Go Back
For a great Slow Cooker Beef Stroganoff, you need hearty beef and fresh vegetables. Here’s what you’ll need: - 2 pounds beef chuck roast, trimmed and cut into bite-sized pieces - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces fresh mushrooms, sliced - 2 cups rich beef broth - 1 tablespoon Worcestershire sauce - 1 teaspoon Dijon mustard - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Sea salt and freshly cracked black pepper, to taste - 1 cup sour cream, at room temperature - 3 tablespoons all-purpose flour - Fresh parsley, finely chopped, for garnish - Egg noodles or fluffy rice, for serving These ingredients create a bold and comforting dish. The beef chuck roast adds richness, while onions and garlic give a savory base. Mushrooms provide a nice earthiness. To make your dish shine, consider these toppings: - Chopped fresh parsley for a pop of color and freshness - A dollop of sour cream for added creaminess - Sliced green onions for a mild onion flavor If you have dietary needs, swap the sour cream with a dairy-free option or use gluten-free flour. You can also choose to serve it over zoodles or quinoa instead of noodles or rice. This way, you adapt the dish to fit your preferences while keeping it delicious. For the full recipe, check out the complete details in the provided recipe section. To start, gather your ingredients. You will need beef, onions, and mushrooms. - Cut 2 pounds of beef chuck roast into bite-sized pieces. - Finely chop 1 medium onion. - Slice 8 ounces of fresh mushrooms. Next, mix the broth and seasonings. - In a bowl, whisk together 2 cups of beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of Dijon mustard, and 1 teaspoon of smoked paprika. - Add 1 teaspoon of dried thyme, and salt and pepper to taste. Pour this mixture over the meat and veggies in the slow cooker. Now, it's time to cook. Cover the slow cooker with its lid. - Set it to low and cook for 7-8 hours. - If you are short on time, choose the high setting for 4-5 hours. Check the meat for tenderness. It should shred easily with a fork. When the beef is tender, it’s time to thicken the sauce. - Mix 1 cup of sour cream with 3 tablespoons of flour in a bowl until smooth. - Stir this into the slow cooker about 30 minutes before serving. While the sauce thickens, prepare your noodles or rice. - Boil salted water in a large pot and add egg noodles. - Cook according to package instructions until al dente. Serve the beef stroganoff over the noodles or rice. Garnish with fresh parsley for a nice touch. Enjoy your savory slow cooker beef stroganoff! To make tender beef, choose a chuck roast. It has good fat and flavor. Cut it into bite-sized pieces for even cooking. Cook it low and slow for the best results. This breaks down tough fibers and makes it melt in your mouth. Adjusting flavors is easy. If you like it spicy, add some red pepper flakes. For a richer taste, use more Worcestershire sauce. You can also try different mushrooms for unique flavors. Experiment to find what you enjoy most. Using a slow cooker is simple, but some tips help. First, always fill it about halfway. This helps cook food evenly. Don’t lift the lid too often. Each time you do, heat escapes, slowing cooking time. Watch out for common mistakes. Avoid cooking on high for too long. This can dry out the meat. Make sure to check the liquid levels. If it gets too low, your dish may burn. Always follow the cooking times in the Full Recipe for best results. {{image_4}} You can mix things up in your beef stroganoff by using different meats. Chicken or pork work well. You could even use turkey for a lighter option. Each type of meat adds its own flavor. When it comes to vegetables, mushrooms are a must, but you can add others too. Carrots add sweetness and color. Peas add a nice pop of green. You can include bell peppers for crunch. Try adding spinach just before serving for extra nutrition. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. This will still give you that creamy sauce. You can also use gluten-free noodles or rice. To make this dish low-carb, replace the noodles with zucchini noodles or cauliflower rice. Both options are tasty and keep the meal light. For vegan alternatives, use jackfruit or lentils instead of beef. Swap the sour cream for cashew cream or a vegan yogurt. These choices will keep the dish rich and creamy without animal products. After you make your beef stroganoff, let it cool down. Store it in an airtight container. It can last in the fridge for about 3 to 4 days. When reheating, heat it gently on the stove or in the microwave. Stir it often to keep it smooth. Make sure it reaches a safe temperature of 165°F. This ensures you enjoy every bite safely. You can freeze beef stroganoff for longer storage. First, let it cool completely. Then transfer it to a freezer-safe container or bag. This dish stays good in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight. Reheat it slowly on the stove, stirring well to combine. Add a splash of beef broth if it looks too thick. For the best taste, try to eat it within a month after thawing. Check out the Full Recipe for more details on this delicious dish! For the best beef stroganoff, I recommend using beef chuck roast. This cut has good fat and connective tissue. It breaks down well during cooking. This makes the beef tender and juicy. You can also use sirloin or round for a leaner option. Both cuts work well but may require close attention to avoid drying out. To speed up this dish, use pre-cut beef. You can also use a pressure cooker instead of a slow cooker. This cuts the cooking time to about 30 minutes. Use high heat to quickly cook the onions and mushrooms. You can skip the browning step for a quicker start. Just throw everything in the pot and let it cook. Yes, you can make this dish dairy-free by swapping sour cream and butter. Use coconut cream or a cashew cream instead of sour cream. For the butter, use olive oil or a dairy-free spread. These substitutes will keep the dish creamy without dairy. Adjust the seasonings as needed to balance the flavors. In this article, we explored how to make Slow Cooker Beef Stroganoff. We covered main ingredients, preparation steps, and cooking tips. Also, we shared variations for different diets and storage options for leftovers. This dish is versatile and easy to make. With the right ingredients and a slow cooker, you can enjoy a tasty meal that fits your needs. I hope you try this recipe your way and enjoy every bite.

