Crock Pot Beef Stroganoff Recipe

Introduction

This Crock Pot Beef Stroganoff is a comforting, creamy classic made effortlessly in your slow cooker. Tender beef and mushrooms simmer in a rich sauce, perfect over egg noodles for a cozy meal any day of the week.

Ingredients

• 1 tablespoon olive oil (more if needed)
• 2 pounds beef chuck roast (or stewing beef, trimmed)
• ½ teaspoon salt and black pepper (more to taste)
• ½ cup red wine
• 1 teaspoon garlic powder
• 1 medium yellow onion (diced)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 12 ounces mushrooms (sliced, white or cremini)
• 2 cups beef broth (divided)
• 8 ounces sour cream
• 3 tablespoons cornstarch
• 12 ounces egg noodles (cooked)

Instructions

1. Step 1: Cut the beef into 1-inch cubes and trim any excess fat.
2. Step 2: Heat olive oil in a skillet. Season the beef with salt and pepper, then brown it in batches over medium-high heat. Deglaze the pan with red wine and add the mixture to the slow cooker.
3. Step 3: Add garlic powder, diced onion, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1 ½ cups of beef broth to the slow cooker with the beef.
4. Step 4: Cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the beef is tender.
5. Step 5: In a small bowl, combine the remaining ½ cup beef broth with cornstarch. Stir this mixture into the slow cooker, cover, and cook an additional 15 minutes until the sauce thickens.
6. Step 6: Stir in the sour cream until fully incorporated. Serve the stroganoff over cooked egg noodles.

Tips & Variations

• For extra depth, substitute red wine with beef broth if you prefer a non-alcoholic option.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• If you don’t have sour cream, Greek yogurt makes a great substitute but add it off the heat to prevent curdling.
• Use cremini mushrooms for a richer taste, or white mushrooms for a milder flavor.
• For a thicker sauce, add an extra tablespoon of cornstarch mixed with broth before the last cooking step.

Storage

Store leftover beef stroganoff in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling after adding sour cream to prevent curdling. You can also freeze the stroganoff for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the red wine?

Yes, you can substitute the red wine with an equal amount of beef broth or grape juice for a similar depth without the alcohol.

What cut of beef works best for this slow cooker stroganoff?

Beef chuck roast or stewing beef is ideal because it becomes tender and flavorful when cooked low and slow. Avoid lean cuts as they can dry out during the long cooking process.

Crock Pot Beef Stroganoff Recipe

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4.9 from 90 reviews

This Crock Pot Beef Stroganoff is a comforting and flavorful slow-cooked dish featuring tender beef cubes simmered with mushrooms, onions, and a creamy sour cream sauce. Perfectly served over egg noodles, it’s an easy and hearty meal ideal for cozy dinners.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 4-8 hours
• Total Time: 4 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 1 tablespoon olive oil (more if needed)
• 2 pounds beef chuck roast (or stewing beef, trimmed and cut into 1-inch cubes)
• ½ teaspoon salt and black pepper (more to taste)
• 1 teaspoon garlic powder

Vegetables and Flavorings

• 1 medium yellow onion (diced)
• 12 ounces mushrooms (sliced, white or cremini)
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• ½ cup red wine

Liquids and Sauce

• 2 cups beef broth (divided: 1½ cups and ½ cup)
• 8 ounces sour cream
• 3 tablespoons cornstarch

To Serve

• 12 ounces egg noodles (cooked according to package instructions)

Instructions

1. Prepare the beef: Cut the beef chuck roast into 1-inch cubes and trim off any excess fat to ensure tenderness and prevent greasiness.
2. Brown the beef: Heat olive oil in a skillet over medium-high heat. Season the beef cubes with salt and pepper. Brown the beef in batches until all sides develop a rich, caramelized crust; this helps build flavor. Deglaze the skillet with red wine to loosen any browned bits and add this liquid to the slow cooker for extra depth.
3. Add ingredients to slow cooker: Place the browned beef, garlic powder, diced onion, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1½ cups of beef broth into a 6-quart slow cooker.
4. Cook the beef: Cover and cook on high for 4-5 hours or on low for 7-8 hours until the beef is tender and easily pierced with a fork.
5. Thicken the sauce: In a small bowl, combine the remaining ½ cup beef broth with cornstarch and stir until smooth. Pour this mixture into the slow cooker, stir well, then cover and cook for an additional 15 minutes until the sauce thickens.
6. Finish with sour cream: Stir in the sour cream gently to create a creamy sauce but avoid boiling to prevent curdling.
7. Serve: Spoon the beef stroganoff over cooked egg noodles and serve immediately for a rich, comforting meal.

Notes

• For a thicker sauce, increase cornstarch to 4 tablespoons.
• You can substitute beef chuck with stewing beef or brisket for similar results.
• If you prefer a lighter version, use Greek yogurt instead of sour cream but add it after the stroganoff is off heat.
• Red wine can be omitted if preferred; beef broth alone can be used instead.
• To make this dish gluten-free, substitute the egg noodles with gluten-free pasta or serve over rice.

Keywords: beef stroganoff, crock pot recipes, slow cooker meals, easy dinner, comfort food, creamy beef stroganoff