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Slow Cooker Beef Stroganoff

A hands-off, comforting beef stroganoff made in the slow cooker, featuring tender beef, mushrooms, and a creamy sauce served over egg noodles.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Beef and Sauce Ingredients
  • 2 pounds beef stew meat, cut into bite-sized pieces Chuck is ideal.
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 12 oz fresh cremini or white button mushrooms, cleaned and sliced
  • 1.25 cups beef broth
  • 2 tbsp Dijon mustard (or yellow mustard in a pinch)
  • 2 tbsp Worcestershire sauce
  • 0.5 tsp onion powder
  • 2 tsp salt (adjust to taste)
  • 0.5 tsp freshly ground black pepper
  • 0.75 tsp dried thyme
  • 2 tbsp cornstarch dissolved in 1/2 cup beef broth (slurry)
  • 6 oz cream cheese, softened to room temperature
  • 3/4 cup sour cream
  • 1/4 cup chopped fresh parsley
  • 10 oz uncooked egg noodles

Method
 

Preparation
  1. Dice the onion, mince the garlic, slice the mushrooms, and cut the beef into bite-sized pieces.
  2. Optional: Brown the beef and sauté onion and mushrooms in a hot skillet for added flavor.
Layering in the Slow Cooker
  1. Place diced onions and minced garlic at the bottom of the slow cooker.
  2. Add sliced mushrooms followed by the beef on top.
  3. Whisk together the beef broth, Dijon mustard, Worcestershire sauce, onion powder, salt, pepper, and thyme; pour over the beef.
Cooking
  1. Cover and cook on low for 6–8 hours or high for 4–5 hours until the beef is fork-tender.
Finishing the Sauce
  1. 20 minutes before serving, stir the cornstarch slurry into the slow cooker to thicken.
  2. Remove the lid and stir in cream cheese until melted and smooth, then fold in sour cream and parsley.
Serving
  1. Serve hot stroganoff over cooked egg noodles and sprinkle with extra parsley.

Notes

For a lighter dish, substitute part of the sour cream with Greek yogurt. Serve over mashed potatoes or wide pasta like pappardelle.