Easy Crockpot Beef Stroganoff Recipe

This comforting Crockpot Beef Stroganoff features succulent pieces of beef and hearty mushrooms that are gently slow-cooked in a luscious, flavorful sour cream sauce. It’s an ideal choice served atop egg noodles, delivering a straightforward and satisfying family meal perfect for busy weeknights.

Crockpot Beef Stroganoff

I frequently prepare stroganoff variations, such as chicken stroganoff or hamburger stroganoff from my cookbook, because my family simply adores it. That particular cookbook contains the largest collection of slow cooker recipes among all my publications, making it my go-to resource for effortless, reliable dinners that require minimal attention. Recently, with a pot roast available, I transformed it into this Crockpot Beef Stroganoff, and it turned out to be an absolute success. It was so delicious that even my husband, who typically avoids leftovers, enjoyed it again the following day. For additional simple meal ideas like this one, explore my extensive assortment of slow cooker recipes, which offers numerous comforting, low-effort options tailored for everyday cooking.

Reasons to Prepare Beef Stroganoff in the Crockpot

Throughout my childhood, traditional beef stroganoff was a beloved dish that always brought comfort to the table. This crockpot adaptation preserves that nostalgic essence while being exceptionally convenient for hectic schedules. My husband frequently requests this recipe, which serves as the ultimate endorsement of its appeal.

• Appeals to the whole family: Both my children, Tommy and Madison, enthusiastically approved with two thumbs up. You can pair it with their preferred noodles or rice, and simply remove the mushrooms if they prefer not to have them.
• Highly convenient: Allow the crockpot to handle the cooking while you focus on your daily tasks, returning home to a piping hot, homemade dinner ready to enjoy.
• Ideal for meal preparation: The flavors develop beautifully over time, making leftovers taste even better, and it reheats effortlessly without losing quality.

Essential Ingredients for the Recipe

Here is detailed information about each ingredient required for this beef stroganoff. For precise quantities, refer to the complete recipe instructions provided below.

• All-purpose Flour: This is used to lightly coat the beef pieces, helping to create a delightful crust and thicken the sauce as it cooks.
• Kosher Salt and Black Pepper: These fundamental seasonings are essential for enhancing the taste of both the meat and the surrounding sauce throughout the preparation process.
• Beef Chuck Roast: Opt for a well-marbled cut like chuck roast rather than lean beef, as it stays moist and tender during slow cooking. Trim excess fat beforehand and slice into manageable chunks to ensure a cleaner, less greasy sauce.
• Olive Oil: A small amount is needed to sauté the onions and sear the beef, adding depth and preventing sticking in the skillet.
• Onions: Chopped onions soften and develop a natural sweetness during simmering, providing a foundational flavor base. Always sauté them first before transferring to the crockpot for optimal taste integration.
• Mushrooms: Sliced mushrooms contribute additional fiber, texture, and earthiness. White button mushrooms or baby bella varieties work wonderfully in this dish.
• Sweet Paprika and Worcestershire Sauce: These ingredients impart a subtle smokiness and umami richness that elevates the overall profile of the sauce.
• Beef Broth: Simmering the meat in just one cup of broth infuses it with profound flavor. Unlike stovetop cooking, minimal liquid is required in the crockpot due to low evaporation rates, resulting in a concentrated, delicious sauce.
• Sour Cream: Added toward the end, it creates the signature creamy consistency that defines classic beef stroganoff.
• Egg Noodles: Select a 16-ounce package for ample servings; brands like those from Whole Foods 365 are reliable, as some others come in smaller 12-ounce sizes, requiring adjustments.

Step-by-Step Guide to Crockpot Beef Stroganoff

Although you could omit the initial browning of the beef and sautéing of the onions to save time, I strongly recommend these steps for superior flavor development. They truly make a noticeable difference in the final dish. Detailed, printable instructions are available in the recipe section below.

1. Prepare the beef: Generously season the beef chunks with salt, pepper, and flour, ensuring even coverage for better texture and sauce thickening.
2. Sauté the onions: In a spacious skillet heated to medium, add olive oil and cook the chopped onions until they become soft and translucent, about 5 to 7 minutes. Move them to the slow cooker and clean the skillet afterward.
3. Brown the beef: Raise the skillet heat to medium-high, spray with oil, and sear the beef on all sides for 2 to 3 minutes per side to lock in juices and enhance flavor. Transfer to the crockpot with the onions.
4. Combine and slow cook: Incorporate the paprika, beef broth, remaining salt, and Worcestershire sauce, mixing thoroughly. Layer the mushrooms on top without stirring too much. Secure the lid and cook on high for 5 hours or low for 8 to 10 hours, until the beef is fork-tender and easily shreds.
5. Incorporate sour cream: In the final 30 minutes of cooking, stir in the sour cream until fully blended. Adding it earlier risks curdling and sauce separation.
6. Serve warmly: Prepare the egg noodles by boiling according to package instructions. Ladle the stroganoff generously over the noodles for a complete meal.

