Crock Pot Beef Stroganoff
Crock Pot Beef Stroganoff is easy to make with beef, mushrooms and onion in a rich and creamy sauce. Serve it over egg noodles or mashed potatoes for a hearty, comforting meal.
Comfort food doesn’t get better than this mouthwatering crock pot beef stroganoff. With tender bites of beef and mushrooms in a creamy and flavorful sauce, this easy beef stroganoff recipe is just as delicious as my classic Beef Stroganoff Recipe. Make it when you’re craving good old-fashioned homemade comfort food that will warm you from the inside out.
Like Instant Pot Beef Stroganoff and Crockpot Beef Stew, this crock pot beef stroganoff is simple to make. By cooking the stroganoff in the slow cooker, you get all of the benefits of a make ahead meal. It’s the best feeling to know that dinner is already prepped and cooking early in the day!
Next time you need an easy dinner idea, this crock pot stroganoff recipe will be there for you! It’s warm and homey and downright irresistible served over noodles or creamy mashed potatoes.
Crock Pot Beef Stroganoff Recipe Ingredients
- Beef: Traditional stove top stroganoff recipes use cuts of steak such as sirloin steak or rib eye steak, cut into thin strips. However, with the slow cooker you can get away with using a less tender cut of beef because the slow cooking process tenderizes the meat. Using beef stew meat keeps this recipe especially easy, since you won’t have to cube the meat yourself. You can also use a boneless beef chuck roast and cut it into cubes.
- Salt & Pepper: To season the meat.
- Olive Oil & Butter: For browning the beef and sautéing the onion and mushrooms. The butter adds richness to the gravy.
- Onion: Slice it thinly and it will almost melt into the gravy as it cooks.
- Cremini Mushrooms: If you don’t have access to cremini mushrooms, you can use regular button mushrooms instead.
- Garlic: For flavor.
- Flour: Adding flour helps to thicken the gravy.
- Beef Broth: I recommend using a low sodium beef broth so that you can better control the amount of salt in the dish.
- Worcestershire Sauce: For depth of flavor. If desired, you can use 2 teaspoons of smooth Dijon mustard in place of the Worcestershire.
- Dried Thyme: Adds another subtle layer of flavor.
- Sour Cream: To make the sauce luxuriously creamy. Plain Greek yogurt works well as a substitute. Be sure to use full fat yogurt or sour cream to prevent curdling.
How to Make Crock Pot Beef Stroganoff
Like most crock pot recipes, this stroganoff is easy to make!
First, sear the beef. In a hot skillet, brown the beef cubes in olive oil, seasoning the meat with salt and pepper. Then transfer the beef to the crock pot.
Then, brown the onion and mushrooms. Add the butter to the pan, followed by the sliced onion and mushrooms. Cook, stirring often, until softened and browned.
Make the gravy. Stir in the minced garlic and flour. Cook, stirring, for 30 seconds to cook off the raw flour taste. Then pour in the beef broth and cook until thickened. Be sure to scrape up any browned bits (flavor!) from the bottom of the pan. Transfer the contents of the skillet to the crock pot.
Slow cook. Stir the Worcestershire sauce and dried thyme into the slow cooker. Then cover and cook on low for 6-8 hours or high for 3-4 hours.
Make it creamy! Finally, stir in the sour cream to make the sauce deliciously creamy. Taste the stroganoff and add more salt and pepper, if needed.
Recipe Tips
- Increase the amount of beef to 1.5 or 2 pounds for a meatier dish. As written, the recipe has a fairly equal ratio of beef to mushrooms.
- You can double the recipe to feed a crowd. There is plenty of room for a double recipe in a 5 quart slow cooker.
- Can you cook the egg noodles right in the slow cooker? During my recipe testing I tried it, and we much preferred this recipe with the noodles cooked separately. This also gives you flexibility, since you can serve the stroganoff over noodles, mashed potatoes, rice, etc. Cooked in the slow cooker the noodles were somewhat mushy and soaked up some of the sauce, especially after being stored in the refrigerator for a day.
What to Serve with Beef Stroganoff
This crock pot beef stroganoff is perfect for serving over egg noodles, pasta or Mashed Potatoes to make the most of that scrumptious sauce. You can also serve it over rice (see How to Cook Rice). Cauliflower rice is a great low carb option. Instant Pot Mashed Potatoes are easy to make and turn out cream and fluffy.
On the side, enjoy a crisp Green Salad, Roasted Carrots or Roasted Green Beans.
Storage & Reheating Tips
- Refrigerator: Store stroganoff in an airtight container in the refrigerator for up to 3 days.
