Slow Cooker Beef Stroganoff is the stew version of traditional Beef Stroganoff. An incredible slow cooked beef that’s fall-apart tender smothered in a creamy Stroganoff sauce with buttery garlic mushrooms, it’s made with economical stewing beef yet tastes like a million bucks!
Beef Stroganoff
You know that anything that involving the words “slow cooked” and “beef” is going to be a winner. And this one is a ripper!
It’s the slow cooked version of classic Beef Stroganoff. Besides the fact that it takes 8 hours in a slow cooker instead of 15 minutes on the stove, this stew version of Stroganoff differs from the traditional version in a few ways:
- Fall apart tender chunks of beef rather than thin strips that are just cooked so they’re juicy inside;
- Made with economical stewing beef rather than good to high quality well marbled steak (essential for a really great traditional Beef Stroganoff); and
- Deeper flavour in the sauce – owing to the long cook time. You can’t shortcut this kind of flavour!
This slow cooked beef melts in your mouth and the depth of flavour in the sauce is magnificent!
What you need for Slow Cooker Beef Stroganoff
Here’s what you need to make this incredible slow cooked beef dish! It’s the same ingredients as traditional Beef Stroganoff except using economical stewing beef and more sauce so the beef is submerged while slow cooking!
Use Chuck Beef or other economical stewing beef. Do not waste your money on pricier cuts like sirloin!
Best cut of beef for SLOW COOKER Beef Stroganoff
This recipe needs to be made with economical stewing cuts that need to be cooked for a long time to become tender, such as:
- chuck beef
- boneless beef ribs
- beef cheeks
- gravy beef
In contrast, traditional Beef Stroganoff, which is cooked quickly on the stove, is best made with pricier cuts suitable for cooking as steaks, such as boneless rib eye/scotch fillet and sirloin.
Just a few notes on some of the other ingredients:
- Sour Cream – this is what makes Stroganoff Sauce creamy. It’s added at the end so there’s no risk of it splitting during the slow cooking time;
- Dijon Mustard – for flavour and thickening, a traditional ingredient in Beef Stroganoff Sauce; and
- Flour – thickens the sauce. See recipe notes for gluten free option!
How to make Slow Cooker Beef Stroganoff
This is pretty much made just like traditional Beef Stew – entirely hands off for most of the cook time!
- Brown beef aggressively. The better the browning, the better the flavour in the sauce and on the beef!
- Sauté the onion and garlic, mix in the flour;
- Add everything into the slow cooker (or pot);
- Slow cook 8 hours on low or 5 hours on high (see recipe for stove and IP/pressure cooker);
- Sauté mushrooms in garlic and butter;
- Whisk the sour cream with some of the liquid in the slow cooker – this will ensure you don’t end up with sour cream specks in the sauce (can’t mix vigorously otherwise the beef crumbles!);
- Stir mushrooms and sour cream into sauce;
- Serve over mash, pasta, egg noodles or even rice!
Here’s what it looks like straight out of the slow cooker.
And the beef…..fall apart….. juicy…..sucked up all the flavour of that Stroganoff Sauce…
I’ve made this as a stew but it could just as easily be transformed into a chunky soup with potatoes and vegetables. That way, it would also be a meal in one, rather than preparing noodles or mash to serve it over.
I’ve popped notes in the recipe for how to make it into a soup – you just add extra liquid to make the sauce slightly thinner which also increases volume so you can add more “stuff” into it. 😇
Otherwise, if you’re sticking with the Slow Cooked Beef Stroganoff Stew as written, serve it over one of these:
- pasta or wide egg noodles (traditional);
- mashed potato (also common for Stroganoff);
- rice; or
- low carb alternatives: Creamy Cauliflower Mash or Cauliflower Rice
Enjoy! – Nagi x
PS Also, for chicken lovers – > CHICKEN Stroganoff. Because I sauce this good can smother many things.
Watch how to make it
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Slow Cooker Beef Stroganoff
Ingredients
- 1.75kg/ 3.5lb beef chuck or other stewing beef , cut in 4cm / 1.5” cube (Note 1)
- 1.5 tsp each salt and pepper
- 2 tbsp oil
- 20g/ 1 tbsp butter , unsalted
- 1 large onion , halved then sliced into 1 cm / 2/5" slices
- 4 garlic cloves , minced
- 4 tbsp Dijon Mustard
- 7 tbsp (60g) flour , plain / all purpose
- 1 litre / 1 quart beef stock/broth , reduced salt
- 1.5 cups (300g) sour cream , full fat best
Garlic Butter Mushrooms:
- 3tbsp/ 45g butter , unsalted
- 700g / 1.2lb mushrooms , sliced into 0.5cm thick slices
- 3 garlic cloves , finely minced
- 1/2 tsp salt and pepper
Serving:
- Pasta, wide egg noodles, mashed potato
- Chives for garnish
Instructions
- Pat beef dry then sprinkle with all the salt and pepper.
- Heat 1 tbsp oil in a large heavy based pot or skillet* over high heat.
- Add beef in a single layer (not squished) and brown aggressively all over - 4 minutes or so. Remove and repeat with rest of beef, adding more oil as needed.
- Let the pot cool down a bit then return to stove. Melt half the butter, then cook garlic and onion for 3 minutes until softened.
- Stir in flour, then mustard.
- Add the beef stock and stir well, scraping the bottom of the pot, and bring to simmer.
SLOW COOKING:
- Slow cooker: Transfer all liquid into slow cooker. Add beef, then slow cook 8 hours on LOW or 5 hours on HIGH.