Slow Cooker Beef Stroganoff

Elevate your dinner game with this Hearty Slow Cooker Beef Stroganoff recipe! This comforting dish combines tender beef, savory onions, and mushrooms in a creamy sauce that will warm your heart. Perfect for busy days, simply set it and forget it, while your slow cooker does the work for you. Click through to discover the full recipe and enjoy a satisfying meal that family and friends will love!
Print Recipe Pin Recipe

Ingredients
  

2 pounds beef chuck roast, trimmed of excess fat and cut into bite-sized pieces

1 medium onion, finely chopped

3 cloves garlic, minced

8 ounces fresh mushrooms, sliced (button or cremini work well)

2 cups rich beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

1 teaspoon smoked paprika for a deeper flavor

1 teaspoon dried thyme (or 1 tablespoon fresh thyme if available)

Sea salt and freshly cracked black pepper, to taste

1 cup sour cream, at room temperature

3 tablespoons all-purpose flour (or gluten-free alternative)

Fresh parsley, finely chopped (for garnish)

Egg noodles or fluffy rice (for serving)

Instructions
 

Begin by placing the bite-sized pieces of beef chuck roast into the large basin of your slow cooker. Add in the chopped onion, minced garlic, and sliced mushrooms, ensuring they are evenly distributed. Stir gently to combine all the ingredients.

    In a mixing bowl, thoroughly whisk together the beef broth, Worcestershire sauce, Dijon mustard, smoked paprika, dried thyme, and a generous sprinkle of salt and pepper. Once blended, pour this flavorful broth mixture over the beef and vegetables in the slow cooker, ensuring the beef is well submerged.

      Cover the slow cooker with its lid and select the low setting, cooking for 7-8 hours, or opt for the high setting for 4-5 hours, until the beef is beautifully tender and easily shreds with a fork.

        About 30 minutes before you plan to serve, take a small bowl and mix the sour cream with the flour until completely smooth, ensuring there are no lumps. Gradually stir this mixture into the slow cooker, allowing it to thicken the sauce. Cover and let it simmer for the remainder of the cooking time.

          While the beef stroganoff is thickening, bring a large pot of salted water to a rolling boil. Carefully add the egg noodles and cook according to package directions, aiming for an al dente texture. Drain the noodles thoroughly and set them aside.

            When the beef stroganoff is finished cooking and the sauce has thickened to your liking, serve the warm beef mixture generously over the prepared egg noodles or rice.

              For a vibrant finishing touch, garnish each serving with a sprinkle of chopped fresh parsley, adding both color and a refreshing flavor contrast.

                Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6