Slow Cooker Beef Stroganoff

Name: Slow Cooker Beef Stroganoff
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 ½ pounds chuck roast, cut into 1-inch cubes; 1 teaspoon garlic salt; ½ teaspoon black pepper; ¼ cup all-purpose flour; 3-6 tablespoons olive oil; 3 tablespoons cold butter, divided; ½ cup white wine (or chicken broth); 16 ounces 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; ¼ cup cornstarch + ¼ cup cold water; 1 ½ cups sour cream (not reduced-fat); 10.5 ounces cream of mushroom soup (optional); 1 pound wide homestyle egg noodles

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There is something incredibly comforting about a warm, creamy bowl of Beef Stroganoff. For many, it brings back memories of family dinners, where the rich aroma of slow-cooked beef and mushrooms filled the kitchen. This dish, originally from Russia, has been adapted over the years into a beloved classic, especially in American households.

What makes Slow Cooker Beef Stroganoff so perfect for beginner cooks is its simplicity. Unlike traditional stovetop versions that require constant stirring and attention, the slow cooker does all the hard work for you. You simply prepare the ingredients, let them simmer for hours, and return to a delicious, fork-tender meal.

This recipe is also incredibly budget-friendly. Using affordable cuts of beef that become tender over time, combined with a few pantry staples, makes it both economical and deeply flavorful. Whether you’re a beginner in the kitchen or just looking for an easy, no-fuss meal, this easy slow cooker beef stroganoff is a must-try.

Ingredients and Their Role

Each ingredient in this recipe contributes to its delicious, creamy, and hearty flavor.

Beef (Chuck Roast, Rump Roast, or Bottom Round): These cuts are tough but become incredibly tender when cooked low and slow.
Mushrooms: Add an earthy, umami-rich depth to the sauce. Button mushrooms or cremini work best.

Onions and Garlic: Essential aromatics that enhance the overall flavor.
Beef Broth: Forms the base of the stroganoff sauce, giving it a rich, meaty taste.
Dijon Mustard: Adds a slight tang and depth to balance the richness.

Worcestershire Sauce: Enhances the umami flavors and gives the sauce a well-rounded taste.
Red Wine Vinegar: Helps tenderize the beef and adds acidity to balance the flavors.
White Wine (Optional): Used to deglaze the pan, adding a subtle layer of flavor. If you don’t cook with wine, you can substitute with chicken broth.

Sour Cream: The key to the classic creamy texture of beef stroganoff.
Cornstarch Slurry: A mix of cornstarch and cold water that helps thicken the sauce.
Cream of Mushroom Soup (Optional): Adds even more thickness and creaminess, though the dish can be made without it.

Egg Noodles: The perfect companion to the rich sauce, but mashed potatoes or rice also work well.

Ingredient Substitutions

Beef Substitute: If you don’t have a chuck roast, try using stew meat or even ground beef for a quicker version.
Dairy-Free Alternative: Replace sour cream with coconut cream or dairy-free yogurt.

Gluten-Free Option: Use gluten-free noodles or serve over mashed potatoes or rice.
Mushroom Alternative: If you dislike mushrooms, simply omit them or substitute with zucchini or bell peppers for added texture.

Step-by-Step Instructions

Step 1: Prepare the Beef
Cut the beef into one-inch cubes, trimming any excess fat. Season with garlic salt and black pepper before tossing the pieces in flour. This helps create a slight crust when seared, locking in flavor.

Step 2: Sear the Meat (Optional for More Flavor)
Heat vegetable oil in a pan over medium-high heat. Add the beef cubes in batches, searing each piece for about 45 seconds per side until browned but not fully cooked. Remove and set aside.

Step 3: Sauté the Aromatics
In the same pan, melt butter and add white wine (or chicken broth) to deglaze the pan. Scrape up any flavorful bits stuck to the bottom. Add onions and mushrooms, cooking for 4 minutes, then stir in minced garlic and cook for another minute.

Step 4: Assemble in the Slow Cooker
Transfer the seared beef and sautéed onions/mushrooms/garlic to the slow cooker. Add beef broth, Worcestershire sauce, Dijon mustard, and red wine vinegar. Stir well.

Step 5: Cook Low and Slow
Cover and cook on low for 8-9 hours (or high for 4-5 hours), until the beef is fork-tender.

Step 6: Thicken the Sauce
Whisk together cornstarch and cold water, then stir it into the slow cooker. Let cook for another 15 minutes to thicken.

Step 7: Add the Creamy Finish
In a bowl, mix sour cream with 1 cup of the hot broth from the slow cooker. Stir it back into the pot, ensuring a smooth, creamy consistency. If using, add condensed cream of mushroom soup.

Step 8: Serve and Enjoy
Swirl in cold butter for a velvety finish. Serve over cooked egg noodles, mashed potatoes, or rice. Enjoy your quick and healthy meal!

Beginner Tips and Notes

How to Prevent Overcooked Mushrooms: Add mushrooms in the last 2 hours of cooking if you prefer them firmer.
What If the Sauce Is Too Thin? Increase the cornstarch mixture slightly or let the sauce simmer uncovered for 15 extra minutes.

What If the Sauce Is Too Thick? Add a bit of extra beef broth or a splash of milk to loosen the sauce.
How to Tell If the Beef Is Done? It should be fork-tender and easily break apart when pressed.

Serving Suggestions

Pair this lemon herb beef stroganoff with:

Garlic Bread or Buttermilk Biscuits – Perfect for soaking up the creamy sauce.
Steamed Vegetables – Such as broccoli, green beans, or roasted carrots for added nutrition.
Side Salad – A fresh green salad with balsamic dressing balances the richness.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: The sauce can be frozen for up to 3 months. For best results, freeze the sauce without the noodles, then cook fresh pasta when serving.
Reheat: Warm gently on the stovetop or microwave, adding a splash of broth to loosen the sauce if needed.

I hope you enjoy making this easy slow cooker beef stroganoff! It’s a beginner-friendly dish that is both hearty and foolproof, making it perfect for a weeknight dinner.

If you try this recipe, let me know in the comments! What did you serve it with? Did you make any modifications? Your feedback helps other home cooks, and I love hearing your experiences!

FAQ About Slow Cooker Beef Stroganoff

Can I use a different cut of beef for this recipe?

Yes, chuck roast is ideal because it becomes tender when slow-cooked, but you can also use stew meat, rump roast, or bottom round. If you need a quicker option, ground beef works well, though it won’t have the same texture.

How can I make this dish gluten-free?

To make this recipe gluten-free, use cornstarch instead of flour for coating the beef, and serve it over gluten-free pasta, rice, or mashed potatoes instead of egg noodles.

What can I use instead of sour cream?

You can substitute sour cream with full-fat Greek yogurt for a slightly tangier taste. If you need a dairy-free option, coconut cream or cashew cream works well.

Can I make this dish without a slow cooker?

Yes! You can cook it in a Dutch oven or large pot on the stovetop. Simmer on low for about 2-3 hours, stirring occasionally, until the beef is fork-tender.

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