There is something so wonderfully comforting about a bowl of Slow Cooker Beef Stroganoff Recipe that warms you from the inside out. This dish brings together tender, melt-in-your-mouth beef, rich mushrooms, and a velvety sauce all perfectly slow-cooked to develop deep, rich flavors. Each bite feels like a cozy hug on a chilly evening, making it a beloved classic that’s both satisfying and impressive without demanding hours of hands-on effort. Whether you’re cooking for family or friends, this Slow Cooker Beef Stroganoff Recipe is guaranteed to become your go-to for an effortless yet indulgent meal.
Ingredients You’ll Need
Simple, thoughtfully chosen ingredients create the magic in this recipe. Each component is essential, contributing texture, depth, or a burst of flavor that elevates the entire dish. From the savory beef to the creamy sour cream, these ingredients come together to make a timeless comfort food classic.
- 2 lbs. stew meat: Cut into 1-inch cubes, choose meat with good marbling for richness.
- ½ teaspoon salt, black pepper, garlic salt, celery salt, onion powder: A blend of seasonings that layers subtle and aromatic flavors into the beef.
- 2-3 tablespoons olive oil: Used for browning the beef, adding a nice sear and flavor foundation.
- 3 tablespoons butter: Adds richness and helps saute the mushrooms and onions beautifully.
- 1 yellow onion (diced): Brings a sweet, savory aroma that forms the flavor base.
- 12 oz. baby bella mushrooms (sliced, rinsed, dried): Earthy and meaty, they add texture and umami depth.
- 3-4 cloves garlic (minced): A punch of fragrant, mellow heat to lift the dish.
- ½ cup dry red wine: Helps deglaze and build complexity within the sauce.
- 1 tablespoon Worcestershire sauce: A small boost of tangy, savory intensity.
- 2 teaspoons Dijon mustard: Adds subtle sharpness to balance the creamy sauce.
- ½ teaspoon dried thyme, rosemary, parsley each: Herbal notes to make the dish fragrant and fresh.
- 1/3 cup flour: Thickens the sauce into that perfect, velvety consistency.
- 6 cups beef broth: Provides a hearty, savory base for slow cooking.
- 1 cup chicken broth (or more beef broth): Adds depth and rounds out the flavors.
- 1 beef bouillon cube: Enhances the richness without overpowering.
- 1 bay leaf: Infuses subtle, layered aromatics during simmering.
- 1 ½ cups frozen peas: A pop of sweetness and color to brighten the dish.
- ¾ cup sour cream: Adds creaminess and tang to finish the sauce beautifully.
- 3 cups egg noodles: The perfect hearty base to soak up the luscious sauce.
How to Make Slow Cooker Beef Stroganoff Recipe
Step 1: Prepare and Season the Beef
Start by cutting your stew meat into 1-inch cubes and patting them completely dry to ensure a good sear. Season evenly with a blend of salt, black pepper, garlic salt, celery salt, and onion powder, tossing well to coat every piece. This step is crucial for building flavor into the meat itself, giving your Stroganoff a savory foundation.
Step 2: Brown the Beef
Heat 1-2 tablespoons of olive oil in a large soup pot over medium-high heat. Brown the beef in batches to avoid overcrowding, searing each piece lightly for 1-2 minutes. The goal isn’t to cook through but to develop a rich crust that will flavor the sauce profoundly. Once browned, transfer the beef to a plate and keep the juices.
Step 3: Deglaze the Pot
Turn off the heat and splash in a bit of the red wine. Use a silicone spatula to scrape the bottom of the pot, loosening all those flavorful browned bits. This technique unlocks tons of flavor, so don’t skip it.
Step 4: Sauté Aromatics and Mushrooms
Add the butter, diced onions, baby bella mushrooms, and minced garlic to the pot. Set the heat back to medium and cook for about 5 minutes, stirring constantly until the onions turn translucent and mushrooms begin to soften. Then, pour in the remaining wine and let it reduce for 4-5 minutes; this concentrates the flavors beautifully.
Step 5: Add Seasonings and Flour
Mix in Worcestershire sauce, Dijon mustard, and a blend of thyme, rosemary, and parsley. Cook for one minute to bring those herbs to life before sprinkling in the flour. Stir continuously for two minutes to cook out the raw flour taste and form a roux that will thicken the sauce.
