Crock Pot Beef Stroganoff is the ultimate comfort dinner! Tender stew meat with a rich gravy with onions and mushrooms. Serve it over a bed of egg noodles for an easy dinner recipe every will love.
Beef Stroganoff doesn’t have to be complicated. With the help of a slow cooker, this classic becomes an effortless weeknight favorite. This Crock Pot Beef Stroganoff is a no-fuss recipe, but it’s packed with mouth-watering flavor.
Why You’ll Love This Crock Pot Beef Stroganoff
- Start this set-it-and-forget-it recipe in the morning and have tender, fall-apart beef by dinnertime.
- Browning the stew meat before adding it to the crock pot adds depth of flavor and seals the juices for the perfect bite.
- Worcestershire sauce creates tons of umami flavor, keeping the ingredients list simple, but the taste out of this world.
Ingredients Needed for Slow Cooker Beef Stew
- Butter – Try to use unsalted butter. There are already salty ingredients in the recipe, so eliminating added sodium when possible allows you to season the dish to taste.
- Stew Meat – You can buy stew meat already cubed to speed up prep time. Or, sometimes, it’s more cost-effective to buy a chuck or round roast and cut the meat yourself.
- Kosher Salt & Pepper – Adjust to taste.
- Garlic – Fresh minced garlic has more flavor than pre-minced or garlic paste.
- Onion – Dice the onions so you can sneak them past the pickiest eaters.
- Beef Broth – Go for low-sodium beef broth for more control over the salt levels of the dish. The Worcestershire sauce already adds a salty flavor, so the more control you have, the better the recipe will turn out.
- Worcestershire Sauce – This is the secret ingredient that makes this recipe so flavorful.
- Mushrooms – Baby bellas works great for this recipe, but button mushrooms are another option. Wash them then quarter before adding them.
- Dijon Mustard – Classic flavor of beef stroganoff.
- Cornstarch – Thickens up the sauce at the end.
- Egg Noodles – We use the wide ones, but any kind will work.
- Sour Cream – Gives the sauce that rich, creamy flavor!
How to Make Crock Pot Beef Stroganoff
Brown Stew Meat & Aromatics – Melt butter in a large skillet, and add seasoned stew meat, chopped onions, and minced garlic. Cook over medium-high heat to brown the exterior of the meat without cooking it all the way through.
Transfer Ingredients To Crock Pot – Once the meat has browned and the aromatics are fragrant, transfer them to a 6-quart crock pot. Then add 2 ½ cups of beef broth, Worcestershire sauce, mushrooms, and Dijon mustard.
Slow Cook – Cover, and cook on high for 4-5 hours or on low for 7-8 hours.
Thicken – During the last half hour of cook time, create a cornstarch slurry to thicken the stroganoff. Whisk together the remaining ½ cup of beef broth and cornstarch, then stir that mixture into the crock pot. Cover and cook for the final 30 minutes until the sauce thickens.
Prepare Egg Noodles – Meanwhile, boil some water and prepare the egg noodles according to the package instructions.
Finish With Sour Cream & Serve – Once the noodles are finished, the beef is tender, and the sauce is thickened, stir the sour cream into the crock pot. Then, serve the Beef Stroganoff over egg noodles and enjoy!
Tips for the BEST Crockpot Beef Stroganoff
- If you accidentally add all the beef broth into the crock pot at the start, you can make the cornstarch slurry with water instead. Don’t try to use the hot beef broth, or the cornstarch will thicken before it can get into the stroganoff.
- Use pre-cut or frozen ingredients to make this recipe a breeze. You can find cubed stew meat, frozen chopped onions, and sliced mushrooms at most grocery stores.
- Don’t add the cooked egg noodles to the crock pot because the leftovers won’t store as well once incorporated. Instead, store the beef stroganoff and egg noodles separately, then reheat and combine them when you’re ready to eat.
Here are a few great options for serving with you beef stroganoff! Keep it simple and serve things that work well with the savory sauce and hearty beef mixture.
- Tossed Green Salad – Grab a salad kit from the store and make it easy.
- Rosemary Bread – Nothing beats dipping it in the sauce.
