Slow Cooker Beef Stroganoff

4.80 from 5 votes

Make this slow cooker beef stroganoff recipe for a hands-off comfort food recipe that tastes like you were in the kitchen all day!

Prep Time5

Course: Main Course

Cuisine: American

Keyword: slow cooker beef stroganoff, slow cooker beef stroganoff recipe

Servings: servings

1 3/4 pounds stew meat
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cups beef broth
3 tablespoons Worcestershire sauce
2 cups sliced button mushrooms preferably fresh, not canned
4 garlic cloves
4 Tablespoons cornstarch or flour + 1/2 cup beef broth
1/2 cup heavy cream
1 cup sour cream
12 ounces short pasta noodles cooked according to package instructions; egg noodles are traditionally served with stroganoff, but penne, macaroni, or spiral all work well

Lightly grease the slow cooker.
Add the stew meat to the slow cooker, and sprinkle with oregano, thyme, salt, and pepper to taste.
1 3/4 pounds stew meat, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon pepper
Add the sliced mushrooms, beef broth, Worcestershire sauce, and minced garlic to the slow cooker.
2 cups beef broth, 2 cups sliced button mushrooms, 3 tablespoons Worcestershire sauce, 4 garlic cloves
Cover, and cook on low for 8-9 hours, allowing the flavors to meld together.
About 30 minutes before serving, stir cornstarch (or flour) into 1/2 cup of beef broth and then mix this slurry into the slow cooker.
4 Tablespoons cornstarch
Add the heavy cream and sour cream to the slow cooker. Cook for another 20-30 minutes on high, stirring occasionally until the cream cheese and sour cream are fully incorporated, and the sauce is thickened.
1/2 cup heavy cream, 1 cup sour cream
Taste and adjust the seasoning with additional salt and pepper to taste.
Stir in the cooked pasta noodles.
12 ounces short pasta noodles
Serve immediately, garnished with cracked black pepper and fresh thyme if desired.