Slow Cooker Beef Stroganoff - Comfort Food Made Easy
Slow cooker beef stroganoff made rich and creamy with tender beef and deep flavor. An easy comfort-food classic that’s perfect for busy days.
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)
- ½ teaspoon black pepper
- 1.5 cups low-sodium beef broth
- 2 tablespoons cornstarch (optional, for thickening)
- ¼ cup water (for cornstarch slurry)
- ¾ 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)
Instructions
- 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.
