Slow Cooker Beef Stroganoff

Hearty and comforting Beef Stroganoff becomes fall-apart tender with a few hours in the slow cooker. Perfect for a busy day when you don't have time to cook dinner. Serve it over egg noodles!

  • Prep time: 20 minutes
  • Cook time: 4 to 8 hours
  • Yield: 6 to 8 servings

Ingredients

For the Stroganoff:

  • 1 1/2 pounds bottom round roast or chuck roast, cut into 2-inch chunks
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, crushed
  • 1 medium white onion, diced
  • 8 ounces cremini mushrooms, sliced
  • 3 cups beef broth, divided
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf

To finish:

  • 12 ounces egg noodles
  • 1 cup beef broth
  • 1 1/2 cups sour cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh parsley, chopped

Special equipment:

Method

1 Season the meat: In a medium-sized bowl, season the beef with the salt, pepper, and garlic powder. Allow the meat sit for a few minutes to absorb the spices while you prep the rest of your ingredients.

Slow Cooker Beef Stroganoff season the meat

2 Sear the meat: In a Dutch oven, or a pot with a heavy bottom, heat the vegetable oil over medium-high heat. While your oil is heating, add the all-purpose flour to the bowl with the seasoned meat. Toss the beef in the flour to coat it completely.

Once your oil is hot and you can see ripples on its surface, add half of the beef to pot. Keep the pot over medium-high heat in order to sear properly—you may want to open a window or turn on your stove vent because this can get smoky!

Sear the beef for 2 to 3 minutes, or until the beef releases easily from the pan and the bottoms look brown and crusty. Give the beef a toss with a wooden spoon and sear for an additional 2 to 3 minutes. You don’t need the meat to be cooked; you just need some good searing on the surface.

Transfer this batch of beef to a 6-quart slow cooker. Repeat the searing process with the remaining meat.

Slow Cooker Beef Stroganoff toss beef with flour Slow Cooker Stroganoff beef tossed with flour Slow Cooker Beef Stroganoff Sear the Beef in Batches

4 Cook the onion and garlic: Once all of your meat has been seared and transferred to the slow cooker, add the onion and garlic to the hot pan. Cook over medium-high heat, stirring frequently, until the onions are glossy and translucent, 3 to 4 minutes.

Slow Cooker Beef Stroganoff cook the onions

5 Deglaze the pan: Add 3 cups of the beef stock to the hot pot and use a stiff wooden spoon or spatula to scrape the browned bits from the bottom of the pan. Add the Dijon mustard and Worcestershire sauce to the pot and bring the mixture to a boil.

Carefully pour the mixture into the slow cooker to cover the beef chunks.

Slow Cooker Beef Stroganoff deglaze the pan

6 Cook the stroganoff: Add the bay leaf and mushrooms to the slow cooker. Give everything a stir, cover, and cook on high for 4 hours or on low for 8 hours.

7 Cook the noodles: About 15 minutes before you're ready to eat, cook the egg noodles in a pot of boiling water. Drain and toss with a little melted butter or olive oil to keep them from sticking. Cover to keep warm until ready to serve.

Alternatively, you can cook the dry noodles directly in the slow cooker—stir them in about 15 minutes before you're ready to serve and let them cook along with the sauce. (Just note that the noodles can quickly overcook and become mushy, so plan on serving the stroganoff as soon as the noodles are ready.)

8 Finish the stroganoff: Warm 1 cup of beef broth in the microwave for 2 minutes. In a small mixing bowl, gradually add the warmed beef broth to the sour cream, stirring constantly to temper the cream and keep it from curdling. Add this mixture to the slow cooker.

9 Garnish with herbs. Prior to serving, remove the bay leaf and stir in the chopped dill and parsley. Serve over noodles along with crusty bread and a green salad.

Slow Cooker Beef Stroganoff in the slow cooker

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Comments

  • Alida @My Little Italian Kitchen

    Gorgeous dish and I love the photography too! 5 stars here!

  • Auralee

    There is an error in this recipe. The recipe calls for 3 c. beef broth, divided. Then it uses all three cups, undivided, to deglaze following the searing (“add 3 cups of the beef broth”–there is only 3 to begin with.) To finish requires another cup, which totals 4 cups of broth. Is it 3 cups total (2 to deglaze and 1 to finish) or 4 cups, 3 to deglaze and 1 to finish?

    • Marta Rivera

      What Emma said. Thanks for catching that, Auralee!

    • Emma Christensen

      Hi, Auralee! Emma here, managing editor for Simply Recipes. Sorry for the confusion there. You’ll need 4 cups total broth, three cups for the initial cooking and one cup to finish. I’ve edited the recipe to reflect this. Thanks!

  • Elizabeth

    Spring has not sprung here yet in VA this will be my dish for today !! LOVE LOVE LOVE y’alls recipes !!

    • Marta Rivera

      Meanwhile here in Texas is 80 degrees! I do my miss East Coast springtime though. I heard cherry blossoms are blooming already!

  • Billie

    I like the idea that this can be frozen. But when it is reheated does the sour cream separate?

    • Marta Rivera

      Great question, Billie. If you freeze the meat, you’ll need to thaw it completly in the fridge (usually for twenty four hours) prior to reheating it. I’ve never had an issue with the sour cream separating using this method.

  • Cathy

    This had way too much liquid. I used the broth as directed in the clarification note. This recipe is not a quick and easy dish.

    xxxxxyyyyy

    • Marta Rivera

      Hi Cathy!
      Sorry you didn’t find it was an easy dish. The searing of the beef prior to adding them to the slow cooker really does make a difference in the overall flavor, but it’s not a must.
      The excess liquid is most likely the result of not cooking the noodles in the liquid towards the end of the cooking time. Cooking the noodles in the liquid helps to absorb most of that liquid.
      If you opt to cook the noodles separately, you can thicken the beef jus in the slow cooker to make a gravy by mixing 3 tbsp of cold water with 3 tablespoons of cornstarch. Stirring this slurry into the beef liquid will thicken it to the consistency of a gravy which will coat the noodles nicely.
      I do hope you’ll give it another go with these alterations. Thanks so much for your feedback!

    • Emma Christensen

      Emma here, managing editor for Simply Recipes. Thanks for the feedback, Cathy! I’m sorry that it didn’t meet your expectations.

  • Sue

    DELICIOUS!! I’ve been looking for a goood stroganoff recipe that doesn’t rely on cream of whatever, and this is it. I sauteed my mushrooms in a little butter before adding in and added in some extra flour towards the end to thicken it up a bit, and it was the best stroganoff I’ve ever had. Made it when first posted, and making it again this weekend. Thank you!!

    xxxxxyyyyy

  • Carrie

    This was *amazing*! Made it after church for supper, and the house smelled wonderful all afternoon. Beef was meltingly tender, and broth was delicious – definitely serve with bread (even if you do noodles).

    xxxxxyyyyy

  • Vanessa

    Very delicious and flavorful! It was more time consuming pre slow cooker than I thought but well worth the time. Everyone went for seconds and some thirds. Thank you!

    xxxxxyyyyy