQs

Final Thoughts

This Slow Cooker Beef Stroganoff Recipe is one of those dishes I keep coming back to because of its comforting flavors and the ease of preparation. Whether you’re cooking for a family dinner or want to impress guests without stress, it reliably delivers tender beef, a velvety sauce, and all those cozy vibes we look for in a classic stroganoff. Give it a try—you’ll be amazed how the slow cooker does all the heavy lifting, leaving you free to enjoy the delicious results.

Print