If you’re craving a hearty, soul-warming dinner that feels like a big cozy hug, this Slow Cooker Beef Stroganoff Recipe is exactly what you need. It’s the perfect combination of tender, melt-in-your-mouth beef cubes, rich and tangy sour cream sauce, and earthy mushrooms all slow-cooked to perfection. This dish brings together classic flavors with such ease and comfort, making it a fantastic go-to meal after a busy day or when you want to impress your family with minimal fuss. Trust me, once you try this Slow Cooker Beef Stroganoff Recipe, it’ll quickly become one of your favorite weeknight staples.
Ingredients You’ll Need
Don’t let the list intimidate you! Each ingredient in this Slow Cooker Beef Stroganoff Recipe plays a special role in layering flavor, texture, and that signature creamy finish that makes this dish unforgettable.
- Beef chuck or stewing beef (1.75kg/3.5lb): Choosing a well-marbled cut ensures tender, juicy beef after slow cooking.
- Salt and pepper (1.5 tsp each): Essential for seasoning the beef to amplify its natural flavors.
- Oil (2 tbsp): Helps to get a beautiful brown crust on the beef cubes before slow cooking.
- Unsalted butter (20g + 3 tbsp): Adds richness and helps sauté the mushrooms and aromatics.
- Large onion (1, sliced): Provides sweetness and depth to the sauce as it slowly cooks.
- Garlic cloves (7 minced total): A punch of aromatic flavor that perfectly complements the beef and mushrooms.
- Plain flour (7 tbsp): Thickens the sauce to a luxuriously creamy consistency.
- Dijon mustard (4 tbsp): Adds a subtle tang and complexity to the sauce.
- Reduced-salt beef stock (1 litre/1 quart): The hearty liquid base that simmers everything into tender goodness.
- Full-fat sour cream (1 ½ cups): The creamy, tangy signature ingredient that makes stroganoff so indulgent.
- Mushrooms (700g/1.2 lb, sliced): Earthy mushrooms sautéed in butter add that perfect meaty texture and flavor.
- Salt and pepper for mushrooms (½ tsp each): Delicately seasons the mushrooms to highlight their natural flavor.
- Pasta, wide egg noodles, or mashed potatoes: Your choice of comfy carbs to serve this saucy masterpiece over.
- Chives for garnish: Fresh, vibrant green chives add a pop of color and mild onion flavor.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Season and Brown the Beef
Start by patting the beef cubes dry to help them brown nicely. Sprinkle them evenly with salt and pepper to season the beef inside and out. Then, heat oil in a pan and sear the beef in batches until each cube has a rich, golden-brown crust. This browning step not only locks in juices but also seals in flavor that intensifies during slow cooking.
Step 2: Sauté the Onions and Garlic
After browning the beef, use the same pan to cook the garlic and sliced onion. Sauté them gently until they soften up and release their natural sweetness. These aromatics infuse the whole dish with a gentle depth, making every bite layered with comforting taste.
Step 3: Add Flour and Dijon Mustard
Sprinkle the plain flour over the softened onions and garlic, stirring constantly to coat everything evenly and avoid lumps. Then stir in the Dijon mustard. This mixture thickens the sauce later and adds a delightful tangy note, lifting the flavors beautifully.
Step 4: Add the Beef Stock Gradually
Pour in the beef stock a little at a time while stirring. This gradual addition helps the sauce thicken evenly without clumping. Once ingested with all those caramelized bits from the pan, the stock becomes a savory, flavorful base for your stew.
Step 5: Combine and Slow Cook
Transfer everything into your slow cooker, including the seared beef cubes, aromatic sauce, and thickened stock mixture. Set it on low and let it cook for about 8 hours. This slow simmer breaks down the beef to tender perfection and melds the flavors into one harmonious dish.
Step 6: Prepare the Garlic Butter Mushrooms
While the stew is nearing completion, melt butter in a skillet and sauté the sliced mushrooms with minced garlic, salt, and pepper. This simple step adds a wonderfully aromatic and earthy layer to the dish that is absolutely essential.
Step 7: Finish with Sour Cream and Mushrooms
Once your beef stroganoff is cooked, stir in full-fat sour cream gently until the sauce becomes creamy and luscious. Add the sautéed mushrooms last to retain their texture and flavor. The result is a silky, rich stew that perfectly balances creaminess and savory depth.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Finishing with a sprinkle of fresh chives brings a burst of color and subtle oniony zing to the plate. It’s a simple step but one that elevates the presentation and adds a fresh dimension to the rich dish.
Side Dishes
This Slow Cooker Beef Stroganoff Recipe shines served over wide egg noodles for a classic pairing, but it’s just as wonderful perched atop creamy mashed potatoes or your favorite pasta shape. Whichever carb you choose, it’s guaranteed to soak up the delicious sauce beautifully.
Creative Ways to Present
For a more refined twist, try plating stroganoff in shallow bowls with a drizzle of extra sour cream and a few whole mushroom caps on top. You can also serve it alongside a side of crusty garlic bread for an irresistible comfort feast that invites everyone to dunk and savor.
