Slow Cooker Beef Stroganoff Recipe

After years of making beef stroganoff the traditional way, I switched to using my slow cooker and haven’t looked back. The long, gentle cooking transforms tough cuts of beef into tender pieces that fall apart at the touch of your fork. The sauce gets rich and deep as the beef, mushrooms, and onions mingle together for hours.

What I love most is how it basically cooks itself – perfect for busy weeknights or lazy weekends when you don’t want to babysit a pot on the stove. Just prep it in the morning, and by dinner you’ve got a comforting meal that tastes like you spent hours actively cooking. The leftovers might be even better the next day, once all the flavors have had time to settle in.

What you need for Slow Cooker Beef Stroganoff

How to make Slow Cooker Beef Stroganoff

1. Start by cutting chuck roast into 1-inch cubes. Try to keep them fairly uniform in size – this ensures they’ll cook evenly. If you see any large pieces of fat, go ahead and trim those off, but don’t worry about getting every bit – some fat adds flavor.

2. Heat your slow cooker on low and add the beef cubes, diced onion, garlic, and mushrooms. Pour in both cans of cream of mushroom soup (make sure to scrape the cans clean – I use a rubber spatula), beef broth, and Worcestershire sauce. The liquid should just barely cover the meat.

3. Add the salt, pepper, and dried thyme. Give everything a good stir until well combined. The mixture will look a bit thick and chunky at this point – that’s exactly what you want.

4. Cover and cook on low for 7-8 hours. You’ll know it’s ready when the beef easily breaks apart with a fork – if there’s any resistance, let it cook another 30-60 minutes. The meat should be tender but still hold its shape, not completely falling apart.

5. About 20 minutes before serving, cook your egg noodles in a large pot of salted water. Cook them just until al dente (usually 1-2 minutes less than the package directions) since they’ll continue to soften slightly in the hot stroganoff sauce.

6. Here’s a crucial step: Turn off the slow cooker and let it cool for about 5 minutes. Then stir in the sour cream. If you add it while it’s too hot, the sour cream might curdle. I like to add it gradually, stirring well between each addition. The sauce should become creamy and slightly lighter in color.

7. Drain your noodles well and add them directly to the slow cooker, gently folding them into the beef mixture. Let everything sit for about 2-3 minutes so the noodles can absorb some of the sauce.

8. Give it a final taste – this is when I usually add a bit more salt if needed. Serve in bowls and sprinkle with fresh parsley. The parsley isn’t just for looks – it adds a fresh contrast to the rich sauce.

The sauce should be thick enough to coat the back of a spoon but still be silky and pourable. If it seems too thick, stir in a splash of hot beef broth. Too thin? Let it stand for 5-10 minutes and it’ll naturally thicken up.

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

This creamy slow cooker beef stroganoff features tender beef, mushrooms, and onions in a rich, savory sauce. Serve over egg noodles or rice for an easy, comforting meal!

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Prep Time 25 minutes mins

Cook Time 8 hours hrs

Final assembly 20 minutes mins

Total Time 8 hours hrs 45 minutes mins

Servings 12 cups

Ingredients

  

• 2 pounds beef chuck roast cut into 1-inch cubes
• 1 medium onion diced
• 3 cloves garlic minced
• 8 ounces mushrooms sliced
• 2 cans cream of mushroom soup 10.5 oz each
• 1 cup beef broth
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 8 ounces sour cream
• 12 ounces egg noodles
• 2 tablespoons fresh parsley chopped (for garnish)

Instructions

 

• Start by cutting chuck roast into 1-inch cubes. Try to keep them fairly uniform in size – this ensures they’ll cook evenly. If you see any large pieces of fat, go ahead and trim those off, but don’t worry about getting every bit – some fat adds flavor.
• Heat your slow cooker on low and add the beef cubes, diced onion, garlic, and mushrooms. Pour in both cans of cream of mushroom soup (make sure to scrape the cans clean – I use a rubber spatula), beef broth, and Worcestershire sauce. The liquid should just barely cover the meat.
• Add the salt, pepper, and dried thyme. Give everything a good stir until well combined. The mixture will look a bit thick and chunky at this point – that’s exactly what you want.
• Cover and cook on low for 7-8 hours. You’ll know it’s ready when the beef easily breaks apart with a fork – if there’s any resistance, let it cook another 30-60 minutes. The meat should be tender but still hold its shape, not completely falling apart.
• About 20 minutes before serving, cook your egg noodles in a large pot of salted water. Cook them just until al dente (usually 1-2 minutes less than the package directions) since they’ll continue to soften slightly in the hot stroganoff sauce.
• Here’s a crucial step: Turn off the slow cooker and let it cool for about 5 minutes. Then stir in the sour cream. If you add it while it’s too hot, the sour cream might curdle. I like to add it gradually, stirring well between each addition. The sauce should become creamy and slightly lighter in color.
• Drain your noodles well and add them directly to the slow cooker, gently folding them into the beef mixture. Let everything sit for about 2-3 minutes so the noodles can absorb some of the sauce.
• Give it a final taste – this is when I usually add a bit more salt if needed. Serve in bowls and sprinkle with fresh parsley. The parsley isn’t just for looks – it adds a fresh contrast to the rich sauce.