Step 6: Incorporate Broths and Simmer
Gradually add beef broth and chicken broth in small splashes, stirring continuously to avoid lumps. Toss in the beef bouillon cube and bay leaf. Bring everything to a gentle boil, then reduce heat to a low simmer. Finally, return the browned beef to the pot along with any juices, partially cover, and let it simmer gently for 45 minutes. This slow cooking process ensures the meat becomes tender while the sauce thickens and intensifies.
Step 7: Prepare Noodles and Finishing Touches
While the stroganoff simmers, boil egg noodles in salted water according to package directions. Drain and transfer the noodles to serving bowls. Stir frozen peas into the stroganoff and remove the bay leaf. In a small bowl, whisk sour cream with about half a cup of the hot broth until smooth, then slowly add this creamy mix back into the pot, stirring to combine. This final step adds a luscious creaminess and tang that defines the dish.
Step 8: Serve
Ladle the hearty beef stroganoff over the egg noodles and get ready to enjoy every comforting bite.
How to Serve Slow Cooker Beef Stroganoff Recipe
Garnishes
Finishing your Slow Cooker Beef Stroganoff Recipe with a sprinkle of fresh parsley is pure magic. Not only does it add a lovely pop of color, but it also offers a fresh, herbaceous note that cuts through the richness. For a little extra flair, a pinch of cracked black pepper or a dusting of paprika can up the visual and flavor appeal.
Side Dishes
This dish is filling on its own but pairs beautifully with crisp green beans, roasted asparagus, or a simple side salad dressed in vinaigrette. For those craving even more comfort, soft dinner rolls or garlic bread make excellent companions that help mop up every drop of that incredible sauce.
Creative Ways to Present
If you want to impress guests or switch things up, try serving your Stroganoff in individual ramekins nestled atop egg noodles or even mashed potatoes for a rustic twist. Another crowd-pleaser is layering it in a casserole dish topped with melted cheese and breadcrumbs, then baked briefly for a crispy topping.
Make Ahead and Storage
Storing Leftovers
Once your Slow Cooker Beef Stroganoff Recipe has cooled, transfer leftovers to airtight containers and refrigerate. It will stay fresh for 3 to 4 days. The flavors continue to deepen over time, making it often taste just as good the next day.
Freezing
This recipe freezes beautifully. Portion it out into freezer-safe containers and store for up to 3 months. Be sure to leave some room at the top as the sauce may expand during freezing. Thaw overnight in the refrigerator before reheating for the best texture and flavor.
Reheating
Reheat stroganoff gently on the stove over low heat, stirring occasionally to prevent sticking. You may want to add a splash of beef broth or water to loosen the sauce if it has thickened too much. Microwaving works, but stirring halfway ensures even warming without drying out the meat.
FAQs
Can I use a different cut of beef for this Slow Cooker Beef Stroganoff Recipe?
Absolutely! While stew meat is ideal for its tenderness and cooking time, you can also use chuck roast cut into cubes for similar results. The key is to choose a cut with some marbling for flavor and moisture.
Is it necessary to brown the beef before slow cooking?
Browning is highly recommended because it develops a rich, caramelized flavor that enhances the overall dish. It also improves the texture by sealing in juices, preventing the meat from becoming dry during slow cooking.
Can I skip the wine in this recipe?
If you prefer to avoid alcohol, you can substitute the red wine with additional beef broth and a splash of balsamic vinegar or grape juice for acidity and depth. The dish will still be delicious.
Why do you cook the egg noodles separately?
Cooking noodles separately prevents them from absorbing too much liquid and becoming mushy while the stroganoff simmers. Adding perfectly cooked noodles to serving bowls after the sauce is ready ensures ideal texture with each bite.
Can I make this Slow Cooker Beef Stroganoff Recipe dairy-free?
To make it dairy-free, substitute the butter with olive oil or a vegan butter alternative and use a dairy-free sour cream substitute or coconut yogurt to maintain the creamy finish without dairy.
