Name: Slow Cooker Beef Stroganoff - Comfort Food Made Easy
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 pounds beef chuck roast or stew meat, cut into 1.5-inch chunks; 1 large yellow onion, thinly sliced; 3 cups cremini or white mushrooms, sliced; 3 cloves garlic, minced; 1 tablespoon tomato paste; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon paprika (sweet or smoked); 1 teaspoon kosher salt (plus more to taste); 1/2 teaspoon black pepper; 1.5 cups low-sodium beef broth; 2 tablespoons cornstarch (optional, for thickening); 1/4 cup water (for cornstarch slurry); 3/4 to 1 cup sour cream (room temperature); 2 tablespoons fresh parsley, chopped (for garnish); 12 ounces egg noodles, cooked according to package (or rice/mashed potatoes); 2 tablespoons butter or olive oil (optional, for browning)

There’s something special about a creamy, savory bowl of beef stroganoff after a long day. This slow cooker version brings all the classic flavors with almost no effort. You get tender beef, silky mushrooms, and a rich sauce that feels cozy without being heavy.

It’s a great family dinner, and leftovers are even better the next day. If you love set-it-and-forget-it meals, this one will quickly become a favorite.

Why This Recipe Works

Low and slow equals tender beef: The slow cooker breaks down tougher cuts like chuck, so every bite is melt-in-your-mouth soft.
Balanced flavors: Onion, garlic, mushrooms, and a touch of Dijon create depth without overpowering the creamy finish.
No curdled sauce: Adding sour cream at the end keeps the sauce smooth and silky.
Weeknight-friendly: Minimal prep and hands-off cooking make this a stress-free meal.
Flexible serving options: Serve over egg noodles, rice, mashed potatoes, or cauliflower mash.

Close-up detail shot of slow cooker beef stroganoff

Ingredients

2 pounds beef chuck roast or stew meat, cut into 1.5-inch chunks
1 large yellow onion, thinly sliced
3 cups cremini or white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon paprika (sweet or smoked)
1 teaspoon kosher salt (plus more to taste)
1/2 teaspoon black pepper
1.5 cups low-sodium beef broth
2 tablespoons cornstarch (optional, for thickening)
1/4 cup water (for cornstarch slurry)
3/4 to 1 cup sour cream (room temperature)
2 tablespoons fresh parsley, chopped (for garnish)
12 ounces egg noodles, cooked according to package (or rice/mashed potatoes)
2 tablespoons butter or olive oil (optional, for browning)

How To Make My Slow Cooker Beef Stroganoff

Prep the beef: Trim excess fat and cut into chunks. Pat dry and season lightly with salt and pepper.
Dry meat browns better and tastes richer.
Optional browning step: Heat a large skillet over medium-high. Add butter or oil. Brown beef in batches, 2–3 minutes per side.
This adds flavor but isn’t mandatory if you’re short on time.
Layer the slow cooker: Add sliced onion and mushrooms to the bottom. Place beef on top. Sprinkle in garlic, paprika, and additional salt and pepper.
Mix the sauce base: In a bowl, whisk beef broth with tomato paste, Dijon, and Worcestershire.
Pour over the beef and vegetables.
Cook: Cover and cook on Low for 7–8 hours or High for 4–5 hours, until the beef is very tender.
Thicken the sauce (optional): If you want a thicker gravy, whisk cornstarch with water to make a slurry. Stir it into the slow cooker and cook on High for 15–20 minutes until it lightly thickens.
Add sour cream: Turn off the heat. Stir in sour cream until smooth.
Taste and adjust salt, pepper, or mustard as needed.
Serve: Spoon stroganoff over cooked egg noodles, rice, or mashed potatoes. Garnish with chopped parsley.

Cooking process of slow cooker beef stroganoff

Storage Instructions

Refrigerator: Store in an airtight container for up to 4 days. Keep noodles separate to prevent them from soaking up the sauce.
Freezer: Freeze the beef and sauce (without noodles) for up to 3 months.
Thaw overnight in the fridge.
Reheating: Warm gently on the stovetop over low heat or in the microwave at 50–60% power. If the sauce thickens too much, stir in a splash of broth or water. Add a spoonful of fresh sour cream at the end to refresh the creaminess.

