Hearty Slow Cooker Beef Stroganoff Recipe

Introduction

This Hearty Slow Cooker Beef Stroganoff is a comforting, creamy dish perfect for busy days when you want a warm homemade meal without much fuss. Tender chunks of beef cooked low and slow with mushrooms and a rich sauce make this a family favorite.

Ingredients

• 2 pounds beef chuck roast or stew meat, cut into chunks
• 2 cups sliced cremini or white button mushrooms
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 4 ounces cream cheese, softened
• 1 cup sour cream
• 12 ounces egg noodles, cooked separately
• 2 tablespoons chopped parsley (optional)

Instructions

1. Step 1: In a hot skillet, sear the beef chunks on all sides until browned to develop extra flavor.
2. Step 2: Transfer the seared beef to the slow cooker. Add mushrooms, onion, garlic, beef broth, and Worcestershire sauce. Stir gently to combine.
3. Step 3: Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender and easy to shred.
4. Step 4: About 30 minutes before serving, stir in the cream cheese and sour cream into the slow cooker. Allow them to melt and blend fully into the sauce.
5. Step 5: Meanwhile, cook the egg noodles according to the package instructions. Drain and set aside.
6. Step 6: Serve the beef stroganoff mixture over the cooked egg noodles. Garnish with chopped parsley if desired.

Tips & Variations

• For extra richness, substitute half the sour cream with Greek yogurt just before serving.
• Try adding a splash of dry white wine along with the beef broth for deeper flavor.
• If you prefer a thicker sauce, stir in a slurry of cornstarch and water during the last 30 minutes of cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if the sauce has thickened too much. Prepared stroganoff can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, you can use stew meat or other tougher cuts like chuck or brisket since they become tender during slow cooking.

How do I prevent the sour cream from curdling?

Add the sour cream at the end of cooking and stir gently to combine without boiling the sauce after adding it.

Hearty Slow Cooker Beef Stroganoff Recipe

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★★★★★

4.6 from 144 reviews

This Hearty Slow Cooker Beef Stroganoff is a comforting and flavorful dish featuring tender beef chuck slow-cooked with mushrooms, onions, and a creamy sauce. Served over egg noodles and garnished with fresh parsley, it’s an easy and satisfying meal perfect for busy days.

• Author: Natalie
• Prep Time: 20 minutes
• Cook Time: 7-8 hours
• Total Time: 7 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2 pounds beef chuck roast or stew meat, cut into chunks
• 2 cups sliced cremini or white button mushrooms
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

Liquids and Sauces

• 2 cups beef broth
• 2 tablespoons Worcestershire sauce

Dairy

• 4 ounces cream cheese, softened
• 1 cup sour cream

Other

• 12 ounces egg noodles, cooked separately
• 2 tablespoons chopped parsley (optional)

Instructions

1. Sear the Beef: In a hot skillet, sear the beef chunks on all sides until browned. This step adds extra flavor and depth to the final dish.
2. Combine Ingredients in Slow Cooker: Transfer the seared beef to the slow cooker. Add the sliced mushrooms, diced onion, minced garlic, beef broth, and Worcestershire sauce. Stir gently to combine all ingredients evenly.
3. Slow Cook: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the beef is tender and easily shredded with a fork.
4. Add Creamy Components: About 30 minutes before serving, stir in the softened cream cheese and sour cream into the slow cooker. Allow them to melt and blend smoothly into the sauce to create a rich and creamy texture.
5. Cook Noodles: While the stroganoff finishes cooking, prepare the egg noodles according to the package instructions. Drain and set aside.
6. Serve: Spoon the beef and mushroom mixture over the cooked egg noodles. Sprinkle with fresh chopped parsley for a touch of color and flavor if desired. Serve warm and enjoy your hearty meal.

Notes

• Searing the beef before slow cooking enhances the flavor but can be skipped if short on time.
• You can substitute Greek yogurt for sour cream for a healthier twist, adding it at the end similarly to avoid curdling.
• For a gluten-free version, use gluten-free noodles or substitute with mashed cauliflower.
• Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

Keywords: beef stroganoff, slow cooker recipes, comfort food, creamy beef, easy dinner