- Mashed Potatoes – You can actually skip the egg noodles and serve the gravy and beef over the potatoes.
- Roasted Vegetables – A simple, healthy option full of flavor.
Browning the meat and sweating the onions and garlic all add flavor to the dish. The beef will caramelize a bit and turn out more tender and juicy. The onions and garlic will release their natural sweetness and punchy flavors. If you skip this step, the recipe will still work, but you’ll miss out on more potential deliciousness.
Since you’re making this in the slow cooker, even tougher cuts of meat will have the time to tenderize. Chuck or round roasts are classic stew meats, but if you want ultra-tender and juicy meat, you can go for rump steak.
To store, transfer the leftover beef stroganoff from the crock pot to an airtight container. Store any leftover egg noodles separately in their own airtight container or resealable plastic bag. Keep both in the fridge for 3-4 days.
You can fill a resealable freezer bag with the beef stroganoff and store it in your freezer for up to 3 months. When you’re ready, thaw it in the fridge, then reheat it on the stovetop. Don’t save leftover egg noodles. Instead, make fresh ones when you’re reheating the leftovers.
This easy Crock Pot Beef Stroganoff is one of our favorite family dinners! So much flavor and so easy to make. It’s always a hit and great as leftovers.
More Easy Crock Pot Dinner Recipes!
- Creamy Crock Pot Spaghetti is so delicious and makes a great meal paired with garlic bread and a tossed salad.
- French Dip Sandwiches are always a hit! Tender roast beef that’s slow cooker and piled on a toasted hoagie roll with melted provolone cheese.
- Mix it up with our favorite Crock Pot Hamburger Wild Rice Casserole!
- Crock Pot Cube Steak and Gravy only has 5 ingredients and is delicious served over a bed of egg noodles or mashed potatoes.
- 3 Tablespoons butter
- 2 pounds stew meat cut into 1’’ pieces
- 1 teaspoon kosher salt
- ½ teaspoon ground pepper
- 3 cloves garlic minced
- ½ cup chopped onion
- 2 cups low sodium beef broth divided
- 3 Tablespoons Worcestershire sauce
- 1 cup sliced mushrooms
- 1 teaspoon dijon mustard
- 3 Tablespoons cornstarch
- 16 ounces wide egg noodles
- 1 cup sour cream
- In a large skillet, melt butter. Add stew meat to the skillet and season with salt and pepper. Then add chopped onions and garlic. Brown stew meat, do not cook through, just brown on the outside of the meat.
- Transfer stew meat and onions to a 6 quart crock pot. Then add 2 ½ cups of beef broth, Worcestershire sauce, mushrooms and dijon mustard. Stir to combine.
- Cook on high 4-5 hours or low 7-8 hours or until beef is tender.
- During the last half hour of cooking, combine the remaining ½ cup of beef broth and 3 Tablespoons cornstarch in a small bowl, whisk until smooth, then stir into the crock pot.
- Cover and cook for the remaining 30 minutes or until thickened.
- While the crock pot mixture is thickening, prepare egg noodles according to package directions.
- Stir the sour cream into the beef mixture after it has thickened.
- Serve over egg noodles.
- Browning the meat and sweating the onions and garlic all add flavor to the dish. The beef will caramelize a bit and turn out more tender and juicy. The onions and garlic will release their natural sweetness and punchy flavors. If you skip this step, the recipe will still work, but you’ll miss out on more potential deliciousness.
- Since you’re making this in the slow cooker, even tougher cuts of meat will have the time to tenderize. Chuck or round roasts are classic stew meats, but if you want ultra-tender and juicy meat, you can go for rump steak.
- To store, transfer the leftover beef stroganoff from the crock pot to an airtight container. Store any leftover egg noodles separately in their own airtight container or resealable plastic bag. Keep both in the fridge for 3-4 days.
- You can fill a resealable freezer bag with the beef stroganoff and store it in your freezer for up to 3 months. When you’re ready, thaw it in the fridge, then reheat it on the stovetop. Don’t save leftover egg noodles. Instead, make fresh ones when you’re reheating the leftovers.