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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Such an easy recipe. The beef was tender. I did brown the onions with the beef but other than that no changes. I would add some paprika next time and fresh garlic and thicken it up a bit more. Served with home made Spaetzle and cucumbers in a vinaigrette – Oma would be proud.
Sounds amazing Josie! I’m sure she would be proud.
yes, she would be! So would mine that was from Hungary…………
Sorry I wasted my time on this recipe. It turned out soupy and bland and I used great ingredients. The beef was pretty tender but the rest… Never again.
This was my first time making beef stroganoff and I make a couple of small tweaks like adding paprika and it really turned out phenomenal. Thanks for this, made a great weeknight meal that will be added to our regular list.
It says 8 servings, but how large is a serving? Grams/cups.
Looking forward to trying this on Thurs!
Hi Jenn, a serving is approximately 1 ½ -2 cups. Enjoy!
Just made this, it’s delicious. We haven’t made beef stroganoff in a long time! Thank you.
WOW! What a great and really easy recipe! I followed EVERYTHING to the letter except…..we were completely out of dijon mustard. I was so disappointed! But even without that ingredient it was amazing. The next time I make this I will be sure to add that!! I cooked this on low and even still, it was done in less time than stated so I will keep that in mind for next time! My family raved about this dish and they are hard to please so thank you so much for such a hit recipe!
We made this with very tough left over steak. The crock pot time turned unusable meat into a meal that is still remember two years later. Really good recipe. Thank you!
Delicious. It’s a keeper. So easy and no processed ingredients
Making this now. Looks delish so far. I love your site and always find myself coming back for more recipes. Thanks!
Thank you for following along MJ, enjoy the stroganoff!
Sounds delicious!
Unable to eat cornstarch. Could I make without it and just realize it will be a less thick gravy?
Hi Mary, I have only tried the recipe as written but I think you could try thickening with flour instead of cornstarch. Otherwise, if you leave it out the sauce will be quite thin.
try a flour slurry if u cannot use cornstarch
Hi Mary, you could try potato or tapioca starch. I’ve used both for thickening sauces.
We love this snd make it often. Absolutely a keeper.
I’ve made this and many other of your recipes and love them,thank you!!
On the crock pot stroganoff,to sub the cream cheese is it the same amount (8oz)? Thank you!!
I already receive notification from you!! Thanks again
Hi Donna, yes we use the same 8 ounces for cream cheese. Some readers have reduced it to 6 ounces and loved it so the choice is totally yours.
This is a go to favorite. Yummy!
I made it exactly as the recipe stated. The meat is very tender but the sauce is a little bland. Maybe next time I’ll use minced garlic (and a touch more), as well as a bit more worcestershire, dijon, salt and pepper.
Can I freeze the leftovers and reheat seeing as it has sour cream in it?
Hi Lisa, I have never personally tried freezing and reheating this recipe but I think it should work well. We would love to hear how it turns out for you!
Can you mix noodles into crockpot, stirring to coat the noodles, and then serve?
Sure, you could stir in cooked egg noodles to coat in that delicious sauce before serving.
May I please know what I can replace the red wine with? Thank you
You can substitute extra beef broth Susan. You’ll combine ½ cup broth with the cornstarch.
Awesome. Family loved it. Easy to make. I would reduce the cream cheese by a 1/4 less for my taste, it was a little TOO creamy for me.
I don’t see where cream cheese is used in the recipe. Is it a substitute for the sour cream or do you use both?
Yes! It can be used in place of the sour cream for a creamier stroganoff. You could do a mixture of both if you preferred as well. Hope that helps!
Made this and the family loved it. Direction so easy to follow. Will make again.
I added a pkg of dry onion soup, a couple bay leaves and a little more wine;) enjoyed this recipe! Thank you, I served this with homemade cheese bread and butter, yum! and of course red wine…
Hi Holly! I’m going to “Hooey” up and get this in the crock pot before work. This has me drooling and I haven’t even begun browning the meat yet!
Thanks for sharing! We love your recipes:)
Thanks, Julie. We hope you love it!