Crockpot Beef Stroganoff: Easy Dinner
Family Favorite Beef.
A creamy, flavorful beef stroganoff made easy in the slow cooker. The beef becomes incredibly tender and the sauce is pure comfort.
I remember my mom making stroganoff on the stovetop. It always felt like such a special occasion dish. When my own life got busy, I wanted that same comforting flavor without being tied to the stove. So, I started playing with the recipe in my crockpot. It took a few tries to get the sauce just right—creamy, not watery. Now, this is my go-to for those days when I know we'll all come home tired and hungry. It feels like a hug in a bowl, every single time.
Why This Recipe is a Keeper
- •It’s a true 'set it and forget it' meal, perfect for busy days.
- •The slow cooking makes the beef unbelievably tender.
- •The flavor is so deep and rich, it tastes like it took hours of effort.
- •It’s pure comfort food that the whole family will love.
- •Your house will smell absolutely amazing all day long.
Wow, just wow. I made this last night and my entire family cleaned their plates, even my picky eater! The beef was so tender it just melted in your mouth. This is officially going into our regular dinner rotation. Thank you for such an easy, delicious recipe!
Essential Ingredient Guide
- Beef Chuck Roast: This is the best cut for slow cooking. The marbling melts down over the long cook time, making the beef so tender and flavorful. Don't be tempted to use a leaner cut; it just won't be the same.
- Full-Fat Sour Cream: Please use full-fat! It’s essential for a rich, creamy sauce that won't break or curdle. Also, make sure it’s at room temperature before adding it to the hot liquid.
- Cremini Mushrooms: They have a deeper, earthier flavor than white button mushrooms, which really adds to the stroganoff. If you can find them, they make a big difference.
Complete Cooking Process
- First, pat your beef cubes completely dry. This is the secret to getting a great sear.
- Brown them in a hot skillet with a little oil. Don't overcrowd the pan. This step builds a beautiful foundation of flavor.
- Sauté your onions and mushrooms right in the same skillet to pick up all those beefy bits.
- Add everything to the crockpot, pour in the broth and seasonings, and let it do its thing. The low, slow heat works its magic.
- Just before you're ready to eat, whisk the sour cream and flour together until smooth.
- Carefully temper the sour cream with hot liquid from the pot. This is key!
- Stir it all back in and let it thicken up. It becomes this velvety, dreamy sauce.
A Few Common Questions
→Do I absolutely have to sear the beef first?
Honestly, you don't *have* to. You can just throw it all in. But searing creates a depth of flavor that you'll miss. If you have an extra 10 minutes, I really recommend it.
→Can I use Greek yogurt instead of sour cream?
Yes, you can substitute full-fat plain Greek yogurt. It will give the sauce a slightly tangier flavor, which is also delicious. Just be sure to temper it the same way you would the sour cream.
→What's the best way to serve this?
Classic beef stroganoff is served over buttery egg noodles. That’s my favorite. But it’s also wonderful over mashed potatoes, rice, or even crispy roasted potatoes.
→Can I make this ahead of time?
Definitely. It reheats beautifully. The flavors might even be better the next day. Just reheat it gently on the stovetop or in the microwave.
Crockpot Beef Stroganoff: Easy Dinner
Crockpot beef stroganoff is the perfect, easy dinner for busy weeknights! A creamy and flavorful recipe the whole family will love. Must-save!
Timing
Prep Time
15 minutes
Cook Time
7-8 hours on low
Total Time
8 hours 15 minutes
Recipe Details
Ingredients
For the Beef
- 012 lbs beef chuck roast, cut into 1-inch cubes
- 021 teaspoon salt
- 031/2 teaspoon black pepper
- 042 tablespoons olive oil
- 051 large yellow onion, chopped
- 068 oz cremini mushrooms, sliced
- 073 cloves garlic, minced
For the Sauce
- 014 cups beef broth
- 022 tablespoons Worcestershire sauce
- 031 tablespoon Dijon mustard
- 041 teaspoon dried thyme
- 052 bay leaves
For the Creamy Finish
- 011 cup full-fat sour cream, at room temperature
- 024 tablespoons all-purpose flour (or 2 tbsp cornstarch)
- 031/2 cup fresh parsley, chopped
- 04Cooked egg noodles, for serving
Instructions
Pat the beef cubes dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to the crockpot.
In the same skillet, add the chopped onion and sliced mushrooms. Sauté for 5-7 minutes until softened and lightly browned. Add the minced garlic and cook for one more minute until fragrant.
Pour a splash of beef broth into the skillet to deglaze, scraping up any browned bits from the bottom. Pour the onion and mushroom mixture into the crockpot over the beef.
In a separate bowl, whisk together the remaining beef broth, Worcestershire sauce, Dijon mustard, and dried thyme. Pour this mixture over the beef in the crockpot. Tuck the bay leaves into the liquid.
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is fall-apart tender.
About 30 minutes before serving, prepare the creamy finish. In a medium bowl, whisk together the room temperature sour cream and flour until completely smooth. This prevents lumps.
Temper the sour cream mixture by whisking in about a cup of the hot liquid from the crockpot. This is important to prevent the sour cream from curdling. Then, stir the tempered mixture back into the crockpot.
Remove the bay leaves. Cover and cook on high for another 20-30 minutes, allowing the sauce to thicken slightly.
Stir in the fresh parsley. Serve hot over a bed of buttery egg noodles. Enjoy the comfort!
Notes & Tips
- 1This recipe works in any 6-quart or larger slow cooker.
- 2If your sauce isn't as thick as you'd like at the end, you can make a small slurry of 1 tablespoon cornstarch and 2 tablespoons cold water and stir it in during the last 15 minutes of cooking.
Tools You'll Need
- •Always use room temperature sour cream to prevent curdling.
- •Don't skip searing the beef if you can help it; it adds so much flavor.
- •Use low-sodium beef broth so you can control the saltiness of the final dish.
- •A sprinkle of fresh parsley at the end really brightens everything up.