I absolutely love making this Slow Cooker Beef Stroganoff Recipe because it brings together tender, melt-in-your-mouth beef with a rich, creamy sauce that s just bursting with flavor. When you re short on time but want a hearty, comforting dinner waiting for you, this recipe is an absolute game-changer – just set it and forget it! It s perfect for those cozy evenings when you want something satisfying without standing over the stove for hours.
What makes this Slow Cooker Beef Stroganoff Recipe extra special to me is how the slow cooker transforms humble ingredients into something truly indulgent. Plus, the addition of garlicky butter mushrooms really takes it up a notch – my family fights over those every time! After trying quite a few variations, I ve narrowed down the method that guarantees tender beef and a luscious sauce every single time.
Why You’ll Love This Recipe
- Tender, Flavorful Beef: Browning the beef first locks in juices, ensuring every bite is rich and succulent.
- Hands-Off Slow Cooker Convenience: You can prep in the morning, then come home to a perfectly cooked meal without fuss.
- Creamy, Comforting Sauce: The sour cream and Dijon mustard create a silky smooth sauce that s just irresistible.
- Garlic Butter Mushrooms: These add an earthy, savory boost that elevates the whole dish to restaurant-quality.
Ingredients You’ll Need
All these ingredients work together beautifully, balancing hearty beef, tangy sour cream, and aromatic mushrooms. Shopping tip: look for fresh mushrooms and good-quality beef chuck for the best results.
- Beef chuck or stewing beef: Choose well-marbled pieces for tender, juicy results after slow cooking.
- Salt and black pepper: Essential seasonings to enhance every other flavor in the recipe.
- Oil: Use a neutral oil with a high smoke point to properly brown the beef.
- Unsalted butter: Adds richness without overpowering the other ingredients.
- Large onion: Sliced thickly to soften slowly and release natural sweetness.
- Garlic cloves: Fresh and minced, for that punch of aromatic flavor.
- Plain/all-purpose flour: Helps thicken the sauce – but you can skip it for a gluten-free version.
- Dijon mustard: Adds a gentle tang that brightens the creamy sauce perfectly.
- Reduced salt beef stock/broth: A flavorful liquid base that deepens the stew s taste without overwhelming saltiness.
- Full fat sour cream: For the creamy, velvety finish to the sauce. Don t swap for low-fat; full fat is key!
- Butter (for mushrooms): Ensures those mushrooms sauté beautifully with a silky, buttery coating.
- Mushrooms: Sliced evenly for even cooking and great texture.
- Chives: Fresh and finely chopped, for garnish and a pop of color.
- Wide egg noodles, pasta, or mashed potatoes: The perfect vehicles to soak up all that delicious sauce.
Variations
I love mixing things up with this Slow Cooker Beef Stroganoff Recipe to suit different tastes or dietary needs. Feel free to experiment with a few simple tweaks that keep the spirit of the dish but fit your lifestyle or occasion.
- Gluten-Free Version: When I switched to the pressure cooker method and skipped the flour, I still got a thick, delicious sauce that everyone loved!
- Greek Yogurt Swap: I sometimes replace sour cream with Greek yogurt for a lighter finish-just add it off the heat to prevent curdling.
- Extra Veggies: Adding carrots or peas in the last hour of cooking gives the dish a nice pop of sweet freshness and color.
- Beef Alternatives: Tried it with stew beef or even short ribs for a different texture; all work great depending on your preference.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Season and Brown the Beef to Lock in Juices
Pat your beef cubes dry with paper towels-this little trick helps achieve a beautiful sear. Season them well with salt and pepper for that base flavor. Heat oil in a heavy skillet over high heat and add the beef in batches, making sure not to crowd the pan. You’ll want to brown all sides aggressively-this caramelization adds incredible depth to your stroganoff. Don’t rush this step; it s worth the time and even a little extra cleanup!
Step 2: Sauté Onions and Garlic for Aromatic Flavor
After browning, reduce the heat slightly and melt half the butter in the same pan. Toss in your sliced onions and minced garlic, cooking for about 3 minutes until everything softens and fills your kitchen with an irresistible aroma. This step creates a flavorful base for the sauce, so don t skip it!
Step 3: Add Flour and Dijon Mustard for Thickening and Tang
Sprinkle the flour evenly over the softened garlic and onions, stirring well to combine. Next, stir in the Dijon mustard. The mixture will get gluey, but that’s exactly what you want-it’ll thicken the sauce beautifully once you add the stock. Keep stirring, so nothing sticks or burns.
