This Crockpot Beef Stroganoff is the ultimate comfort food, slow-cooked to tender perfection. It transforms simple ingredients into a rich, creamy dish with minimal effort. The magic of your crockpot delivers a deeply satisfying meal that feels both special and easy.
Craving a delicious Crockpot Beef Stroganoff? You've come to the right spot! From Crockpot Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Crockpot Beef Stroganoff
- Set & forget: Quick prep, then the slow cooker does all the work.
- Fork-tender beef: Slow cooking breaks down tough cuts for melt-in-your-mouth texture.
- Versatile & forgiving: Adapts easily to ingredient swaps and preferences.
- Deep, complex flavor: Savory base brightened with sour cream and mustard.
Ingredients & Tools
- 1.5 kg beef chuck roast, cut into 2.5 cm cubes
- 2 tbsp olive oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 450 g cremini mushrooms, sliced
- 120 ml dry white wine (like Sauvignon Blanc)
- 480 ml beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 2 tsp smoked paprika
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 240 ml full-fat sour cream, at room temperature
- 2 tbsp all-purpose flour
- 450 g wide egg noodles, for serving
- Fresh parsley, chopped, for garnish
Tools: A 6-quart (or larger) slow cooker, a large skillet, and a small whisk or fork.
Notes: Don’t skip browning the beef—it’s the single biggest step for building a deep, meaty flavor foundation. And using room-temperature sour cream is crucial; it prevents curdling when you stir it into the hot sauce, ensuring a silky-smooth finish.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 38 g |
| Fat: | 22 g |
| Carbs: | 52 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 6-8 hours (Low) | Total Time: 6 hours 20 minutes – 8 hours 20 minutes
Before You Start: Tips & Ingredient Notes
- Why can’t I just dump everything in raw? Taking the extra ten minutes to sear the beef and sauté the aromatics is a game-changer. It creates a beautiful fond (those browned bits at the bottom of the pan) that adds a ton of savory depth you simply won’t get otherwise.
- What’s the best cut of beef for stroganoff? Chuck roast is your best friend here. It’s marbled with fat that slowly renders and bastes the meat from within, making it fall-apart tender after hours in the crockpot. Stew meat can work, but chuck is more reliable.
- Do I have to use wine? You can substitute it with an equal amount of additional beef broth, but the wine adds a subtle acidity and complexity that balances the richness. If you do use it, a dry white wine is perfect—nothing sweet.
- Why room-temperature sour cream? This is non-negotiable for a smooth sauce. Adding cold dairy directly to a hot liquid is a recipe for curdling. Letting it sit out for 20-30 minutes before you need it makes all the difference.
How to Make Crockpot Beef Stroganoff
Step 1: Start by patting your beef cubes completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season the beef generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, sear the beef on all sides until a dark brown crust forms, about 2-3 minutes per side. Transfer the beautifully browned beef to your slow cooker.
Step 2: In the same skillet, reduce the heat to medium. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they’ve softened and started to turn translucent, about 5 minutes. You’ll notice they’ll pick up all those delicious browned bits from the beef. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it.
Step 3: Add the sliced mushrooms to the skillet. They’ll release a lot of liquid at first. Cook, stirring now and then, until that liquid evaporates and the mushrooms themselves have browned nicely, about 8-10 minutes. This step is key for concentrating their earthy flavor.
Step 4: Pour the white wine into the skillet to deglaze it. Use a wooden spoon to scrape up every last bit of flavor from the bottom of the pan. Let it simmer for a minute until the sharp alcohol smell cooks off. Now, scrape the entire contents of the skillet—onions, mushrooms, and all that flavorful liquid—over the beef in the slow cooker.
Step 5: To the slow cooker, add the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and bay leaves. Give everything a very gentle stir to combine, making sure the beef is submerged in the liquid. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Low and slow is always best for the most tender meat.
Step 6: About 30 minutes before serving, cook your egg noodles according to package directions in a large pot of well-salted water. Drain them well and toss with a tiny bit of butter to prevent sticking.
Step 7: This is the final, crucial step. In a medium bowl, whisk the room-temperature sour cream with the 2 tablespoons of flour until it’s completely smooth and no lumps remain. This slurry is what will thicken your sauce beautifully.
