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

4.89 from 9 ratings

Crock Pot Beef Stroganoff

Servings: 4 servings

Prep Time: 20 minutes mins

Cook Time: 6 hours hrs

Total Time: 6 hours hrs 20 minutes mins

Author: Kristine Roseblatt

Crock Pot Beef Stroganoff is easy to make with tender chunks of beef, mushrooms and onion in a rich and creamy sauce. Serve it over egg noodles, mashed potatoes, pasta or rice for a hearty, comforting meal.

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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.

Calories: 348kcal, Carbohydrates: 15g, Protein: 31g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 97mg, Sodium: 880mg, Potassium: 1195mg, Fiber: 2g, Sugar: 4g, Vitamin A: 309IU, Vitamin C: 4mg, Calcium: 85mg, Iron: 4mg

Nutrition information is an estimate.

Cuisine: Russian

Course: Main Course

Author: Kristine Roseblatt

Tried this recipe?Mention @kristines_kitchen on Instagram or tag #kristineskitchenblog.