There’s something magical about a slow-cooked meal that fills your home with rich, savory aromas. Slow Cooker Beef Stroganoff is a comforting, flavor-packed dish that transforms simple ingredients into a velvety, indulgent masterpiece. With tender chunks of beef, a creamy, tangy sauce, and the perfect hint of umami, this classic dish is a must-have for cozy nights in.
Beef Stroganoff has a fascinating history, dating back to 19th-century Russia, where it was a dish favored by aristocrats. Over time, it traveled across the globe, gaining variations with different spices, sauces, and serving styles. The slow cooker version we’re making today is all about ease without sacrificing flavor. Trust me, you’re going to love every bite!
Why You’ll Love Slow Cooker Beef Stroganoff
Is this Slow Cooker Beef Stroganoff for you? Let’s see. This dish is…
- Melt-in-your-mouth tender. The beef slow cooks to perfection, making each bite incredibly soft and flavorful.
- Rich and creamy. A luscious sauce made with sour cream and mushroom soup coats every piece beautifully.
- Loaded with umami. Worcestershire sauce, Dijon mustard, and mushrooms bring deep, savory notes.
- Effortless to prepare. Just a few steps and your slow cooker does the hard work.
- Perfect for any occasion. Whether for a weeknight meal or a dinner party, this dish impresses every time.
Ingredients in Slow Cooker Beef Stroganoff
Here’s the magic of this dish—it’s made with just a few simple ingredients, yet it delivers deep, complex flavors. Let’s break it down:
Stew Meat: Tender cubes of beef that break down beautifully in the slow cooker, soaking up all the rich flavors.
Garlic Salt & Black Pepper: A simple yet essential seasoning combo that enhances the beef’s natural flavors.
Flour: Helps create a light coating on the beef, locking in juices and thickening the sauce.
Olive Oil & Butter: Used for browning the beef, adding richness, and creating the perfect base for the sauce.
White Wine: Adds acidity and depth, balancing out the dish’s richness. (See notes for substitutions.)
Mushrooms & Onion: The perfect pairing for stroganoff, bringing earthiness and a touch of sweetness.
Garlic: Because everything is better with a little garlic!
Beef Broth & Better Than Bouillon: These ingredients deepen the umami flavors and create a rich, savory base.
Red Wine Vinegar & Worcestershire Sauce: Brightens the dish while adding a hint of tang and complexity.
Dijon Mustard: Adds a subtle sharpness, elevating the sauce’s flavor profile.
Cornstarch & Water: Used to thicken the sauce to the perfect creamy consistency.
Sour Cream & Cream of Mushroom Soup: These two make the sauce incredibly smooth, velvety, and rich.
Egg Noodles: The classic serving choice that soaks up the sauce beautifully.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Prepare the Beef: Season the beef cubes with garlic salt and black pepper. Dredge them lightly in flour to create a coating that will help thicken the sauce later.
Brown the Beef: Heat olive oil in a large pan over medium-high heat. Sear the beef in batches until browned on all sides. Transfer to the slow cooker and deglaze the pan with white wine, scraping up any flavorful bits.
Sauté the Veggies: In the same pan, melt 1 tablespoon of butter. Add the mushrooms and onions, cooking until softened. Stir in the garlic and cook for another minute. Transfer everything to the slow cooker.
Build the Sauce: Pour in the beef broth, add the Better Than Bouillon, Worcestershire sauce, red wine vinegar, and Dijon mustard. Stir everything together and set the slow cooker to low for 6-8 hours (or high for 4-5 hours).
Thicken the Sauce: About 30 minutes before serving, mix cornstarch and cold water to create a slurry. Stir it into the slow cooker to thicken the sauce.
Add the Creaminess: Stir in the sour cream and cream of mushroom soup, blending until smooth. Let it cook for another 10 minutes.
Cook the Noodles: Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
Serve & Enjoy: Spoon the creamy beef stroganoff over the egg noodles, garnish with fresh parsley, and dig in!
How to Serve Slow Cooker Beef Stroganoff
- Fresh Salads: Pair with a crisp green salad dressed in a light vinaigrette for a refreshing contrast.
- Crusty Bread: A warm baguette or garlic bread is perfect for soaking up every bit of the delicious sauce.
- Vegetable Sides: Roasted carrots, asparagus, or sautéed spinach make great accompaniments.
- As a Standalone: This dish is hearty enough to be enjoyed on its own—just add fresh herbs for a pop of color!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
Additional Tips
- Prep Ahead: Chop the veggies and measure ingredients the night before to save time.
- Spice It Up: Add smoked paprika or cayenne for a little extra kick.
- Dietary Adjustments: Swap regular flour for gluten-free, or use dairy-free alternatives if needed.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to maintain the creamy texture.
- Double the Batch: This dish freezes well! Just leave out the sour cream until reheating for best results.
Tips & Variations
- For Extra Richness: Stir in a splash of heavy cream before serving.
- Make it Lighter: Use Greek yogurt instead of sour cream.
- More Depth of Flavor: Add a splash of sherry or brandy to the sauce.
- Crispier Mushrooms: Sauté them separately and add at the end for a different texture.
Final Thoughts
There you have it an easy, foolproof way to make the most flavorful, creamy Slow Cooker Beef Stroganoff. Whether you’re cooking for a special occasion or just want a comforting meal, this recipe is sure to become a staple. Try it out, and let me know how it turns out. Happy cooking!
Slow Cooker Beef Stroganoff
Ingredients
- For the Beef Stroganoff:
- 2 ½ pounds stew meat cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 tablespoons cold butter separated
- ½ cup white wine see notes
- 16 oz. button mushrooms sliced
- 1 small yellow onion diced
- 4 cloves garlic minced
- 4 cups beef broth
- 1 teaspoon Better Than Bouillon or 1 beef bouillon cube
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- To Thicken the Sauce:
- ¼ cup cornstarch + ¼ cup cold water
- For Creaminess:
- 1 ½ cups sour cream not reduced fat
- 10.5 oz. cream of mushroom soup optional
- For Serving:
- 1 pound wide homestyle egg noodles
Instructions
- Prepare the Beef:
- Season the beef with garlic salt and black pepper. Toss with flour until evenly coated.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Sear the beef in batches until browned on all sides (about 2-3 minutes per side). Transfer to the slow cooker.
- Sauté the Vegetables:
- In the same skillet, add another tablespoon of butter and sauté the onions and mushrooms until soft.
- Stir in the garlic and cook for another 30 seconds. Transfer to the slow cooker.
- Deglaze the Pan:
- Pour white wine into the skillet, scraping up any browned bits. Let it simmer for 1-2 minutes.
- Add this mixture to the slow cooker along with beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard.
- Slow Cook:
- Cook on LOW for 6-8 hours or HIGH for 4 hours, until the beef is fork-tender.
- Thicken the Sauce:
- In a small bowl, whisk together cornstarch and cold water. Stir into the slow cooker.
- Let cook for an additional 20-30 minutes until thickened.
- Finish the Dish:
- Stir in sour cream and cream of mushroom soup (if using).
- Cook for another 10 minutes until well combined.
- Serve & Enjoy:
- Cook the egg noodles according to package instructions.
- Serve the stroganoff over the noodles and enjoy!
Notes
- White Wine Substitute: If you don’t want to use wine, substitute with extra beef broth.
- For Extra Flavor: Add a splash of heavy cream for an even richer sauce.
- Make It Gluten-Free: Use gluten-free flour and cornstarch instead of regular flour. Serve over gluten-free pasta.