Step 8: Turn off the slow cooker. Carefully remove the bay leaves and discard them. Scoop out about a cup of the hot cooking liquid from the crockpot and whisk it slowly into the sour cream mixture. This tempers it, gently bringing up its temperature. Now, pour this tempered mixture back into the crockpot, stirring gently until the sauce is uniformly creamy and thickened.
Step 9: Taste and adjust the seasoning with more salt and pepper if needed. To serve, spoon the stroganoff over the buttery egg noodles and garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze (without noodles) for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently on stove, stirring in a splash of broth to refresh sauce consistency.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the creamy stroganoff perfectly, cleansing the palate between bites.
- Garlic roasted green beans or asparagus — Their slightly charred, savory flavor provides a wonderful textural contrast and a vibrant, colorful addition to the plate.
- Crusty, warm bread or dinner rolls — Essential for sopping up every last drop of that luxurious sauce left on your plate. You won’t want to waste a single bit.
Drinks
- A medium-bodied red wine like Pinot Noir — Its bright red fruit notes and soft tannins complement the earthy mushrooms and rich beef without overpowering the dish.
- A crisp, cold lager or pilsner — The carbonation and clean, bitter finish act as a fantastic palate cleanser, making each bite of stroganoff taste fresh and new.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus zest provide a refreshing counterpoint to the creamy, savory main event.
Something Sweet
- A classic lemon tart or bars — The sharp, zesty lemon curd is a brilliant and refreshing contrast after the deeply savory and creamy stroganoff.
- Dark chocolate mousse — It’s rich but not overly sweet, offering a smooth, cool finish that feels indulgent without being too heavy.
- Poached pears with a drizzle of honey — The gentle, floral sweetness and soft texture of the pears provide a light, elegant end to the meal.
Top Mistakes to Avoid
- Mistake: Skipping the sear on the beef. I’ve been tempted to rush this step before, and I always regret it. Searing creates the Maillard reaction, which is just a fancy term for the complex, savory flavors that you can’t get from boiled meat alone.
- Mistake: Adding cold sour cream directly to the pot. This is the most common reason for a broken, grainy sauce. The thermal shock causes the proteins in the dairy to seize up and curdle. Tempering is your best friend here.
- Mistake: Overcooking the egg noodles. If you cook your noodles too far in advance and let them sit, they’ll turn into a mushy, gummy blob. Time it so they’re ready just as your stroganoff is finished.
- Mistake: Using “Cream of Something” soup. While it might seem like a shortcut, it creates a gloppy, one-note sauce that lacks the fresh, balanced flavor of a from-scratch version with real sour cream and broth.
Expert Tips
- Tip: Make a double batch of the sauce base. The beef, mushroom, and onion mixture freezes beautifully before you add the sour cream. Thaw it overnight in the fridge, reheat gently, and then proceed with the final sour cream step for a nearly-instant gourmet meal.
- Tip: Use the fond for maximum flavor. After searing your beef, don’t wash that skillet! Those dark, stuck-on bits are pure flavor gold. Sautéing your vegetables in that same pan is how you build a deeply layered sauce.
- Tip: Let it rest before serving. After you’ve stirred in the sour cream, let the stroganoff sit in the turned-off crockpot with the lid on for 10-15 minutes. This allows the flavors to meld further and the sauce to thicken up to the perfect consistency.
- Tip: Brighten it up at the end. A final squeeze of fresh lemon juice or a teaspoon of lemon zest stirred in with the sour cream can work wonders, lifting all the rich, earthy flavors and making them pop.
FAQs
Can I make this recipe gluten-free?
Absolutely! The two sources of gluten here are the flour used to thicken the sauce and the egg noodles. For the sauce, simply substitute the all-purpose flour with a gluten-free 1:1 baking blend or even cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons cold water). For serving, your favorite gluten-free pasta or even a bed of creamy polenta or mashed cauliflower would be delicious.
My sauce is too thin. How can I thicken it?
