Make this traditional Beef Stroganoff in the Slow Cooker with the best combination of ingredients that add so much flavor. My version is extra creamy with lots of ways to thicken it up, including my homemade condensed cream of mushroom soup!

This is a great recipe to serve over mashed potatoes or buttered noodles with buttermilk biscuits!

A dutch oven filled with hearty Beef Stroganoff made in the Slow Cooker.

Slow Cooker Beef Stroganoff

I don’t think it gets more hearty and delicious than Slow Cooker Beef Stroganoff, (unless you try my Slow Cooker Beef Stew or Creamy Chicken Stroganoff😉).

I am all about grabbing a nice Chuck roast when I’m at the store because it’s an economic piece of meat, especially if it’s on sale. The only trade off is that you need to give it plenty of time to render and cook slowly until it’s melt-in-your-mouth tender.

This recipe makes a lot of sauce so that each and every egg noodle is completely smothered. And I’m not shy when it comes time to thicken it up at the end.

PS- This recipe is in The Cozy Cookbook on page 86!

What is Stroganoff Sauce Made of

  • Traditional beef stroganoff sauce is made with beef broth that takes on the taste of gravy after simmering with beef. It’s made creamy with “smetana” (soured heavy cream, i.e sour cream).
  • Other flavor enhancers include Worcestershire sauce, which adds umami and enhances the other flavors in the dish.
  • Dijon mustard not only adds even more depth of flavor but the acidity helps to break down and tenderize the meat, as does the red wine vinegar.
  • Mushrooms are also a common addition, along with garlic and onions. This recipe uses white wine which adds flavor and is used to deglaze the pan after searing the meat. Chicken broth may also be used instead.

Best Cuts of Beef for Stroganoff

  • Chuck roasts (the best option)
  • Rump roasts
  • Bottom rounds

The above cuts of meat need to be cooked low and slow in order to break down and become tender.

A raw chuck roast on a cutting board.

Searing the Meat

  • Searing the beef adds a nice color, flavor, and texture for the stew. 
  • Deglazing the pan with white wine (or chicken broth) adds a gourmet touch, and it allows you to soften the onions/garlic in the same pan. Overall, this creates a very flavorful base for the soup.
  • Sear just long enough to give the exterior a crisp texture, don’t cook it all the way through. 45 seconds per side is all it takes.
  • PRO TIP: Resist the urge to press down on the meat while it sears. Handle the beef least amount possible for extra juicy, tender results. Otherwise you’ll cause juices to run right out of it which will make it tough.

Seared cubes of stew meat for making beef stroganoff.

Shortcut Method

  • If you don’t have time to sear the meat, you can toss it in the flour mixture and place it right in the Slow Cooker along with the uncooked onions and garlic. If you choose this method, omit the white wine or let the wine cook down in a pan with butter, onions, mushrooms, and garlic before adding it to the slow cooker.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cut the beef into one-inch cubes. Sprinkle with garlic salt, pepper, and flour. Toss to coat.

Heat 2 Tablespoons vegetable oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side. Use kitchen tongs to carefully remove and set aside on a plate.

A skillet with floured cubes of beef before and after searing.

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Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan.

Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.

Deglazing a pan with white wine and cooking onions and mushrooms in it.

Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic.

Cook on high for 4-5 or on low for 8-9 hours.

A Slow Cooker with beef and mushrooms before and after cooking for making beef stroganoff.

Combine cornstarch/cold water mixture and whisk it into the Slow Cooker. Flip to warm.

In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine. Stir in the condensed cream of mushroom soup if desired.

Turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish. Serve over egg noodles.

Creamy Beef Stroganoff sauce in a Slow Cooker next to a pot with egg noodles and sauce.