Make Ahead and Storage
Storing Leftovers
Leftovers from this Slow Cooker Beef Stroganoff Recipe keep beautifully in an airtight container in the fridge for up to 3 days. The flavors deepen even more overnight, so don’t be surprised if it tastes just as good—if not better—the next day.
Freezing
If you want to save some for later, this dish freezes well. Cool it completely, transfer into freezer-safe containers, and freeze for up to 3 months. When frozen, the texture might shift slightly, but reheating gently brings back most of the original creamy satisfaction.
Reheating
To reheat, thaw in the refrigerator overnight if frozen, then warm slowly on the stovetop over low heat, stirring occasionally. Adding a splash of stock or water can help loosen the sauce if needed. Avoid microwaving straight from frozen for best texture and flavor retention.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While beef chuck is preferred for its tenderness after slow cooking, you can use other stewing cuts like brisket or round. Just make sure the beef is cut into similar-sized cubes for even cooking.
Is it possible to make this recipe on the stove instead of a slow cooker?
Definitely. After browning the beef and sautéeing the onions and garlic, you can simmer the stroganoff gently on the stove over low heat for about 2 to 3 hours until the beef is tender.
Can I substitute the sour cream with something else?
If you need a dairy-free option or want a lighter version, Greek yogurt is a good substitute added at the end of cooking, but be sure to avoid boiling after adding it to prevent curdling.
Should I use fresh mushrooms or can I use canned?
Fresh mushrooms sautéed in butter give the best flavor and texture, especially since they’re added at the end. Canned mushrooms tend to be softer and less flavorful, so fresh is highly recommended for this classic recipe.
What sides go best with Slow Cooker Beef Stroganoff Recipe?
Traditional wide egg noodles or creamy mashed potatoes perfectly soak up the luscious sauce, but buttered rice or even crusty bread can be delicious alternatives, depending on your mood.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is an absolute winner for anyone who loves comforting, flavorful meals without the fuss. It’s one of those dishes that brings everyone together around the table, melting away the day’s stress with every bite. Give it a try on your next cooking day—you might just find your new favorite cozy classic.
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 25 minutes
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff is a hearty and creamy dish featuring tender beef chuck slow-cooked to perfection with aromatic onions, garlic, and mushrooms in a rich mustard and sour cream sauce. Perfect for a comforting family dinner, it’s served over wide egg noodles, pasta, or mashed potatoes and garnished with fresh chives.
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
- 20 g / 1 tbsp unsalted butter
Aromatics and Sauce Base
- 1 large onion, sliced
- 4 garlic cloves, minced
- 7 tbsp plain flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced-salt beef stock/broth
Mushroom Garlic Butter
- 700 g / 1.2 lb mushrooms, sliced
- 3 garlic cloves, minced
- 3 tbsp / 45 g unsalted butter
- 1/2 tsp salt
- 1/2 tsp pepper
Finishing Touches
- 1 1/2 cups full-fat sour cream
- Pasta, wide egg noodles, or mashed potatoes for serving
- Chives for garnish
Instructions
- Season beef: Pat the beef cubes dry with paper towels, then sprinkle evenly with 1.5 teaspoons of salt and 1.5 teaspoons of pepper to season all sides.
- Brown beef: Heat 2 tablespoons of oil and 1 tablespoon (20 g) of unsalted butter in a large skillet over medium-high heat. Sear the beef cubes in batches, browning them on all sides, then transfer them to the slow cooker or slow cooking vessel.
- Sauté aromatics: In the same skillet, add the sliced onion and 4 minced garlic cloves. Cook over medium heat until softened and fragrant, about 4-5 minutes.
- Add flour and mustard: Stir in 7 tablespoons of plain flour and 4 tablespoons of Dijon mustard with the softened onions and garlic, cooking until the mixture becomes gluey and well combined.
- Add stock: Gradually pour in 1 litre (1 quart) of reduced-salt beef stock, stirring continuously to prevent lumps, until the sauce begins to thicken. Allow the mixture to simmer briefly.
- Slow cook beef stroganoff: Transfer the sauce mixture over the browned beef in the slow cooker. Cook on low for 6 to 8 hours or on high for 4-5 hours until the beef is tender and the flavors meld beautifully.
- Sauté garlic butter mushrooms: About 15-20 minutes before serving, melt 3 tablespoons (45 g) of unsalted butter in a skillet. Add 700 g (1.2 lb) sliced mushrooms, 3 minced garlic cloves, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook until mushrooms are browned and tender.
- Finish the stew: Mix 1 1/2 cups full-fat sour cream with some of the cooking liquid from the slow cooker to temper it. Stir this mixture gently into the slow cooker beef stroganoff. Then fold in the sautéed mushrooms. Adjust seasoning if needed.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish generously with chopped fresh chives and serve immediately for a comforting meal.
Notes
- Be sure not to add sour cream directly to hot stew to prevent curdling; temper it with cooking liquid first.
- Browning the beef adds significant flavor but can be done in batches to avoid overcrowding the pan.
- You can substitute cremini or button mushrooms based on availability.
- Serve with your choice of starch like egg noodles, pasta, or creamy mashed potatoes for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
