Slow Cooker Beef Stroganoff

Tender chunks of beef simmer to perfection in a creamy mushroom and sour cream sauce for the ultimate hassle-free comfort food This slow cooker Beef Stroganoff is my family’s go-to on busy nights and never fails to bring everyone to the table with smiles

This recipe saved me on countless weeknights When I tried it for a birthday dinner it felt so special but took almost no work Everyone still talks about it

Ingredients

• Beef chuck roast or stew meat: cut into chunks Choose marbled pieces for best tenderness
• Yellow onion: diced Adds subtle sweetness Look for firm onions with shiny papery skin
• Cremini or white mushrooms: sliced Gives earthy depth Always choose mushrooms that are dry plump and smooth
• Beef broth: Forms a flavor packed braising liquid Go for unsalted so you control the salt
• Worcestershire sauce: Boosts umami richness Read the label and pick a brand with real anchovy
• Garlic: freshly minced Makes the flavor pop Only use fresh for best results
• Sour cream: Adds velvety creaminess Full fat makes the sauce lush
• Dijon mustard: Brightens the sauce Use smooth Dijon for mellow flavor
• All purpose flour: Thickens everything Sift it to avoid lumps
• Olive oil: For browning Adds richness Use extra virgin if you have it
• Kosher salt and black pepper: Rounds out flavors Always season to taste

Instructions

Brown the Beef:

Pat your beef cubes dry with paper towels and season well with salt and pepper Heat olive oil in a large skillet over medium high Once hot add the beef in batches letting each piece get a deep golden crust on at least two sides Work in batches to avoid crowding which lets the beef actually sear not steam

Sauté the Aromatics:

Once the beef is out add the diced onions and mushrooms to the same skillet where they will pick up those savory browned bits Sauté over medium heat stirring often until onions turn soft and translucent and mushrooms drop their water and caramelize edges This layering builds the complex base

Deglaze and Transfer:

Pour a splash of beef broth into the pan Scrape up every flavorful bit from the bottom with a wooden spoon Once bubbling transfer everything to your slow cooker insert

Layer it Up:

Nestle the browned beef and sautéed vegetables into the slow cooker Mix in Worcestershire sauce Dijon mustard minced garlic and the rest of your beef broth Stir until evenly combined

Slow Cook:

Set your slow cooker to low and cook for eight hours or until the biggest piece of beef falls apart when pressed with a fork You want all the connective tissue to turn silky

Finish the Sauce:

When cooking time is up ladle out a few spoonfuls of hot cooking liquid and whisk in the flour until smooth Pour this mixture back into the pot Let it cook another fifteen minutes on high to thicken

Add the Cream:

Turn off the heat Let the stroganoff cool for two minutes to avoid curdling Stir in the sour cream the sauce should turn glossy and pale Serve immediately or let it rest on warm

Save

Growing up my favorite part was sneaking bites of the creamy mushroom sauce before dinner Even my most skeptical friend ended up loving it and now makes it for her family too

Storage Tips

Let your stroganoff cool fully before refrigerating Airtight containers keep it fresh for three days Reheat gently on the stove and add a splash of broth or water if the sauce tightens up

Ingredient Substitutions

Try Greek yogurt instead of sour cream for tang or coconut cream for dairy free If you only have ground beef you can still make the recipe just reduce the cooking time by two hours

Serving Suggestions

I love serving this over buttered egg noodles but it is just as lovely with mashed potatoes steamed rice or even crusty bread for mopping up every drop If you like a touch of green sprinkle with fresh chives or parsley before serving

Cultural Context

Beef Stroganoff originated in Russia but has traveled the world picking up new favorites along the way Traditional recipes can be much fussier This slow cooker method gives you all the flavor without hours of supervision

Seasonal Adaptations

In winter mix in roasted root vegetables like parsnips or carrots In spring swap in baby spinach or peas stirred in at the end In autumn earthy wild mushrooms play beautifully with the beef

Success Stories

My neighbor tried this dish after recovering from surgery and credited it for getting her appetite back Families with picky eaters find it especially successful since the creamy sauce pulls everyone in

Freezer Meal Conversion

Scoop cooled beef and sauce into heavy freezer containers leaving some headspace Thaw in the fridge overnight then reheat on the stove whisking in broth to refresh the sauce If you want to prep ahead freeze right before adding sour cream then add it fresh after reheating

Save

This slow cooker Beef Stroganoff delivers deep flavor and delicate texture with minimal effort The leftovers only get creamier so you’ll look forward to enjoying it again

Kitchen Guide

→ What cut of beef works best for stroganoff?

Chuck roast or stewing beef is ideal, as slow cooking makes it tender and flavorful.

→ Can I substitute mushrooms in this dish?

Yes, try using zucchini or omit mushrooms entirely for a milder taste.

→ How long should beef stroganoff cook in the slow cooker?

Six to eight hours on low ensures the meat is tender and all flavors meld beautifully.

→ What is the best way to finish stroganoff sauce?

Stir sour cream in just before serving to keep the sauce creamy and smooth.

→ What sides pair well with this dish?

Egg noodles, mashed potatoes, or steamed rice make delicious bases for serving stroganoff.