If you’re craving a comforting and hearty dish that requires minimal effort, look no further than Slow Cooker Beef Stroganoff. With fall-apart tender beef smothered in a creamy, flavorful sauce, this dish brings the traditional Beef Stroganoff to a new level. By using the slow cooker, you’re able to create a rich, flavorful stew that’s perfect for weeknight dinners or meal prepping for the week ahead.
This recipe is an easy, hands-off approach to a classic dish, transforming economical cuts of beef like chuck roast into a melt-in-your-mouth masterpiece. With a luscious Stroganoff sauce and tender beef, you’ll have a dish that rivals the original but is simpler to prepare. Whether served over pasta, mashed potatoes, or rice, this Slow Cooker Beef Stroganoff will soon become a family favorite.
Why Slow Cooker Beef Stroganoff?
When you think of Slow Cooker Beef Stroganoff, you probably picture tender strips of beef cooked quickly in a savory sauce. However, this version brings an entirely different experience. Here’s why:
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Fall-apart beef: The slow cooker allows for tougher cuts like chuck roast to break down and become incredibly tender. Unlike traditional Beef Stroganoff, which uses thinly sliced steak, this version has chunks of beef that melt in your mouth.
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Deep flavor: The long cooking time in the slow cooker intensifies the flavors of the sauce. The rich, creamy Stroganoff sauce is made even better as it soaks into the beef.
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Simple and economical: By using stewing cuts like chuck beef, this recipe is budget-friendly yet still delivers an impressive, luxurious taste. You won’t need high-end steak cuts, making this a perfect recipe for those who want a delicious meal on a budget.
Ingredients You’ll Need for Slow Cooker Beef Stroganoff
While the ingredients are similar to traditional Beef Stroganoff, using stewing beef and extra sauce to submerge the beef during cooking is what sets this version apart. Here’s what you’ll need for Slow Cooker Beef Stroganoff:
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Beef – Use affordable cuts like chuck beef or other stewing beef such as beef cheeks, boneless beef ribs, or gravy beef. These cuts need long cooking times to break down and become tender.
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Sour Cream – The key ingredient for making the Stroganoff sauce creamy. Added at the end, it ensures a smooth, velvety texture without curdling during the slow cook.
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Dijon Mustard – Adds tanginess and helps thicken the sauce.
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Flour – Thickens the sauce. (See the recipe notes for a gluten-free option!)
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Garlic and Onion – Essential aromatics for building the base flavor of the sauce.
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Beef Broth – For a rich, savory broth that forms the sauce. You can use low-sodium broth to control the salt levels.
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Butter – For sautéing the mushrooms and giving them that rich, buttery flavor.
Best Beef Cuts for Slow Cooker Beef Stroganoff
To achieve the melt-in-your-mouth tenderness, it’s important to use the right cuts of beef. Stewing cuts like chuck beef work best for Slow Cooker Beef Stroganoff because they become tender over time. Here’s a quick guide:
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Chuck Beef: A go-to choice for stews and slow cooker recipes. It’s flavorful and becomes very tender when cooked low and slow.
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Boneless Beef Ribs: A bit pricier but perfect for slow cooking. It offers great marbling and is incredibly tender.
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Beef Cheeks: Excellent for slow cooking, as they are full of collagen and break down into a silky texture.
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Gravy Beef: Another great option for stews and slow cooker meals. It’s affordable and becomes deliciously tender when cooked over time.
For a richer, steak-like experience, traditional Beef Stroganoff uses pricier cuts such as boneless rib-eye, sirloin, or scotch fillet. However, Slow Cooker Beef Stroganoff makes use of more affordable cuts, giving you a budget-friendly, yet equally delicious, meal.
How to Make Slow Cooker Beef Stroganoff
Making Slow Cooker Beef Stroganoff is as simple as it gets! With minimal prep time and mostly hands-off cooking, you can enjoy a rich and flavorful stew without spending hours in the kitchen. Here’s a step-by-step guide to making this comforting dish:
1. Season and Brown the Beef
Start by patting the chuck beef dry with paper towels. Sprinkle it generously with salt and pepper. This step helps enhance the flavor of the beef as it browns. Then, heat 1 tablespoon of oil in a large skillet or heavy-bottomed pot over high heat. Add the beef in batches to avoid overcrowding, and brown each side for about 4 minutes. The better the browning, the more flavor the beef will impart into the sauce.
2. Sauté the Aromatics
Once all the beef is browned, reduce the heat and add half of the butter to the skillet. Toss in the sliced onion and minced garlic, cooking for about 3 minutes until softened and fragrant. This step builds the aromatic base for the sauce, which will carry the flavors through the whole dish.
