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.

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

Description

Slow Cooker Beef Stroganoff is a comforting, creamy dish featuring tender beef, earthy mushrooms, and a rich, flavorful sauce. Perfect for beginner cooks, this hands-off recipe allows the slow cooker to do all the work, resulting in a delicious, hearty meal served over egg noodles.

Ingredients

Scale

For the Beef:

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

For the Sauce:

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

For Thickening:

¼ cup cornstarch + ¼ cup cold water
1 ½ cups sour cream (not reduced-fat)
10.5 ounces cream of mushroom soup (optional)

For Serving:

1 pound wide homestyle egg noodles

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Instructions

Prepare the Beef: Cut the beef into one-inch cubes and pat dry with a paper towel. Season with garlic salt and black pepper, then toss with flour to coat evenly.
Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Add the beef in batches, searing each piece for about 45 seconds per side until browned. Remove and set aside. If needed, add more oil between batches.
Sauté the Aromatics: In the same skillet, melt 1 tablespoon butter and pour in the white wine to deglaze the pan. Scrape up any browned bits for extra flavor. Add the onions and mushrooms, cooking for about 4 minutes until softened. Stir in the minced garlic and cook for another minute. Remove from heat.
Assemble in the Slow Cooker: Transfer the seared beef to the slow cooker. Pour in the beef broth, Worcestershire sauce, red wine vinegar, Dijon mustard, and bouillon. Stir well to combine, then add the onions, mushrooms, and garlic.
Slow Cook: Cover and cook on low for 8-9 hours (or on high for 4-5 hours) until the beef is fork-tender.
Thicken the Sauce: In a small bowl, mix cornstarch with cold water until smooth. Stir it into the slow cooker and let cook for another 15 minutes, allowing the sauce to thicken.
Add the Creamy Finish: In a separate bowl, whisk sour cream with 1 cup of liquid from the slow cooker until smooth. Stir it back into the pot, ensuring a creamy, velvety texture. If using, add cream of mushroom soup for an even richer consistency.
Serve and Enjoy: Turn off the heat and swirl in the remaining 2 tablespoons of cold butter. Serve the stroganoff over cooked egg noodles, mashed potatoes, or rice.

Notes

If you prefer a thicker sauce, use additional cornstarch slurry or let the dish simmer uncovered for a few extra minutes.
For a stronger mushroom flavor, use a mix of cremini and button mushrooms instead of just button mushrooms.
If you don’t have time to sear the beef, you can skip this step and add it directly to the slow cooker. The flavor won’t be as deep, but it will still be delicious.
If making ahead, store the sauce separately from the noodles to prevent the pasta from absorbing too much liquid.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (without noodles)
Calories: 500 kcal
Sugar: 4g
Sodium: 1304mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 40g
Cholesterol: 140mg