Amazing Slow Cooker Beef Stroganoff 4 Servings

You know those nights? The ones where you’re dragging yourself home after a ridiculously long day, and the thought of actually *cooking* feels like climbing Mount Everest? Yeah, I’ve been there more times than I care to admit. That’s why I’m so excited to share this absolute lifesaver: my Slow cooker beef stroganoff! Seriously, it’s the ultimate ‘set-it-and-forget-it’ stew that turns humble ingredients into pure comfort food. Imagine walking in, and the most amazing aroma is already filling your house. This recipe takes that classic, creamy, mushroom-y goodness and makes it ridiculously easy. It’s become my secret weapon for busy weeknights, and trust me, it’ll be yours too!

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Why You’ll Love This Slow Cooker Beef Stroganoff

Seriously, why wouldn’t you love this recipe? It’s a game-changer!

• So easy! Just toss everything in and let the slow cooker do the work.
• Incredible flavor without all the fuss.
• Guaranteed tender beef and mushrooms every single time.
• It’s the perfect crockpot creamy beef comfort food!
• Makes your busy weeknights so much simpler.

Ingredients for Your Easy Stroganoff Recipe

Okay, let’s talk ingredients! This is where the magic starts for our easy stroganoff recipe. Honestly, it’s mostly pantry staples with a few fresh bits that make all the difference. You’ll need:

• 2 pounds beef chuck roast, cut into nice, bite-sized 1-inch pieces
• 1 cup beef broth – this is our flavorful liquid base
• 1/2 cup chopped yellow onion – it adds that essential savory depth
• 8 ounces cremini mushrooms, just give them a good slice
• 2 cloves garlic, minced nice and fine
• 1 teaspoon salt – always to taste, but this is a good starting point!
• 1/2 teaspoon black pepper – fresh cracked is always best, if you have it!
• 1/4 cup all-purpose flour – this helps thicken our sauce beautifully
• 1/2 cup sour cream – for that signature tang and creaminess
• 2 tablespoons fresh parsley, chopped – for a pop of green and freshness at the end
• And of course, cooked egg noodles for serving – the perfect vehicle for all that yummy sauce!

See? Nothing too crazy, right? These simple things come together to make something truly special.

How to Make Slow Cooker Beef Stroganoff

Alright, let’s get this amazing meal going! Making this Slow cooker beef stroganoff is honestly more about assembly than actual cooking. It’s that wonderful kind of recipe where you do a little bit of prep, then walk away and let the magic happen. You’ll be rewarded with the most tender beef and a sauce that’s just ridiculously good. Get ready for some happy sighs at dinner time!

Step 1: Combine Ingredients in the Slow Cooker

First things first, grab your slow cooker. Toss in those bite-sized pieces of beef, the beef broth, chopped onion, sliced mushrooms, minced garlic, salt, and pepper. Just dump it all in there. It might look like a lot, but trust me, it all cooks down beautifully.

Step 2: Thicken the Sauce

Now, for the creamy sauce! In a little bowl, take about 1/4 cup of the liquid from the slow cooker. Whisk in the flour super well until it’s totally smooth and there are no lumps. Seriously, whisk it like you mean it! Then, just pour this mixture right into the slow cooker with everything else. This is what gives us that lovely, thick stroganoff sauce.

Step 3: Slow Cook to Perfection

Put the lid on nice and tight. You’ve got options here: cook it on LOW for about 6 to 8 hours, or if you’re in a bit of a rush, you can do HIGH for 3 to 4 hours. Either way, you’re looking for that beef to be wonderfully tender. This is where the ‘set-and-forget stew’ magic really happens – it’s ready when you are!

Step 4: Finish with Creaminess

Once the beef is fall-apart tender, it’s time for the grand finale. Stir in that 1/2 cup of sour cream until it’s all beautifully combined. You want the sauce to be nice and creamy, so give it a gentle stir. Be careful not to boil it after adding the sour cream, or it might get a little funky!

Step 5: Serve Your Slow Cooker Beef Stroganoff

And that’s it! Ladle this gorgeous Slow cooker beef stroganoff over a big pile of fluffy cooked egg noodles. Sprinkle with that fresh, chopped parsley for a little burst of color and freshness. Dinner is served, and you barely broke a sweat!

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Tips for the Best Slow Cooker Beef Stroganoff

Alright, listen up! To make this Slow cooker beef stroganoff truly sing, I’ve got a couple of tricks up my sleeve. These little tips really make a difference, turning up the flavor and making sure you get that melt-in-your-mouth texture we all crave. It’s all about those simple, smart details that elevate a good meal to a GREAT one right from your weeknight dinners rotation. So, let’s dive into making this the best batch you’ve ever had!

Choosing the Right Cut of Beef

The absolute star of this show is the beef, and for slow cooking, you really can’t beat chuck roast. It’s got that perfect amount of marbling, which means it breaks down into that super tender, delicious goodness we want. If chuck roast isn’t your jam or you can’t find it, a nice beef shoulder or even a well-marbled round steak can work, just be sure to cut it into those 1-inch pieces so it cooks evenly.