- Stove: Add beef into pot. Cover with lid and adjust heat to low/medium low so the it's simmering gently. Simmer 2 hrs (check at 1.5 hrs) until beef beef falls apart easily.
- Instant pot: SKIP FLOUR, follow Note 5 Gluten Free option. 40 minutes on high, same method as slow cooker.
- Other pressure cookers: 40 minutes on high, same method as slow cooker.
GARLIC BUTTER MUSHROOMS:
- Melt half the butter in a large skillet over high heat. Add half the mushrooms and cook until almost golden (~3 minutes). Add half the garlic, salt and pepper, cook until golden. Remove, repeat with remaining butter, mushrooms and garlic.
FINISHING STEW:
- Mix sour cream with 1.5 cups of liquid from slow cooker (Note 2), then gently stir into stew - careful, the beef is delicate!
- Gently stir in mushrooms.
- Serve over noodles, pasta or mashed potato, sprinkled with chives!
Recipe Notes:
- Chuck
- Boneless beef ribs*
- Gravy beef or other beef labelled as "stewing beef"
- Beef cheeks**
** If 200g/7oz or less, cook whole so it looks like this beef cheeks recipe but with Stroganoff Sauce. Chopped cheeks twist and skew once slow cooked - looks better to serve whole (or at most, halved). Other beef cuts ok to use - great for slow cooking but not as juicy all the way through as there are more lean patches:
- Brisket
- Blade roast
Nutrition Information:
Stew Fever!
For fellow lovers of slow cooked goodness, rich sauces and fall apart meat…
Life of Dozer
Furniture shopping with Dozer – he certainly made himself at home!! 🤣
Hi Nagi, I’ve always wanted to cook this recipe and will do this today. How long can I store it in the fridge? Thanks
Currently have the beef stroganoff cooking in my slow cooker. Could I add sliced red pepper to the recipe. If so could I fry them with the mushrooms and add them when the mushrooms go in?
Sure can Kate! Enjoy! N x
I love Nagi and appreciate your hard work. I hate to say it, but for me this recipe really fell flat. Followed all instructions but it tasted bland and I followed the 8 hours in a slow cooker and the meat was rubbery and overcooked. Researching this dish after, I see that its typically made with a bit of brandy and bay leaf to enhance the flavor. Maybe this could work better with those ingredients, and a shorter cooking time.
Hi L! I’m so sorry to hear you didn’t enjoy this, is it possible you left out an ingredient? I am never accused of bland, that’s for sure, I am known for BIG flavours!!! And you can see from the reviews below that people are love it 🙂 I hope you were able to adjust to your taste! N x
Hi Nagi, would I be able to just chuck the mushrooms in at the start and let them slow cook?
Thanks 🙂
First time making beef stroganoff and I must say it was really delicious, will definitely be making it again.
I didn’t know there was different variants to this dish. I’ve always made a totally different version which includes paprika, tomato paste and Worster shire sauce. I like both version, this one obviously taste totally different but it is delicious too.
Amazing recipe! I cooked it in a slow cooker on low and it was fantastic. Beef was tender, sauce was perfect.
Recipe tin eats is my go to when I need inspiration or a new recipe. Ive tried quite a few and all have been a great success. Thanks Nagi
Looking forward to preparing and devouring this. Recently followed your slow cooked roast beef recipe and the whole family enjoyed it, Thank you ❤️
What a brilliant site. Fantastic selection of recipes. Thanks nagi
Best Stroganoff I have tasted. So tasty!!!
I have been searching for the perfect beef stroganoff. I am 50 now and finally the search is over!!! This is SO good. Thank you!
Woah, what a great compliment KLR! Thank you SO much! N x
Hey Nagi if I did this but with chicken how long would I cook for?
Hi Belinda, I have a chicken stroganoff recipe here 🙂 https://www.recipetineats.com/chicken-stroganoff/ N x
Thank you replying so quick! More specifically if I was to do a slow cooker version?
Hi Nagi, this recipe is a winner! Utterly delicious. I had a bunch of friends for dinner and they absolutely loved it. We’re going skiing soon, decided to cook our own dinner rather than go out (COVID!) and guess what they asked me to cook! Very simple, very tasty, the garlic & butter mushrooms are the best. I used chuck beef, it came out perfectly. I may use a little bit less stock next time, but other than that, I would not change anything. Thank you!
Hi Nagi,
Would it be OK to substitute the Dijon mustard with seeded mustard?
Im hoping to make this today without a trip to the grocery store 🙂
Thank-you kindly.
It’s not quite the same but will be fine – I hope you love it! N x
Hi Nagi, I love this recipe!
The first time it was perfect and the second time the flour went all lumpy. The culprit I think is the second time I added stock that had close to boiling water (instead of room temp stock).
I noticed a couple of other people having problems with lumps and maybe they also dissolved stock cubes in water and didn’t let it cool down. Do you think that could be my problem?
Thanks!!
I used a room temp liquid stock and also had the flour go all lumpy. Tried my hardest to squish and stir the lumps but was not having much success after a lot of effort.
hi, when do you add the mushrooms and sour cream?
Hi Dee, in the last part noted in the instructions under “finishing stew”. Enjoy! N x
Thank you 🙂
“Listen Linda!” I rarely review online recipes. But for this one, I had to give credit where it’s due! This meal was sooooo delicious! I had to make low carb modifications, and I only had beef roast on hand, but it was still amazing! Thank you for sharing. This one definitely is a keeper!!