This easy Crockpot Beef Stroganoff recipe serves up morsels of melt-in-your-mouth beef in the most delicious cream sauce. Serve it with rice, noodles, or mashed potatoes for a super satisfying weeknight meal!
Homemade Beef Stroganoff
Beef Stroganoff has earned its place in our household as one of our top comfort food dishes!
Hearty, cozy, and packed with flavor, this Crockpot Beef Stroganoff recipe comes together easily in the slow cooker, allowing all those wonderful flavors to mingle and develop into something super special. Kids and adult alike with gobble this up!
Looking for more crockpot recipes? Why not also try my Crock Pot Ribs Recipe and my Crock Pot Smothered Pork Chops.
Why You’ll Love this Easy Beef Stroganoff Recipe:
- TENDER BEEF: The meat comes out of the crockpot perfectly tender and delicious!
- CREAMY: Smothered in a rich sauce made with garlic, sour cream, heavy cream, and a host of other flavorful goodies.
- EASY: This easy beef dish cooks up in the crockpot with no fuss, all yum!
Not only are the flavors sublime but so are the textures. The tender beef and meaty mushrooms work so well together – a match made in slow cooker heaven!
How to Make Crockpot Beef Stroganoff
Be sure to see the recipe card below for full ingredients & instructions!
- In a large pan, cook your beef, onion and pour in the wine.
- Transfer the beef and onion mixture, as well as the seasonings, to the crockpot.
- Cook for 7-8 hours.
- Add in your cornstarch slurry then finally the cream.
- Serve and enjoy!
Stroganoff is a dish where the central ingredient, typically strips of beef, is cooked in a sauce containing sour cream.
For this recipe, we opted to use beef stew meat, but you can also use top sirloin, boneless ribeye steak, or beef tenderloin.
You can use any mushrooms you like! My favorite mushrooms to use are baby Bella.
Try a fruit-forward, dry red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir.
To make beef stroganoff on the stovetop, follow the recipe through step 4, cooking in a Dutch oven instead of a skillet. Add the remaining ingredients to the Dutch oven and simmer for 15-30 minutes, until the beef is cooked through. Then, add the cornstarch, thicken for 5 minutes, and add the sour cream and cream cheese. Serve over the cooked noodles.
Serving Suggestions
This Crockpot Beef Stroganoff is a hearty meal that works with all kinds of sides. Here are some favorites:
Rich, cozy and oh so delicious, this is the perfect recipe for a hungry crowd!
Storage Instructions
Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
Freeze leftover crockpot beef stroganoff in an airtight container for up to 3 months.
Stroganoff Substitutions
- You can use top sirloin, boneless ribeye steak, or beef tenderloin in place of the stew meat.
- You can substitute shallots in place of the onions for a sweeter twist.
- You can use an equal amount of beef broth in place of the red wine.
- You can cook this stroganoff on high for 4-5 hours instead of on low for 7-8 hours.
This is one of my all time favorite beef recipes. Perfectly tender beef chunks stewed in a lusciously creamy garlic sauce, plus it’s so easy to make! You’ll want to add this beef stroganoff recipe to your crockpot regulars. It’s a comforting and flavor packed dish that’ll satisfy the hungriest of customers!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Beef Stroganoff Recipe
Prep: 10 minutes
Cook: 8 hours 10 minutes
Total: 8 hours 20 minutes
This easy Crockpot Beef Stroganoff recipe serves up morsels of melt-in-your-mouth beef in the most delicious cream sauce. Serve it with rice, noodles, or mashed potatoes for a super satisfying weeknight meal!
Instructions
Spray crockpot with nonstick spray. Set aside.
Season the beef stew meat with salt and pepper to taste.
2 pounds beef stew meat, Kosher salt and freshly ground black pepper
In a large skillet set over medium-high heat, add the oil and butter. Once melted, add in the beef and onion. Cook until the beef is browned and the onion is translucent, about 10 minutes.
1 tablespoon olive oil, 1 tablespoon unsalted butter, 1 onion
Pour in the wine and stir to scrape up any browned bits. Transfer the mixture to the crockpot.
½ cup red wine
Add in the mushrooms, beef broth, Worcestershire sauce, garlic, pepper, and salt. Cover and cook on low for 7-8 hours.
8 ounces sliced mushrooms, 2 cups low sodium beef broth, 2 tablespoons Worcestershire sauce, 2 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon Kosher salt
Stir the cornstarch and water together to make a slurry. Add in the cornstarch slurry and cook for another 15 minutes until the sauce has thickened.
3 tablespoons cornstarch, 3 tablespoons water
Stir in the sour cream and cream cheese until melted. Serve over noodles and top with fresh parsley.
8 ounces sour cream, 4 ounces cream cheese, 12 ounces cooked egg noodles, Fresh chopped parsley
Becky’s tips
- Choose a fruit-forward red wine, such as Cabernet Sauvignon, Merlot, or Pinot Noir.
- Use your favorite kind of mushrooms. I love baby Bellas.
- You can use top sirloin, boneless ribeye steak, or beef tenderloin in place of the stew meat.
- You can substitute shallots in place of the onions for a sweeter twist.
- You can use an equal amount of beef broth in place of the red wine.
- You can cook this stroganoff on high for 4-5 hours instead of on low for 7-8 hours.
Storage: Store beef stroganoff in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 527kcal (26%) Carbohydrates: 26g (9%) Protein: 41g (82%) Fat: 27g (42%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 157mg (52%) Sodium: 965mg (42%) Potassium: 994mg (28%) Fiber: 1g (4%) Sugar: 4g (4%) Vitamin A: 566IU (11%) Vitamin C: 4mg (5%) Calcium: 109mg (11%) Iron: 4mg (22%)
