Slow Cooker Beef Stroganoff

This slow-cooked version of the classic dish combines tender beef, earthy mushrooms, and a creamy sauce. It’s perfect for cozy nights or special gatherings.  Beef stroganoff is traditionally made on the stovetop, but a slow cooker allows you to deepen those flavors without hovering over a hot pan. By letting the beef cook low and slow, you ensure it turns melt-in-your-mouth tender, absorbing the flavors of mushrooms, onions, garlic, and fresh thyme. You’ll get all the richness of a stovetop stroganoff with a fraction of the effort.

Starting with high-quality beef chuck roast is key to this dish's rich, velvety texture. When seared in a hot skillet, the beef develops a beautiful brown crust that locks in its juices and adds depth to the final dish. And don’t skip the deglazing step! Pouring brandy into the hot skillet lifts up all those flavorful browned bits, bringing out the savory notes in every bite. These subtle layers of flavor build up over time in the slow cooker, creating a rich and balanced sauce.

Mushrooms are essential to any stroganoff—they add an earthy, umami flavor that rounds out the sauce's richness. Sliced cremini mushrooms work beautifully here, retaining their shape and adding a meaty texture. And to elevate the sauce further, Dijon mustard and Worcestershire sauce add a touch of tang and complexity, balancing the creamy elements and giving the dish an almost caramel-like depth. 

As the stroganoff nears completion, stir in a generous helping of crème fraîche (or sour cream). This adds a luscious, silky texture that coats each noodle perfectly. If you like your sauce extra thick, a simple cornstarch slurry mixed in at the end will give it just the right consistency. You’ll be left with a luxurious sauce that doesn’t feel heavy, perfect for soaking into tender noodles.

Egg noodles and pappardelle are classic choices to serve with beef stroganoff because they hold the sauce so well. The wide, tender noodles balance the beef's heartiness and creaminess. For a pop of ’. For a pop of color and fresh flavor, garnish with freshly chopped parsley—this simple touch adds a lovely brightness that complements the rich, savory flavors.

One of the best parts about this recipe is that it only gets better with time. This makes it perfect for holiday gatherings, family dinners, or meal prep. Leftovers will keep beautifully in the fridge for a few days, so you can enjoy cozy bowls of beef stroganoff even on the busiest nights!

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dinner

American

Yield: 6

Author: Erika Barnett

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Slow Cooker Beef Stroganoff

Prep time: 20 MinCook time: 8 HourTotal time: 8 H & 20 M

This Slow Cooker Beef Stroganoff brings together tender chunks of beef, earthy mushrooms, and a velvety, creamy sauce with a hint of Dijon and brandy for depth. It’s a simple, set-it-and-forget-it recipe that delivers bold flavors, perfect served over egg noodles or pappardelle for a comforting, satisfying meal.

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Ingredients

• 2 pounds beef chuck roast, cut into 1-inch cubes (for tenderness)
• 1 tbsp olive oil (for browning)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 10 oz cremini mushrooms, sliced
• 2 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• ¼ cup brandy (or dry white wine for a milder taste)
• 2 cups beef broth (low sodium)
• ½ cup crème fraîche (or sour cream if unavailable)
• 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
• 2 bay leaves
• salt & pepper, to taste
• 1 tbsp butter (optional, for richness)
• 2 tbsp cornstarch (mixed with water)
• egg noodles or pappardelle, cooked for serving
• fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium-high heat. Brown the beef cubes in batches, ensuring each side gets a nice sear. Once browned, transfer the beef to the crockpot.
2. In the same skillet, add a bit more oil if needed, then sauté the onions and garlic until fragrant, about 2–3 minutes. Add the sliced mushrooms and cook until softened, about 5 minutes.
3. Pour the brandy into the skillet with the vegetables, scraping up any brown bits from the bottom of the pan. Let the brandy simmer for 1–2 minutes to cook off the alcohol.
4. Transfer the onion, mushroom, and brandy mixture into the crockpot with the beef. Add the Dijon mustard, Worcestershire sauce, beef broth, fresh thyme, and bay leaves. Stir everything together.
5. Cover and cook on low for 7–8 hours, or on high for 4–5 hours, until the beef is fall-apart tender.
6. About 20 minutes before serving, remove the bay leaves and stir in the crème fraîche. Taste and adjust seasoning with salt and pepper. Stir in the cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp water) and let it cook for an additional 20 minutes.
7. Serve the beef stroganoff over egg noodles or pappardelle, and garnish with freshly chopped parsley. Enjoy!

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