- Freezer: Let cool completely and then freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Reheat stroganoff in a pot on the stove over medium-low heat, or reheat in the microwave.
More Favorite Crock Pot Recipes
- Slow Cooker Pot Roast
- Slow Cooker Taco Pasta
- Italian Beef
- Slow Cooker Honey Garlic Chicken
- Crock Pot Pork Chops
Crock Pot Beef Stroganoff
Ingredients
- 1 tablespoon olive oil
- 1 pound stew beef, or boneless beef chuck roast, cut into 1-inch cubes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 16 ounces cremini mushrooms, sliced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 ½ cups low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ⅓ cup sour cream, or full fat plain Greek yogurt
- cooked egg noodles, mashed potatoes, or rice, etc., for serving
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the beef and sprinkle with the salt and pepper. Cook until the beef is browned on all sides. Transfer beef to the slow cooker.
- Add the butter to the skillet. Once melted, add the onion and mushrooms. Cook, stirring often, until onion and mushrooms have softened, about 5 minutes.
- Add the garlic and flour and cook, stirring, for 30 seconds. Stir in the beef broth. Cook for 1-2 minutes, stirring and scraping up any browned bits from the bottom of the pan, until thickened. Transfer contents of the skillet to the slow cooker.
- Stir the Worcestershire sauce and dried thyme into the slow cooker.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Stir in the sour cream (or plain Greek yogurt). Taste and add more salt and pepper, if needed. Serve over egg noodles, mashed potatoes, rice, etc.
Notes
- Increase the amount of beef to 1.5 or 2 pounds for a meatier dish. As written, the recipe has a fairly equal ratio of beef to mushrooms.
- You can double the recipe to feed a crowd. There is plenty of room for a double recipe in a 5 quart slow cooker.
- Store leftover stroganoff in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Trying this recipe today. The nutrition information says 348 calories but doesn’t say for what serving size? Any information would be appreciated.
Hi Janet,
Since the recipe makes 4 servings, the nutrition information is for 1/4 of the total recipe (and does not include noodles, rice, etc.). It is an estimate, and will vary based on the exact ingredients you use. I hope you enjoy!
Thank you so much for your prompt reply. I will post an update after dinner tonight. 🙂
I made this recipe for dinner following the recipe as it is written. My family and I thought it was fantastic. It is a keeper for us. I did double the “sauce” so we would have plenty for our egg noodles. Looking forward to the next time we have this. Thanks Kristine for sharing this great recipe,.
I’m so glad that you enjoyed it!
it was thick when I put it in the slow cooker but now that it is done it is thinner than i would like?
Hi Tara,
The water content of meat can vary thinning it out. You can cook it a little extra time with the lid off to thicken or add a cornstarch slurry.
Why bother messing up our Crock Pot? You have to brown the meat and veggies so just simmer it on the stove. Crock Pot is a need less step. You could also just put it in your oven on low.
Many people like to use the slow cooker because it works with their schedule to prep dinner earlier in the day and then have it ready at dinner time (if evenings are busy). There are many recipes for making beef stroganoff entirely on the stove that you can use if that works best for you.
My crock pot has insert you can use on stove to brown! Keeps it to one large pot used, and can then set it and not have to monitor oven or stovetop for several hours. Was a pricy upgrade, but have now had for almost 18 years. Well worth it!
Perfect! Simple, loved it!
I’m trying this recipe tonight but adding cream of mushroom soup to the rest of the ingredients so it’s more “saucier”.
20 minutes in and my house smells amazing!! I think this will be a regular for my family if it tastes as good as it smells.
Oh boy! I made this today since our weather has turned. My son hates mushrooms, so I added some marsala and beef stock after cooking them, and whipped out my immersion blender before adding it to the slow cooker. I served it over Amish egg noodles, and he scarfed it down, telling me it was the best meal I’ve ever made. No clue about the mushrooms! My husband and I loved it, too. Thanks for a great, easy meal!
Too much thyme. Followed instructions to the letter. It was good, but the taste of thyme was overpowering. I will cut it back to 1/2 tsp the next time.
Great recipe! Was a big hit for Sunday lunch. Thanks for the recipe. I did add 1/2 cooking wine to deglaze pan.
Had this recipe tonight with instant mashed potato’s and it was delicious!! I can’t wait to have it for lunch tomorrow it was so good!
This is a fantastic recipe, and it has also turned into my go-to for stroganoff. I added a handful of kale and a tablespoon of dijon after combining everything into the slow cooker. At the end, I added a half a lemon’s worth of juice (I’m not a fan of a super cream rich dish without some citrus to lighten it up). 10/10!