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Slow Cooker Beef Stroganoff is the comfort food recipe you didn’t know you needed! So simple to toss together and it comes out so creamy. My family loves crockpot meals like this.
I’ve been on a major crockpot kick lately, if you hadn’t noticed.
Things have been so busy around our house lately and the slow cooker is just always the thing to save the day.
I’m a total sucker for a good casserole and I knew we could all use some comfort food so I turned to this slow cooker beef stroganoff. Seriously – so good!
Our Crockpot Chicken Stroganoff has been a huge favorite, so we had to do beef stroganoff in the crock pot too!
I know so many people grew up eating beef stroganoff, but my mama is not a fan of casseroles, so I’d never actually had it until I was an adult. I sure missed out. 😉
Is there anything better than tender beef, savory mushrooms, creamy sauce, and egg noodles? No there is not!
What Is Beef Stroganoff?
This popular and classic recipe originated in Russia and features tender juicy meat that has been cooked with mushrooms, garlic and onion in a flavorful creamy sauce.
Stroganoff can be prepared in a few ways with different ingredients including different meats such as beef, chicken, and pork. My slow cooker chicken stroganoff is pretty much the same as this but with chicken.
We love these simple crockpot stroganoff recipes for weeknight dinner!
Crockpot Recommendation!
In the market for a new slow cooker? We love this 7 quart Crockpot. It’s simple to use, cooks evenly, and is very budget friendly. Plus, it has a 4 1/2 star rating with over 5,000 reviews on Amazon!
Ingredient Notes:
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Beef Stew Meat – You can find this in pretty much any grocery store, or you can prepare your own by cutting beef into cubes. Some good cuts of beef to use include chuck, round, short rib, and sirloin.
Mushrooms – Some commonly used mushrooms in stroganoff recipes include white button of cremini mushrooms, but you can use pretty much any sliced variety of mushroom you prefer here.
Garlic & Onion – These will get cooked up with the mushrooms for flavor.
Cream of Mushroom Soup – You could use the canned stuff here to keep things simple or you could go all out and prepare my substitute for cream of mushroom soup recipe! It’s so much better than the canned stuff!
Cream Cheese & Sour Cream – The extra rich and creamy sauce in this beef stroganoff recipe is a mixture of the mushroom soup with the cream cheese and sour cream. It’s so good with the beef and the noodles!
Egg Noodles – You can use frozen egg noodles or dry egg noodles here, you’ll just cook these per the package instructions and then add them in at the end just before serving.
Other – You’ll also need olive oil, salt, pepper, butter and Worcestershire sauce for preparing the beef and freshly chopped parsley for garnish.
What We Love About This CROCKPOT STROGANOFF Recipe:
- Creamy: The sauce in this beef stroganoff is perfectly creamy and savory! It pairs perfectly with the tender egg noodles and juicy beef.
- Easy: While this recipe does start by searing beef on the stove, it’s still a very simple recipe to prepare! The crockpot does most of the heavy lifting.
How To Make Crock Pot Beef Stroganoff:
Beef: This crockpot beef stroganoff recipe starts by browning some seasoned stew meat in a bit of oil in a large skillet. I like to use my cast iron skillet for this since it gives the meat such a great sear.
You’ll need to work in batches while browning the meat to avoid overcrowding. If you overcrowd the meat, it will steam rather than get nice and browned.
I also brown it with some Worcestershire sauce for more savory flavor. Once the meat is all browned and seasoned, add it to a crockpot.
My Favorite Skillet!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
Mushrooms: After removing the beef dump some mushrooms, onions, and garlic into the hot skillet you used for the beef and let those cook for a bit to soften them.
Soup: Add the cooked mushroom, garlic and onion to the crockpot with the beef and then stir in some cream of mushroom soup.
Not interested in using canned cream of mushroom soup? No problem! Use my cream of mushroom substitute, or even my cream of chicken substitute. No funky ingredients and super simple.
Slow Cook: Let this cook on low for 8 hours or high for 4 hours or until the beef is nice and tender. Every crockpot cooks differently and some are faster than others!
Sauce: Once the beef is nice and tender, add a bit of cream cheese and sour cream and stir it around until it creates a nice creamy sauce.
Noodles: Stir in some cooked egg noodles and top it all off with fresh parsley! That’s all there is to it!
This crock pot beef stroganoff recipe comes together with minimal hands on time and it tastes like pure comfort food!
FAQ’s:
You can keep any leftovers stored in an airtight container in your refrigerator for about 4 to 5 days and it can be reheated in the microwave.
