If you’re craving something rich, comforting, and completely soul-satisfying, you’ve got to try this Creamy Slow Cooker Beef Stroganoff Recipe. I absolutely love how tender the beef turns out after slow cooking—the kind of melt-in-your-mouth texture you just can’t get from quicker methods. Plus, the sauce is decadently creamy with that perfect tang from the sour cream and a subtle kick from Dijon mustard that gives it incredible depth. Whether you’re cooking for family or just want an easy weeknight meal where you set it and forget it, this recipe is going to become your go-to. Trust me, once you try it, you’ll be making it again and again!
Why You’ll Love This Recipe
- Effortless Slow Cooking: Toss everything in the slow cooker and let it do the magic while you focus on your day.
- Tender, Juicy Beef: Slow cooking makes the beef so soft it practically falls apart, soaking up all that amazing flavor.
- Creamy, Flavorful Sauce: The rich sour cream and Dijon mustard combo makes a sauce that’s tangy, savory, and oh-so-satisfying.
- Family Friendly: This dish pleases all age groups and is perfect for a cozy dinner or entertaining guests.
Ingredients You’ll Need
All the ingredients in this Creamy Slow Cooker Beef Stroganoff Recipe come together to create the ultimate comfort meal. I love using stewing beef because it’s perfect for slow cooking, getting all tender and flavorful. Also, don’t skip on the full-fat sour cream—it really makes the sauce creamy and luscious.
- Beef chuck or stewing beef: Choose well-marbled, tougher cuts—they get wonderfully tender after slow cooking.
- Salt and pepper: Simple seasoning to enhance all the natural beef flavors.
- Oil: Used for browning the beef to develop rich flavors.
- Butter: Gives richness to the sauce and helps soften onions and garlic.
- Onion: Sliced thick for texture and sweetness.
- Garlic cloves: Minced finely for a gentle, aromatic punch.
- Flour: Helps thicken the sauce without lumps (I’ll explain how to avoid those below!).
- Dijon mustard: Adds a subtle tang and depth that wakes up the sauce beautifully.
- Beef stock/broth: Use reduced salt to keep control over seasoning.
- Sour cream: Full fat is best for that creamy, velvety sauce.
- Mushrooms: Sliced evenly for consistent cooking and that lovely earthy flavor.
- Additional butter: For sautéing mushrooms—this step really seals in the flavor.
- Salt and pepper (for mushrooms): To season just right without overpowering.
- Wide egg noodles, pasta, or mashed potatoes: Classic sides to soak up that luscious sauce.
- Chives: Fresh garnish to add a bit of color and mild oniony brightness.
Variations
I love making this Creamy Slow Cooker Beef Stroganoff Recipe my own by switching things up depending on what I have on hand or the season. Don’t hesitate to personalize—it’s all about what tastes good to you!
- Swap the beef cut: Sometimes I use short ribs or brisket for a different stew-like texture, but chuck is my favorite for consistency and flavor.
- Make it dairy-free: Try coconut cream in place of sour cream and use olive oil instead of butter—though I will say it’s not quite as rich but still tasty!
- Add herbs: Fresh thyme or rosemary stirred in during cooking gives an herbal lift that’s wonderful in fall and winter.
- More veggies: Toss in some sliced carrots or pearl onions to add color and extra flavor layers.
How to Make Creamy Slow Cooker Beef Stroganoff Recipe
Step 1: Season and Brown the Beef
Start by patting your beef cubes dry—this little step makes a huge difference. Then, sprinkle salt and pepper evenly. I used to skip the browning step, but I learned quickly it adds incredible flavor and texture. Heat a tablespoon of oil in a heavy skillet over high heat, and brown the beef in batches so they aren’t crowded. You want a nice crust, about 4 minutes per batch. This seals in the juices and builds deep, savory notes in your final dish.
Step 2: Sauté Onions and Garlic
After browning the beef, reduce the heat a bit and melt half the butter in the same pot to soak up all those browned bits. Toss in your sliced onions and minced garlic and cook for about 3 minutes until they soften and release their wonderful aroma. Don’t rush this step—it layers in sweetness and depth.
Step 3: Create the Sauce Base
Sprinkle the flour evenly over the softened onions and garlic, stirring to coat everything. Add the Dijon mustard and stir—it looks sticky at first, which is totally normal. Then pour in about half the beef stock gradually, stirring constantly to dissolve any lumps (you can switch to a whisk here if it helps). The sauce will start to thicken quickly—kind of gravy-like. Add the rest of the stock, scrape the bottom to loosen any tasty browned bits, and bring to a gentle simmer.