3. Make the Sauce Base
Now, sprinkle the flour over the onion and garlic mixture, stirring well to coat everything. Add the Dijon mustard and continue stirring. The flour will absorb the fat and form a paste-like consistency. Slowly pour in about half of the beef broth while stirring constantly. This will loosen up the mixture and help dissolve the flour. Once the sauce has thickened, add the rest of the beef broth, scraping up any browned bits stuck to the bottom of the pot.
4. Transfer to the Slow Cooker
Pour everything into the slow cooker – beef, onions, garlic, and the sauce you’ve just made. Give it a gentle stir, making sure the beef is well-coated in the sauce. Set the slow cooker to cook on low for 8 hours or high for 5 hours. During this time, the beef will become fall-apart tender, and the flavors will deepen.
5. Prepare the Garlic Butter Mushrooms
While the beef is cooking, prepare the garlic butter mushrooms. In a skillet, melt the remaining butter over high heat. Add the sliced mushrooms in batches, cooking them until golden brown. Stir in the minced garlic, salt, and pepper, and cook for another 2-3 minutes until the mushrooms are fully softened and aromatic. Set them aside until the beef is ready.
6. Finish the Sauce
Once the beef has finished cooking, remove it from the slow cooker. Use two forks to shred the beef, discarding any excess fat. Return the shredded beef to the slow cooker. In a separate bowl, whisk together the sour cream and 1.5 cups of the cooking liquid from the slow cooker. Gently stir the sour cream mixture into the stew to create a creamy, smooth sauce. Be careful not to overmix, as the beef is delicate.
7. Add the Mushrooms
Finally, stir in the sautéed garlic butter mushrooms. The mushrooms add an earthy, rich flavor that complements the beef and sauce perfectly. Mix everything well to ensure the mushrooms are evenly distributed throughout the stew.
8. Serve and Enjoy
Slow Cooker Beef Stroganoff can be served over a variety of options. Traditionally, it’s served over pasta or egg noodles. However, you can also serve it over mashed potatoes, rice, or even low-carb alternatives like cauliflower rice or mashed cauliflower for a lighter option. Garnish with freshly chopped chives or parsley for a pop of color and added flavor.
Variations of Slow Cooker Beef Stroganoff
While the traditional Slow Cooker Beef Stroganoff is already a delicious and hearty dish, there are several ways you can customize it to suit your tastes or dietary needs. Here are some creative variations to consider:
1. Make it a Soup
If you want to transform your Slow Cooker Beef Stroganoff into a chunky, filling soup, it’s as easy as adding a bit more liquid. Simply increase the beef broth or stock by about 1-2 cups, depending on how thin you want the soup. Adding potatoes, carrots, or peas can further enrich the dish, making it a one-pot meal.
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Extra Tip: If you decide to make it into a soup, you can also add in some diced potatoes or root vegetables for more texture.
2. Substitute Beef for Chicken
For a lighter version, try using chicken instead of beef. Chicken thighs are a great option for slow cooking because they stay tender and juicy. You can follow the same method as the beef, simply replacing the chuck beef with boneless skinless chicken thighs.
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Tip: If you use chicken, reduce the cooking time slightly to prevent it from becoming too dry. About 6-7 hours on low should be sufficient for chicken thighs.
3. Gluten-Free Option
For those with gluten sensitivities, you can easily make Slow Cooker Beef Stroganoff gluten-free by skipping the flour and using a gluten-free thickening agent. Cornstarch or arrowroot powder works well as a substitute.
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Gluten-Free Option: Mix 3 tablespoons of cornstarch with ¼ cup of cold beef broth and whisk it into the stew before adding the sour cream. Let it simmer for a few minutes until the sauce thickens.
4. Add More Veggies
To boost the nutritional value of your Slow Cooker Beef Stroganoff, you can add additional vegetables. Chopped carrots, peas, or celery can be added alongside the beef at the beginning of cooking. These vegetables will soften and absorb the rich sauce, adding texture and nutrients to the dish.
5. Low-Carb & Keto-Friendly
If you’re following a low-carb or keto diet, you can skip the noodles or potatoes and serve the beef and sauce over cauliflower rice or mashed cauliflower. This substitution provides the same comforting feel without the carbs.
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Keto-Friendly Tip: For a rich and creamy cauliflower mash, steam cauliflower florets and blend them with butter, garlic, and cream cheese for a smooth, flavorful side.
