Add Preferred SourceSlow Cooker Beef Stroganoff is a rich, creamy comfort food classic that practically makes itself. Served over egg noodles or mashed taters, it’s the kind of dinner that fills your house with amazing smells and brings everyone to the table. This is my kind of meal for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen.
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I make this beef stroganoff on repeat during the fall and winter months because it’s pure comfort in a bowl. The slow cooker does all the work while I’m working or running errands, and I come home to the most incredible aroma. The beef becomes melt-in-your-mouth tender, and the creamy mushroom sauce is absolutely perfect over buttery egg noodles. It’s one of those dinners that tastes like you’ve been cooking all day, but the actual hands-on time is less than 15 minutes.
And, it uses affordable ingredients. Beef Stroganoff is typically made with beef tenderloin, with a WOW price tag. But stew beef is affordable and readily available. And, sometimes I double the batch so I have enough for another meal or two.
History
Slow cooker beef stroganoff is a newer branch of a much older recipe. Classic beef stroganoff dates back to mid-19th-century Russia, with the earliest known printed version appearing in 1871 in Elena Molokhovets’ cookbook A Gift to Young Housewives. The dish made its way to North America in the early 1900s, but the slow cooker adaptation didn’t show up until the Crock-Pot boom of the early 1970s. Home cooks quickly realized the appliance could turn inexpensive cuts of beef into something tender and comforting, and by the mid-70s, slow cooker stroganoff had become a staple in community cookbooks and weeknight cooking.
Ingredients
- Stewing beef or chuck roast – Chuck gives the best tenderness; stewing beef works fine if cooked long enough.
- Small onion – Finely diced; yellow onions soften into the sauce; shallots add a sweeter flavor.
- Sliced mushrooms – Cremini or baby bellas bring more flavor than white mushrooms; slice them thick so they don’t disappear.
- Condensed cream of mushroom soup – You can also use cream of chicken soup or even cream of celery soup.
- Beef broth – Use low or no sodium-added to control the salt.
- Worcestershire sauce – Soy sauce can stand in if needed, but Worcestershire gives the most classic stroganoff-style depth.
- Garlic powder – Use garlic powder, not garlic salt.
- Salt – Season lightly early on; the broth and soup concentrate as they cook.
- Black pepper – I love freshly ground pepper in this recipe.
- Dried parsley – Skip it if you don’t have it; fresh parsley at the end adds better color and brightness.
- Sour cream – Full-fat is best so the sauce stays smooth and doesn’t break. Greek yogurt works in a pinch.
- Egg noodles – Wide noodles are classic, but mashed potatoes, rice, or spaetzle are all great serving options.
How to Make Slow Cooker Beef Stroganoff
Scroll down for the full recipe card with exact measurements and printable instructions.
Place the cubed beef and diced onion into your slow cooker. Add the sliced mushrooms on top.
Pour in the cream of mushroom soup, beef broth, and Worcestershire sauce. Sprinkle the garlic powder, salt, black pepper, and dried parsley over everything. Give it a gentle stir to combine all the ingredients, making sure the beef is coated in the sauce.
Cover the slow cooker with its lid and cook on Low for 6 to 8 hours, or on High for 4 to 5 hours. The beef is ready when it’s fork-tender and easily pulls apart.
About 15 to 30 minutes before you’re ready to serve, stir in the sour cream. This gives it time to warm through and blend into the sauce without curdling. Replace the lid and let it finish cooking.
While the stroganoff finishes, cook the egg noodles according to the package directions in a large pot of salted boiling water. Drain the noodles well.
To serve, place a portion of egg noodles in each bowl and spoon the hot beef stroganoff over the top. The creamy sauce will coat the noodles beautifully.
Serving Suggestions
Slow Cooker Beef Stroganoff is traditionally served over egg noodles, but it’s also delicious over mashed potatoes, rice, or even crusty bread for soaking up the sauce. For extra richness, stir in an additional dollop of sour cream or a splash of heavy cream before serving. Add a simple side salad or green beans to round out the meal. A sprinkle of fresh parsley on top adds a nice pop of color and freshness.
Storage Tips
Store the beef stroganoff and cooked noodles separately in airtight containers in the refrigerator for up to 4 days. This prevents the noodles from absorbing too much sauce and becoming mushy. Reheat the beef mixture gently on the stovetop over low heat or in the microwave, adding a splash of beef broth or cream to loosen the sauce if needed. The stroganoff mixture can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating. Cook fresh noodles when you’re ready to serve.
Slow Cooker Beef Stroganoff
Equipment
- Slow cooker (5-6 quart)
Ingredients
- 1 ½ pound stewing beef or chuck roast cut into 1-inch cubes
- 1 small onion finely diced
- 8 ounces sliced mushrooms
- 10 ounce can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley optional
- ¾ cup sour cream
- 8 ounces egg noodles cooked separately
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.