Slow Cooker Beef Stroganoff Recipe
If you are craving a comforting, hearty meal that is both effortless and endlessly satisfying, this Slow Cooker Beef Stroganoff Recipe is going to be your new best friend. Tender chunks of beef simmer slowly with fragrant mushrooms and onions in a luscious, creamy sauce that’s perfectly tangy from the sour cream and Dijon mustard. The slow cooker lets all those flavors marry beautifully over hours, resulting in a melt-in-your-mouth dinner that tastes like you spent all day in the kitchen, even when you barely lifted a finger. Whether you’re feeding a crowd or just treating yourself, this dish brings warmth and soul to the table every time.
Ingredients You’ll Need
Don’t be fooled by the simplicity of these ingredients; each one is crucial to building the classic flavor profile and rich texture of this dish. Everything from the tender beef chuck to the fresh parsley comes together to create layers of deliciousness that you’ll love.
- Beef chuck roast (2 to 3 lbs): This cut becomes beautifully tender with slow cooking and absorbs all the rich flavors.
- Cremini or button mushrooms (8 oz): Adds earthiness and a satisfying bite to the sauce.
- Medium onion (1, diced): Provides sweetness and depth as it softens during cooking.
- Garlic (3 cloves, minced): Infuses a savory aroma that enhances every bite.
- Beef broth (2 cups): Creates the delicious base of the cooking liquid and enhances the meaty flavor.
- Sour cream (1 cup): Adds creaminess and a subtle tang, balancing the richness.
- Dijon mustard (2 tablespoons): Offers a gentle bite that brightens the sauce and layers the flavor.
- Butter (2 tablespoons): Used for browning and sautéing to bring out caramelized notes.
- Flour or cornstarch (2 tablespoons): Thickens the sauce perfectly—cornstarch is a great gluten-free option.
- Fresh parsley (2 tablespoons, chopped): Garnishes with a fresh pop of color and mild herbal flavor.
- Egg noodles or rice (for serving): The perfect vehicle for soaking up all that creamy sauce.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prepare the beef and vegetables
Start by trimming any excess fat from your beef chuck roast, then cut it into bite-sized pieces for easy eating. Chop up the mushrooms, dice the onion, and mince the garlic so everything is ready to go and the cooking process flows smoothly.
Step 2: Brown the beef and sauté the aromatics
This step is where your kitchen starts to smell absolutely irresistible. Melt the butter in a skillet and sear the beef pieces until they’re nicely browned on all sides, locking in flavor and adding a wonderful caramelized crust. Remove the beef from the pan, then quickly sauté the onions, garlic, and mushrooms in the same skillet until softened and fragrant, making sure to scrape up any flavorful bits left behind. Once done, transfer everything to your slow cooker.
Step 3: Combine ingredients in the slow cooker
Layer the browned beef, sautéed mushrooms, and onions into the slow cooker. Pour in the beef broth and stir in a spoonful of Dijon mustard for that signature tang. Give everything a gentle mix so the beef is mostly submerged and flavors start blending right away.
Step 4: Cook low and slow
Set your slow cooker to low and let the magic happen over 6 to 8 hours, or choose high for a quicker 3 to 4 hours. The result? Beef so tender it practically melts apart, and a sauce infused deeply with rich, harmonious flavors that only slow cooking can deliver.
Step 5: Finish with sour cream and thicken the sauce
About 15 minutes before serving, stir in the sour cream to add that luscious creaminess and nourish the sauce with tang. Mix a bit of flour or a cornstarch slurry, sprinkle it in, and stir well. Allow the sauce to warm gently without boiling, as this keeps your sauce beautifully smooth without curdling. Thickened and dreamy, your stroganoff is almost ready to enjoy.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Freshly chopped parsley sprinkled on top brings a bright burst of color and a hint of herbaceous freshness that balances the richness of the stroganoff. It’s a small touch that elevates the dish from comforting to truly special.
Side Dishes
This dish loves cozying up with egg noodles, which wonderfully soak up the creamy sauce. For a gluten-free alternative, serve it with fluffy rice or even mashed potatoes. Roasted or steamed green veggies like asparagus or green beans make a vibrant, crisp contrast that rounds out the meal nicely.
Creative Ways to Present
For a twist, serve your Slow Cooker Beef Stroganoff Recipe in hollowed-out bread bowls for a fun, rustic presentation. You can also pile it atop baked potatoes for a heartier option or spoon it over cauliflower rice for a low-carb variation that still delights your taste buds.
