Slow Cooker Beef Stroganoff is a hands-off comfort food that requires minimal effort yet tastes like you spent all day in the kitchen. It’s rich, creamy, and turns out perfect every single time!
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The Best Slow Cooker Beef Stroganoff
There’s nothing tastier than a hearty beef stroganoff recipe, especially when the weather turns cold. Full of tender beef, noodles, and a creamy sauce, it’s the ultimate comfort food!
Traditional recipes are cooked long and slow on the stove, but we don’t always have time for that. So, we made this slow cooker version instead!
Cooked for over eight hours, it turns out even better than the original and couldn’t be easier to make. It’s savory, umami, and oh-so filling!
- Stew Meat – Look for tougher cuts with lots of marbling that breaks down as it cooks.
- Seasonings – Dried oregano, thyme, salt, and black pepper amplify the savory taste.
- Beef Broth – Low-sodium varieties are best so you can control the saltiness of the dish.
- Mushrooms – Use fresh, not canned mushrooms! We like Baby Bella, but any kind you prefer will taste great.
- Worcestershire Sauce – This adds a smokey, umami taste.
- Garlic – Fresh cloves are best!
- Heavy Cream – This helps thicken the sauce, creating a thick, velvety consistency.
- Sour Cream – Combined with the cream, this adds a tangy flavor that balances out the savory, umami taste of the sauce. Full-fat varieties are best!
- Cornstarch – When combined with broth, this creates a slurry that helps thicken the sauce. If needed, you can use all-purpose flour instead.
- Pasta Noodles – Egg noodles are traditionally served with stroganoff recipes, but any pasta you like best such as penne, macaroni, or spiral noodles will all work.
The Best Cut of Beef for Stroganoff
Unlike traditional stovetop beef stroganoff recipes that cook quickly and require pricier cuts of beef like boneless ribeye or sirloin, this recipe does best with tougher cuts that require a long cooking time to become tender.
The best options include:
- Chuck Beef/Chuck Roasts
- Boneless Beef Ribs
- Beef Cheeks
- Gravy Beef
- Bottom Rounds
- Rump Roasts
Full of tendons, these cuts become fall-apart tender when cooked in the slow cooker.
Can I Use Frozen Beef?
No, it’s not safe to put frozen beef into the slow cooker as bacteria is likely to develop. If you want to use frozen beef, be sure to thaw it in the refrigerator first!
How to Build the Perfect Slow Cooker Beef Stroganoff
- Combine the ingredients. Lightly grease the bottom of your slow cooker with cooking spray or butter. Then, add the stew meat, and sprinkle it with oregano, thyme, salt, and pepper. Then, add the mushrooms, beef broth, Worcestershire sauce, and minced garlic.
- Cook. Cover, and cook on low.
- Thicken. About 30 minutes before serving, whisk cornstarch and beef broth together in a bowl and slowly mix it into the slow cooker.
- Add the dairy. Stir in the heavy cream and sour cream. Then, continue to cook on high, stirring occasionally until the ingredients are incorporated and the sauce thickens.
- Add the remaining ingredients. Season with salt and pepper to taste. Next, stir in the cooked pasta noodles, adjust the seasonings as desired, and serve warm!
How Do I Thicken My Slow Cooker Beef Stroganoff Recipe?
The sauce should be plenty thick thanks to the use of the slurry. However, if you want it even thicker, feel free to add a bit more of the cornstarch mixture, and let it simmer.
Just be careful not to simmer the dish too long after the dairy is added, or it might curdle!
Store, Freeze, and Reheat
If you plan to make this recipe ahead of time or think you’ll have leftovers, we recommend storing the sauce and noodles separately! This will help the noodles from becoming too mushy.
Store leftover slow cooker beef stroganoff in an airtight container in the refrigerator for up to three days.
Or, freeze them for up to three months. To serve, thaw in the fridge overnight, and gently warm the mixture over medium heat, stirring frequently.
More Slow Cooker Recipes
- Slow Cooker Beef Brisket
- Slow Cooker Beef Birria
- Slow Cooker Po’ Boy with Beef
- Slow Cooker Pot Roast Recipe
Slow Cooker Beef Stroganoff
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.