Savory, tender beef smothered in a decadent, creamy mushroom gravy, this easy Crock Pot Beef Stroganoff recipe simply melts in your mouth!
You’ll swoon over Crock Pot Beef Stroganoff, which turns the traditional dish into a dream recipe for the slow cooker! Juicy, seared stew beef and sauteed mushrooms cooked in a flavorful tangy sauce of sour cream, heavy cream, onion, beef stock and pantry seasonings and served over egg noodles. This classic “retro” dinner recipe has never gone out of style because it’s SO tasty and satisfying!
Traditional Stroganoff vs. Crock Pot Stroganoff
There is plenty to love about the classic Beef Stroganoff and our slow-cooker version! In the original recipe, thin beef strips are pan-seared only, so it’s imperative to use expensive marbled cuts like ribeye, filet mignon, or beef tenderloin for tender results. And while the crock pot version still pan sears the beef initially (this step gives the finished dish an incredible flavor!), it then slowly cooks all day. This melds the ingredients into a richer, more flavorful meal, and it means you can use less-expensive beef, like stew beef or even ground beef, and still get fall-apart tender, savory, satisfying results!
Other Recipes to Serve with Beef Stroganoff
- Balsamic Roasted Brussels Sprouts have a gorgeous caramelization and a sweet, nutty flavor that make it a great pairing with stroganoff!
- Mom’s Mashed Potatoes are light and fluffy. They can replace the egg noodles in beef stroganoff for the ultimate comfort food.
Ingredients
Beef: Crock Pot Stroganoff uses stew beef – this economical cut will slow cook to fall-apart perfection!
Veggies: A yellow onion and button mushrooms like cremini or baby bellas work great! (I know, they’re not technically a vegetable!)
Stock: Beef broth (I prefer low-sodium), all-purpose flour, salt, olive oil, minced garlic, Dijon mustard, Worcestershire sauce, and cornstarch make the most amazing base for this creamy, flavorful dish!
Dairy: Heavy Cream and Sour Cream load the stroganoff gravy with a creamy, distinctive, tangy flavor that MAKES this recipe so fabulous!
Garnish: A little chopped fresh parsley makes a beautiful finishing garnish once it’s plated.
How to Make Crock Pot Beef Stroganoff
STEP ONE: Add the stew beef, flour, and salt to a large bowl or bag and mix until the beef is coated.
STEP TWO: In a large pan or skillet, heat 1 1/2 Tbsp of oil over medium-high and brown the beef until it gets a nice golden crisp to the edges (it doesn’t need to be “done”; it just needs to be browned on the outside to give the dish a rich flavor). Work in batches if you need to, and transfer the browned beef to the crock pot.
STEP THREE: When the beef is all browned and in the crock pot, turn down the stove heat to medium and cook the chopped onion and garlic in the pan until translucent and fragrant. Next, add the mustard, Worcestershire, beef stock and mushrooms and boil. Scrape down any brown bits (they add flavor!), then pour the contents of the pan gently into the slow cooker over the stew beef. Set the crockpot to LOW and cook for 6 hours.
STEP FOUR: After 6 hours, make a slurry with 3 Tbsp of cold water and 1 1/2 Tbsp of cornstarch. Mix until there are no lumps. Pour this into the crockpot and VERY gently stir around the liquid (the meat will be super tender by now, so you don’t want to shred it by stirring too vigorously). Once the stroganoff sauce has reached a nice creamy consistency, turn off the heat. It will continue to thicken as it cools down.
STEP FIVE: Mix the sour cream and heavy cream in a small bowl and add that into the slow cooker, again stirring gently. Serve warm over egg noodles or mashed potatoes with a sprinkling of chopped parsley.
Tips for Success
- Try serving Beef Stroganoff as a stew and adding beef broth as needed.
- Serve stroganoff over egg noodles or mashed potatoes.
- A dash of wine adds a nice little zip to the flavor!
- Plain Greek yogurt can be substituted for the sour cream.
- Sliced water chestnuts can be added for additional taste and texture.
- Cut the salt content by using a no- or low-sodium beef broth.
What Do You Serve with Beef Stroganoff?
Beef stroganoff is so rich, creamy, and flavorful that any side dishes should be simple. Vegetables like roasted broccoli, asparagus, or Brussels sprouts are ideal. A green salad is always a good choice. And even though this dish is served with noodles or potatoes, most people expect a side of bread, like garlic toast or dinner rolls.
How Do I Store Leftover Beef Stroganoff?
Beef Stroganoff keeps really well! Seal it airtight and it will last in the refrigerator for 4-5 days. You can also seal it and freeze it for up to 3 months. When ready to use it, simply thaw it overnight in the fridge, then rewarm it gently on the stove, microwave, or even back in the crock pot. Serve with fresh egg noodles, rice or potatoes. Enjoy!
Other Heartwarming, Hearty Beef Recipes
- Hamburger Casserole
- Beef Bourguignon
- Cheesy Beef and Shells
- Beef Noodle Soup
- Garlic Butter Steak and Mushrooms
- Beef and Broccoli
Ingredients
- 2.5 pounds stew meat cut into 1 ½-inch pieces
- 5 tablespoons all-purpose flour divided
- 1 teaspon salt
- 1 large yellow onion peeled and diced
- 4 cloves garlic minced
- 1 ½ tablespoons Dijon mustard (not grainy)
- 1 tablespoon Worcestershire sauce
- 2 cups low-sodium beef broth
- 16 ounces crimini mushrooms (or any button mushroom)
- 1 ½ tablespoons cornstarch
- 3 tablespoons cold water
- ¾ cup sour cream
- ½ cup heavy cream
- Fresh parsley chopped, for garnish
- Cooked egg noodles for serving
Instructions
- Add the beef pieces, flour, and salt to a gallon-size food storage bag. Close the bag and shake until the beef is well-coated. (You can also do this in a large bow, tossing the meat to coat it.)
- Place a deep-sided skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan and once hot, add some of the beef pieces. (You'll need to work in batches the the pan doesn't get overcrowded.) Sear the beef on all sides for 3-4 minutes. Once browned, place the beef into the slow cooker. Add another tablespoon of oil to the skillet and repeat.
- Turn the heat down to medium and add another tablespoon of oil to the skillet. Add the onions and cook for 3-5 minutes to soften. Add the garlic and cook for another minute, stirring constantly.
- Add the mustard, Worcestershire sauce, beef broth, and mushrooms to the skillet. Bring to a boil and scrape up any browned bits on the bottom of the pan. Pour everything in the skillet over the beef in the slow cooker.
- Cover and cook on LOW for 6 hours. (see note)
- Make a cornstarch slurry by whisk the cornstarch and water together in a small bowl. Pour the slurry into the slow cooker and stir slowly. Once the sauce reaches your desired thickness, turn off the heat. (The sauce will continue to thicken as it cools.)
- Stir together the sour cream and heavy in a small bowl. Then pour it into the slow cooker and gently stir to combine.
- Spoon the beef stroganoff over cooked egg noodles with a sprinkle of chopped parsley on top. Serve warm.
Notes
- Nutritional information is for the beef and sauce only.
- The beef can be cooked for 6-8 hours on LOW. If you go the full 8 hours, the beef will be fall-apart tender when you stir in the cornstarch.
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