Make Ahead and Storage
Storing Leftovers
Place any leftover stroganoff in an airtight container and refrigerate for up to 3 days. The flavors often deepen overnight, so it’s just as delicious the next day if not more.
Freezing
This recipe freezes well! Portion leftovers into freezer-safe containers and freeze for up to 3 months. Just be sure to add any sour cream after thawing if you want to maintain the freshest texture.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave using short bursts. Stir frequently and add a splash of broth or water if the sauce has thickened too much to keep it creamy and smooth.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While chuck roast is ideal for tenderness and flavor after slow cooking, you can use other stewing meats like brisket or round steak. Just ensure the beef is cut into bite-sized pieces and cooked long enough to become tender.
Is it possible to make this recipe gluten-free?
Yes, using cornstarch instead of flour to thicken the sauce is a great gluten-free alternative. Also, make sure your beef broth is gluten-free and serve with gluten-free noodles or rice.
Can I prepare this dish without a slow cooker?
If you don’t have a slow cooker, you can make this on the stovetop by simmering everything gently in a heavy pot for about 2 to 3 hours until the beef is tender. Just keep an eye on the liquid level and add more broth if needed.
Why does the sauce need to be warmed gently after adding sour cream?
Sour cream can curdle if boiled, so warming the sauce gently keeps it smooth and creamy, preserving the lovely texture that makes this recipe so comforting.
Can I add vegetables like carrots or peas to this recipe?
Definitely! Carrots work well if added in the beginning to become tender. Peas are best stirred in during the last 15 minutes of cooking to keep their bright color and fresh flavor.
Final Thoughts
There is truly nothing better than coming home to the irresistible aroma of this Slow Cooker Beef Stroganoff Recipe bubbling away. It’s the perfect blend of ease and elegance, making it a go-to meal for busy weeknights or special family dinners. I can’t wait for you to try it—you’ll find yourself coming back to this cozy classic time and time again.
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Slow Cooker Beef Stroganoff Recipe
- Total Time: 6 hours 20 minutes (low) or 3 hours 20 minutes (high)
- Yield: 6 servings 1x
Description
This Slow Cooker Beef Stroganoff recipe offers tender, flavorful beef cooked low and slow with mushrooms, onions, and a creamy sauce. Perfect for an easy, comforting meal served over egg noodles or rice, it combines rich beef broth, Dijon mustard, and sour cream to create a classic stroganoff with minimal effort.
Ingredients
Beef and Vegetables
- 2 to 3 lbs beef chuck roast, trimmed and cut into bite-sized pieces
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Sauces
- 2 cups beef broth
- 1 cup sour cream
- 2 tablespoons Dijon mustard
Other Ingredients
- 2 tablespoons butter
- 2 tablespoons flour or cornstarch (for gluten-free option)
- 2 tablespoons fresh parsley, chopped (for garnish)
- Egg noodles or rice, for serving
Instructions
- Prepare the beef and vegetables: Trim excess fat from the beef chuck roast and cut it into bite-sized pieces. Chop the mushrooms, dice the onion, and mince the garlic to have all ingredients ready for cooking.
- Brown the beef and sauté the aromatics: In a skillet, melt the butter and sear the beef pieces until browned on all sides to lock in flavor. Remove the beef and quickly sauté the onions, garlic, and mushrooms until softened and fragrant. Transfer everything to the slow cooker.
- Combine ingredients in the slow cooker: Add the browned beef, sautéed mushrooms and onions, beef broth, and a spoonful of Dijon mustard to the slow cooker. Stir gently to combine, making sure the beef is evenly distributed and mostly submerged in the liquid.
- Cook low and slow: Set the slow cooker to low and cook for 6 to 8 hours or on high for 3 to 4 hours, until the beef is tender and flavors meld together.
- Finish with sour cream and thicken the sauce: About 15 minutes before serving, stir in the sour cream and sprinkle flour or cornstarch slurry to thicken the sauce. Mix well and allow it to heat through gently without boiling to prevent curdling and keep the sauce creamy.
- Serve: Garnish with fresh parsley and serve the stroganoff over cooked egg noodles or rice for a comforting meal.
Notes
- To prevent the sour cream from curdling, add it towards the end of cooking and avoid boiling.
- You can substitute flour with cornstarch for a gluten-free option.
- For extra flavor, brown the beef in batches to avoid overcrowding the skillet.
- Use fresh parsley as a garnish to add color and freshness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Russian
