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!

Crockpot beef stroganoff in a Crock-Pot with parsley on top

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!

  1. Heat oil in a skillet and brown stewing beef with salt and pepper (this adds flavor).
  2. Deglaze the pan with red wine and add the remaining ingredients to the crockpot to simmer.
  3. 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.

Crockpot beef stroganoff in a Crock-Pot with and without liquid

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!

Crock pot beef stroganoff on a plate with parsley on top

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 stroganoff in a Crock-Pot with parsley on top
4.98 from 210 votes↑ Click stars to rate now!
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Crock Pot Beef Stroganoff

Serve this tender beef stroganoff over a bed of egg noodle for a delicious meal!
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings

Ingredients  

  • 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

Instructions 

  • 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

4.98 from 210 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 568 | Carbohydrates: 38g | Protein: 29g | Fat: 32g | Saturated Fat: 13g | Cholesterol: 131mg | Sodium: 263mg | Potassium: 766mg | Fiber: 2g | Sugar: 3g | Vitamin A: 205IU | Vitamin C: 2.5mg | Calcium: 73mg | Iron: 3.5mg

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

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. 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!

  2. I hate recipes that are told like stories rather than directions. Just give the impedance, quantity, and process. All the other hooy can go.

    1. 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.

    2. 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!5 stars

  3. 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.

    1. You can leave out the mushrooms (they do add a bit of flavor). My personal favorite is chuck because it gets so tender.

  4. 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.

  5. 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?5 stars

    1. Only 1/2 cup of deglazed wine is added to the slow cooker, the rest of the wine isn’t used in this recipe!

    1. 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!

      1. 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…

      2. 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!

  6. 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!5 stars

    1. 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!

  7. 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.

    1. 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.

  8. 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.5 stars

  9. 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?

    1. 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.

  10. 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!5 stars

    1. 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!

  11. 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 noodles5 stars

  12. 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?

    1. While I haven’t tried it, I’m sure that’d work. Let us know how it goes for you Lindsay!

    2. 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?

      1. 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.