There’s just something so comforting about walking into the house after a long day and being greeted by the incredible aroma of a hearty, home-cooked meal. And that’s exactly what you get with this slow-cooker beef stroganoff. The beef becomes incredibly tender as it simmers away, and the creamy sauce is just…divine. It’s seriously one of those dishes that makes everyone happy, from my picky teenagers to my always-appreciative husband.

One of the best things about this slow-cooker beef stroganoff is how simple it is to prepare. Seriously, it’s almost foolproof! You just toss everything into the slow-cooker beef stroganoff, set it, and forget it. And the beauty of it is that it tastes like you spent hours slaving away in the kitchen, even though you didn’t. Talk about a win-win!

Another reason I adore this recipe is that it’s so versatile. You can easily customize it to your liking, depending on what you have on hand or what your family prefers. Some days I add mushrooms, other times I throw in a splash of red wine for extra depth of flavor. The possibilities are endless! But the base recipe for slow-cooker beef stroganoff is always a winner.

I know that many of you are busy, juggling work, family, and everything else life throws your way. That’s why this slow-cooker beef stroganoff is a lifesaver. It allows you to serve a delicious and satisfying meal without spending hours in the kitchen. Plus, it’s perfect for those nights when you just don’t feel like cooking. I promise you, this slow-cooker beef stroganoff is a game-changer.

So, if you’re looking for a comforting, easy, and absolutely delicious meal that your whole family will love, look no further. This slow-cooker beef stroganoff recipe is it! It’s become a staple in our house, and I have a feeling it will become one in yours too. Trust me, your family is going to love this as much as mine does! So go ahead, give it a try and prepare to be amazed!

Ingredients

Okay, let’s gather our ingredients for this incredibly delicious slow-cooker beef stroganoff. I promise you, it’s mostly pantry staples, which is always a bonus!

2 pounds beef stew meat, cut into 1-inch cubes – I usually buy pre-cut stew meat to save time, but you can also use a chuck roast and cut it yourself. Just make sure to trim off any excess fat.
1 tablespoon olive oil – For browning the beef. You can also use vegetable oil if that’s what you have on hand.
1 large onion, chopped – Yellow or white onion works perfectly fine.

8 ounces sliced mushrooms – I prefer cremini mushrooms, but button mushrooms work too. If you’re not a fan of mushrooms, you can leave them out altogether. My kids sometimes request it that way!
2 cloves garlic, minced – I always add a little extra garlic because we love it! You can also use garlic powder if you’re in a pinch, but fresh is always best.
1 (10.75 ounce) can condensed cream of mushroom soup – This is the secret ingredient that makes the sauce so creamy and delicious! You can also use cream of celery soup or cream of chicken soup if you prefer. The versatility is key to a good slow-cooker beef stroganoff.

1 cup beef broth – Low-sodium is always a good option so you can control the salt level.
1/4 cup Worcestershire sauce – This adds a wonderful depth of flavor. Don’t skip it!
1 teaspoon dried thyme – You can also use fresh thyme if you have it on hand. Use about 1 tablespoon of fresh thyme leaves.

Salt and pepper to taste – Season generously!
1 cup sour cream – This is added at the end for that signature stroganoff tang. Make sure it’s at room temperature so it doesn’t curdle when you stir it in.
1 pound egg noodles, cooked according to package directions – I like to use wide egg noodles, but any kind will do.

A little tip my grandma taught me about making slow-cooker beef stroganoff: searing the beef before putting it in the slow cooker adds so much flavor! It’s an extra step, but it’s totally worth it. And if you’re looking to make a healthier version of this dish, you can use Greek yogurt instead of sour cream. It still adds the tang without all the fat. I often substitute when preparing slow-cooker beef stroganoff for my health-conscious friends.

When it comes to making a good slow-cooker beef stroganoff, using quality ingredients makes all the difference. I always try to buy the best beef I can afford, and I make sure to use fresh mushrooms and garlic. It just elevates the flavor so much! And one final tip: if you have any leftover slow-cooker beef stroganoff, it’s even better the next day! The flavors have had time to meld together, and it’s just so comforting and delicious.

Step-by-Step Instructions

Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious slow-cooker beef stroganoff in no time.

Sear the beef: Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes in batches (don’t overcrowd the pan!) and sear on all sides until browned. This step is crucial for developing a rich, savory flavor. Transfer the seared beef to your slow cooker.
Sauté the vegetables: In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and minced garlic and cook for another 3-5 minutes, until the mushrooms are tender and the garlic is fragrant.
Add to the slow cooker: Transfer the sautéed vegetables to the slow cooker with the beef.

