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slow cooker beef stroganoff recipe - Slow Cooker Beef Stroganoff served in a white bowl overhead view
Chloe

Slow Cooker Beef Stroganoff

slow cooker beef stroganoff recipe made easy at home. Tender beef simmered in a rich, creamy mushroom sauce, made effortlessly in your slow cooker. Ready in 3
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Russian-American
Calories: 540
Ingredients Method

Ingredients
  

For the Stroganoff
  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 1 tbsp vegetable oil
  • 1 medium yellow onion diced
  • 8 oz cremini mushrooms sliced
  • 3 cloves garlic minced
  • 2 cups beef broth low-sodium preferred
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 1 cup sour cream at room temperature
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch mixed with 2 tbsp cold water optional, for extra thickening
For Serving
  • 12 oz wide egg noodles cooked according to package
  • 2 tbsp fresh parsley chopped, for garnish

Method
 

  1. Pat beef dry and season with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown beef in batches, about 2-3 minutes per side, without overcrowding. Transfer browned beef to the slow cooker.
  2. In the same skillet, add diced onion and cook until softened, about 3 minutes. Add sliced mushrooms and cook until they release their liquid, 4-5 minutes. Stir in minced garlic and cook 1 minute, then deglaze the pan with a splash of beef broth, scraping up browned bits.
  3. Transfer the onion-mushroom mixture to the slow cooker. Add remaining beef broth, Worcestershire sauce, Dijon mustard, dried thyme, and bay leaf. Stir to combine. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until beef is fork-tender and reaches an internal temperature of at least 145°F (63°C).
  4. About 30 minutes before serving, remove and discard the bay leaf. In a bowl, whisk together room-temperature sour cream and flour. Ladle about 1/2 cup of hot liquid from the slow cooker into the sour cream mixture, whisking constantly to temper, then stir the mixture back into the slow cooker.
  5. Stir the tempered sour cream into the stroganoff. Cook on high for 15-20 minutes until the sauce thickens slightly. If you prefer an even thicker sauce, whisk in the optional cornstarch slurry and cook another 5 minutes.
  6. Cook egg noodles according to package directions, drain, and toss with a little butter. Spoon the stroganoff over the noodles, garnish with fresh parsley, and serve immediately.