Optimal Beef Cut for Crockpot Stroganoff

One of the greatest advantages of using a slow cooker is its ability to transform tougher, more economical cuts of meat into melt-in-your-mouth tenderness. Larger pieces like chuck roast or pot roast, which are budget-friendly, benefit immensely from the prolonged, gentle cooking process. This results in exceptionally tender beef at a fraction of the cost of premium cuts, making chuck roast my top recommendation for this particular stroganoff recipe.

Pairing Suggestions for Beef Stroganoff

Traditionally, beef stroganoff pairs beautifully with egg noodles, but feel free to experiment with other short pasta varieties, gluten-free options, or alternatives listed here. If you’d like to skip noodles entirely, consider complementary side dishes to round out the meal.

Complete Recipe

Prep Time: 15 minutes
Cook Time: 5 hours 15 minutes
Total Time: 5 hours 30 minutes
Yield: 6 servings
Serving Size: 1 cup beef and veggies, 1 cup cooked noodles

• 1 tablespoon all-purpose flour, or gluten-free flour
• 2 ½ teaspoons kosher salt, divided
• Freshly ground black pepper
• 2 pounds beef chuck roast, well trimmed and cut into chunks
• Olive oil spray
• 1 teaspoon olive oil
• 1 medium onion, chopped
• 1 pound mushrooms, sliced
• 1 teaspoon sweet paprika
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce, check labels for gluten-free
• ¾ cup sour cream
• 1 pound egg noodles

1. Season the beef with 1 ½ teaspoons salt, black pepper, and flour, tossing to coat evenly.
2. Heat a large skillet over medium heat. Add olive oil and onions, sautéing until softened, about 5 to 7 minutes. Transfer to the slow cooker and wipe the skillet clean.
3. Increase heat to medium-high and spray the skillet with oil. Brown the beef for 2 to 3 minutes per side. Add to the slow cooker.
4. Stir in paprika, beef broth, remaining salt, and Worcestershire sauce. Top with mushrooms, cover, and cook on HIGH for 5 hours or LOW for 8 to 10 hours until beef is very tender.
5. Thirty minutes before serving, stir in sour cream until fully incorporated.
6. Cook egg noodles per package directions. Serve stroganoff over noodles or mix into the cooker just before serving.

Nutrition per Serving: Calories: 579 kcal, Carbohydrates: 61 g, Protein: 46 g, Fat: 17.5 g, Saturated Fat: 7.5 g, Cholesterol: 177.5 mg, Sodium: 768 mg, Fiber: 3.5 g, Sugar: 4.5 g

Helpful Variations and Cooking Tips

• Best meat choices: Stick with chuck roast or pot roast, as they tenderize beautifully and shred effortlessly after extended cooking.
• Mushroom alternatives: If mushrooms aren’t preferred, omit them or incorporate frozen peas, diced bell peppers, or peas and carrots toward the end for added vegetables.
• Broth options: Replace beef broth with bone broth, or use beef bouillon dissolved in 1 cup water for similar results.
• Gluten-free adaptation: Pair with mashed potatoes, rice, or gluten-free egg noodles, and verify Worcestershire sauce labeling.
• Sour cream substitutes: Greek yogurt works well as a replacement, based on feedback from similar recipes; dairy-free versions or omission are also viable.
• Final seasoning: Slow cooking may dull flavors, so taste and adjust salt or seasonings right before serving.
• Liquid concerns: One cup may appear insufficient initially, but the beef and mushrooms release ample moisture, forming a thick, robust sauce naturally.

Storing and Enjoying Leftovers

For optimal storage, keep the sauce and noodles in separate containers to prevent the pasta from soaking up all the sauce. If mixed together or portioned for work lunches, it’s still delicious. Reheating may thicken the sauce slightly, so add a bit of water or broth as needed to restore consistency.

• Refrigeration: Store leftovers in the fridge for up to 4 days.
• Reheating: Use the microwave until thoroughly warmed through.

Freezing Instructions

To freeze, avoid mixing in the sour cream beforehand, as dairy can separate and develop a grainy texture upon thawing. Instead, add 2 tablespoons per serving after reheating. Cool the beef mixture completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then microwave and stir in fresh sour cream for the best results.

Note: Opt for a 16-ounce bag of egg noodles like 365 by Whole Foods Market; smaller 12-ounce packages may require purchasing two.