The egg noodles will be boiled in a pot of water before adding them to the crockpot, so either variety will work fine here. You can use frozen or dried, whichever you prefer.
You can keep it simple and just use stew meat from the store or cube your own beef. Roasts work best here such as chuck or round as they get tender and juicy after slow cooking.
MORE FAVORITE CROCKPOT RECIPES!
- Crockpot Chicken and Gravy: Serve over mashed potatoes!
- Crockpot Macaroni and Cheese: I make this for every holiday.
- Crockpot Smothered Pork Chops: Simple and so tasty.
- Slow Cooker Ribs: So tender and juicy!
- Crockpot Broccoli Cheese Soup: A classic favorite!
- Crockpot BBQ Chicken: Perfect for making sandwiches.
- Crockpot Chicken and Dumplings: Just a handful of ingredients!
Slow Cooker Beef Stroganoff
Ingredients
- 2 pounds beef stew meat
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons worcestershire sauce
- 2 teaspoons olive oil, divided
- 1 tablespoon butter
- 8 ounces sliced mushrooms
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 10 ounces cream of mushroom soup
- 2 ounces cream cheese
- 8 ounces sour cream
- 1 pound egg noodles, cooked according to package directions
- 2 tablespoons fresh chopped parsley
Instructions
- Season the stew beef with salt and pepper.
- Heat a large heavy bottomed skillet, such as cast iron, over medium heat. Add a teaspoon of oil to the pan.
- When the oil is shimmering, add a single layer of stew meat to the pan. Brown on all sides. Add worcestershire sauce and stir to season all of the beef before transferring browned meat to a 5-6 quart slow cooker. You may need to work in batches to brown all of the meat, adding more oil between each batch if necessary.
- Add the butter to the skillet and melt.
- Add the mushrooms and onions to the skillet and cook for 5 minutes, stirring occasionally, until vegetables have softened.
- Add the garlic to the skillet and cook for 1 minute more.
- Transfer the vegetables to the crockpot with the meat.
- Add the cream of mushroom soup to the crockpot and stir to combine.
- Cover and cook on low for 8 hours or high for 4 hours, or until beef is tender.
- Add the cream cheese to the slow cooker and stir until it has melted.
- Stir in the sour cream until well combined and then add the cooked egg noodles and stir to coat.
- Sprinkle with parsley before serving.
Erica Seib says
Followed this recipe to a T. I think it needs more liquid. I put it all together, set my crock pot on low, came back 4 hours later and it was already sticking to the sides and the meat was shredding when I stirred it. I managed to save it but if I had left it for 8 hours it would have been completely ruined. I think it’s a great recipe but I will probably add a can of beef broth with the mushroom soup the next time I make it.
Karly says
Hi Erica! If you like it saucier, extra broth would be great here! Every slow cooker cooks differently, so I’m glad you checked in on it! 🙂
Michele Holmes says
I made this yesterday and it was yuuuuummmmmmyyyyy!! It took almost no time to prepare for the crockpot and by the end of the day was a delicious meal. Thanks for sharing this one!
Karly says
Glad you gave it a try! 🙂
Candice L Clay says
I cannot eat any canned soups due to preservatives, I have Severe Chronic Gouty Arthritis.
Karly says
Hi Candice! I linked to a homemade version that you could use instead.
Amy says
I can not wait to make this!!!! Thank you for sharing such a good looking recipe!
Candice L Clayand says
I cannot eat mushrooms, I am allergic. How can I change this recipe? Thank You
Karly says
Leave out the mushrooms and use cream of chicken soup instead.
Davida Kilgore says
This is NOT a true slow cooker recipe. This is a skillet recipe thrown into the crock pot. Everything is already cooked. The slow cooker isn’t really cooking. It’s keeping things warm till you get home. The whole idea of using a slow cooker is for the appliance to do the cooking for you. I’m sure it’s very good, tasty and all that but it’s a lot of work and is also time consuming. Works against the whole crock pot/slow cooker idea. Please refrain from false advertising. Thank you.
Karly says
Hi Davida! The slow cooker does do the cooking for you. It’s pretty standard to brown meat and saute veggies before tossing things in the slow cooker.
Oldsummoner says
Davida, I own several crockpot cookbooks. The majority of crockpot recipes using beef require searing the meat first for two reasons: 1) first, to seal in the juices and 2) to add color and flavor. Nothing more unappetizing that looking at unbrowned (greyish) beef in a crockpot, plus having it be dried out to boot.