Crock Pot Beef Stroganoff is a comforting family favorite meal. Tender stewing beef, onions and mushrooms simmer a perfectly seasoned broth until melt in your mouth tender! Just before serving, a scoop of sour cream is added in for the perfect creamy sauce.
Serve this dish over a bed of egg noodles with a side salad for a great meal!
How great is a recipe that you can ‘set it and forget it’ before going off to work? This crock pot beef stroganoff recipe is not only a winner for dinner but makes for great leftovers the next day at work…if there are any!
How to Make Beef Stroganoff in a Crock Pot
This savory slow cooker meal may take hours to simmer, but it can be made in just 3 simple steps!
- Heat oil in a skillet and brown stewing beef with salt and pepper (this adds flavor).
- Deglaze the pan with red wine and add the remaining ingredients to the crockpot to simmer.
- Cook until the beef is melt in your mouth tender.
Just before serving, stir in the sour cream and egg noodles and top with a sprinkle of parsley.
Beef for Stroganoff
When making classic beef stroganoff, I use a tender cut of beef and cook it quickly so it doesn’t overcook.
For slow cooker beef stroganoff use stewing meat (or chuck roast if you have it), the meat will become very tender as it cooks low and slow. If you use a lean cut of beef, it will dry out and become tough.
You can use ground beef in this recipe to create a ground beef stroganoff. Replace the stewing beef with 1 1/2 lbs of ground beef. Brown the ground beef and drain any fat, add to the slow cooker and proceed as written.
How Long to Cook Beef Stroganoff in a Crock Pot
Depending on your time frame, you can cook this dish on low all day in the crock pot while you’re at work. Or you can speed things by setting your crock pot to high, depends on you! Cooking either way develops so much flavor with tender meat!
- Cook on Low: 7 to 8 hours before the meat is tender.
- Cook on High: 4 to 5 hours to get the same tender meat effect.
I make this recipe with sour cream which is traditional however, you can also make crock pot beef stroganoff with cream cheese. It is a little creamier than regular sour cream and only requires just a tad more stirring!
What to Serve with Beef Stroganoff
Since beef stroganoff is so rich and filling, it stands alone as a complete meal. But a tossed salad dressed with a tangy lemon vinaigrette and a side of garlic bread definitely can feed a crowd! Perfect for a potluck at work or the holidays!
More Easy Beef Favorites:
- CrockPot Beef Stew – My all time favorite!
- Easy Beef Stroganoff – Stovetop classic
- Slow Cooker Salisbury Steak – Reader favorite!
- The Best Meatloaf Recipe – Perfectly delicious
- Easy Swiss Steak – So tender.
- Instant Pot Beef Stroganoff – So easy to make!
Crock Pot Beef Stroganoff
- 1 tablespoon olive oil more if needed
- 2 pounds stewing beef trimmed
- salt & pepper
- ½ cup red wine
- 1 teaspoon garlic powder
- 1 onion diced
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- ¾ pound mushrooms sliced
- 2 cups beef broth divided
- 8 ounces sour cream
- 3 tablespoons cornstarch
- 12 ounces egg noodles cooked
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© 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.
Like our recipes?
Follow us on Pinterest!
I have made this and the base recipe is good and very comforting. For those saying that this recipe is too bland, I offer you the following suggestions, ALL of which I use when I want to take it up a notch:
1. Add a package of onion soup mix to the crockpot.
2. After you brown your meat and BEFORE you deglaze your pan, add a little butter or oil to the pan and then saute your onion until soft and translucent. I actually add a splash of balsamic vinegar too, just to caramelize the onion a tiny bit.
3. Use fresh minced garlic instead of garlic powder. After I saute the onion I add 1-2 cloves of minced garlic to the pan and saute for 1 minute, just until you can smell the garlic. Only then do I deglaze the pan.
4. I have used red wine but I actually prefer using the same quantity of dry sherry if you have it on hand.
5. If not using mushrooms, double the amount of Worcestersire sauce to 2 tablespoons to add more umami flavor.
6. Add 2 teaspoons of paprika.
7. Add 2 bay leaves.
Also, check what beef broth you’re using. I make my own from scratch or use Better than Bullion Roasted Beef base. If you’re using the cheap powdered bullion you’re going to get a lot of salt but not as much deep flavor.
Other than mincing the garlic and then sautéing the onion and garlic, this doesn’t add much more work to the recipe and it really provides a more complex layering of flavor. Hope this helps!
Thank you for sharing all of your tips Elise!
We make this all the time. If we don’t have any good wine on hand we don’t use it but it’s good either way. Easy weeknight recipe and my picky teen daughter loves it.
Great meal – perfect for 6. I did thicken it up just a bit more by adding 1 more TBS of cornstarch, otherwise made as written.
not anything like I expected. this recipe is not creamy at all. basic beef and noodles
Delicious!!! Everyone in my family loved it, including my 15 month old grandson!
yuck! this was terrible. What a waste, I had to throw it all out. Not sure how this recipe got 5 stars!?
I made this recipe tonight and it was inedible. I’ve had many stroganoffs in my life and this was the worst I’ve ever eaten. Way too much sour cream and nothing to balance the sour cream + strong wine flavor. I would suggest no wine and maybe add like HALF of the sour cream.