This slow cooker beef stroganoff is full of deliciously tender stew meat, savory mushrooms, Worcestershire sauce, and sour cream served over fluffy egg noodles.
I love how easy and convenient using a slow cooker is; you can throw all of the ingredients in it, in the morning, and it’s ready for you by dinner time!
This slow cooker beef stroganoff is a classic dish, made with tender stew beef, mushrooms, and a rich sour cream sauce, cooked to perfection in a slow cooker, and served over egg noodles.
The slow cooking process allows the flavors to meld together and the beef to become fall-apart tender. It’s perfect for busy weeknights or cozy weekend meals.
Trust me, whether you’re a fan of traditional ground beef stroganoff, or just looking for a new and easy recipe, this slow cooker beef stroganoff is sure to be a hit!
Ingredients for slow cooker beef stroganoff
- Beef stew meat – These chunks of beef are perfect for slow cooking; they have tons of beefy flavor and will be tender and juicy.
- Olive oil – This is the fat of choice for our slow cooker beef stroganoff.
- Cremini mushrooms – Sometimes called “baby bellas,” these mushrooms have a perfect umami flavor.
- Onion – I’ve used yellow onion here for its sweetness.
- Fresh thyme – Thyme will add an herbaceous lemony freshness.
- Beef stock – Feel free to use your favorite homemade or store-bought variety.
- Worcestershire sauce – This adds a classic savory and salty flavor found in beef stroganoff.
- Sour cream – Sour cream will add creaminess and a bit of tanginess to our sauce.
What is beef stew meat?
Often found in the meat section of the grocery store, will be packets of chunks of beef labeled “beef stew meat.”
These are often very economical chunks from cuts of beef (like chuck or round) that are considered tough, with a lot of fat and/or connective tissue, that benefit from slow cooking.
When they’re slow cooked, the fat melts away, and the meat is fall-apart fork-tender and has tons of delicious beefy flavor.
What is Worcestershire sauce?
It’s a lot harder to say than it is to enjoy!
Worcestershire sauce is a condiment made from a fermented blend of ingredients that originated in England.
It usually contains vinegar, anchovies, garlic, tamarind, sugar, and other flavors.
There’s nothing quite like it, but if you need to use a substitute, some soy sauce and a bit of apple juice can give you the same kind of savory, salty, sweet, and umami combination.
Using an Instant Pot instead?
If you forgot to load your slow cooker in the morning, no worries! You can use your pressure cooker for this recipe as well!
Add all of the ingredients to the pressure cooker, and set for 20 minutes.
Let it naturally release for 10 minutes, and then manually release the rest of the steam.
Storage and leftovers
Any leftover slow cooker beef stroganoff can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, simply place in a microwave-safe bowl covered loosely with a damp paper towel and heat for 2-3 minutes or until heated thoroughly.
More slow cooker recipes
- Craving a hearty pot roast? Try my Homemade Mississippi Pot Roast
- Love all things pumpkin? Try my Slow Cooker Pumpkin Chili
- Need something sweet? Try my Slow Cooker Fruit Crisp
- Want a comforting soup? Try my Slow Cooker Beef Barley Soup
Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is full of deliciously tender stew meat, savory mushrooms, Worcestershire sauce, and sour cream, served over fluffy egg noodles.
- 2 pounds beef stew meat, cut into 2-inch pieces
- 2 tablespoons olive oil
- 8 ounces cremini mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme, minced
- 1-½ cups beef broth
- 2 teaspoon Worcestershire sauce
- 1 cup sour cream
- Pat the beef dry with a paper towel and season it generously with salt and pepper.
- Heat a large heavy-bottomed skillet over medium-high heat.
- Add the olive oil and sear the meat for 1-2 minutes per side. You want to develop a good crust on the meat, not cook it all the way through. Make sure not to overcrowd the pan– feel free to cook the meat in batches if you need to.
- Once browned, transfer the beef to the slow cooker.
- Top the beef with the mushrooms, onion, garlic, and thyme.
- Finally, pour over the beef broth and Worcestershire sauce.
- Cover the slow cooker and cook on high for 4 hours or low for 6 hours.
- When the beef is easily shreddable, remove it from the slow cooker and shred it into large chunks.
- Remove all but ½ cup of beef stock and add the sour cream to the slow cooker. Stir it into the sauce.
- Add the beef back to the slow cooker and toss it with the sauce.
- Serve the beef stroganoff over egg noodles or mashed potatoes and garnish with fresh parsley or thyme.
- Store any leftover beef stroganoff in an airtight container in the fridge for up to three days.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 633Total Fat: 34gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 258mgSodium: 314mgCarbohydrates: 8gFiber: 1gSugar: 4gProtein: 77g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.