Slow Cooker Beef Stroganoff

Craving cozy comfort food? This from-scratch Slow Cooker Beef Stroganoff is rich, creamy, and easy to make. It’s perfect for when you need the slow cooker to do most of the work, so you can have a warm, comforting dinner on the table.

If you want a quicker version, try this One Pot Ground Beef Stroganoff.

When we were first married, my husband said that he loved beef stroganoff. So I thought I’d surprise him for dinner one night. I made a version of this Slow Cooker Beef Stroganoff, but ended up confusing him because he had only ever had ground beef stroganoff!

But luckily, even though he still loves ground beef stroganoff, he gets excited every time I make this Slow Cooker Beef Stroganoff. It’s been a regular lately, and he makes sure that every bite is eaten.

This does take a little more work than your typical dump and stir slow cooker recipe, but trust me – it’s all worth it. This is comfort food you’ll want to make over and over again!

Ingredients

• Chuck Roast: I am convinced that if you are going to slow cook any roast, it needs to be a chuck roast. It turns out tender and delicious every time. You could use another cut of roast, but I find they never get as tender as a chuck roast.
• Flour: You need flour to coat the meat before browning, as well as some flour when you make the sauce.
• Seasonings: To season the beef, you’ll need salt, pepper, and paprika. You’ll also add some paprika to the sauce.
• Oil: I used avocado oil to brown the meat, but you could also use olive oil, vegetable oil, or another oil of your choice.
• Mushrooms: For the mushrooms, I like to quarter them instead of slicing them. If I was making a regular beef stroganoff recipe, I’d usually slice, but since they will be cooking for hours, I find that quartering them keeps them from getting too soft.
• Onion: I just use half of a medium onion.
• Broth: You’ll need broth a few times. You will use it to deglaze the pan and add to the slow cooker for cooking the beef, as well as to make the sauce.
• Cornstarch: If you don’t mind a runnier sauce, you can leave the cornstarch out. But I find that using a cornstarch slurry, along with adding the sauce at the end, makes the sauce the perfect consistency.
• Butter: I use unsalted butter.
• Sour Cream: You’ll want to use full fat sour cream. Because of its lower fat content, low fat sour cream may separate or curdle.
• Egg Noodles: We like to serve this over egg noodles, but it would be equally delicious over mashed potatoes!

How to Make Slow Cooker Beef Stroganoff

STEP 1: Cut the beef into bite sized pieces. I will remove any large chunks of fat, but you can definitely leave some fat in there.

STEP 2: Combine the flour, salt, pepper, and paprika in a ziplock bag. Then add the beef and shake to coat the beef in the flour mixture.

STEP 3: Heat the oil in a skillet, and working in batches, brown the beef. You don’t want to crowd the skillet, so you might need to cook this in 3-4 batches.

STEP 4: Add the browned beef to the bottom of your slow cooker.

STEP 5: In that same skillet, cook the onions and mushrooms. Once they start to soften, add the beef broth and cook for a few minutes, scraping up any browned bits on the bottom of the skillet.

STEP 6: Pour this mixture into the slow cooker and stir to combine. Cover and cook until the beef is tender.

STEP 7: Combine the cornstarch with a few tablespoons of the liquid from the slow cooker. Whisk to combine. Stir this into the slow cooker.

STEP 8: Melt the butter, then whisk in the flour and paprika. Don’t worry if it clumps up!

STEP 9: Slowly whisk in the beef broth. Continue to cook until it is nice and thick.

STEP 10: Turn off the heat, and stir in the sour cream. Add this to the slow cooker and cook for another 30 minutes. Serve over noodles, if desired.

Tips and Tricks

If you don’t want to take the time to brown the meat, you can skip that step, but it adds some extra flavor and texture. So I always find that it’s worth the extra time.

We typically just use grocery store wide egg noodles, but have been experimenting with different brands of Pappardelle. I think any kind of egg noodles work great here!