Combine remaining ingredients: In a medium bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, and dried thyme. Season with salt and pepper to taste.
Pour over beef and vegetables: Pour the soup mixture over the beef and vegetables in the slow cooker. Stir to combine.
Cook on low: Cover and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The beef should be very tender and easily shredded with a fork. Cooking on low is my preferred method for slow-cooker beef stroganoff as it allows the flavors to meld together beautifully.

Stir in sour cream: In the last 30 minutes of cooking, stir in the sour cream. Make sure the sour cream is at room temperature to prevent it from curdling.
Serve over egg noodles: Serve the slow-cooker beef stroganoff over cooked egg noodles. Garnish with fresh parsley, if desired.

Now, a little secret from my kitchen: sometimes, if I’m feeling extra fancy, I’ll add a splash of dry sherry or red wine to the slow-cooker beef stroganoff in the last hour of cooking. It adds a wonderful depth of flavor! And if you want to thicken the sauce a bit, you can mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the slow-cooker beef stroganoff in the last 30 minutes of cooking.

One time, I forgot to sear the beef before putting it in the slow cooker, and honestly, it still turned out pretty good! But searing the beef definitely adds that extra layer of flavor. And remember, don’t overcrowd the pan when searing the beef. It’s better to do it in batches so the beef gets a nice, even sear. This slow-cooker beef stroganoff recipe is so forgiving, even with little mistakes.

Oh, and another thing! If you don’t have egg noodles on hand, you can also serve this slow-cooker beef stroganoff over mashed potatoes, rice, or even zucchini noodles for a low-carb option. It’s delicious any way you serve it! I hope these instructions help you make the most amazing slow-cooker beef stroganoff!

Serving Ideas

Okay, you’ve got your delicious slow-cooker beef stroganoff ready to go. Now, let’s talk about serving it up! In our house, we like to keep things simple and family-style. I usually put the slow-cooker beef stroganoff right in the middle of the table, along with a big bowl of cooked egg noodles. Then, everyone can help themselves.

We also love to have a side of steamed green beans or a simple green salad with a light vinaigrette dressing. The freshness of the vegetables complements the richness of the slow-cooker beef stroganoff perfectly. And if you’re feeling fancy, you can sprinkle some fresh parsley or dill on top of the slow-cooker beef stroganoff for a pop of color.

Sometimes, I’ll also put out a loaf of crusty bread for dipping in the sauce. My kids absolutely love this! And let’s be honest, who doesn’t love a good bread and sauce combo? Plus, you can check this link to more great beef recipes.

If you’re having company over, you can serve the slow-cooker beef stroganoff in individual bowls or plates. Just layer the egg noodles on the bottom, top with the slow-cooker beef stroganoff, and garnish with fresh herbs. It looks so elegant and sophisticated, even though it’s such an easy dish to make. This dish is perfect for potlucks and gatherings.

And what about leftovers? Well, if you have any, the slow-cooker beef stroganoff is even better the next day! The flavors have had time to meld together, and it’s just so comforting and delicious. I love to pack it for lunch or reheat it for a quick and easy dinner. I find that it’s the ultimate comfort food.

My husband loves to put the leftover slow-cooker beef stroganoff on top of toasted bread for a hearty open-faced sandwich. It’s surprisingly delicious! And my kids love to eat it straight from the fridge (don’t judge!). No matter how you serve it, this slow-cooker beef stroganoff is always a hit.

A little tip from my kitchen: if you’re serving this to a crowd, make sure to have extra egg noodles on hand. They tend to disappear quickly! And don’t be afraid to get creative with your toppings. A dollop of plain Greek yogurt or a sprinkle of paprika can add a nice touch. Remember, cooking is all about having fun and experimenting! This versatile slow-cooker beef stroganoff is so easy to adapt to your personal preferences.

FAQs

Okay, let’s tackle some frequently asked questions about this delicious slow-cooker beef stroganoff. I’ve gotten these questions from friends, family, and even my own curious self over the years!

Q: Can I use a different cut of beef?

A: Absolutely! While I typically use beef stew meat for its tenderness, you can also use chuck roast, sirloin, or even ground beef. If using chuck roast, be sure to trim off any excess fat and cut it into 1-inch cubes. Ground beef should be browned and drained before adding it to the slow cooker. No matter what you use, the goal is tender, flavorful beef in your slow-cooker beef stroganoff.

