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.
Crock Pot Beef Stroganoff
Equipment
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
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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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 1/2 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.
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!