If you are searching for a comforting meal that melts in your mouth, this Slow Cooker Beef Stroganoff Recipe is a true winner that will quickly become one of your favorite go-to dishes. Featuring tender beef chunks simmered slowly to develop rich flavors, combined with earthy mushrooms and a creamy sauce finished with a hint of tangy Dijon mustard, this recipe delivers luscious, soul-warming goodness. It’s an effortless dish that yet feels special, perfect for cozy family dinners or impressing friends with minimal hands-on time.

Slow Cooker Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Slow Cooker Beef Stroganoff Recipe plays an essential role, from creating depth of flavor to contributing texture and richness that makes each bite unforgettable. These simple yet fundamental components come together beautifully, making the process as enjoyable as the final dish.

1.75kg (3.5lb) beef chuck or stewing beef: Cut into 4cm cubes, this cut becomes wonderfully tender after slow cooking, soaking up all the flavors.
1.5 tsp salt: Enhances the beef and overall seasoning throughout the dish.
1.5 tsp black pepper: Adds a subtle kick and balances the rich sauce.
2 tbsp oil: For browning the beef, locking in juices and deep flavor.
20g (1 tbsp) unsalted butter: Boosts richness and softness while sautéing aromatics.
1 large onion: Halved and sliced, this adds sweetness and depth to the sauce.
4 garlic cloves: Minced to infuse the dish with aromatic warmth.
7 tbsp plain/all-purpose flour: Helps thicken the gravy to the perfect luscious consistency.
4 tbsp Dijon mustard: Introduces tangy complexity and a lovely sharp contrast in flavor.
1 litre reduced salt beef stock: The liquid base, creating a savory, nourishing sauce.
1 1/2 cups full fat sour cream: For that classic creamy finish that makes Stroganoff so indulgent.
3 tbsp unsalted butter: Used again later for cooking mushrooms and adding silkiness.
700g mushrooms: Sliced thinly, they bring earthiness and satisfyingly tender texture.
3 garlic cloves: Finely minced to add extra flavor to the mushrooms.
1/2 tsp salt & 1/2 tsp black pepper: Season the mushrooms perfectly.
Wide egg noodles, pasta, or mashed potatoes: Your preferred base to soak up all that irresistible sauce.
Chives: Fresh and finely chopped to garnish for a pop of color and mild oniony freshness.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Season the Beef

Pat your beef cubes dry with paper towels, then sprinkle them evenly with salt and pepper. This step is vital for ensuring your meat has a great foundational flavor before it hits the heat.

Step 2: Brown the Beef

Heat a tablespoon of oil in a large skillet or heavy-based pot over high heat. Working in batches to avoid overcrowding, brown the beef cubes on all sides for about 4 minutes. This caramelization locks in the juices and adds a mouthwatering depth to your Stroganoff base.

Step 3: Sauté Aromatics

Let the pot cool slightly, then melt half of the butter into it. Add the minced garlic and sliced onions, cooking for around 3 minutes until softened and fragrant. This mixture is the aromatic heart of the dish, filling your kitchen with cozy scents.

Step 4: Add Flour and Mustard

Sprinkle the flour evenly over the softened onions and garlic and stir well. Add the Dijon mustard and continue stirring. The mixture will start to feel sticky and gluey which is perfectly normal—this will help thicken your sauce beautifully later.

Step 5: Pour in the Beef Stock

Slowly add half of the beef stock, stirring constantly to dissolve the flour and create a smooth, gravy-like consistency. Add the remaining stock, scraping up any browned bits from the pot bottom—these bits pack serious flavor. Bring the mixture just to a simmer before moving to the next stage.

Step 6: Transfer to Slow Cooker and Cook

Place the browned beef pieces and the sauce mixture into your slow cooker. Let the beef cook low and slow for 6 to 8 hours or until it reaches that perfect tender, melt-in-your-mouth texture that makes this Slow Cooker Beef Stroganoff Recipe so irresistible.

Step 7: Prepare the Mushrooms

Approximately 30 minutes before you’re ready to serve, melt the remaining butter in a pan. Add the finely minced garlic and sliced mushrooms, seasoning with salt and pepper. Sauté until mushrooms are golden and have released their rich juices.

Step 8: Finish with Sour Cream and Mushrooms

Stir the mushrooms into the slow cooker and then fold in the sour cream gently. Heat for a further 15 minutes with the lid off to warm through without boiling, preserving the luscious creaminess of the sauce.

How to Serve Slow Cooker Beef Stroganoff Recipe

Garnishes

Freshly chopped chives sprinkled on top add an inviting burst of color and a mild onion flavor that brightens the creamy sauce perfectly. Don’t skip this simple yet effective final touch—it really brings the dish to life.

Side Dishes

This Slow Cooker Beef Stroganoff Recipe pairs wonderfully with wide egg noodles, which soak up every bit of the delicious sauce. Alternatively, creamy mashed potatoes or even buttered pasta provide comforting, hearty bases that complete the meal beautifully.

Creative Ways to Present

For an elegant twist, try serving the Stroganoff inside hollowed-out baked potatoes or creamy polenta bowls. You can also top with a grating of fresh Parmesan or a sprinkle of smoked paprika to add unexpected flavor layers and a bit of flair for a special occasion.

