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Crock-Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a comforting, hearty dish that combines tender chunks of beef with a rich, creamy mushroom sauce, all cooked to perfection in a slow cooker. This classic Russian-inspired recipe has been adapted for modern convenience, allowing busy home cooks to prepare a delicious meal with minimal hands-on time.
The dish typically features bite-sized pieces of beef, often chuck roast or sirloin, which become incredibly tender and flavorful as they simmer in the crock pot. Mushrooms, onions, and garlic form the aromatic base, while beef broth and seasonings create a savory foundation for the sauce. The signature creamy texture comes from the addition of sour cream stirred in at the end of cooking.
One of the advantages of using a crock pot for beef stroganoff is that it allows the flavors to meld and develop over several hours of low, slow cooking. This method also ensures that the beef becomes fork-tender and infused with the rich flavors of the sauce.
Traditionally served over egg noodles, this crock pot version of beef stroganoff can also be paired with rice, mashed potatoes, or even zucchini noodles for a low-carb option. It's an ideal meal for busy weeknights, comforting Sunday dinners, or even casual entertaining, as it can be prepared in advance and left to cook while you attend to other tasks.
With its creamy texture, savory flavors, and the convenience of slow cooking, Crock Pot Beef Stroganoff is sure to become a family favorite in any household.
Course Main Course

Ingredients

  • 2 lbs beef stew meat, trimmed
  • 8 oz sliced mushrooms
  • 1 onion, diced
  • 2 tsp minced garlic
  • 1 Tbs Dijon mustard
  • 1 Tbs Worcestershire sauce
  • 2 cups beef broth, divided
  • 1 tsp garlic powder
  • salt and pepper to taste
  • 3 Tbs cornstarch
  • 1 cup sour cream
  • 12 oz egg noodles

Instructions

  • Season the beef with salt and pepper.
  • Heat olive oil in a skillet over medium-high heat and brown the beef in batches.
  • Transfer the browned beef to the slow cooker.
  • Add mushrooms, onion, garlic, Dijon mustard, Worcestershire sauce, 1 1/2 cups of beef broth, and garlic powder to the slow cooker. Stir to combine.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
  • In a small bowl, whisk together the remaining 1/2 cup of beef broth and cornstarch to create a slurry.
  • Stir the slurry into the slow cooker. Cover and cook on high for an additional 20 minutes, or until the sauce has thickened.
  • Meanwhile, cook the egg noodles according to package instructions.
  • Once the sauce has thickened, stir in the sour cream until fully incorporated.
  • Serve the beef stroganoff over the cooked egg noodles, garnished with chopped parsley if desired.
  • Enjoy!