Slow Cooker Beef Stroganoff

Beef Stroganoff Soup in a soup pot with beef, mushrooms, and egg noodles with parsley on top.

Slow Cooker Beef Stroganoff

This Beef Stroganoff Soup recipe tastes just like traditional beef stroganoff, in soup form! It has a rich broth with juicy beef, mushrooms, and savory egg noodles! It's easy to make and super cozy.

Prep Time20

Cook Time1 15

Total Time1 35

Course: Soup

Cuisine: American

Servings: people

Calories: 440kcal

Author: Stephanie

Ingredients

2 lbs. stew meat see notes
½ teaspoon EACH: salt, black pepper, garlic salt, celery salt, onion powder
2-3 tablespoons olive oil
3 tablespoons butter
1 yellow onion diced
12 oz. baby bella mushrooms sliced/rinsed/dried
3-4 cloves garlic minced
½ cup dry red wine see notes
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
½ teaspoon EACH: dried thyme, rosemary, parsley
1/3 cup flour
6 cups beef broth
1 cup chicken broth or more beef broth, see notes
1 beef bouillon cube
1 bay leaf
1 ½ cups frozen peas
¾ cup sour cream
3 cups egg noodles

US Customary - Metric

Instructions

Measure out ingredients before beginning, this will make the recipe a snap!
Cut meat into 1-inch cubes, discard any large pieces of fat. Fat marbleized into the meat is fine. Pat it completely dry. Sprinkle the meat with salt, black pepper, garlic salt, celery salt, onion powder and toss to coat.
Heat 1-2 tablespoons olive oil in a large soup pot over medium-high heat. Add the beef in batches, don’t overcrowd the pot. Brown each batch for about 1-2 minutes, not all sides of the meat need a good sear, this way you don’t overcook it. Add more oil as needed. Transfer to a plate. The middle should still be red/cold.
Turn the heat off. Add a splash of the wine and use a silicone spatula to “clean” the pot, this will add more flavor to the soup.
Add the butter, onions, mushrooms, and garlic and set the heat to medium. Cook for 5 minutes, stirring continuously. Add the remaining wine and reduce for 4-5 minutes, stirring frequently.
Add the Worcestershire sauce, Dijon, thyme, rosemary, and parsley and stir to combine. Cook for 1 minute.
Stir in the flour and cook for 2 minutes, stirring continuously.
Add the beef broth in small splashes, stirring continuously. Add the chicken broth in the same manner.
Add the beef bouillon cube and bay leaf. Bring to a boil, then reduce to a gentle simmer.
Add the beef back along with any juices from the plate.
Cover partially and let it simmer very gently over medium-low heat for 45 minutes. This will cook the meat slowly, keeping it tender. It will also concentrate the broth. Stir it occasionally as it cooks and decrease heat if it starts to boil.
Boil the egg noodles in a separate pot of salted water according to package instructions. (See section in blog post above as to why I do this separately instead of in the soup.) Drain once cooked and add the noodles directly to serving bowls.
Stir the peas into the soup and remove the bay leaf. Add the sour cream to a small bowl and add about ½ cup of broth. Stir until completely combined and smooth. Slowly whisk it into the soup and stir to combine.
Ladle the soup over the egg noodles. Garnish with parsley and serve!

Notes

Pro Tips:

Beef:
- Sirloin and Tenderloin Roasts are pricier but more tender, which requires less cooking time to render down than tougher cuts of meat. (Ideal for stove top cooking.)
- Chuck Roast, Rump Roast, and Bottom Rounds are more economical cuts that render down nicely if cooked using the slow cooker method. The best option is Chuck, then Rump, then Bottom Round.
- You may also have the option to buy packaged stew meat that's already cubed. While this also will work, I prefer to purchase it whole so that I can choose the cut I want. Stew meat isn’t always clearly labeled as to what cut it’s from. (But it's almost always a tougher cut that requires slow cooking.)
Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are the best wines to use for deglazing the skillet in this recipe. An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine.
Broth: A little chicken broth is used in this recipe along with the beef broth as the contrast adds a nice depth of flavor. All beef broth may be used if preferred.
Mushrooms: Baby Bella (Cremini) mushrooms are best for this recipe, they hold up well after being simmered in the soup. Aim for thickly sliced mushrooms. White Button mushrooms may also be used if needed.
Noodles: I use Pennsylvania Dutch Wide Homestyle Egg Noodles for this recipe, but any variety works!
Tenderizing the Meat: If you purchased your meat whole (as opposed to cubed stew meat), I recommend covering it with plastic wrap and tenderizing each side with a meat mallet for extra tender results!
Cooking the Meat: The beef is seasoned and sauteed to create a textured outer crust. This also adds "fond" (flavor) to the pan, which is deglazed with wine to make the soup more flavorful. The middle of the beef is then cooked low and slow which ensures it's nice and tender.
Carrots and celery can be added with the onions to incorporate more vegetables if desired.
Try my classic Slow Cooker Beef Stroganoff, Meatball Stroganoff, Chicken Stroganoff, and Ground Beef Stroganoff recipes next!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This soup freezes well, and freezes best without the noodles. If freezing with noodles, be sure to avoid overcooking them so that they aren't mushy when reheated.

Nutritional information is an estimate and is per serving. There are 8 servings in this recipe.

Nutrition