Description

This Slow Cooker Beef Stroganoff is a creamy, comforting dish featuring tender beef stew meat cooked low and slow with mushrooms, onions, and a rich sour cream sauce. Perfect for an easy weeknight dinner served over wide egg noodles, this recipe combines classic flavors with minimal hands-on time for a hearty meal.

Ingredients

Scale

Beef and Seasonings

2 ½ pounds stew meat, cut into 1-inch cubes
1 teaspoon garlic salt
½ teaspoon black pepper
¼ cup flour

Cooking Fat and Aromatics

3–6 tablespoons olive oil
3 Tablespoons cold butter, separated

Vegetables and Liquids

½ cup white wine (Pinot Grigio or Sauvignon Blanc recommended)
16 oz. button mushrooms, sliced
1 small yellow onion, diced
4 cloves garlic, minced
4 cups beef broth
1 tsp better than bouillon or 1 beef bouillon cube
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard

Thickening and Finishing Ingredients

¼ cup cornstarch + ¼ cup cold water (for slurry)
1 ½ cups sour cream, not reduced fat
10.5 oz. cream of mushroom soup (optional)

For Serving

1 pound wide homestyle egg noodles

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Instructions

Prepare the beef: Cut the beef into 1-inch cubes and pat completely dry, discarding any large pieces of fat but keeping the marbled fat. Season with garlic salt and black pepper, then sprinkle flour over the meat and toss to coat evenly.
Sear the meat: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. In batches, sear the beef for 45 seconds per side until browned but not fully cooked. Remove and set aside. Add additional olive oil if needed and adjust heat to prevent burning.
Cook aromatics and deglaze: Add 1 tablespoon of butter and white wine to the skillet over medium heat. Use a spatula to scrape up browned bits from the pan. Add diced onions and sliced mushrooms and cook for 4 minutes. Stir in minced garlic and cook for another minute. Remove from heat.
Combine ingredients in the slow cooker: Add beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the slow cooker and stir well. Add the seared beef along with any juices from the plate and then the cooked onion, mushroom, and garlic mixture.
Cook slowly: Cover and cook on high for 5 hours or on low for 9 hours until the beef is tender.
Thicken the sauce: Mix cornstarch and cold water to make a slurry, then whisk it into the slow cooker and turn the heat to warm to thicken the sauce.
Add sour cream: In a medium bowl, whisk sour cream with 1 cup of hot liquid from the slow cooker until smooth. Stir this mixture gently into the slow cooker to combine with the sauce.
Optional finishing touch: Stir in cream of mushroom soup if desired for extra thickness and flavor.
Final touches: Turn off the slow cooker and swirl in 2 tablespoons of cold butter for a velvety texture.
Serve: Cook egg noodles according to package directions and serve stroganoff over them. Alternatively, add cooked noodles to the slow cooker, stir to combine, and serve directly.

Notes

Choose Pinot Grigio or Sauvignon Blanc for the white wine; chicken broth can be used as a substitute if avoiding alcohol.
Try other Stroganoff variations like Beef Stroganoff Soup or Meatball Stroganoff for different takes.
Recommended beef cuts include chuck roast (best option), rump roast, or bottom rounds for stew meat.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Freeze sauce separately and cook fresh noodles when reheating.
Serve over mashed potatoes as an alternative to noodles for a comforting variation.
For a quicker option, try a Ground Beef Stroganoff recipe.
Nutritional estimates are per serving, with 8 servings total in this recipe.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 35 g
Cholesterol: 95 mg