Final Thoughts
This Slow Cooker Beef Stroganoff Recipe is truly one of those dishes you’ll want to make again and again. It’s comforting, full of rich flavor, and surprisingly simple to pull together, especially when you have a slow cooker doing the heavy lifting. I promise, sharing this with friends and family will earn you all kinds of kitchen hero status. So go ahead, give it a try—your future self will thank you for such a delicious, effortless meal!
Print
Slow Cooker Beef Stroganoff Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Slow Cooker Beef Stroganoff is a hearty, comforting dish that combines tender stew meat simmered with mushrooms, onions, and a rich, flavorful broth, finished with creamy sour cream and served over egg noodles. Cooked gently on the stovetop to develop deep flavors and tender beef, it’s a perfect meal for cozy dinners and serves eight generously.
Ingredients
Beef & Seasoning
- 2 lbs. stew meat, cut into 1-inch cubes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic salt
- ½ teaspoon celery salt
- ½ teaspoon onion powder
Cooking Fats & Aromatics
- 2–3 tablespoons olive oil
- 3 tablespoons butter
- 1 yellow onion, diced
- 12 oz. baby bella mushrooms, sliced, rinsed, and dried
- 3–4 cloves garlic, minced
Liquids & Flavorings
- ½ cup dry red wine
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 6 cups beef broth
- 1 cup chicken broth (or additional beef broth)
- 1 beef bouillon cube
- 1 bay leaf
Herbs & Thickening
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- â…“ cup flour
Finishers & Sides
- 1½ cups frozen peas
- ¾ cup sour cream
- 3 cups egg noodles
Instructions
- Prepare Ingredients: Measure out and prepare all ingredients before starting to streamline the cooking process and ensure everything is ready to go.
- Season Meat: Cut the stew meat into 1-inch cubes and discard large fat pieces, leaving marbled fat. Pat meat dry then sprinkle with salt, black pepper, garlic salt, celery salt, and onion powder, tossing to coat evenly.
- Brown Beef: Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. Add beef in batches to avoid overcrowding and brown each batch for 1-2 minutes. A full sear on all sides isn’t needed—this keeps the interior rare. Add oil if needed. Transfer browned meat to a plate.
- Deglaze Pot: Turn off heat and add a splash of red wine to the pot. Use a silicone spatula to scrape up browned bits from the bottom, enhancing flavor.
- Sauté Vegetables: Add butter, diced onion, mushrooms, and minced garlic to the pot and turn heat to medium. Cook for 5 minutes, stirring continuously to soften and combine flavors.
- Reduce Wine: Add the remaining wine to the pot. Let it reduce for 4-5 minutes while stirring frequently to intensify the flavor.
- Add Flavorings: Stir in Worcestershire sauce, Dijon mustard, dried thyme, rosemary, and parsley. Cook for 1 minute to meld the spices.
- Thicken Sauce: Stir in flour and cook for 2 minutes, stirring constantly to avoid lumps and create a roux base for the gravy.
- Add Broths: Gradually pour in beef broth in small splashes, stirring continuously, then add chicken broth in the same manner for a smooth sauce.
- Simmer Base: Add beef bouillon cube and bay leaf, bring the mixture to a boil, then reduce to a gentle simmer.
- Return Beef: Add the browned beef and any juices collected on the plate back into the pot.
- Simmer Meat: Partially cover the pot and let the stroganoff stew gently over medium-low heat for 45 minutes. Stir occasionally, adjusting heat to prevent boiling, allowing the meat to tenderize and flavors to concentrate.
- Cook Noodles: While the stroganoff simmers, boil egg noodles in salted water according to package instructions. Drain and place noodles into serving bowls to prevent them from becoming soggy in the stew.
- Add Peas & Sour Cream: Stir frozen peas into the stew and remove the bay leaf. In a small bowl, mix sour cream with about ½ cup of the hot broth until smooth, then whisk this mixture slowly back into the stew to finish the creamy sauce.
- Serve: Ladle the stroganoff over the prepared egg noodles. Garnish with additional parsley if desired and serve immediately for a comforting, satisfying meal.
Notes
- Use stew meat with some marbling for tenderness; trim excessive fat.
- Red wine adds depth but can be substituted with additional beef broth if preferred.
- Cooking egg noodles separately prevents them from absorbing too much liquid and getting mushy in the stew.
- Simmering slowly is key to tender beef and concentrated flavors.