This does make quite a bit, but the leftovers are fantastic. Just store in the refrigerator, and reheat gently on the stove or in the microwave.

More Favorite Slow Cooker Recipes

Crock Pot Chicken Alfredo
Slow Cooker Pepper Steak
Mississippi Pot Roast

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Slow Cooker Beef Stroganoff

5 from 1 vote

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 6 servings

Course: Main Dish

Cuisine: Russian

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Craving cozy comfort food? This from-scratch Slow Cooker Beef Stroganoff is rich, creamy, and easy to make. It’s perfect for when you need the slow cooker to do most of the work, so you can have a warm, comforting dinner on the table.

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Ingredients

Beef:

• ▢ 2 1/2 lbs chuck roast
• ▢ 1/4 cup all-purpose flour
• ▢ 1 teaspoon salt
• ▢ 1/4 teaspoon pepper
• ▢ 1 teaspoon paprika
• ▢ 2 tablespoons oil
• ▢ 1 pound mushrooms quartered
• ▢ 1/2 medium onion diced
• ▢ 1/2 cup beef broth

Sauce:

• ▢ 1 tablespoon cornstarch
• ▢ 3 tablespoons butter
• ▢ 1/2 cup all-purpose flour
• ▢ 1 teaspoon paprika
• ▢ 2 cups beef broth
• ▢ 1 cup sour cream

For Serving:

• ▢ Cooked egg noodles
• ▢ Chopped fresh parsley

Instructions

• Cut the roast into bite sized pieces, discarding any large chunks of fat.
  2 1/2 lbs chuck roast
• Add the flour, salt, pepper, and paprika to a large ziplock bag. Add the chunks of beef, seal the bag, and shake until all of the beef is coated in the flour.
  1/4 cup all-purpose flour, 1 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika
• Heat 1 tablespoon of the oil in a large skillet. (I like to use cast iron.) Working in batches, add some of the beef chunks and cook until browned on all sides. Transfer the beef to a slow cooker. Continue browning the beef, and transferring to the slow cooker when browned.
  2 tablespoons oil
• Add the second tablespoon of oil to the same skillet. Add the mushrooms and onion. Cook until they start to soften, about 3-4 minutes.
  1 pound mushrooms, 1/2 medium onion
• Pour in the beef broth and cook for another minute, scraping up any browned bits from the bottom of the skillet.
  1/2 cup beef broth
• Transfer the mushroom mixture to the slow cooker. Stir into the beef, then place the lid on the slow cooker and cook for 4-5 hours on low, or until the beef is tender.
• Place the cornstarch in a small bowl. Add a few tablespoons of liquid from the slow cooker to the cornstarch and whisk to combine. Stir this mixture into the slow cooker.
  1 tablespoon cornstarch
• Melt the butter in a medium saucepan over medium heat. Add the flour and paprika and whisk to combine. (Don’t be alarmed if it clumps up.) Slowly whisk in the beef broth. Continue to cook, whisking frequently, until it thickens up.
  3 tablespoons butter, 1/2 cup all-purpose flour, 1 teaspoon paprika, 2 cups beef broth
• Once thick, turn off the heat and stir in the sour cream.
  1 cup sour cream
• Pour this mixture into the slow cooker and stir to combine. Let it cook for another 30 minutes.
• Serve the beef stroganoff over egg noodles and top with parsley, if desired.
  Cooked egg noodles, Chopped fresh parsley

Recipe Notes:

If desired, you can substitute a can or two (depending on how much sauce you like) of condensed mushroom soup for the gravy at the end.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include noodles for serving.

Nutrition Information

Serving: 1serving, Calories: 609kcal (30%), Carbohydrates: 19g (6%), Protein: 42g (84%), Fat: 40g (62%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Cholesterol: 161mg (54%), Sodium: 961mg (42%), Potassium: 988mg (28%), Fiber: 2g (8%), Sugar: 3g (3%)

Keywords: beef stroganoff, slow cooker beef stroganoff