Step 4: Slow Cook
Transfer the beef back into this pot with your sauce, then carefully pour everything into the slow cooker. Set it to low and cook for about 8 hours or until the beef is fork-tender and the flavors have melded beautifully. This is the part where patience really pays off. Whenever I give the slow cooker time to do its thing, it never disappoints!
Step 5: Prepare Mushrooms and Finish the Dish
While the beef cooks, melt the remaining butter in a skillet and sauté the sliced mushrooms with minced garlic, salt, and pepper until golden and beautifully caramelized. This step adds that buttery, earthy punch that makes the stroganoff truly special. Once the slow cooker timer beeps, stir in the mushrooms and gently fold in the sour cream—warm the sauce but be careful not to boil it to keep the sour cream from curdling.
Step 6: Serve and Garnish
Serve your creamy stroganoff over wide egg noodles, creamy mashed potatoes, or even buttered pasta. A sprinkle of freshly chopped chives adds that nice fresh touch I always appreciate before digging in!
Pro Tips for Making Creamy Slow Cooker Beef Stroganoff Recipe
- Dry the Meat Thoroughly: Moisture on the beef surface prevents proper browning, so make sure to pat it dry with paper towels.
- Avoid Flour Lumps: Sprinkle flour evenly over the sautéed onions and garlic, then mix before adding any liquid to prevent clumps in the sauce.
- Low and Slow: Cooking on low heat for a long time guarantees melt-in-your-mouth beef that’s worth the wait.
- Add Sour Cream at the End: Stir sour cream in after cooking to keep the sauce creamy and prevent curdling—never boil after adding it.
How to Serve Creamy Slow Cooker Beef Stroganoff Recipe
Garnishes
I always top this stroganoff with a handful of freshly chopped chives. The subtle onion flavor and bright green color just lift the whole dish. Sometimes I add a little parsley if I’m out of chives, but chives are my absolute favorite for this one!
Side Dishes
Wide egg noodles are the classic companion and what I personally adore. The wide noodles hold the sauce perfectly. Alternatively, creamy mashed potatoes or buttered pasta also work brilliantly—they all soak up the Stroganoff sauce like a dream.
Creative Ways to Present
For a special dinner, I like to plate the Stroganoff in deep bowls, layering the noodles underneath and spooning the beef and creamy sauce on top. Garnishing with a sprig of fresh thyme or edible flowers can add an elevated touch if you’re hosting guests. Serving family-style in the slow cooker keeps things casual and cozy, perfect for those laid-back weekend dinners.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge—it actually tastes even better the next day, once those flavors have had more time to meld. Just make sure to give it a good stir before reheating because the sauce thickens up when chilled.
Freezing
This stroganoff freezes wonderfully. I portion it into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently. I recommend adding a splash of beef broth to loosen the sauce if it’s too thick after thawing.
Reheating
Reheat leftovers slowly on the stovetop over low heat, stirring often to prevent sticking. Adding a little extra beef broth or water helps recreate that perfect creamy consistency. Microwaving works in a pinch but stir every 30 seconds to heat evenly.
FAQs
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Can I use other cuts of beef for this recipe?
Absolutely! While beef chuck or stewing beef is ideal because it becomes tender during long cooking, you can also use short ribs or brisket. Just make sure to cut them into similar-sized cubes to ensure even cooking.
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How do I avoid lumps in the sauce?
The key is to sprinkle the flour evenly over the sautéed onions and garlic and stir well before adding any liquid. Slowly adding the stock while stirring continuously prevents clumping, or using a whisk at this stage helps dissolve flour lumps quickly.
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Can I make this recipe on the stove instead of a slow cooker?
Yes! After browning the beef and making the sauce base on the stove, you can simmer everything gently for about 2 hours until the beef is tender. Just keep an eye on the liquid level and stir occasionally to prevent sticking.
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Why add sour cream at the end?
Sour cream can curdle if boiled, so stirring it in at the end, once the heat is low, keeps the sauce creamy and smooth. This step ensures the perfect velvety texture everyone loves in beef stroganoff.
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What’s the best side to serve with this stroganoff?
Wide egg noodles are classic for a reason—they hold onto the sauce beautifully. Mashed potatoes and buttered pasta are excellent alternatives, soaking up every bit of that creamy goodness.
Final Thoughts
This Creamy Slow Cooker Beef Stroganoff Recipe has a special place in my kitchen because it combines ease and indulgence in one comforting dish. I’ve made it countless times on busy weeknights when I want a hearty meal without fussing over the stove. The slow cooker does all the hard work while you go about your day, and then you come back to the most tender, flavorful beef swimming in a luscious sauce. I honestly can’t recommend it enough if you want to impress your family or simply treat yourself to a classic comfort food that delivers every single time.
