Crockpot Beef Stroganoff is one of my all time favorite beef recipes! It is such a hearty comforting dish made with tender beef, mushrooms, and a rich creamy sauce served over egg noodles! The best part is I just add everything to the slow cooker and allow it do everything. I absolutely love to serve beef stroganoff with rice or mashed potatoes for a super satisfying weeknight meal!
Homemade Beef Stroganoff
My Beef Stroganoff has become a go-to in my weekly dinner rotation because it’s just that easy and fuss-free. Even on the busiest days, I can still get a hearty, comforting meal on the table without much effort. The beef turns out incredibly tender, simmered in a rich and creamy garlic sauce that’s packed with flavor. And let’s not forget the mushrooms—they pair perfectly with the beef, making every bite feel like a cozy, slow cooker dream!
Crockpot Beef Stroganoff Recipe
Equipment
- Crockpot
Ingredients
- 2 pounds beef stew meat* cut into 1-inch cubes
- Kosher salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion** diced
- ½ cup red wine***
- 8 ounces sliced mushrooms****
- 2 cups low sodium beef broth
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon Kosher salt
- 3 tablespoons cornstarch
- 3 tablespoons water
- 8 ounces sour cream
- 4 ounces cream cheese cut into cubes (½ standard package)
- 12 ounces cooked egg noodles
- fresh chopped parsley optional, for garnish
Instructions
- Spray crockpot with nonstick spray. Set aside.
- Season the beef stew meat with salt and pepper to taste.2 pounds beef stew meat*, Kosher salt and freshly ground black pepper
- In a large skillet set over medium-high heat, add the oil and butter. Once melted, add in the beef and onion. Cook until the beef is browned and the onion is translucent, about 10 minutes.1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 onion**
- Pour in the wine and stir to scrape up any browned bits. Transfer the mixture to the crockpot.½ cup red wine***
- Add in the mushrooms, beef broth, Worcestershire sauce, garlic, pepper, and salt. Cover and cook on low for 7-8 hours.8 ounces sliced mushrooms****, 2 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, 2 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon Kosher salt
- Stir the cornstarch and water together to make a slurry. Add in the cornstarch slurry and cook for another 15 minutes until the sauce has thickened.3 tablespoons cornstarch, 3 tablespoons water
- Stir in the sour cream and cream cheese until melted. Serve over noodles and top with fresh parsley.8 ounces sour cream, 4 ounces cream cheese, 12 ounces cooked egg noodles, fresh chopped parsley
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Stroganoff In A Slow Cooker Step by Step
Prepare the slow cooker: Spray the basket of the slow cooker with non stick cooking spray.
Season the beef: Place the 2 pounds of beef stew meat on a cutting board and season with kosher salt and freshly ground black pepper to taste.
Cook beef until browned: Next, set a large skillet over medium-high heat, add the 1 tablespoon of olive oil and 1 tablespoon of unsalted butter. Once melted, add in the seasoned beef and 1 diced onion.
Cook until the beef is browned and the onion is translucent. It takes about 10 minutes.
Pour in the ½ cup of red wine and stir to scrape up any browned bits.
Transfer to slow cooker and cook: Once you’ve deglazed the pan, transfer the mixture to the crockpot.
Add in the 8 ounces of sliced mushrooms, 2 cups of low sodium beef broth, 2 tablespoons of Worcestershire sauce, 2 minced garlic cloves, ½ teaspoon of ground black pepper and ½ teaspoon of Kosher salt.
Cover and cook on low for 7-8 hours.
Thicken the sauce & add cream cheese and sour cream: Stir the 3 tablespoons of cornstarch and 3 tablespoons of water together to make a slurry. Add in the cornstarch slurry and cook for another 15 minutes until the sauce has thickened.
Finally, stir in the 8 ounces of sour cream and 4 ounces of cream cheese until melted.
Serve hot and enjoy: Serve this beef stroganoff over egg noodles and top with fresh parsley. I guarantee, kids and adults alike will gobble this up! Rich, cozy and oh so delicious, this is the perfect recipe for a hungry crowd.
Stovetop Version
To make this on the stovetop, follow the recipe through step 4, cooking in a Dutch oven instead of a skillet. Add the remaining ingredients to the Dutch oven and simmer for 15-30 minutes, until the beef is cooked through. Then, add the cornstarch, thicken for 5 minutes, and add the sour cream and cream cheese. Serve over cooked noodles.
How to Store
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, transfer the thawed portion to a skillet on medium-low heat. If needed, add some broth to adjust the consistency. You may want to adjust the salt and pepper as well.
Serving Suggestions
This Crockpot Beef Stroganoff is a hearty meal that works with all kinds of sides. Mashed Potatoes or piping hot Steamed Rice are definitely my go-to with the juicy beef. But to scoop out all the creaminess, I love to serve Homemade Hawaiian Rolls as a side or some Buttermilk Biscuits.
