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square image of crock pot beef stroganoff served over egg noodles in a bowl
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Crock Pot Beef Stroganoff

Savory, tender beef smothered in a decadent, creamy mushroom gravy, this easy Crock Pot Beef Stroganoff recipe simply melts in your mouth!
Course Main Dish
Cuisine European
Keyword crock pot beef stroganoff, slow cooker beef stroganoff
Prep Time 10 minutes
Cook Time 6 hours 15 minutes
Total Time 6 hours 25 minutes
Servings 6
Calories 458kcal
Author Aubrey

Equipment

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. 

Nutrition

Calories: 458kcal | Carbohydrates: 15g | Protein: 48g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 157mg | Sodium: 416mg | Potassium: 1278mg | Fiber: 1g | Sugar: 4g | Vitamin A: 476IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 5mg