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There’s something deeply satisfying about a rich, creamy bowl of beef stroganoff, especially when you didn’t have to babysit it on the stove for an hour.
I first made this crockpot version on a chilly Sunday when I wanted something hearty but didn’t feel like hovering over a skillet.
The result was everything I hoped for—tender beef, a velvety mushroom sauce, and all the cozy vibes of a classic comfort dish with almost no effort.
This Crockpot Beef Stroganoff is a hands-off way to get that savory, satisfying flavor you crave, perfect for a laid-back dinner that still feels special.
Let’s get into it.
If you love this crockpot recipe, be sure to check out some of my other favorite cozy recipes like my crockpot pulled pork sandwiches, comforting chicken cacciatore, or these quick and veggie side dish ideas.
Whether you’re in the mood for something hearty, light, or crowd-pleasing, there’s something here for everyone!
Ingredients:
- 2 lbs beef stew meat or chuck roast, cut into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ cups beef broth
- 1 tablespoon Dijon mustard
- 8 oz cream cheese, cubed and softened
- ¾ cup sour cream (add at the end)
- 12 oz egg noodles (cooked separately before serving)
- Fresh parsley for garnish (optional)
Instructions:
- Load the Crockpot: Place the beef, onions, garlic, mushrooms, Worcestershire sauce, salt, pepper, paprika, beef broth, and Dijon mustard into your slow cooker. Stir gently to combine.
- Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender.
- Add Cream Cheese: About 30 minutes before serving, stir in the cream cheese until melted and smooth. Cover and let it continue to cook.
- Add Sour Cream: Just before serving, stir in the sour cream for that signature tangy richness.
- Serve: Spoon the stroganoff over freshly cooked egg noodles and garnish with parsley if desired.
Notes:
- This recipe serves 6 people generously.
- If the sauce seems thin, you can remove the lid for the last 20–30 minutes to help it thicken naturally.
- Chuck roast yields very tender results, but stew meat works well too if that’s what you have on hand.
- Not a fan of mushrooms? You can reduce the amount or omit them entirely—the sauce is still flavorful.
- This reheats beautifully for leftovers and tastes even better the next day.
Slow Cooker Beef Stroganoff – Tender, Rich, and Easy
There’s something deeply satisfying about a rich, creamy bowl of beef stroganoff, especially when you didn’t have to babysit it on the stove for an hour.
I first made this crockpot version on a chilly Sunday when I wanted something hearty but didn’t feel like hovering over a skillet.
The result was everything I hoped for—tender beef, a velvety mushroom sauce, and all the cozy vibes of a classic comfort dish with almost no effort.
This Crockpot Beef Stroganoff is a hands-off way to get that savory, satisfying flavor you crave, perfect for a laid-back dinner that still feels special. Let’s get into it.
Ingredients
- 2 lbs beef stew meat or chuck roast, cut into 1-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 1½ cups beef broth
- 1 tablespoon Dijon mustard
- 8 oz cream cheese, cubed and softened
- ¾ cup sour cream (add at the end)
- 12 oz egg noodles (cooked separately before serving)
- Fresh parsley for garnish (optional)
Instructions
Load the Crockpot: Place the beef, onions, garlic, mushrooms, Worcestershire sauce, salt, pepper, paprika, beef broth, and Dijon mustard into your slow cooker. Stir gently to combine.
Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is fork-tender.
Add Cream Cheese: About 30 minutes before serving, stir in the cream cheese until melted and smooth. Cover and let it continue to cook.
Add Sour Cream: Just before serving, stir in the sour cream for that signature tangy richness.
Serve: Spoon the stroganoff over freshly cooked egg noodles and garnish with parsley if desired.
Notes
This recipe serves 6 people generously.
If the sauce seems thin, you can remove the lid for the last 20–30 minutes to help it thicken naturally.
Chuck roast yields very tender results, but stew meat works well too if that’s what you have on hand.
Not a fan of mushrooms? You can reduce the amount or omit them entirely—the sauce is still flavorful.
This reheats beautifully for leftovers and tastes even better the next day.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 619Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 233mgSodium: 916mgCarbohydrates: 23gFiber: 2gSugar: 5gProtein: 60g
Wrapping Up Beef Stroganoff
This Crockpot Beef Stroganoff is the ultimate slow cooker comfort food. Rich, creamy, and layered with deep savory flavors, it delivers everything you love about classic stroganoff—without standing over the stove.
The beef turns melt-in-your-mouth tender, the mushrooms soak up all the goodness, and the sauce is downright dreamy poured over buttery egg noodles.
Whether you’re feeding a crowd or looking for a cozy meal to make once and enjoy all week, this dish checks all the boxes.
One bite in, and you’ll forget it only took 10 minutes of prep.
