Crock Pot Beef Stroganoff

This Crock Pot Beef Stroganoff brings together tender beef and a rich, creamy sauce with classic egg noodles for a comforting slow cooker meal that feels like a warm hug on a plate. It’s perfect for busy days when you want something satisfying with minimal effort, letting the slow cooker do all the work while you go about your day.

I first tried this recipe on a chilly weekend when I needed an easy crowd pleaser now it’s a go to whenever I want something comforting without standing over the stove. My family loves how creamy and flavorful it is, and leftovers heat up great too.

Ingredients

• Beef stew meat or chuck roast: cut into chunks – the star protein, choose well marbled pieces for tenderness
• Small yellow onion: sliced – adds sweetness and depth, try to select firm onions without soft spots
• Sliced mushrooms: optional – add earthy flavor, fresh ones will give the best taste but canned work fine if drained well
• Garlic: freshly minced – brings brightness and a punch of flavor, avoid pre minced jars if possible for freshness
• Cream of mushroom soup: the base for the sauce, you can swap for cream of chicken or onion if preferred or homemade versions
• Beef broth: low or no sodium to control saltiness, but chicken broth is an okay substitute in a pinch
• Worcestershire sauce: adds savory umami richness
• Dijon mustard: subtle tang and complexity, you can omit but it boosts flavor nicely
• Paprika: mild warmth and color, use sweet Hungarian paprika if available
• Salt and black pepper: to taste
• Cream cheese: softened and cubed – thickens the sauce and adds creaminess, be sure to bring it to room temperature first
• Sour cream: adds tang and smoothness, can substitute plain Greek yogurt or omit and replace with heavy cream
• Wide egg noodles: cooked and drained – traditional accompaniment, fettuccine or linguini work as alternatives
• Fresh parsley: chopped for garnish and freshness

Instructions

Sear the Beef (Optional but Recommended):

Heat a tablespoon of oil in a large skillet over medium high heat. Brown the beef stew meat in batches without crowding the pan until all sides are nicely caramelized. This step locks in juices and boosts flavor. Transfer seared beef to your slow cooker.

Prepare the Base:

Add the sliced yellow onion, garlic, and mushrooms if using to the slow cooker with the beef. These aromatics will cook down and flavor the sauce beautifully.

Combine the Sauce Ingredients:

Spoon in the cream of mushroom soup, pour the beef broth, and add Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir everything together gently to combine but avoid overmixing.

Slow Cook Low and Slow:

Cover the slow cooker and cook on low for 8 hours or on high for 3 to 4 hours. Low and slow ensures the meat stays tender. Avoid opening the lid to check early, as this lets heat out and can make the beef tough.

Add the Creamy Elements:

About 20 minutes before serving, add the softened cream cheese and sour cream to the slow cooker. Stir thoroughly to melt and incorporate until the sauce is smooth and velvety. This step is key for that signature luxurious Stroganoff finish.

Mix in the Noodles:

Fold in the cooked and drained egg noodles, tossing gently to coat them in the sauce evenly. Let the noodles warm through completely in the residual heat.

Garnish and Serve:

Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the Stroganoff warm right from the slow cooker.

One of my favorite parts about this recipe is the cream cheese step. It really transforms the dish, making the sauce silky, something that reminds me of dinners at my grandmother’s house where food was all about warmth and comfort.

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days. When reheating, warm gently over low heat and add a splash of broth or milk if the sauce thickens too much. Avoid microwave reheating which can cause the cream components to separate.

Ingredient Substitutions

Feel free to substitute stew meat with chuck roast or sirloin steak cut into chunks. If mushrooms aren’t your thing, you can leave them out or swap for canned varieties. For dairy alternatives, plain Greek yogurt works well instead of sour cream, or heavy cream if you prefer a milder tang.

Serving Suggestions

Serve this stroganoff over egg noodles or try it on a bed of creamy mashed potatoes for a twist. Pair with a crisp green salad or steamed green beans for balance. Roasted seasonal veggies like carrots or Brussels sprouts also make a great side.

This slow cooker beef stroganoff is easy to make and perfect for feeding a crowd. Serve warm with chopped parsley and enjoy.

Common Recipe Questions

→ Can I use other meats besides stew beef?

Yes, chuck roast or sirloin cut into chunks works well. Ground beef can also be used if browned first for extra flavor and texture.

→ What can I use instead of egg noodles?

You can serve the beef mixture over mashed potatoes or your favorite rice variety such as white, brown, or jasmine rice for a different base.

→ Is searing the beef before cooking necessary?

Searing locks in moisture and adds a deeper flavor, though it’s optional and depends on your time and preference.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently on the stove with a splash of broth or milk to loosen the sauce.

→ Can this dish be frozen?

Freezing the cooked beef and gravy before adding dairy and noodles is best. Add cream cheese, sour cream, and noodles when reheating for optimal texture.