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Slow Cooker Beef Stroganoff

A creamy, rich beef stroganoff made effortlessly in your slow cooker, featuring tender beef, earthy mushrooms, and a savory sauce served over egg noodles.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, German, Russian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef stew meat Use good quality, such as grass-fed beef
  • 1 medium onion, chopped Add for flavor
  • 3 cloves garlic, minced Enhances the flavor
  • 8 ounces button mushrooms, sliced Adds earthiness
  • 1 cup beef broth For sauce depth
  • 1 teaspoon Worcestershire sauce For umami flavor
  • 1 teaspoon salt Seasoning
  • ½ teaspoon black pepper Seasoning
  • ¼ teaspoon paprika For color and flavor
  • 1 cup sour cream For creaminess, can substitute Greek yogurt
  • 2 tablespoons all-purpose flour Optional, to thicken sauce
  • to taste fresh parsley for garnish Adds color and flavor
  • as needed egg noodles For serving

Method
 

Preparation
  1. Start by placing the beef stew meat in the slow cooker. Season it generously with salt, pepper, and paprika, then toss in the chopped onions and minced garlic.
  2. Layer the sliced mushrooms on top, and pour in the beef broth along with the Worcestershire sauce. Stir everything gently to combine, ensuring the beef is well coated.
Cooking
  1. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. If you’re using frozen beef, add an additional 1-2 hours to the cooking time.
  2. About 30 minutes before serving, mix the sour cream with flour (if using) in a separate bowl until smooth. Stir it into the slow cooker, allowing the sauce to thicken slightly.
Serving
  1. When it’s time to eat, cook your egg noodles according to package instructions. Serve the beef stroganoff over the noodles, garnished with fresh parsley for a pop of color. Enjoy!

Notes

Store any leftovers in an airtight container. It can stay fresh in the refrigerator for up to 3-4 days, or be frozen for 2-3 months. Reheat on the stove over medium-low heat, adding broth or water if necessary.