Step 4: Slowly Add Beef Stock and Deglaze
Pour in half of the beef stock gradually, stirring constantly to prevent lumps. Whisk if you notice clumps forming. Add the rest of the stock, scraping up all those flavorful browned bits from the bottom of the pan. This liquid gold is the foundation of your sauce and brings all the beefy goodness into one pot.
Step 5: Slow Cook Until Beef is Tender and Falling Apart
Transfer your beef and liquid to the slow cooker and set it to LOW for about 8 hours (or HIGH for 5 hours). This slow simmer transforms the beef into tender pieces that practically melt in your mouth. If you prefer, you can cook it on the stovetop on low heat for 2 hours or use a pressure cooker for quicker results. Either way, patience will reward you with unbeatable flavor and texture.
Step 6: Make the Garlic Butter Mushrooms Separately
While the beef cooks, melt butter in a skillet over high heat and sauté half the mushrooms until golden. Add half the garlic, salt, and pepper, cooking until fragrant. Remove and repeat with remaining mushrooms and butter. This double-sauté method really intensifies the mushroom flavor, giving you tender, garlicky bites that pair perfectly with the creamy beef.
Step 7: Temper Sour Cream and Finish the Sauce
Before adding the sour cream, take about 1.5 cups of cooking liquid from the slow cooker and mix it with the sour cream to temper it – this step prevents curdling when you stir it into the hot stew. Slowly fold this creamy mixture back into the slow cooker along with your sautéed mushrooms. Give everything a gentle stir and let it warm through before serving.
Step 8: Serve and Garnish for Perfect Presentation
Spoon your Slow Cooker Beef Stroganoff over wide egg noodles, pasta, or creamy mashed potatoes. Sprinkle with fresh chopped chives for a beautiful pop of green and a bit of brightness. This final touch always makes the dish feel special and homey.
Pro Tips for Making Slow Cooker Beef Stroganoff Recipe
- Don t Skip Browning: I learned that browning beef properly is the secret to deep flavor and juicy texture – don t rush or crowd the pan.
- Temper Your Sour Cream: Mixing sour cream with cooking liquid to temper it keeps the sauce silky without curdling, a trick that took me a few tries to get right.
- Double Sauté Mushrooms: Cooking mushrooms in two batches with fresh garlic gives the best golden color and flavor-trust me, it s worth the extra step!
- Avoid Overcooking Mushrooms: Add mushrooms just before the end to prevent them from becoming mushy, keeping that perfect texture.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
I always top this stroganoff with finely chopped chives because their fresh, mild onion flavor balances the richness of the sauce perfectly. Sometimes I add a sprinkle of smoked paprika or a few parsley leaves for color and a subtle flavor twist.
Side Dishes
Wide egg noodles are my go-to because they hold onto the sauce beautifully, but creamy mashed potatoes or even buttered pasta also work wonderfully. For a green contrast, I like a simple side of steamed green beans or a crisp salad to lighten the meal.
Creative Ways to Present
For special dinners, I scoop the stroganoff into shallow white bowls and garnish generously with chives and a dollop of sour cream on top. Serving alongside crusty artisan bread bowls makes it feel extra cozy and impressive. I also love adding roasted root vegetables for a colorful, rustic touch.
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in airtight containers in the fridge where they last up to 3 days. Reheating slowly on the stove keeps the beef tender and the sauce creamy without drying out or separating.
Freezing
I ve successfully frozen portions of this stroganoff for up to 3 months. Just be sure to cool completely before freezing, and thaw overnight in the fridge. Mushrooms may soften a bit after freezing, so I usually add a handful of fresh sautéed mushrooms when reheating to keep that freshness.
Reheating
Reheat gently over low heat on the stove, stirring frequently and adding a splash of broth or water to refresh the sauce if it thickens too much. I avoid microwaving because slow, even reheating protects the texture of the beef and creaminess of the sauce.
FAQs
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Can I use a different cut of beef for this Slow Cooker Beef Stroganoff Recipe?
Absolutely! While beef chuck is ideal because of its marbling and tenderness after slow cooking, you can also use other stewing cuts like brisket or short ribs. Just make sure to cut the beef into even-sized cubes for consistent cooking times.
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How do I prevent the sour cream from curdling?
The key is to temper the sour cream by mixing it with some of the hot cooking liquid before adding it back into the stew. Stir it in gently and avoid boiling the sauce once the sour cream is added to maintain a smooth, creamy texture.
