Crock Pot Beef Stroganoff has tender chunks of beef and mushrooms in a rich creamy stroganoff sauce. It slow cooks all day for a cozy, hands-off dinner.
Browning the beef first gives the sauce a deep, savory flavor you’d never guess came from a slow cooker.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
This tried-and-true family favorite has been made, and loved, by thousands of readers.
- This slow cooker stroganoff is so easy, it practically cooks itself. The beef is extra tender.
- The sauce has all of the flavor of a traditional stroganoff recipe with an extra goodness from slow cooking the beef in a rich broth.
- Prep ahead: Prep ahead friendly—brown the beef the night before and pop it in the crockpot in the morning.
Ingredients for Crock Pot Stroganoff
- Beef: The best beef for slow cooking is chuck roast as it has a lot of flavor and becomes very tender. If you have a roast, cut it into bite-size cubes. You can also use stewing meat.
- Mushrooms: Use white or cremini mushrooms. Short on time? Use 2 cans of drained sliced mushrooms.
- Broth: A rich beef broth gives the best flavor. If using low sodium broth, add a bouillon cube for depth.
- Sour cream: Add sour cream just before serving so it doesn’t separate or curdle. You can replace sour cream with Greek yogurt.
Variations
- Meat: You can replace the meat with 1 1/2 pounds of lean ground beef. Brown it, drain the fat, add it to the slow cooker, and proceed with the recipe.
- Seasonings: I like to keep the seasonings simple, but herbs such as thyme can be added to taste.
How to Make Beef Stroganoff in a Crock Pot
- Brown: Browning the beef adds another layer of flavor. Sear in small batches, if you overcrowd the pan, the beef won’t brown as well. Deglaze the pan with wine or broth and scrape up the browned bits.
- Slow Cook: Add the beef and remaining sauce ingredients, except sour cream, to the slow cooker. Cook until tender.
- Finish the sauce: Once the beef is tender, thicken the sauce with cornstarch and add sour cream.
- Cook on Low (preferred): 7 to 8 hours
- Cook on High: 4 to 5 hours
Serving Suggestions
I most often serve beef stroganoff over egg noodles but it’s also great over mashed potatoes or any type of pasta. To stretch the meal further, add a tossed salad and a side of garlic bread.
Equipment
Ingredients
- 1 tablespoon olive oil more if needed
- 2 pounds beef chuck roast or stewing beef, trimmed
- ½ teaspoon salt and black pepper more to taste
- ½ cup red wine
- 1 teaspoon garlic powder
- 1 medium yellow onion diced
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 12 ounces mushrooms sliced, white or cremini
- 2 cups beef broth divided
- 8 ounces sour cream
- 3 tablespoons cornstarch
- 12 ounces egg noodles cooked
Instructions
- Cut the beef into 1-inch cubes and trim any fat.
- Heat olive oil in a skillet. Season beef with salt and pepper and brown in olive oil in small batches. Deglaze pan with red wine and add to slow cooker.
- Place beef, garlic powder, onions, dijon, Worcestershire, mushrooms and 1 ½ cups broth in a 6qt slow cooker.
- Cook on high 4-5 hours or on low 7-8 hours or until beef is tender.
- Combine remaining broth with cornstarch and stir into slow cooker. Cover and cook and additional 15 minutes or until thickened.
- Stir in sour cream. Serve over egg noodles.
Video
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Main Course, Slow Cooker
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Very bland flavor. Sad I made it for meal prep and have to eat it for the next few days. Wish I would have read the comments about bland and watery before trying this recipe based on nearly a 5 star review.
Thanks for trying our recipe, Alanis. I am sorry it didn’t turn out as we expected for you. You can definitely increase the spices to meet your preferences.
I have made this recipe before and will be making it again today. It is super delicious everytime.
This is good. My family has been telling me to make it again!
Easy and very tasty. My family loved it.
Absolutely delicious! After browning the meat, I went ahead and sautéed the mushrooms and onions for a bit, just to give them a bit of color. Other than that, I followed the recipe exactly. It’s been added to our Sunday Supper rotation! Soooo good!
this was bland
Thanks for trying our recipe, Katie. You can adjust the seasonings to your taste!
Cooked this today for 7-8 hours on low due to my work schedule. WOW, oh so good, the meat just fell apart. Loved the sauce. The leftovers will be so tasty. Next time I will have some crusty bread to dip in the sauce.
Bland and watery
Thanks for trying our recipe, Irene. I am sorry to hear it didn’t turn out as you expected.
This was incredibly bland. I even doubled the mustard and Worcestershire sauce. It begs for fresh herbs, maybe fresh garlic. Just a huge bummer. Only saving grace was the tenderness of the meat.
Thanks for trying our recipe, Dana. Those additions sounds delicious.
I grew up eating my grandmother’s beef stroganoff, and it was absolutely one of my favorite dishes she made. Watching her make the dish, I would always get intimidated when I would go to make it on my own; it never tasted as good. Now that I have started my own family and want to serve this dish, I decided to search for an easy crockpot recipe(working mom), hoping to find something that was even half as good as my grandmother’s. This is my second time making this dish; I love it, and so does my family. Thank you so much for giving us this easy and delicious recipe!
Just made this today and it turned out delicious! I browned the beef cubes last night, then the mushrooms and onions put it in crock pot and put in refrigerator overnight. Cooked on low 8 hrs, following the recipe exact. The meat was very tender, it took about 20 min on high to thicken sauce before adding sour cream. Served over mashed potatoes and noodles. Thank you for all the tips included in this great recipe. The comments were also very helpful. I will definitely make this again.
I don’t normally purchase prepackaged stew meat because the cuts are usually too small and overcook easily, but I had some on hand that I didn’t know what to do with. I decided to give this recipe a try. I wasn’t sure what to expect but it turned out wonderful. Meat fell apart perfectly. I saved it to my recipe book! Thank you for sharing.
I plan on making this but don’t have red wine. Can I deglaze with something else? What would work well to use as a substitute?
You can use additional broth.
Making it tonight ! Will let you know!