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 231 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 231 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. 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!5 stars

  2. 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!5 stars

  3. Making this now. Looks delish so far. I love your site and always find myself coming back for more recipes. Thanks!

    1. 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.

  4. 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 again5 stars

    1. 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.

  5. 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?4 stars

    1. 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!

    1. You can substitute extra beef broth Susan. You’ll combine 1/2 cup broth with the cornstarch.

  6. 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.5 stars

    1. 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?

      1. 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!

  7. 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…5 stars

  8. 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:)