Print
Creamy Slow Cooker Beef Stroganoff Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Russian
Description
A hearty and comforting Slow Cooker Beef Stroganoff featuring tender stewing beef in a rich, creamy mushroom and mustard sauce. This recipe uses economical beef chuck slow-cooked to fall-apart perfection, combined with buttery garlic mushrooms and a flavorful, thickened gravy. Perfect served over wide egg noodles, pasta, or mashed potatoes, it’s a classic dish elevated with simple ingredients and slow cooking.
Ingredients
Beef and Seasoning
- 1.75kg / 3.5lb beef chuck or other stewing beef, cut into 4cm / 1.5” cubes
- 1.5 tsp salt
- 1.5 tsp black pepper
- 2 tbsp oil
- 20 g / 1 tbsp unsalted butter
Aromatics and Sauce
- 1 large onion, halved then sliced into 1 cm / 2/5″ slices
- 4 garlic cloves, minced
- 7 tbsp plain / all-purpose flour
- 4 tbsp Dijon mustard
- 1 litre / 1 quart reduced salt beef stock/broth
- 1 1/2 cups full fat sour cream
Mushrooms and Finish
- 3 tbsp / 45 g unsalted butter
- 700 g / 1.2 lb mushrooms, sliced into 0.5cm thick slices
- 3 garlic cloves, finely minced
- 1/2 tsp salt
- 1/2 tsp black pepper
To Serve
- Pasta, wide egg noodles, or mashed potato
- Chives for garnish
Instructions
- Season the Beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with 1.5 teaspoons salt and 1.5 teaspoons pepper to season all sides thoroughly.
- Brown the Beef: Heat 1 tablespoon of oil in a large heavy-based pot or skillet over high heat. Add the beef in a single layer without crowding and sear aggressively for about 4 minutes, turning to brown all sides. Remove browned beef and repeat with remaining beef, adding more oil as needed. Set beef aside.
- Sauté the Aromatics: Allow the pot to cool slightly, then melt 1 tablespoon of unsalted butter. Add the sliced onion and minced garlic and cook for about 3 minutes until softened and fragrant, stirring occasionally.
- Add the Flour and Mustard: Sprinkle the flour evenly over the softened onion and garlic mixture, stirring to combine. Add 4 tablespoons of Dijon mustard and stir again; the mixture will look gluey, which is normal.
- Add the Beef Stock: Pour about half of the beef stock gradually while stirring constantly to dissolve the flour mixture into the liquid. Use a whisk if needed to remove lumps. The mixture will thicken quickly to a gravy-like consistency. Then add the remaining beef stock, stirring well and scraping the bottom of the pot. Bring the mixture to a gentle simmer.
- Slow Cook the Beef: Transfer the browned beef and the sauce mixture to a slow cooker. Cover and cook on low for approximately 8 hours or until the beef is tender and falling apart.
- Prepare the Mushrooms: About 30 minutes before serving, melt 3 tablespoons of unsalted butter in a skillet over medium heat. Add the sliced mushrooms and 3 finely minced garlic cloves. Season with 1/2 teaspoon salt and pepper. Sauté until mushrooms are golden and tender.
- Combine Mushrooms and Finish with Sour Cream: Stir the cooked mushrooms into the slow cooker with the beef. Turn off the slow cooker and gently stir in 1 1/2 cups of full-fat sour cream just before serving to create a creamy stroganoff sauce. Do not boil after adding sour cream to avoid curdling.
- Serve: Spoon the beef stroganoff over cooked wide egg noodles, pasta, or mashed potatoes. Garnish with chopped fresh chives for a pop of color and fresh flavor.
Notes
- This recipe offers three cooking methods: stovetop, slow cooker, or pressure cooker/Instant Pot. The slow cooker method yields fall-apart tender beef with a rich sauce.
- To avoid lumps in the sauce, gradually add beef stock while stirring vigorously or whisking after adding flour.
- Use full-fat sour cream for the richest and creamiest texture.
- Beef chuck or stewing beef is recommended for its flavor and tenderness when slow-cooked.
- Serve with wide egg noodles or mashed potatoes to soak up the delicious sauce.
- Garnish with fresh chives to add a mild onion flavor and vibrant color.
Nutrition
- Serving Size: 1 serving
- Calories: 666 kcal
- Sugar: 3 g
- Sodium: 1474 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 59 g
- Cholesterol: 204 mg
