If you’re searching for the ultimate cozy dinner, look no further than this Slow Cooker Beef Stroganoff Recipe. It’s rich, ultra-creamy, and packed with melt-in-your-mouth beef and mushrooms, all served over a tangle of tender egg noodles. This recipe transforms humble cuts of meat into a suppertime superstar with barely any effort, bringing classic comfort food right to your crockpot. Whether you’re feeding a crowd on a busy weeknight or indulging in a weekend treat, this hearty dish always manages to satisfy with minimal hands-on time.

Slow Cooker Beef Stroganoff Recipe - Recipe Image

Ingredients You’ll Need

What I love about the Slow Cooker Beef Stroganoff Recipe is how simple, supermarket-friendly ingredients come together to create something seriously showstopping. Each one plays a role—giving that signature creaminess, savory depth, or just the perfect pop of color at the end. Here’s what you’ll need:

Beef stew meat or chuck roast: Go for 2 pounds, cut into bite-sized pieces for fork-tender results—these cuts break down beautifully during slow cooking.
Salt: One teaspoon brings out the natural flavors of the beef and mushrooms.
Black pepper: A half teaspoon adds that gentle, peppery warmth balancing the creamy sauce.
Garlic powder: One teaspoon infuses everything with savory undertones.
Onion: One medium, diced, for a base of sweetness and earthy flavor.
Fresh garlic: Three cloves, minced, to give a punch of aroma that’s irresistible in the finished dish.
Worcestershire sauce: One tablespoon gives that deep, slightly tangy umami note stroganoff can’t be without.
Dijon mustard: Just a tablespoon, but it perks up the sauce and provides a subtle dimension.
Beef broth: One and a half cups to create a rich, flavorful gravy base for your sauce.
Cream of mushroom soup: Classic and creamy from a 10.5-ounce can—such an easy way to build flavor.
Fresh mushrooms: Eight ounces, sliced; these soak up all the juices and add that classic earthy taste.
Cream cheese: Eight ounces, cubed and softened, for the ultimate velvety finish.
Sour cream: Half a cup swirled in at the end—super tangy and creamy.
Egg noodles: Twelve ounces, cooked; the perfect base for catching all that delicious sauce.
Chopped parsley (optional): For a fresh, vibrant garnish that makes everything pop.

How to Make Slow Cooker Beef Stroganoff Recipe

Step 1: Season and Layer

Start by seasoning your beef generously with salt, pepper, and garlic powder. These simple spices ensure every bite is flavorful. Next, add the beef to your slow cooker and sprinkle in the diced onion and minced garlic. It’s as easy as layering—you don’t even need to brown the meat first unless you want extra flavor.

Step 2: Add Liquids and Flavorings

Pour in the Worcestershire sauce, Dijon mustard, and beef broth. Top with the cream of mushroom soup and sliced mushrooms. Give everything a gentle stir to combine, letting the flavors mingle together right from the start.

Step 3: Slow Cook to Perfection

Cover your slow cooker and set it on low for 7 to 8 hours (or high for 4 to 5 hours if you’re pressed for time). This is where the magic happens—the beef becomes fall-apart tender, absorbing those savory, creamy flavors. It’ll fill your kitchen with the most mouthwatering aroma!

Step 4: Stir in the Creaminess

About 30 minutes before serving, open the lid and stir in the cubed cream cheese. Let it melt completely, then swirl in the sour cream until it’s all silky smooth. This step turns the sauce into full-on comfort food territory, making it thick, luscious, and irresistible.

Step 5: Cook Noodles and Serve

While the sauce finishes melding, cook your egg noodles according to package directions. Spoon the beef and mushroom sauce generously over the noodles in bowls or on plates. Finish with a sprinkle of fresh parsley for that perfect finishing touch.

How to Serve Slow Cooker Beef Stroganoff Recipe

Garnishes

A simple scatter of chopped parsley brightens up each plate, adding freshness and a pop of color. If you love extra tang, a dollop of sour cream or a dusting of cracked black pepper works beautifully too. Don’t be afraid to personalize with your favorite herbs (try dill or chives for something different)!