Storing Leftovers
One of the best things about Slow Cooker Beef Stroganoff is that it’s even better the next day. The flavors continue to develop as it sits, making leftovers a treat. Here’s how to store and reheat your dish:
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Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
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Freezing: This stew freezes well! Transfer leftovers to freezer-safe containers and store for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove, adding a bit of broth if necessary to thin the sauce.
Pro Tip: If you have a lot of leftovers, consider using them in a pie. Simply add the stew mixture to a pie crust, top with mashed potatoes or puff pastry, and bake for a delicious twist on the traditional Beef Stroganoff.
Final Thoughts
Slow Cooker Beef Stroganoff is the perfect comfort food for any occasion. With tender, flavorful beef and a rich, creamy sauce, it’s the ultimate dish to warm you up on a chilly evening. Whether you’re serving it over traditional egg noodles, mashed potatoes, or low-carb alternatives, this dish is guaranteed to satisfy.
The beauty of Slow Cooker Beef Stroganoff lies in its simplicity and versatility. From adding extra veggies to switching up the protein, this recipe can be tailored to suit your preferences. Plus, the slow cooking method ensures the beef is melt-in-your-mouth tender every time.
So, grab your slow cooker and try this easy, comforting dish tonight. You won’t regret it!
Slow Cooker Beef Stroganoff Recipe Card
Ingredients:
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1.75 kg / 3.5 lb chuck beef (or other stewing beef), cut into 1.5” cubes
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1.5 tsp salt
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1.5 tsp pepper
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2 tbsp oil
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20 g / 1 tbsp butter (unsalted)
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1 large onion, halved and sliced into 1 cm slices
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4 garlic cloves, minced
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7 tbsp flour (plain / all-purpose)
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4 tbsp Dijon mustard
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1 liter / 1 quart beef stock (reduced sodium)
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1 ½ cups sour cream (full-fat preferred)
Garlic Butter Mushrooms:
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3 tbsp / 45 g butter (unsalted)
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700 g / 1.2 lb mushrooms, sliced into ½ cm thick slices
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3 garlic cloves, finely minced
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½ tsp salt and pepper
Serving:
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Pasta, wide egg noodles, mashed potatoes, or cauliflower mash for low-carb alternatives
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Chives for garnish
Instructions:
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Season and Brown the Beef: Pat the beef dry and season it with salt and pepper. Heat 1 tbsp oil in a large skillet or heavy pot over high heat. Brown the beef in batches for about 4 minutes on each side until well-browned. Remove and set aside.
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Sauté Aromatics: In the same pot, add half of the butter, sauté the onions and garlic for about 3 minutes until softened.
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Make the Sauce: Add flour to the onion and garlic mixture, then stir in Dijon mustard. Pour in half of the beef broth, stirring to dissolve the flour mixture. Add the remaining broth, stir well, and bring to a simmer.
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Slow Cook: Transfer the sauce to the slow cooker, add browned beef, and cook on low for 8 hours or high for 5 hours.
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Cook Mushrooms: In a separate pan, melt the remaining butter and sauté the mushrooms with garlic, salt, and pepper for about 3 minutes until golden.
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Add Sour Cream: Once the beef is tender, remove it from the slow cooker and shred using two forks. Whisk sour cream with some of the cooking liquid and stir it into the slow cooker. Add the mushrooms and gently mix everything together.
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Serve and Garnish: Serve the Slow Cooker Beef Stroganoff over your choice of pasta, noodles, mashed potatoes, or low-carb cauliflower mash. Garnish with chopped chives.
Notes:
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For a gluten-free option, skip the flour and use cornstarch to thicken the sauce.
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Chicken substitution: Chicken thighs work well as a lighter alternative; reduce the cooking time to 6-7 hours on low.
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Storage: Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months. Reheat gently on the stove with additional broth if needed.
Nutritional Facts (Per Serving):
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Calories: 666 kcal
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Carbohydrates: 12 g
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Protein: 59 g
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Fat: 44 g
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Saturated Fat: 19 g
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Cholesterol: 204 mg
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Sodium: 1474 mg
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Potassium: 1626 mg
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Fiber: 2 g
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Sugar: 3 g
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Vitamin A: 281 IU
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Vitamin C: 5 mg
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Calcium: 64 mg
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Iron: 7 mg
Prep Time: 15 minutes
Cook Time: 8 hours (slow cook) or 5 hours (high)
Total Time: 8 hours 15 minutes
Method: Slow Cooker
Cuisine: Russian, Western
Servings: 6-8
Calories: 666 per serving
Yield: 6-8 servings