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Can I make this recipe gluten-free?
Yes! Simply skip the flour and use the pressure cooker method to thicken the sauce naturally. Alternatively, you can use a gluten-free flour or cornstarch slurry at the end of cooking to thicken the sauce.
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What’s the best way to reheat leftovers?
Reheat leftovers gently on the stovetop over low heat, stirring occasionally, and add a splash of broth if the sauce thickens too much. This keeps the beef tender and sauce smooth without drying out.
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Can I prepare parts of this recipe ahead of time?
You can brown the beef and sauté the onions and mushrooms a day ahead, storing them separately in the fridge. Then assemble and cook in the slow cooker when you re ready-this cuts down active prep time on the cooking day.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe has become one of my absolute favorites to come home to after a busy day. It s reliably delicious, comforting, and comes together with less active effort than most weeknight dinners. I really hope you ll give it a try and make it your own – once you taste how tender and flavorful it is, I m confident it ll be a family favorite at your house too!
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
Description
This Slow Cooker Beef Stroganoff is a rich, comforting dish featuring tender beef chuck slow-cooked to perfection in a creamy, flavorful sauce with garlic butter mushrooms. Perfect for a hearty family dinner, it pairs beautifully with wide egg noodles, pasta, or mashed potatoes.
Ingredients
Main Ingredients
- 1.75kg (3.5lb) beef chuck or other stewing beef, cut into 4cm (1.5”) cubes
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp oil
- 20g (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
- 1 1/2 cups full fat sour cream
Garlic Butter Mushrooms
- 3 tbsp (45g) unsalted butter
- 700g (1.2 lb) mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Wide egg noodles, pasta, or mashed potatoes
- Chives for garnish
Instructions
- Season Beef: Pat the beef cubes dry using paper towels to ensure they brown well, then evenly sprinkle them with salt and black pepper to enhance flavor penetration.
- Brown Beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer without crowding and brown them aggressively on all sides for about 4 minutes. Remove the browned pieces and repeat with the remaining beef, adding more oil as necessary. This step seals in the juices and builds a depth of flavor.
- Sauté Aromatics: Allow the pot to cool slightly, then melt half of the butter in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
- Add Flour and Mustard: Sprinkle the flour evenly over the cooked garlic and onions, stirring thoroughly. Add the Dijon mustard and continue stirring; the mixture will become gluey which is normal and this helps thicken the sauce later.
- Add Beef Stock: Slowly pour in half of the beef stock while stirring continuously to dissolve the flour mixture into the liquid, whisking if needed to avoid lumps and create a smooth gravy-like sauce. Add the remaining stock, scrape the pot’s bottom to deglaze any browned bits, and bring the mixture to a simmer.
- Slow Cook Beef: Transfer the liquid and sauce to a slow cooker, add the browned beef cubes, and cook on LOW for 8 hours or on HIGH for 5 hours until the beef is tender and falls apart easily. Alternatively, you can simmer it covered on the stove at low/medium-low heat for 2 hours, or use an Instant Pot/pressure cooker and cook under high pressure for 40 minutes (skip the flour in this method to keep gluten-free).
- Prepare Garlic Butter Mushrooms: In a large skillet over high heat, melt half the butter. Add half the mushrooms and cook until they are almost golden, about 3 minutes. Add half of the garlic, salt, and pepper, and cook until the mushrooms are golden and the garlic fragrant. Remove and repeat with remaining butter, mushrooms, and garlic.
- Finish Stroganoff: Mix the sour cream with 1.5 cups of liquid taken from the slow cooker to temper the sour cream—this prevents curdling when added to hot stew. Gently stir the sour cream mixture back into the slow cooker contents, then carefully fold in the sautéed garlic butter mushrooms.
- Serve: Spoon the Beef Stroganoff over wide egg noodles, pasta, or mashed potatoes. Garnish with freshly chopped chives for color and added flavor.
Notes
- Use good quality beef chuck or stewing beef cut into uniform pieces for even cooking and tenderness.
- Tempering the sour cream with some cooking liquid prevents it from curdling when added to the hot stew.
- For a gluten-free option, skip adding the flour and use the Instant Pot or pressure cooker method.
- Browning the beef in batches ensures a good caramelization and prevents the beef from steaming, enhancing flavor.
- You can substitute sour cream with Greek yogurt if preferred; add it off heat at the end to avoid curdling.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
