Slow Cooker Beef Stroganoff Recipe

Slow Cooker Beef Stroganoff features tender, slow-cooked beef stew meat in a creamy mushroom sauce made with garlic, white wine, and Dijon mustard. This easy, hearty meal is perfect for busy days and pairs perfectly with wide egg noodles. The recipe includes simple ingredients and a rich sauce thickened with sour cream and optional cream of mushroom soup, making it a comforting classic that’s ideal for family dinners or meal prep.

Ingredients

• 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 teaspoon Better Than Bouillon or 1 beef bouillon cube
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard

To thicken:

• ¼ cup cornstarch
• ¼ cup cold water
• 1 ½ cups sour cream (not reduced fat)
• 10.5 oz. cream of mushroom soup (optional)

For serving:

• 1 pound wide homestyle egg noodles

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Instructions

1. Prepare the Beef:
   Pat stew meat dry and trim any large pieces of fat (marbled fat is fine). Season with garlic salt and black pepper, then toss with flour until evenly coated.
2. Sear the Meat:
   Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear beef cubes in batches for about 45 seconds per side until browned but not cooked through. Remove and set aside on a plate. Add more olive oil as needed between batches and reduce heat slightly if the pan gets too hot.
3. Cook the Vegetables:
   In the same skillet, add 1 tablespoon butter and white wine. Use a silicone spatula to deglaze the pan, scraping up browned bits. Add onions and mushrooms, cooking for 4 minutes until softened. Stir in garlic and cook 1 more minute. Remove from heat.
4. Assemble in Slow Cooker:
   In the slow cooker, combine beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard. Stir well. Add seared beef with any juices, plus the cooked onions, mushrooms, and garlic.
5. Slow Cook:
   Cook on high for 4–5 hours or low for 8–9 hours, until beef is tender.
6. Thicken the Sauce:
   Mix cornstarch and cold water until smooth. Stir into the slow cooker, then flip to warm and allow sauce to thicken.
7. Add Creaminess:
   In a bowl, whisk sour cream with 1 cup of slow cooker liquid until smooth. Stir gently into the slow cooker. Optionally, stir in cream of mushroom soup for extra richness.
8. Finish with Butter:
   Turn heat off. Swirl in remaining 2 tablespoons cold butter for a velvety finish.
9. Serve:
   Serve stroganoff over cooked egg noodles. For convenience, add cooked noodles directly to the slow cooker, stir gently, and serve immediately.

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Why You’ll Love This Recipe

• Tender, flavorful beef slow-cooked to perfection.
• Rich, creamy sauce with mushrooms and a touch of tang from wine and vinegar.
• Hands-off cooking with minimal prep and maximum flavor.

Tips

• Pat beef dry before searing to get a better crust.
• Deglaze the pan thoroughly to add depth to the sauce.
• Adjust cooking time based on your slow cooker’s heat settings.
• Stir sour cream in last to prevent curdling.

Variations and Substitutions

• Use ground beef or stew cubes of other meats like pork or lamb.
• Substitute sour cream with Greek yogurt for a lighter option.
• Add fresh herbs like thyme or parsley for extra flavor.
• Use gluten-free flour or cornstarch for thickening if needed.

FAQs

Can I prepare this ahead of time?
Yes, you can assemble the ingredients in the slow cooker insert, cover, and refrigerate overnight. Cook the next day as directed.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Can I freeze this dish?
Yes, but avoid freezing the noodles. Freeze the stroganoff sauce and beef separately for up to 3 months. Reheat and add fresh noodles when serving.

Serving Suggestions

• Serve over wide egg noodles or mashed potatoes.
• Pair with steamed green beans, roasted asparagus, or a crisp salad.
• A glass of red wine like Pinot Noir complements the rich flavors perfectly.