A thoroughly delicious and fuss-free Slow Cooker Beef Stroganoff recipe! Rich in flavor with a luxuriously creamy sauce you can enjoy over egg noodles or rice, this is a guaranteed new favorite! Be sure to also try our Chicken Stroganoff and vegetarian Creamy Mushroom and Tofu Stroganoff!
I’ve always been a fan of rich and creamy sauces and beef stroganoff is a prime example. Whether it’s a more labor intensive gourmet version (recipe to come!) or a simple but thoroughly delicious crock pot beef stroganoff, I love them both. With it’s robust flavors of beef and mustard combined with the delicate flavors of cream and herbs, it’s a dish I always look forward to sitting down to and it makes for the perfect comfort food. I threw this crockpot beef stroganoff together one Sunday a few years ago before our family headed out to church so it would be ready when we got home. When we opened the door we were met with that delicious aroma and we could hardly wait to get the noodles boiled so we could sit down and enjoy our family dinner!
Which Cut of Beef Should I Use?
Use chuck roast or stew meat cut into bite-sized pieces. Using a marbled cut is important because the fat will melt during the low and slow cooking process, making the meat tender and moist.
Do I Have to Brown the Beef First?
No. The thing that makes this slow cooker beef stroganoff recipe so easy is the ability to throw all of the ingredients in and then step aside and wait. That said…if you do have the time, browning the meat, onions, and mushrooms in a frying pan before adding them to the slow cooker will add a lot of flavor to your stroganoff. But if you’re in a hurry no worries, it will taste delicious either way!
What to Serve with Slow Cooker Beef Stroganoff?
Egg noodles are the traditional accompaniment. If you prefer, you can use another pasta of choice or even use Spaetzle. For sides, stroganoff pairs great with any steamed veggie and/or a leafy green salad.
Slow Cooker Beef Stroganoff Recipe
Let’s get started! Gather up the ingredients.
Spread the onions and garlic on the bottom of the slow cooker followed by the mushrooms.
Place the beef evenly over the mushrooms. In a bowl, stir together the broth, Worcestershire sauce, mustard, thyme, onion powder, salt and pepper.
Pour the mixture over the beef. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. About 20 minutes before done, dissolve 2 tablespoons cornstarch in 1/2 cup broth and add it to the slow cooker. Stir and continue to cook for another 20 minutes or until thickened.
Stir in the cream cheese until dissolved. Stir in the sour cream and chopped fresh parsley and heat through. Add salt and pepper to taste and add a little more mustard if desired.
Serve over hot egg noodles. Enjoy!
For more delicious slow cooker recipes be sure to try our:
Slow Cooker Pot Roast Slow Cooker Teriyaki Chicken Slow Cooker Pineapple Orange BBQ Chicken Greek Chicken Creamy Tortellini Soup Lemon Chicken Orzo Soup Pulled Pork Gyros Peach Crisp Apple Butter
Originally published on The Daring Gourmet on December 17, 2014 Read more about me…
title: “Slow Cooker Beef Stroganoff” ShowToc: true date: “2024-10-18” author: “Olive Bugg”
I love serving this stroganoff over thick pappardelle noodles or classic egg noodles. With a side of broccoli or green beans, this a dinner that everyone will love.
In an attempt to pretend that fall has arrived here in the desert that I call home, I’ve cranked the a/c and embraced the hearty foods of colder weather. When I have to leave the house, I’m reminded that it’s still in the high 90s here in Phoenix (aka the Valley of the Sun) but as long as I’m indoors, with the crock-pot simmering and the aroma of this stroganoff in the air, I love the fall – even in Phoenix. Years ago, I made beef stroganoff with cream soups. This recipe for Beef Stroganoff is made from scratch in the same amount of time and the depth of flavor is wonderful. This is a recipe from Leigh Anne Wilkes’ new cookbook Holiday Slow Cooker. You may already know Leigh Anne from her website, Your Homebased Mom. If so, you know that her recipes are solid. (Side note: remember the Lemon Angel Pie? That is Leigh Anne’s recipe and I swear angels sing every time I make that pie!) The Holiday Slow Cooker Cookbook is a must for the upcoming holiday season AND for throughout the year. If you’re already familiar with slow-cookers and crock-pot recipes, you know that many crock-pot dishes are less than visually appealing. This book? It’s a dream. Every photo makes me want to dive into the dish. These are not your grandma’s slow cooker recipes. These are updated, flavorful, colorful, and delicious recipes to make all year long in the slow cooker. I already have post-it notes flagging half a dozen recipes. I’m so happy to finally have this gorgeous book in my hands and you can buy your own copy of the Holiday Slow Cooker Cookbook HERE. From that gorgeous Herbed Turkey Breast on the cover to Brown Butter Balsamic Carrots, from Buffalo Chicken Meatballs to Lemon Blueberry Coffee Cake, and last but not least Bananas Foster French Toast. Leigh Anne’s French toast deliciousness will be happening here this weekend. I had no idea that you could make French Toast in the slow cooker and I can hardly wait to try it!
How to Choose a Slow Cooker
Slow cookers or crockpots are an appliance of which I have more than one. If you are an avid slow cooker user like I am, you might understand the need for more than one. So, let’s talk about my favorites: First up is this 6-quart slow cooker that has a locking lid. These crockpots are fantastic for transporting foods. Mine has gone everywhere from church potlucks to barbecues, game nights to Thanksgiving dinner. However, fair warning, these slow cookers run crazy hot. Low is closer to a boil than a simmer, the warm setting actually simmers. So trust me when I say HIGH is high. My everyday slow cooker is this 8-quart Crockpot. It’s my go-to appliance for cooking large roasts and big batches of chili. Fun fact: did you know that a full 4-quart cooker, actually cooks more slowly than a half-full 8-quart cooker? For just cooking a few pounds of chicken to shred for enchiladas or other smaller recipes, this 3-quart version is perfect. Thanksgiving has become a breeze since I have mastered how to hold all of the side dishes using these medium-sized round slow cookers. If you aren’t a fan of the idea of keeping more than one slow cooker in the house, these CrockPockets are a game-changer when it comes to preparing and holding multiple dishes at the same time. They slide into a standard 6-quart crockpot, dividing it into two sections that are perfect for serving different side dishes or keeping taco fillings warm for parties. Kitchen Tip: I used this slow cooker and this cookbook to make this recipe. Want to really have fun with this recipe? Try this beef stroganoff over Homemade Egg Noodles for a truly unforgettable meal!