Don’t worry, this is an easy fix! If your sauce is too thin after adding the sour cream, create a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water until smooth. Turn your slow cooker to HIGH, stir in the slurry, and let it cook uncovered for 15-20 minutes, stirring occasionally, until it thickens to your liking.
Can I prepare this dish ahead of time?
You can do most of the work ahead. You can sear the beef and sauté the vegetables a day in advance. Store them together in an airtight container in the fridge. The next day, just dump it all into the crockpot with the liquids and start cooking. I don’t recommend adding the sour cream until you’re ready to serve, as it can separate if reheated multiple times.
What can I use instead of sour cream?
Full-fat Greek yogurt is a great tangy substitute, but you must be even more diligent about tempering it to prevent curdling. Crème fraîche is another excellent option—it’s richer and less prone to splitting. For a dairy-free version, unsweetened, plain coconut cream can work, though it will impart a slight coconut flavor.
Why did my sour cream curdle?
This almost always happens due to a temperature shock. You either added cold sour cream directly to the hot liquid, or you didn’t temper it properly. To temper, you always whisk a small amount of the hot cooking liquid into the sour cream first to gently warm it up. This equalizes the temperatures and allows it to incorporate smoothly into the main pot.
Crockpot Beef Stroganoff
Make the best Crockpot Beef Stroganoff with this easy recipe for fork-tender beef in a creamy sauce. Get the simple, set-and-forget method now!
Ingredients
For the Ingredients & Tools
-
1.5 kg beef chuck roast (cut into 2.5 cm cubes)
-
2 tbsp olive oil
-
1 large yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
450 g cremini mushrooms (sliced)
-
120 ml dry white wine (like Sauvignon Blanc)
-
480 ml beef broth
-
2 tbsp Worcestershire sauce
-
1 tbsp Dijon mustard
-
2 tsp smoked paprika
-
2 bay leaves
-
Salt and freshly ground black pepper (to taste)
-
240 ml full-fat sour cream (at room temperature)
-
2 tbsp all-purpose flour
-
450 g wide egg noodles (for serving)
-
Fresh parsley (chopped, for garnish)
Instructions
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Start by patting your beef cubes completely dry with paper towels—this is the secret to getting a proper sear, not a steam. Season the beef generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid crowding the pan, sear the beef on all sides until a dark brown crust forms, about 2-3 minutes per side. Transfer the beautifully browned beef to your slow cooker.01
-
In the same skillet, reduce the heat to medium. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they’ve softened and started to turn translucent, about 5 minutes. You’ll notice they’ll pick up all those delicious browned bits from the beef. Add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it.02
-
Add the sliced mushrooms to the skillet. They’ll release a lot of liquid at first. Cook, stirring now and then, until that liquid evaporates and the mushrooms themselves have browned nicely, about 8-10 minutes. This step is key for concentrating their earthy flavor.03
-
Pour the white wine into the skillet to deglaze it. Use a wooden spoon to scrape up every last bit of flavor from the bottom of the pan. Let it simmer for a minute until the sharp alcohol smell cooks off. Now, scrape the entire contents of the skillet—onions, mushrooms, and all that flavorful liquid—over the beef in the slow cooker.04
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To the slow cooker, add the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, and bay leaves. Give everything a very gentle stir to combine, making sure the beef is submerged in the liquid. Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. Low and slow is always best for the most tender meat.05
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About 30 minutes before serving, cook your egg noodles according to package directions in a large pot of well-salted water. Drain them well and toss with a tiny bit of butter to prevent sticking.06
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This is the final, crucial step. In a medium bowl, whisk the room-temperature sour cream with the 2 tablespoons of flour until it’s completely smooth and no lumps remain. This slurry is what will thicken your sauce beautifully.07
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Turn off the slow cooker. Carefully remove the bay leaves and discard them. Scoop out about a cup of the hot cooking liquid from the crockpot and whisk it slowly into the sour cream mixture. This tempers it, gently bringing up its temperature. Now, pour this tempered mixture back into the crockpot, stirring gently until the sauce is uniformly creamy and thickened.08
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Taste and adjust the seasoning with more salt and pepper if needed. To serve, spoon the stroganoff over the buttery egg noodles and garnish with a generous sprinkle of fresh parsley for a pop of color and freshness.09
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