Slow Cooker Beef Stroganoff
One rainy October evening, the whole house smelled like buttered mushrooms and cinnamon candles while my hands shaped scones for a neighborhood bake sale—then the kitchen timer chimed and a pot of Slow Cooker Beef Stroganoff waited, steaming and tender, ready to wrap everyone in a warm, cozy hug. That memory is why this Slow Cooker Beef Stroganoff is a reader favorite: it pairs slow-simmered comfort with the kind of homey, seasonal aroma that makes bakers and dinner cooks alike feel proud.
Introduction
This Slow Cooker Beef Stroganoff is perfect for chilly nights when you want something forgiving to prepare ahead and delicious enough to serve to company. If you love the ease of a crock pot, you might enjoy comparing this to a classic crock pot Beef Stroganoff to see small technique differences. The recipe is approachable for beginners, and for home bakers who love seasonal treats, the dish complements apple pies, pumpkin scones, or a simple nut streusel-topped bread for a full fall table.
Ingredients
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 1 large onion, thinly sliced
- 12 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 cup plain yogurt or sour cream (room temperature)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, mashed potatoes, or rice, for serving
Step-by-step Instructions
- Brown the beef: Heat the butter or oil in a skillet over medium-high heat. Brown beef cubes in batches to develop flavor, about 2 minutes per side, then transfer to the slow cooker. Browning boosts the final taste even though the slow cooker does the heavy lifting later.
- Sauté aromatics: In the same skillet briefly sauté the onion and mushrooms until fragrant, about 4 minutes; add garlic for the last minute. Transfer to the slow cooker.
- Combine liquids and seasonings: Whisk together beef broth, Dijon, tomato paste, and smoked paprika. Pour over the beef and vegetables in the slow cooker. Season with salt and pepper.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
- Finish the sauce: Stir in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes until the sauce thickens. Remove a small bowl of the hot sauce and whisk in the room-temperature sour cream, then mix back into the slow cooker to prevent curdling.
- Serve: Spoon over egg noodles or mashed potatoes and garnish with parsley. Enjoy with a warm biscuit or a slice of seasonal bread.
Tips for Success
- Don’t skip browning: For deeper flavor, sear the beef first. If short on time, toss everything into the slow cooker but add extra seasoning.
- Keep dairy gentle: Temper the sour cream by stirring a little hot sauce into it before adding to the pot; this prevents splitting.
- Cut beef uniformly: Evenly sized pieces cook at the same rate and result in consistent tenderness.
- Timing note: For busy days, set it on LOW for a daytime cook; if you’re home and want to watch the finish, opt for HIGH to shorten the wait.
- If you’ve worked with larger cuts before, techniques used in slow cooker beef spare ribs can help you decide how long to tenderize tougher cuts for best texture.
- Avoid overcooking: For tips on avoiding overcooked meat, remember that gentle low heat yields the juiciest results.
Possible Variations
- Gluten-free: Use cornstarch or a gluten-free thickener and serve over gluten-free pasta or mashed potatoes to make this a gluten-free Slow Cooker Beef Stroganoff.
- Mushroom-forward: Double the mushrooms and add a splash of sherry vinegar at the end for a bright finish.
- Streusel topping (seasonal twist): For home bakers who adore streusel, serve mini savory biscuits with a light herbed streusel topping on the side—think thyme, butter, and a crisp oat crumb for fall texture.
- Lighter version: Substitute half the sour cream with Greek yogurt and use low-sodium broth.
- Want to experiment with liquid levels? Advice about whether to fully cover meats in a slow cooker can be useful; check liquid cover tips to adapt the method.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop or in the microwave, stirring to recombine the sauce and adding a splash of broth if needed.
- Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that dairy can change texture slightly after freezing; stir in a bit of fresh sour cream or yogurt when reheating to refresh the creaminess.
- Reheating tip: Rewarm over low heat to avoid breaking the sauce, and add a small amount of liquid if the sauce has thickened too much. If you enjoy chicken options for weeknight ease, tips from our slow cooker chicken breast guide can help with reheating and storage practice.
Conclusion
This Slow Cooker Beef Stroganoff is a fragrant, comforting weeknight hero that pairs beautifully with your favorite seasonal baked goods and makes the house smell like autumn. For another slow cooker take on this classic, you can compare techniques with The Cozy Cook’s Slow Cooker Beef Stroganoff to adapt flavors and timings to your taste.
Frequently Asked Questions
Q: Can I use stew meat instead of chuck for Slow Cooker Beef Stroganoff?
A: Yes—stew meat works well because it’s often tougher and benefits from long, slow cooking to become tender. Cut uniformly for even results.
Q: How do I prevent the sour cream from curdling?
A: Temper the sour cream by stirring in a few tablespoons of the hot sauce before adding it to the pot, and mix in off-heat or on LOW. Avoid boiling after adding dairy.
Q: Can I make this in advance for a dinner party?
A: Absolutely. Cook it a day ahead, then gently reheat and stir in fresh sour cream before serving. Flavors often deepen overnight.
Q: What’s the best way to thicken the sauce without flour?
A: Use a cornstarch slurry (equal parts cornstarch and cold water) added near the end of cooking and heated briefly to thicken.
Slow Cooker Beef Stroganoff
- Total Time: 435 minutes
- Yield: 6 servings
- Diet: None
Description
A comforting Slow Cooker Beef Stroganoff that pairs seasonal aromas with tender, slow-simmered beef, perfect for chilly nights.
Ingredients
- 2 lbs boneless beef chuck, cut into 1-inch cubes
- 1 large onion, thinly sliced
- 12 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1/2 cup plain yogurt or sour cream (room temperature)
- 3 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry)
- Salt and pepper to taste
- 2 tablespoons butter or olive oil
- Fresh parsley, chopped, for garnish
- Cooked egg noodles, mashed potatoes, or rice, for serving
Instructions
- Brown the beef: Heat the butter or oil in a skillet over medium-high heat. Brown beef cubes in batches, about 2 minutes per side, then transfer to the slow cooker.
- Sauté aromatics: In the same skillet, briefly sauté the onion and mushrooms until fragrant, about 4 minutes; add garlic for the last minute. Transfer to the slow cooker.
- Combine liquids and seasonings: Whisk together beef broth, Dijon, tomato paste, and smoked paprika. Pour over the beef and vegetables in the slow cooker. Season with salt and pepper.
- Cook low and slow: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef is fork-tender.
- Finish the sauce: Stir in the cornstarch slurry and cook on HIGH for an additional 15–20 minutes until the sauce thickens. Remove a small bowl of the hot sauce, whisk in the room-temperature sour cream, then mix back into the slow cooker.
- Serve: Spoon over egg noodles or mashed potatoes and garnish with parsley.
Notes
For deeper flavor, sear the beef first. Temper the sour cream to prevent curdling. Store leftovers in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American