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.
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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
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Made this many times for my family and this is one of my husband’s most requested meals. I have it pinned on my Pinterest to always refer back to. So easy for a mom of toddlers! I’m not fond of mustard so I’ve never used it in the recipe but it still comes out amazing. SO delicious, thank you!
I hate recipes that are told like stories rather than directions. Just give the impedance, quantity, and process. All the other hooy can go.
Hey Chef Rhonda, there are no stories in my recipe posts. As you’re a Chef, you can likely just use the “JUMP TO RECIPE” button at the top of any post.
Our content is written for cooks of all abilities and levels and we include information to allow anyone to successfully recreate them. Feel free to skip past the hooey.
Hi Chef Ronda! You might just want to tuck your digital pitchfork back in. Bless your heart! (as we say in the south)
Impedance/noun: the effective resistance of an electric circuit or component to alternating current…
Been following and using Holly’s recipes over here for a hot minute. They are direct, well written and can be used by anyone who wants to cook…from beginner to experienced. And, to boot, they’re usually spot on and tasty!
Go find some joy in your life, honey. Or, better yet, keep your nasty opinions to yourself!
Would it be ok if I did this recipe without the mushrooms? Also, what type of beef is your favorite to use?
Thank you so much for sharing this recipe, I love that you don’t have cream of mushroom soup in it! I am trying to use recipes without the addition of canned soups.
You can leave out the mushrooms (they do add a bit of flavor). My personal favorite is chuck because it gets so tender.
Sounds like a winning recipe. However, I always find “browning the meat” in crockpot recipes defeating the purpose of a one pot meal. Although I recognize the noodles will be done separately. That said, is it really necessary to “brown the meat?” I could just make the whole thing in the browning pan and simmer a bit unless the cut of meat suggests otherwise. Just curious what others think or have experienced.
It does add a bit of flavor but if you’d prefer, you can skip the browning.
In regards to the red wine… I understand that you add the wine used to deglaze the pan to the slow cooker, but do also add the rest of the bottle to the slow cooker?
Only ½ cup of deglazed wine is added to the slow cooker, the rest of the wine isn’t used in this recipe!
Thanks for the speedy reply! I’m making this today!
Very yummy! wonder if you’d share a recipe for beef stroganoff in the instant pot?
Thanks!
I don’t have an instant pot version at this time but this recipe should work in the IP. I would follow the same cook times as our IP beef stew for the meat. Let us know how it goes!
If I browned the meat a little bit longer and three hours in the crockpot would that be OK? I STARTED THIS TOO LATE! Lol kids need to be in bed in 4 hours…
I haven’t tried it but I would worry that the beef wouldn’t tenderize. This uses meat that tenderizes with low and slow cooking which causes the fibers and connective tissues to break down. I might suggest a backup plan for tonight in case you check it and it’s not tender yet (if it isn’t tender it likely needs MORE time). Fingers crossed for you, let us know how it goes!
I’m sorry for those who think this is good. Not so much
Sorry to hear you didn’t enjoy this recipe, Candle. We love this recipe as written.
This was a huge hit at our house! Our daughte, who doesn’t like spaghetti with read sauce and meat, had two helpings. It smelled great all day.
I am going low-carb, so I had it on a bit of egg noodles and sautes collard greens. Yum!
Can I prep this recipe – steps one and two, then freeze to use in the crockpot another day?
Hi Debbie, we haven’t tried freezing this recipe before cooking but I imagine it should work. Just let it defrost then cook in the crockpot following the instructions in the recipe. We would love to hear how it turns out for you!
Can I combine the egg noodles with the beef mixture. I want to make this for a sick friend and thought it would be easier to transport this way.
Yes, you can but the noodles can soak up the sauce which can cause them to become mushy so we prefer to keep them on the side.
I love this recipe. It turned out so good. I’m making again right now
This beef stroganoff recipe is delicious! I loved making it in my crock pot and not watching over it for hours. Can you tell me what the serving size is? I’m sure I ate too much.
Hi Marylee, a serving is approximately 1 ½ -2 cups. Glad you enjoyed it!
It’s hard not to eat more than what a serving might be
I am torn between using sour cream or cream cheese. I have both at the house– could I use half sour cream and half cream cheese?
I think half and half would be the perfect balance of creamy and delicious. You will have to let us know how it turns out.
This is so good. It’s my go-to beef stroganoff crock pot recipe. Don’t look anywhere else, this is perfect. I’ve been making this recipe for a few years now and it never disappoints, always a crowd pleaser!
Love this recipe!
Can I freeze leftovers?
The egg noodles are cooked separately, so freezing the stroganoff separately would work just fine. When reheating, make sure to reheat without boiling, then serve over fresh noodles. Enjoy Carolin!
This was so good. I’m on keto. I ate this without the noodles. I may without the corn starch next time and use xantham gum. But so good my husband had his with egg noodles
Easy and delicious recipe!
CAN THIS BE MADE IN THE OVEN? HOW LONG DO YOU THINK?
I’ve not tried this one in the oven, but you could try this beef stroganoff casserole!
I love every recipe I’ve tried of yours!!! I’m going to make this stroganoff recipe but my daughter doesn’t like actual texture of mushrooms, however she loves stroganoff haha. I saw another one of your recipes that included cream of mushroom soup with the sour cream? Would that be an option for this recipe if I left out mushrooms?
While I haven’t tried it, I’m sure that’d work. Let us know how it goes for you Lindsay!
This recipe tasted good, beef was very tender. However, it seemed very soupy instead of like gravy. I followed the directions, any advice on how to make it thicker? Just add more cornstarch?
Hi Terri, You can slowly add more cornstarch until it reaches your preferred consistency. Be careful not to add to much as it will continue to thicken as it cooks.
Look delicious