Slow Cooker Beef Stroganoff
Ingredients
- 2 ½ pounds stew meat
cut into 1-inch cubes
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- ¼ cup flour
- 3-6 tablespoons olive oil
- 3 Tablespoons cold butter
separated
- ½ cup white wine
see notes
- 16 oz. button Mushrooms
- 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
- ¼ cup cornstarch + ¼ cup cold water
- 1 ½ cups Sour Cream
not reduced fat
- 10.5 oz. cream of mushroom soup
optional
- 1 pound wide homestyle Egg Noodles
Directions
- 1
Cut the beef into one-inch cubes and pat completely dry. Discard any large pieces of fat. Fat that’s marbleized into the meat is fine!
- 2
Season with garlic salt and pepper. Sprinkle with flour and toss to coat.
- 3
Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Sear the meat in batches for 45 seconds per side, until browned but not cooked through. Use kitchen tongs to carefully remove and set aside on a plate. Add more olive oil between batches as needed and decrease heat slightly if the pan gets too hot.
- 4
Add 1 Tablespoon butter and white wine to the pot over medium heat. Use a silicone spatula to “clean” (deglaze) the bottom of the pan. Add the onions and mushrooms and cook for 4 minutes. Add the minced garlic and cook for 1 more minute. Remove from heat.
- 5
Add the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard to the Slow Cooker and stir to combine. Add the beef as well as any juice that may have dripped onto the plate. Add the onions/mushrooms/garlic.
- 6
Cook on high for 4-5 or on low for 8-9 hours.
- 7
Combine the cornstarch/cold water mixture and whisk it into the Slow Cooker.
- 8
Flip to warm.
- 9
In a medium bowl, whisk sour cream with 1 cup liquid from the slow cooker until smooth. Add to Slow Cooker and stir carefully to combine.
- 10
Stir in the condensed cream of mushroom soup if desired. (My homemade version adds even more thickness and flavor.)
- 11
Finally, turn heat off and swirl in 2 Tablespoons of cold butter. This adds a smooth, velvety finish.
- 12
Serve over egg noodles. If desired, add cooked/drained egg noodles right to the Slow Cooker, stir to combine, and serve!
Slow Cooker Beef Stroganoff
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About this Recipe
Craving that comforting, rich beef stroganoff but want an effortless way to achieve it? This slow cooker version delivers all the classic flavors with minimal fuss, transforming simple ingredients into a truly satisfying meal that’s perfect for any occasion.
The magic of the slow cooker here means the stew meat becomes incredibly tender, simmering in a flavorful broth for hours. Plus, the customizable thickening options at the end ensure you get that perfectly rich, velvety sauce every time, avoiding a watery stroganoff that often disappoints.
Prepare for a deeply savory and wonderfully creamy experience. Each bite offers fork-tender stew meat bathed in a luscious, tangy sauce, perfectly complemented by earthy button mushrooms and tender wide homestyle egg noodles. This hearty dish is pure comfort in a bowl, perfect for a cozy evening, and surprisingly straightforward to prepare thanks to the slow cooker.
Customization & Serving
This Slow Cooker Beef Stroganoff recipe is quite adaptable. While white wine adds a lovely depth, you can certainly omit it or substitute with extra beef broth if preferred. For an even richer base, the optional cream of mushroom soup can be added. Feel free to experiment with different mushroom varieties beyond button mushrooms for varied earthy notes, or adjust the red wine vinegar and Dijon mustard to your preferred tang level.
Serve this Slow Cooker Beef Stroganoff over wide homestyle egg noodles for a complete and satisfying meal. It's an ideal choice for a comforting family dinner or when you need a hearty dish to feed a crowd without a lot of last-minute effort. A simple green salad or some crusty bread makes for a wonderful accompaniment.