Easy Slow Cooker Beef Stroganoff
About this Recipe
By: Rachel
There’s something special about an easy slow cooker beef stroganoff recipe. It feels comforting and undeniably familiar. It comes together with very little effort. And on the busiest days, it’s the kind of meal that makes the whole house feel warm the moment you walk through the door.
Why I Love Making This Easy Slow Cooker Beef Stroganoff Recipe
Our home is a busy one—between three adults, three dogs, two full-time jobs, and one food blog, getting a delicious, substantial meal on the table every night is no small thing. There are primarily two things that help make it possible for me to feed my family during the week. One is Pyramid Scheme Dinner Club, and the other is my beloved Green Pan Slow Cooker. I’ve lost count of how many times it has saved me. One of my favorite dishes to make is this easy slow cooker beef stroganoff recipe. It’s reliable. It’s hearty. And it gives me a comforting, home-cooked dinner without asking much in return.
The Magic of Slow Cooker Meals on Busy Weeknights
Slow-cooker meals are a weeknight lifesaver—just a little prep the day before and, like magic, you come home to a delicious, fragrant, mouth-watering meal. Now, I used to eschew anything but the simplest “dump and go” meals. After all, if you have to prepare your ingredients separately, sautéing and pan-roasting and dirtying a bunch of pots and pans, you haven’t really saved yourself much work.
That changed when I discovered slow cookers with a sear function. It opened the door to deeper flavor without adding extra work, and it completely shifted the way I use this little appliance. Making slow cooker beef and mushroom stroganoff became incredibly easy—and so satisfyingly comforting. The slow, gentle heat brings out deep, rich flavors with almost no effort. It simply makes even the busiest days feel a little easier.
Why a Sear Function Changes Everything
I had no idea how invaluable the sear function would be. Of course, the obvious function is great—searing meat in the slow cooker as part of a recipe so that everything cooks in the same pan. But there is a HUGE additional benefit, especially when I’m making what I consider the best slow cooker stroganoff.
I love a hard sear on my proteins—a nice, dark crust that adds texture and flavor. But I hate the way it makes the house smell, and the way the grease can splatter all over the stove. I can take the slow-cooker outside, even in the dead of winter, and get a perfect sear with no smell or mess indoors.
What Makes This Easy Slow Cooker Beef Stroganoff Recipe Work
Beef Stroganoff comes together beautifully in the slow cooker, although you can make it on the stovetop, too, if you prefer. I sear the beef in the pan, followed by the mushrooms, onions, and garlic, add flour to thicken, add flavorings, and let everything simmer all day while I’m at work.
That slow, steady simmer is what makes this easy slow cooker beef stroganoff recipe so special. The long cooking time gives the beef a chance to become tender. The mushrooms deepen in flavor and the sauce build that creamy richness.
When I come home (by which time the house smells amazing), I simply add the sour cream, enriched with cornstarch to further thicken the sauce, whip up a batch of pasta, and serve, garnishing with a generous handful of fresh parsley or dill. The creamy sauce, flavorful mushrooms, and tender beef makes for perfect comfort food on a cold day.
More Cozy Slow Cooker Recipes You’ll Love
It’s pretty amazing how much your slow cooker can really do! Aside from this slow cooker beef and mushroom stroganoff recipe, it can also handle a few of my other favorites. So if you’re in the mood for laid back evenings, have a look at our Mexican Shredded Beef. It’s perfect for busy nights when you want something bold and tender. This Refried Beans recipe is simple, comforting, and so much better than anything from a can. And if you’re looking for something rich and cozy, this Beef and Red Wine Slow Cooker Stew is one of my go-to winter meals.
Beverage Pairing
By: Olivia
Focus on any one element of this slow cooker beef and mushroom stroganoff to explore different wine pairings. If you want the hearty flavors to shine, a Cabernet Sauvignon is a great choice. If you’d prefer to highlight the dish’s savory, umami qualities, go with a Pinot Noir. And for a fantastic option across the board, choose a Syrah; its rich, peppery, and sometimes meaty notes make it especially versatile.
Slow Cooker Beef Stroganoff
Equipment
- Kitchen scale or measuring cups and spoons
- Measuring cups and spoons or kitchen scale
Ingredients
- 3 pounds (1 1/2 kilos) chuck roast or beef for stew, cut into medium chunks
- ½ teaspoon thyme dried, or leaves from 1 fresh sprig
- Kosher salt
- freshly-ground black pepper
- 1 tablespoon olive oil
- 6 tablespoons unsalted butter divided
- ¼ cup dry red wine
- 1 large yellow onion (diced)
- 4 cloves garlic (minced)
- ¼ cup flour
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dark soy sauce
- 3 cups beef stock or vegetable stock
- 1½ cups sour cream
- 2 tablespoons cornstarch (optional)
- 1 pound mushrooms sliced (any kind – cremini, white, baby bella)
- 1 pound egg noodles or fettuccine
- Parsley or dill, for garnish
Step by Step Instructions
Step 1
- Season the beef on all sides with thyme, salt, and pepper. Heat 1 tablespoon olive oil in a heavy pan on medium-high heat (or use your slow-cooker on sear) and sear the beef well, turning until deep brown on all sides. Remove the beef, and set aside.
Step 2
- Melt 2 tablespoons butter in the hot pan. Add the mushrooms (do not crowd; this can be done in batches), season generously with salt and pepper, and toss to coat. Allow to cook undisturbed for at least 3-4 minutes, then turn and cook on the other side.
Step 3
- Add 2 tablespoons butter to the pan with the mushrooms. Once melted, add the onion and garlic. Cook, stirring occasionally, until softened and fragrant, 5-6 minutes. Add the remaining 2 tablespoons butter, allow to melt, and add the flour, cooking until browned. Stir in the mustard, Worcestershire sauce, and soy sauce.
Step 4
- Pour in the red wine while whisking, and cook down for 3-4 minutes. Then add the stock. Return the beef to the pan, or add the liquid and beef to your slow-cooker. Cover and cook on your stovetop for 2 ½ hours, or in your slow-cooker (8 hours on low or 4 hours on high) until beef is tender.
Step 5
- Once the beef has cooked, test the sauce—you want it to be thick enough to coat the back of a spoon. If it is not, stir the cornstarch into the sour cream, and set aside in a medium heatproof bowl.
Step 6
- Remove 1-2 ladlefuls of liquid, add to a small measuring cup, and allow to cool for one minute. Whisk the liquid into the bowl of sour cream and cornstarch. Repeat twice to temper the sour cream (this will ensure a smooth sauce), then add the sour cream to the beef and stir to combine. If using a slow-cooker, increase to high (or sear) and cook for 5-10 more minutes or until thickened, or simmer on your stovetop.
Step 7
- Prepare the pasta while the stroganoff finishes cooking. Serve the stroganoff over the pasta, and top with fresh parsley or dill.