How to Thicken Beef Stroganoff

Beef Stroganoff tends to have a consistency similar to that of a stew. I use 3 methods to thicken the sauce:

  1. Sour Cream: Not only is this a classic addition to this recipe and is what makes the sauce creamy, but it also helps to thicken it.
  2. Slurry: This is a combination of cornstarch + water and also helps to thicken sauces, stews, and soups.
  3. Cream of Mushroom Soup: This is totally optional, but I love adding my homemade condensed cream of mushroom soup to this recipe. It thickens it up even more and adds the best flavor.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I recommend that you freeze the sauce on its own and boil fresh noodles when you’re ready to serve it again!

Tools For This Recipe

(Amazon affiliate links)– Check out all of my kitchen essentials here.

  • Slow Cooker– This device has a browning/sauté function so that you can sear the meat right in the pot before slow cooking.
  • Stainless Steel Skillet: For searing the meat.
  • Kitchen tongs make it really easy to delicately handle the meat to place it into the pot for searing it and to remove it afterward.
  • Kitchen Scale– Perfect for weighing the meat if needed.
  • Measuring Spoons– To measure out the seasonings.
  • Pinch Bowls– I measure out my seasonings ahead of time and add them to these small bowls so they’re ready to go when it’s time to add them.
  • Silicone Spatula– I use these every time I cook.

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A white plate with egg noodles covered in a creamy Beef Stroganoff sauce. with mushrooms.

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A pot filled with cream Beef Stroganoff with egg noodles.

Slow Cooker Beef Stroganoff

Prep Time: 15 minutes
Cook Time: 4 hours
4.99 from 98 ratings
Servings: 8 people
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Make this traditional Beef Stroganoff in the Slow Cooker with simple ingredients that add so much flavor. The sauce is extra creamy with lots of ways to thicken it up at the end!

Ingredients

US Customary - Metric
  • 2 ½ pounds stew meat, cut into 1-inch cubes
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¼ cup flour
  • 3-6 tablespoons olive oil
  • 3 tablespoons cold butter, divided
  • ½ cup white wine, see notes
  • 16 oz. button Mushrooms, sliced
  • 1 small yellow onion, diced
  • 4 cloves garlic, minced
  • 4 cups beef broth
  • 1 tsp better than bouillon, or 1 beef bouillon cube
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard

To thicken:

For Serving:

  • 1 pound wide homestyle egg noodles

Instructions

  • Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat. Fat that’s marbleized into the meat is fine!
  • Season with garlic salt and pepper. Sprinkle with flour and toss to coat.
  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot.
  • Add 1 tablespoon butter and wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
  • Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon to the slow cooker and stir to combine. Add the beef as well as any juices from the plate. Add the onions/mushrooms/garlic.
  • Cook on high for 4-5 or on low for 8-9 hours.
  • Add the cornstarch and cold water to a small container with a lid and shake to combine. Whisk it into the slow cooker. Flip the heat to warm.
  • Add the sour cream to a medium bowl. Ladle about 1 cup of liquid from the slow cooker to the same bowl and stir to combine until smooth. (This tempers the sour cream to prevent curdling.) Slowly stir it into the slow cooker.
  • Stir in the condensed cream of mushroom soup, if using. (My homemade version adds even more thickness and flavor.)
  • Turn heat off and swirl in remaining 2 tablespoons of cold butter. This adds a smooth, velvety finish.
  • Serve over cooked egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!

Notes

Pro Tips:
Best Cuts of Beef for Stroganoff
  • Chuck roasts (the best option)
  • Rump roasts
  • Bottom rounds
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I recommend that you freeze the sauce on its own and boil fresh noodles when you're ready to serve it again! (You can also serve this over mashed potatoes!)
Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition

Calories: 500kcal, Carbohydrates: 27g, Protein: 40g, Fat: 24g, Saturated Fat: 11g, Cholesterol: 140mg, Sodium: 1304mg, Potassium: 934mg, Fiber: 2g, Sugar: 4g, Vitamin A: 412IU, Vitamin C: 4mg, Calcium: 107mg, Iron: 5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie