Go Back
- Beef and Vegetables - 2 lbs beef chuck roast, cut into bite-sized pieces - 1 medium onion, finely diced - 3 cloves garlic, minced - 8 oz mushrooms, sliced (button or cremini) - Sauces and Seasonings - 4 cups beef broth - 2 tablespoons Worcestershire sauce - 1 tablespoon Dijon mustard - 1 teaspoon dried thyme - Salt and freshly cracked black pepper to taste - Noodles and Garnish - 1 cup sour cream - 2 tablespoons cornstarch (optional, for thickening) - 3 tablespoons olive oil - 3 cups egg noodles - Fresh parsley, chopped for garnish This list has everything you need for a tasty slow cooker beef stroganoff. Each item plays a key role in building flavor. The beef provides richness, while the mushrooms and onions add depth. The sauces and seasonings give it that classic stroganoff taste. Don't forget the noodles and parsley for serving! If you want the complete recipe, check out the Full Recipe for more details. Searing the beef is key to great flavor. I start by heating olive oil in a large skillet. Once hot, I add the beef in a single layer. Sear until each piece is brown on all sides. This step adds depth to your dish. If your skillet is too full, work in batches. This ensures each piece gets that nice crust. Next, I prepare the onion and garlic. After browning the beef, I add the diced onion and minced garlic to the same skillet. I stir and cook them until the onion is soft and clear. This takes about 3-4 minutes. The aroma fills the kitchen, making it hard to resist. Once the onion and garlic are ready, I add them to the slow cooker with the beef. Then, I toss in the sliced mushrooms. This mix brings a beautiful earthiness to the dish. It’s all about layering flavors here. Now, I make the sauce. In a bowl, I whisk together beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and some salt and pepper. This mixture is packed with flavor. I pour it over the beef and vegetables in the slow cooker, making sure everything is coated well. For slow cooking, I cover the pot and set it to low for 7-8 hours. If I'm in a hurry, I set it to high for 4-5 hours. The goal is to cook until the beef is tender and full of flavor. About an hour before it's done, I check the beef. Fork-tender is what I’m looking for. If it pulls apart easily, it's ready. This is when the magic happens, and the flavors come together beautifully. For the full recipe, check out the complete guide. Best Cuts of Beef For beef stroganoff, I recommend using beef chuck roast. It is tender and flavorful. The fat in this cut helps keep the meat juicy during cooking. You can also use sirloin or tenderloin, but they may not be as rich in flavor. Importance of Browning Browning the beef is key. It adds depth and flavor to the dish. By searing the beef, you create a nice crust. This crust locks in juices and enhances the final taste. Always remember to work in batches if needed. You want each piece to brown well. Using Cornstarch If you like a thicker sauce, cornstarch works well. Mix it with cold water to make a slurry. Stir this into the stroganoff during the last 20 minutes of cooking. This will give you a creamy texture that coats the beef and noodles nicely. Alternative Thickeners You can also use flour as a thickener. Just whisk some flour with cold water until smooth. Add it to the slow cooker like cornstarch. You might even try arrowroot powder for a gluten-free option. Each will help achieve that rich sauce you desire. Serving Suggestions I love serving beef stroganoff over egg noodles. The noodles soak up the sauce well. You can also try serving it over rice or mashed potatoes. This gives you different textures and flavors to enjoy. Garnishing Tips Garnish your dish with fresh parsley. It adds color and a fresh taste. You can also sprinkle some grated Parmesan on top. This adds a nice salty touch that complements the creamy sauce. Serve it all in shallow bowls for a rustic look. {{image_4}} You can change up some ingredients in your Slow Cooker Beef Stroganoff. - Mushroom Types: Button mushrooms are great, but cremini or shiitake add deeper flavor. Feel free to mix them for a fun twist! - Different Cuts of Meat: While beef chuck is perfect, you can try sirloin or even ground beef. Each cut brings its own taste and texture. If you have dietary needs, you can adapt this recipe easily. - Gluten-Free Options: Use gluten-free noodles and check your broth for gluten. This way, you enjoy the same rich flavor without the gluten. - Vegan Alternatives: For a vegan version, swap the beef for mushrooms and use vegetable broth. Replace sour cream with cashew cream or silken tofu for creaminess. How you serve your beef stroganoff can change the meal experience. - Pairing with Different Sides: While egg noodles are classic, mashed potatoes or rice also work well. Each side enhances the dish’s flavor. - Serving Styles: You can serve it in a bowl or on a plate. For a fun touch, add a sprinkle of parsley or a dash of paprika on top. Feel free to explore these variations to make the dish your own! For the full recipe, check out the details above. Refrigeration Guidelines After your beef stroganoff cools, place it in an airtight container. It will stay fresh in the fridge for 3 to 4 days. Make sure to let it cool first. Hot food can raise the fridge's temperature, which is not safe. Freezing Tips If you want to save some for later, beef stroganoff freezes well. Use a freezer-safe container or bag. It can last for about 2 to 3 months in the freezer. When you’re ready to eat, let it thaw in the fridge overnight. Best Practices for Microwaving When reheating in the microwave, use a microwave-safe dish. Cover it with a lid or microwave-safe wrap. Heat on medium power in 1-minute bursts. Stir in between to heat evenly. Reheating on the Stove For stove reheating, place your stroganoff in a saucepan. Heat over low to medium heat. Stir often to prevent sticking. Add a splash of beef broth or water if it seems too thick. How Long Can You Keep it? In the fridge, your beef stroganoff is good for 3 to 4 days. If frozen, it can last up to 3 months. For the best taste, eat it within these time frames. Always check for any off smells or changes in color before eating. You can serve beef stroganoff with many sides. Here are some great options: - Egg noodles - Mashed potatoes - Rice - Crusty bread - Steamed vegetables These sides soak up the sauce well. They add texture and flavor. Noodles are the most popular choice. Yes, you can make this dish ahead of time. You can prepare the beef and sauce. Store them in the fridge for up to two days. Just reheat before serving. You can also freeze the stroganoff. It stays good for about three months. Thaw it in the fridge overnight before cooking. You can use Greek yogurt or cream cheese. Both options give a rich and creamy taste. Mix them in just before serving. You can also use cashew cream for a dairy-free option. Yes, you can cook beef stroganoff on the stovetop. Start by searing the beef in a pot. Then, add the onions, garlic, and mushrooms. Follow the rest of the steps from the slow cooker recipe. Cook until the beef is tender, about 1.5 to 2 hours. This method gives you a quicker meal. For the full recipe, check the section above. In this blog post, we explored making a delicious slow cooker beef stroganoff. We started with the key ingredients like beef, veggies, sauces, and noodles. Then, I provided step-by-step instructions on preparing and cooking the beef. Helpful tips then followed, showing you how to add flavor and thicken your sauce. We also discussed different variations and storage methods to keep your dish fresh. Endless options exist no matter your taste. Enjoy experimenting and make this dish your own!

Slow Cooker Beef Stroganoff

Indulge in the rich flavors of creamy slow cooker beef stroganoff that’s perfect for busy days! With tender beef, savory mushrooms, and a luscious sauce, this dish is a crowd-pleaser. Follow our easy step-by-step recipe to create a comforting meal your family will love. Ready to impress at dinner? Click through now to explore this delicious recipe and elevate your cooking game!
Print Recipe Pin Recipe

Ingredients
  

2 lbs beef chuck roast, cut into bite-sized pieces

1 medium onion, finely diced

3 cloves garlic, minced

8 oz mushrooms, sliced (button or cremini)

4 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

Salt and freshly cracked black pepper to taste

1 cup sour cream

2 tablespoons cornstarch (optional, for thickening)

3 tablespoons olive oil

3 cups egg noodles

Fresh parsley, chopped for garnish

Instructions
 

Sear the Beef: In a large skillet, heat olive oil over medium-high heat. Once hot, add the beef pieces in a single layer, searing them until they are well browned on all sides. If necessary, work in batches to avoid overcrowding the skillet, ensuring that each piece gets a nice crust.

    Prepare the Base: Once browned, carefully transfer the beef to the slow cooker. In the same skillet, add the diced onion and minced garlic, sautéing until the onion becomes soft and translucent, about 3-4 minutes.

      Combine Ingredients: Add the sautéed onions and garlic into the slow cooker with the beef. Follow this by adding the sliced mushrooms to the mix.

        Create the Sauce: In a mixing bowl, whisk together the beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and a good pinch of salt and pepper. Pour this flavorful mixture over the beef and vegetables in the slow cooker, ensuring everything is well coated.

          Slow Cook: Cover and set the slow cooker to low for 7-8 hours or high for 4-5 hours, cooking until the beef is fork-tender and infused with flavors.

            Cook the Noodles: About 30 minutes before serving, cook the egg noodles according to the package instructions. Drain them well and set aside.

              Thicken the Sauce (Optional): If you desire a thicker sauce for your stroganoff, mix the cornstarch with a small amount of cold water to form a slurry. Stir this mixture into the stroganoff in the last 15-20 minutes of cooking, allowing it to thicken.

                Finish with Sour Cream: Once the beef is perfectly tender, stir in the sour cream until fully incorporated, giving the stroganoff its signature creamy texture. Taste and adjust seasoning as needed.

                  Serve: Plate the stroganoff generously over a bed of egg noodles. Finish off by garnishing with freshly chopped parsley for a vibrant touch and additional flavor.

                    Prep Time: 20 minutes | Total Time: 8 hours | Servings: 6

                      - Presentation Tips: For a rustic touch, serve the stroganoff in shallow bowls with the egg noodles artistically swirled underneath. Scatter some extra parsley on top and perhaps even include a sprinkle of freshly grated Parmesan for an extra layer of flavor. Enjoy!