Enhancing Flavor: Searing the Beef

Okay, here’s my *secret* tip (well, not so secret anymore!). Take a few extra minutes before you dump everything into the slow cooker and give those beef pieces a quick sear in a hot pan. Just a minute or two per side until they’re nicely browned. This step, called the Maillard reaction, creates this incredible depth of flavor that you just can’t get from slow cooking alone. It adds a beautiful richness to the final dish that makes all the difference, trust me on this one!

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Ingredient Notes and Substitutions

Let’s chat about some of these ingredients because, honestly, that’s where the real cooking magic is! Sometimes you might be missing something, or you just want to jazz things up a bit, and that’s totally okay. We want this Slow cooker beef stroganoff to work for YOU!

Sour Cream Alternatives

That tangy sour cream is classic stroganoff, right? But hey, if you’re out or prefer something else, Greek yogurt is an awesome stand-in! It gives you that creamy texture and tang, maybe even a little extra protein. Crème fraîche is another lovely option if you want something a bit richer.

Mushroom Varieties

Cremini mushrooms are my go-to because they’ve got a great earthy flavor and hold up well. But don’t be afraid to mix it up! Shiitakes add a deeper, almost meaty taste, or even a blend of white button mushrooms works. If you’re feeling fancy and have some dried porcini mushrooms on hand, rehydrate them and chop them up – it makes the sauce taste incredibly rich, almost like a fancy mushroom risotto!

Serving Suggestions for Crockpot Creamy Beef

Now that you’ve got this amazing slow cooker beef stroganoff ready to go, what do you serve it with? The absolute classic, and my personal favorite, is over a bed of fluffy egg noodles. They soak up all that glorious sauce! But don’t stop there, this crockpot creamy beef is also fantastic over mashed potatoes, buttered rice, or even some hearty crusty bread for mopping up every last drop. For something a little lighter, a simple side salad with a vinaigrette cuts through the richness perfectly!

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Storage and Reheating Instructions

Got leftovers? Lucky you! Store this delicious slow cooker beef stroganoff in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, I find the best way is gently on the stovetop over low heat, stirring often. You might need to add a tiny splash of beef broth or water if it seems a little thick. Avoid the microwave if you can, as it can sometimes make the beef a bit tough once it’s already cooked.

Frequently Asked Questions About Slow Cooker Beef Stroganoff

Got questions about this fantastic Slow cooker beef stroganoff? I get it! It’s always good to know a few extra things when trying a new recipe. Here are some common thoughts and answers to help you make the best batch of easy stroganoff recipe with perfectly tender beef and mushrooms!

Can I use a different cut of beef for this recipe?

Absolutely! While chuck roast is my top pick for its amazing tenderness when slow-cooked, you can totally use other cuts. Beef shoulder or even flank steak cut into pieces will work. Just be sure they’re cut into about 1-inch chunks so they cook through nicely in the slow cooker.

How do I prevent the sour cream from curdling?

This is a common worry! The trick is to temper the sour cream. Before you stir it into the hot pot, ladle a spoonful or two of the hot liquid *from the slow cooker* into the sour cream and whisk it well. This warms it up gently. Then, stir that tempered sour cream mixture back into the slow cooker. It helps avoid that separated, curdled look!

Can I make this recipe ahead of time?

You sure can! This slow cooker stroganoff is actually *better* made ahead sometimes! Let it cool completely, then store it in an airtight container in the fridge for up to 3 days before reheating. Just remember to reheat it gently on the stove.

Nutritional Information

Just so you know, these numbers are estimates for one serving of the stroganoff itself, not including the noodles. We’re looking at around 350 calories, about 20g of fat, and a good punch of 30g protein. Remember, these can vary a little depending on exactly what you use!

Share Your Slow Cooker Beef Stroganoff Creations!

I just LOVE hearing from you! If you give this Slow cooker beef stroganoff a try, please let me know how it turned out! Leave a comment below, give it a star rating, or even better, snap a pic and share it on social media. Tagging me makes my day! Need to reach out directly? You can always contact me!

Slow Cooker Beef Stroganoff

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A simple and tender beef stroganoff recipe made in your slow cooker, perfect for an easy weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 4 hours
• Total Time: 4 hours 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 pounds beef chuck roast, cut into 1-inch pieces
• 1 cup beef broth
• 1/2 cup chopped yellow onion
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup all-purpose flour
• 1/2 cup sour cream
• 2 tablespoons fresh parsley, chopped
• Cooked egg noodles, for serving

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Instructions

1. Place beef, beef broth, onion, mushrooms, garlic, salt, and pepper in your slow cooker.
2. In a small bowl, whisk together flour and 1/4 cup of the liquid from the slow cooker until smooth. Pour this mixture into the slow cooker.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
4. Stir in the sour cream until well combined.
5. Serve hot over cooked egg noodles, garnished with fresh parsley.

Notes

• For a richer flavor, you can sear the beef pieces before adding them to the slow cooker.
• If you don’t have fresh parsley, you can use dried parsley, but reduce the amount to 1 teaspoon.
• This recipe is a great example of how meal planning can simplify busy weeknights.

Nutrition

• Serving Size: 1 serving (without noodles)
• Calories: 350
• Sugar: 4g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 30g
• Cholesterol: 100mg