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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I made this for our family of 5 adults last night: it was delish! I used two lbs. beef chuck, added about 10 oz. shiitake mushrooms and used a good cabernet. For beef broth, I used Better Than Bouillon, which does add seasoning compared to regular broth. The only thing I would do differently next time is make more egg noodles. Thanks for a great recipe!
So glad you enjoyed it, Elizabeth!
My kids and I loved this recipe, just like every other recipe I’ve tried from your website. I used a food processor to chop the mushrooms into tiny pieces since my kids aren’t fans of them— they were none the wiser and gobbled their food down with enthusiasm Thank you for providing budget-friendly recipes that are quick and easy! I appreciate the storing/reheating instructions, helpful notes, and alternative suggestions such as low-carb options and deglazing alternatives. Your website has become and will continue to be my top choice for recipes!
I am glad this recipe was such a hit, Monique!
I made this tonight for my picky husband, he absolutely loved it. The only things I did different was I used a little bit of cream cheese, because I did not have enough sour cream. And I put the noodles in about a half hour before it was ready to soak up flavor, and I had made them al dente. Absolute hit! I will be making this again, thank you so much for the recipe!
Hi! I haven’t made this yet, but looking forward to. Can I half this recipe to make if for a smaller family? Will the cook time remain the same? And if not, how do you suggest storing it? Can it be frozen?
Thanks!
Hi Bailey, I have not tried halving this recipe so I can’t say for sure, but other readers have froze it with good results! The egg noodles are cooked separately, so freeze the stroganoff separately without the noodles. When reheating, make sure to reheat without boiling, then serve over fresh noodles. Enjoy!
Easy and flavorful!
Loved this!!! We buy a full beef tenderloin which my husband cuts into steaks. We used the extra tips for this and it was excellent. We used Better Than Bouillon Roasted Beef Base and Apothic Red wine to deglaze. I had also tried to brown the beef 1 lb. at a time. It steamed and didn’t brown so I removed it and added back in at 1/3 to 1/2 lb at a time which resulted in great browning which results in a great deglazing product and flavor at the end. Don’t overlook this important detail. Served over frozen zucchini spirals. (Didn’t love those.) Will make over and over and may also try the ground beef version.
Thank you Holly for your post for an easy old-time favorite! I think the negative people should keep their comments to themselves. Everyone following a recipe knows that every cook does some tweaking to make it taste GOOD to THEM. One thought on the thickening issues – I had some older cornstarch that wouldn’t thicken. The problem was solved when I replaced it with new so check that out if you’re having issues. Thanks again for the post :)
I followed the recipe as I have for other meals on here and there was no flavor. The veggies should have been sauted before going into the crock pot and there should have been more seasoning then just garlic powder, mustard, and worcestershire sauce.
Sorry to hear you didn’t enjoy this recipe as much as we do, Andrew!
Mine was too thin and basically tasted like beef and noodles. I followed the recipe to the letter. I don’t know how to make it more stroganoff flavored. I used stew meat and store-bought beef broth and semi-dry red wine.
Did you add the cornstarch slurry at the end? To thicken it further you can add additional cornstarch slurry. Mix equal parts cornstarch and water and stir it into the sauce letting it rest 15 minutes to thicken.
Hi Holly .. I am wanting to try this recipe could I possibly make it on stove top..if yes how would I go about it ??
Thanks
Randy
If you’d like to make this with stewing beef:
If you’d like to make this recipe using steak, it’s much quicker to cook on the stovetop. You can find the stovetop beef stroganoff recipe here.
Loved it! High for 4 hours worked in my Crockpot. I used ranch steak because I had some. Excellent!
This beef stroganoff is very flavorful and easy to prepare. However, next time I think I’ll use beef sirloin instead of stew meat, which after eight hours cooking on low was still rather chewy.
I just made this yummy beef stroganoff. I picked this recipe because I loved the real ingredients rather than quick easy Campbell Soup stuff. I did read some of the comments below and added a few Bay leafs and some paprika, other than that I followed the recipe. The only salt and pepper was when I browned the meat first. I used this small bottle of Merlot from an airplane ride lol perfect amount for double the recipe. The meat came out so tender. I used beef chuck roast boneless. I was a little shy on the amount of sour cream I had in the fridge, but all good. The sauce is thin even though I added 3 tablespoons of cornstarch for a double recipe. My tip is simply once you boil your pasta(rinse) add it to the crockpot.
I made this for Father’s Day and it was easy and very creamy. Some of the reviews are ridiculous and they clearly did not follow the recipe. It was a bit on the bland side for me once I add the sour cream, so I seasoned to taste. I also reduced the sour cream to 6 oz. For extra flavor I doubled the Worcestershire sauce and mustard, added more salt and pepper, and added paprika (as per a suggestion from another reviewer). When I make it again I’ll add all of this in early on and will add more red wine. It was a big hit with everyone and I’ll be making it again in the future.
I have made this and the base recipe is good and very comforting. For those saying that this recipe is too bland, I offer you the following suggestions, ALL of which I use when I want to take it up a notch:
1. Add a package of onion soup mix to the crockpot.
2. After you brown your meat and BEFORE you deglaze your pan, add a little butter or oil to the pan and then saute your onion until soft and translucent. I actually add a splash of balsamic vinegar too, just to caramelize the onion a tiny bit.
3. Use fresh minced garlic instead of garlic powder. After I saute the onion I add 1-2 cloves of minced garlic to the pan and saute for 1 minute, just until you can smell the garlic. Only then do I deglaze the pan.
4. I have used red wine but I actually prefer using the same quantity of dry sherry if you have it on hand.
5. If not using mushrooms, double the amount of Worcestersire sauce to 2 tablespoons to add more umami flavor.
6. Add 2 teaspoons of paprika.
7. Add 2 bay leaves.
Also, check what beef broth you’re using. I make my own from scratch or use Better than Bullion Roasted Beef base. If you’re using the cheap powdered bullion you’re going to get a lot of salt but not as much deep flavor.
Other than mincing the garlic and then sautéing the onion and garlic, this doesn’t add much more work to the recipe and it really provides a more complex layering of flavor. Hope this helps!
Thank you for sharing all of your tips Elise!
We make this all the time. If we don’t have any good wine on hand we don’t use it but it’s good either way. Easy weeknight recipe and my picky teen daughter loves it.
Great meal – perfect for 6. I did thicken it up just a bit more by adding 1 more TBS of cornstarch, otherwise made as written.
not anything like I expected. this recipe is not creamy at all. basic beef and noodles
Delicious!!! Everyone in my family loved it, including my 15 month old grandson!
yuck! this was terrible. What a waste, I had to throw it all out. Not sure how this recipe got 5 stars!?
I made this recipe tonight and it was inedible. I’ve had many stroganoffs in my life and this was the worst I’ve ever eaten. Way too much sour cream and nothing to balance the sour cream + strong wine flavor. I would suggest no wine and maybe add like HALF of the sour cream.
The first time I made this I pretty much made it to the recipe, maybe a little more wine because it cooked off too fast. Enjoyed it! I do however cook it to my tastebuds seasoning-wise but as a base recipe this is amazing! Everyone enjoys it in my house!