Side Dishes

This creamy beef stroganoff is perfect over egg noodles, but it’s just as cozy spooned onto rice, mashed potatoes, or even cauliflower mash if you’re looking for a lighter option. Pair with buttery green beans, crisp roasted Brussels sprouts, or a simple green salad to round out the meal and add a bit of texture to your plate.

Creative Ways to Present

If you’re serving guests, try ladling your Slow Cooker Beef Stroganoff Recipe into individual bowls for a casual dinner, or layer it in a deep serving platter for family-style dining. Leftovers are fantastic tucked into baked potatoes, served over toast (almost like a French dip), or even piled into sliders for a fun, party-friendly twist.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftovers can be transferred to an airtight container and stored in the fridge for 3 to 4 days. The sauce tends to thicken beautifully overnight, and the flavors meld together, making leftovers taste even better the next day.

Freezing

This recipe is a winner for freezing! Simply portion the cooled beef and sauce (without the noodles) into freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating so the sauce rehydrates nicely and doesn’t separate.

Reheating

To reheat, warm gently in a saucepan over low heat, stirring often and adding a splash of beef broth or water to loosen the sauce. You can also microwave individual portions, stirring every 30 seconds. Add a dollop of fresh sour cream or a sprinkle of parsley for a just-made finish.

FAQs

Can I use a different cut of beef?

Absolutely! While stew meat and chuck roast are classic for their tenderness after slow cooking, you can also use sirloin or even brisket. Just ensure you cut the beef into bite-sized pieces and allow enough time for it to get nice and tender.

Is it possible to make this dairy-free?

If you need a dairy-free option, try substituting full-fat coconut milk for the cream cheese and sour cream. Use a dairy-free cream of mushroom soup as well. The flavor will be a little different, but it’s still deliciously creamy and comforting.

Do I have to brown the beef first?

Browning is totally optional. Searing the beef in a hot skillet before adding to the slow cooker will add a deeper, more complex flavor, but the recipe turns out wonderfully even if you skip this step—perfect for busy nights!

Can I substitute Greek yogurt for sour cream?

Yes, you can easily swap an equal amount of plain Greek yogurt for the sour cream, either for more protein or a slight tang. It’s a great way to lighten things up without sacrificing the creaminess that makes this dish special.

What’s the best way to keep noodles from getting soggy?

For best results, cook the noodles separately right before serving. If you expect leftovers, store the noodles and meat sauce in separate containers. This keeps everything fresh and prevents any mushy texture in your Slow Cooker Beef Stroganoff Recipe.

Final Thoughts

This Slow Cooker Beef Stroganoff Recipe is one of those treasures you’ll come back to again and again—for easy weeknight dinners, gatherings, or when you just want a little extra comfort. Don’t wait for a special occasion to serve it; I promise, every bite is a little celebration! Give it a try and watch it become a new favorite in your kitchen.

Slow Cooker Beef Stroganoff Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 27 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy Slow Cooker Beef Stroganoff that’s perfect for a cozy family meal. Tender beef simmered in a savory sauce, served over egg noodles, and garnished with fresh parsley – a hearty classic!

Ingredients

Scale

For the Beef:

2 pounds beef stew meat or chuck roast, cut into bite-sized pieces
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder

For the Stroganoff:

1 medium onion, diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 1/2 cups beef broth
1 (10.5-ounce) can cream of mushroom soup
8 ounces sliced mushrooms
8 ounces cream cheese, cubed and softened
1/2 cup sour cream
12 ounces egg noodles, cooked
Chopped parsley for garnish (optional)

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Instructions

Season the Beef: Season the beef with salt, pepper, and garlic powder. Place it in the slow cooker along with the diced onion, garlic, Worcestershire sauce, Dijon mustard, beef broth, cream of mushroom soup, and mushrooms. Stir to combine.
Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is tender. About 30 minutes before serving, stir in the cream cheese until melted and smooth. Add sour cream and stir again until fully incorporated.
Prepare Noodles: Cook the egg noodles according to package instructions. Serve the beef stroganoff over the noodles and garnish with chopped parsley if desired.