Q: Can I add vegetables besides mushrooms?

A: Of course! Feel free to add other vegetables like bell peppers, carrots, or peas. Just chop them into bite-sized pieces and add them to the slow cooker along with the onions and mushrooms. Sometimes, I throw in a handful of frozen peas during the last 30 minutes of cooking for a pop of color and extra nutrients.

Q: Can I make this ahead of time?

A: Yes, you can definitely make this ahead of time! Simply prepare the slow-cooker beef stroganoff according to the instructions and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat it in the slow cooker or on the stovetop until heated through. You can also check this link for more slow-cooker tips.

Q: Can I freeze this?

A: Yes, you can freeze slow-cooker beef stroganoff for up to 2-3 months. However, keep in mind that the sour cream may change its texture slightly after freezing and thawing. To minimize this, you can add the sour cream after thawing and reheating the slow-cooker beef stroganoff.

Q: What if I don’t have cream of mushroom soup?

A: No problem! You can substitute cream of celery soup, cream of chicken soup, or even a homemade cream sauce. To make a homemade cream sauce, melt 2 tablespoons of butter in a saucepan, whisk in 2 tablespoons of flour, and gradually add 2 cups of milk. Cook until thickened, then season with salt, pepper, and a pinch of nutmeg. The key is to have a creamy base for the slow-cooker beef stroganoff.

Q: How do I prevent the sour cream from curdling?

A: To prevent the sour cream from curdling, make sure it’s at room temperature before adding it to the slow-cooker beef stroganoff. You can also temper the sour cream by whisking in a spoonful of the hot sauce before adding it to the slow cooker. This will help to gradually raise the temperature of the sour cream and prevent it from curdling.

I hope these FAQs have been helpful! If you have any other questions about making this delicious slow-cooker beef stroganoff, feel free to ask in the comments below. I’m always happy to help! For more information, you can check out the Food Safety Guidelines for Slow Cookers.

Conclusion

Well, there you have it: my family’s favorite recipe for slow-cooker beef stroganoff. It’s a dish that’s near and dear to my heart, not just because it’s incredibly delicious, but because it’s brought so much joy and comfort to our family meals over the years.

This slow-cooker beef stroganoff isn’t just about the food; it’s about the memories we’ve created while sharing it. I think back on so many weeknight dinners, special occasions, and cozy gatherings where this dish was the star of the show. It’s a reminder of the power of a home-cooked meal to bring people together and create lasting connections. For more historical information you can check out Beef Stroganoff History.

And let’s be honest, it’s also about the sheer convenience of throwing everything into the slow cooker and letting it do its thing while I tackle the rest of my day. As a busy mom, I truly appreciate any recipe that saves me time without sacrificing flavor. This slow-cooker beef stroganoff definitely fits the bill.

Here are a few of my top tips for making this recipe a success:

Don’t skip the searing step! It adds so much flavor to the beef.
Use quality ingredients. It really makes a difference in the final result.
Don’t overcook the egg noodles. Nobody likes mushy noodles!

And finally, remember to have fun in the kitchen! Cooking should be enjoyable, not stressful. So, put on some music, pour yourself a glass of wine, and get ready to create a delicious and comforting meal for your loved ones. This slow-cooker beef stroganoff recipe is foolproof, I promise!

I hope you and your family love this slow-cooker beef stroganoff as much as mine does. It’s a dish that’s sure to become a staple in your household, just like it has in ours. Let me know how it turns out for you! Leave a comment below and share your experiences, variations, and any tips you’ve discovered along the way. I can’t wait to hear from you! Happy cooking!

Slow-Cooker Beef Stroganoff: A Weeknight Wonder

Print Recipe

Delicious and easy slow-cooker beef stroganoff recipes that are perfect for a weeknight dinner.

Author: Kiera
Prep Time: 15 mins

Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Yield: 6 servings

Category: Dinner
Method: Slow Cooker
Cuisine: American

Ingredients

Scale

1.5 lbs beef stew meat, cut into 1-inch cubes
1 (10.75 ounce) can condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix

1/2 cup sour cream
1/4 cup chopped fresh parsley
Hot cooked egg noodles

Cook Mode Prevent your screen from going dark

Instructions

Place beef stew meat in a slow cooker.
Stir in cream of mushroom soup and dry onion soup mix.

Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
Stir in sour cream and parsley.
Serve over egg noodles.

Notes

For a richer flavor, brown the beef stew meat before adding it to the slow cooker. You can also add sliced mushrooms to the slow cooker along with the other ingredients.