Why This is Good for You

Protein-rich: Beef provides iron, zinc, and B vitamins that support energy and immune function.
Mushrooms add nutrients: They bring fiber, antioxidants, and umami flavor without extra calories.
Customizable carbs: Serve with whole-grain noodles or brown rice for more fiber, or use cauliflower mash for a lower-carb option.
Balanced meal: Pair with a simple green salad or steamed veggies for a complete plate.

Pitfalls to Watch Out For

Curdled sauce: Adding sour cream too early can split the sauce.
Always add it at the end, off the heat.
Underseasoning: Slow cooker dishes can taste flat without enough salt and acid. Taste before serving and brighten with a pinch of salt or a small squeeze of lemon.
Overcrowded pan when browning: If you brown the beef, do it in batches. Crowding steams the meat instead of searing it.
Too watery: Mushrooms and onions release liquid.
If the sauce seems thin, use the cornstarch slurry or let it sit uncovered on High for 10–15 minutes.
Tough beef: If it’s not tender, it likely needs more time. Keep cooking on Low until it breaks apart easily with a fork.

Final dish presentation of slow cooker beef stroganoff

Recipe Variations

Lightened-up version: Use Greek yogurt instead of sour cream. Temper it with a little warm sauce before stirring in to prevent curdling.
Gluten-free: Serve over rice or mashed potatoes and confirm your Worcestershire and broth are gluten-free.
Use cornstarch to thicken, not flour.
Extra veggies: Add sliced carrots or frozen peas in the last 30 minutes. Spinach can be stirred in at the end until wilted.
Richer flavor: Add a splash of dry white wine or sherry with the broth, or a teaspoon of fish sauce for deep umami (you won’t taste fish).
Herb twist: Stir in fresh dill or chives at the end for a bright, classic note.
No mushrooms: Swap with extra onions or add diced bell peppers. The dish will be different but still delicious.
Ground beef shortcut: Brown 1.5 pounds ground beef with onions and garlic, drain, then slow-cook 3–4 hours on Low with the same seasonings and broth.
Add mushrooms in the last hour.

FAQ’s For Slow Cooker Beef Stroganoff

What cut of beef works best?

Chuck roast is ideal because it becomes tender and flavorful with slow cooking. Stew meat works too, but pieces can be uneven. Avoid lean cuts like sirloin or round, which can dry out.

Can I make this without sour cream?

Yes.

Use heavy cream or a mix of cream cheese and a splash of milk for a similar texture. For dairy-free, try full-fat coconut milk and a squeeze of lemon to balance the richness.

Do I need to brown the beef first?

No, but it adds a deeper, more savory flavor. If you skip it, bump the paprika and Worcestershire slightly to boost the taste.

How can I make it thicker without cornstarch?

Reduce the sauce by cooking uncovered on High for 10–15 minutes at the end.

You can also mash a few pieces of potato if you’ve added them, or whisk in a tablespoon of flour with a bit of butter and stir it in.

What should I serve it with?

Egg noodles are classic, but rice, mashed potatoes, buttered spaetzle, or cauliflower mash are all great. A crisp green salad or steamed green beans make a simple side.

Can I cook it overnight?

Yes, but use the Low setting and ensure your slow cooker switches to Warm at the end. Reheat gently in the morning or evening and add the sour cream right before serving.

How can I prevent the mushrooms from getting soggy?

Use firm, fresh mushrooms and slice them thicker.

If you want more texture, sauté them separately and stir them in at the end.

Wrapping Up

Slow Cooker Beef Stroganoff is a relaxed way to get big comfort with little effort. The flavors are rich and familiar, and the slow cooker does most of the work. Keep the sour cream for the end, taste as you go, and you’ll have a creamy, cozy dinner ready to ladle over noodles or potatoes.

It’s the kind of meal that makes weeknights feel special without any stress.