Make Ahead and Storage

Storing Leftovers

Leftover Stroganoff keeps well in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making it just as delicious—if not more—on day two.

Freezing

This recipe freezes beautifully. Once cooled, transfer to freezer-safe containers or bags and store for up to 3 months. Be sure to leave sour cream out when freezing, adding it fresh upon reheating to maintain the best texture.

Reheating

Gently reheat leftovers on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of beef stock or cream if the sauce seems thickened, and stir in fresh sour cream at the end to revive its creamy consistency and taste.

FAQs

Can I use a different cut of beef for this recipe?

Yes! While beef chuck is ideal for slow cooking due to its marbling and tenderness, you can use other stewing cuts like brisket or round. Just keep in mind cooking times may vary slightly.

Is it possible to make this recipe gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce, and ensure your beef stock is gluten-free as well.

Can I prepare the sauce separately and freeze just the beef?

It’s best to cook everything together to meld the flavors, but you can freeze cooked beef and sauce separately if needed for convenience. Just reheat together gently before serving and add sour cream freshly.

What’s the best way to thicken the sauce if it’s too thin?

If your sauce is thin after cooking, mix a little extra flour or cornstarch with cold water and stir into the simmering sauce until it thickens to your liking.

Can I substitute sour cream for another dairy product?

You can use Greek yogurt or crème fraîche as alternatives. Just add them off the heat to avoid curdling and maintain a creamy, tangy finish.

Final Thoughts

If you love meals that feel both indulgent and effortless, I can’t recommend this Slow Cooker Beef Stroganoff Recipe enough. It’s one of those dishes that brings people together around the table with its rich flavors and tender textures. Give it a try—you’ll be hooked after the first comforting bite!

Slow Cooker Beef Stroganoff Recipe

★★★★★

5.2 from 27 reviews

Author: Ella
Total Time: 6 hours 50 minutes
Yield: 6–8 servings 1x
Diet: Low Salt

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Description

This Slow Cooker Beef Stroganoff is a comforting and hearty dish featuring tender beef chuck cubes simmered slowly with aromatic onions, garlic, and mushrooms in a creamy, tangy sauce made with Dijon mustard and full-fat sour cream. Perfectly paired with wide egg noodles, pasta, or mashed potatoes, this recipe delivers rich flavors and a luscious texture, ideal for an easy weeknight dinner or a relaxed weekend meal.

Instructions

Season beef: Pat the beef cubes dry with paper towels, then evenly sprinkle with the 1.5 tsp salt and 1.5 tsp black pepper to season and enhance flavor penetration.
Brown beef: Heat 1 tbsp oil in a large heavy-based pot or skillet over high heat. Add the beef cubes in a single layer, avoiding overcrowding, and brown aggressively on all sides for about 4 minutes. Remove browned pieces and repeat with remaining beef, adding more oil if needed. This step locks in juices and builds depth of flavor.
Sauté aromatics: Let the pot cool slightly, then melt half the butter (10g) in it. Add the minced garlic and sliced onion, cooking for 3 minutes until softened and fragrant.
Add flour and mustard: Sprinkle the flour evenly over the softened garlic and onions and stir well. Add the Dijon mustard and continue stirring; expect the mixture to turn gluey, which will help thicken the sauce later.
Add beef stock: Slowly pour in half of the beef stock while stirring continuously to dissolve the flour mixture into a smooth, gravy-like consistency. Add the remaining stock, scrape the pot’s bottom to deglaze browned bits, and bring to a simmer.
Slow cook beef: Transfer the beef and sauce mixture to a slow cooker if not using the pot directly. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender and the flavors have melded beautifully.
Prepare mushrooms: In a separate skillet, melt the remaining 3 tbsp unsalted butter over medium heat. Add finely minced garlic, sliced mushrooms, 1/2 tsp salt, and 1/2 tsp black pepper. Sauté for about 8-10 minutes until mushrooms release their moisture and become golden brown.
Finish sauce: Once beef is tender, stir in the sautéed mushrooms and full-fat sour cream into the slow cooker or pot. Mix thoroughly and continue cooking on low for an additional 15-20 minutes to meld flavors without boiling, which could curdle the sour cream.
Serve: Serve the beef stroganoff over cooked wide egg noodles, pasta, or creamy mashed potatoes. Garnish with finely chopped fresh chives for a pop of color and fresh herbaceous flavor.

Notes

Patting the beef dry before browning is crucial to achieve a good sear and develop deep flavor.
Using reduced salt beef stock helps control overall salt content in the dish.
Do not boil the stroganoff after adding sour cream to prevent curdling; keep it at low heat.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry.
Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stovetop.
Feel free to add a splash of white wine or brandy during the sauté step for added complexity.

Prep Time: 20 minutes
Cook Time: 6 hours 30 minutes
Category: Main Course
Method: Slow Cooker, Sautéing
Cuisine: Russian/American

Nutrition

Serving Size: 1 cup (approx. 250g)
Calories: 430 kcal
Sugar: 3g
Sodium: 520mg
Fat: 27g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0.2g
Carbohydrates: 18g
Fiber: 2.5g
Protein: 32g
Cholesterol: 110mg

Keywords: Slow Cooker Beef Stroganoff, Beef Stroganoff recipe, Comfort food, Slow cooked beef, Creamy beef stroganoff