Crock Pot Beef Stroganoff Recipe
Introduction
This Crock Pot Beef Stroganoff is a comforting, creamy dish perfect for busy days when you want a hearty meal with minimal effort. Tender beef melds beautifully with mushrooms and a rich sour cream sauce, all served over egg noodles for a classic finish.
Ingredients
- 1 tablespoon olive oil (more if needed)
- 2 pounds beef chuck roast (or stewing beef, trimmed)
- ½ teaspoon salt and black pepper (more to taste)
- ½ cup red wine
- 1 teaspoon garlic powder
- 1 medium yellow onion (diced)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 12 ounces mushrooms (sliced, white or cremini)
- 2 cups beef broth (divided)
- 8 ounces sour cream
- 3 tablespoons cornstarch
- 12 ounces egg noodles (cooked)
Instructions
- Step 1: Cut the beef into 1-inch cubes, trimming any excess fat for a leaner dish.
- Step 2: Heat olive oil in a skillet over medium-high heat. Season the beef with salt and pepper. Brown the beef in batches until nicely seared. Deglaze the pan with red wine, scraping up browned bits, then pour the liquid into the slow cooker.
- Step 3: Add the browned beef, garlic powder, diced onion, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1½ cups of beef broth to a 6-quart slow cooker. Stir to combine.
- Step 4: Cook on high for 4 to 5 hours or on low for 7 to 8 hours, until the beef is tender and flavors have melded.
- Step 5: In a small bowl, whisk the remaining ½ cup beef broth with the cornstarch until smooth. Stir this mixture into the slow cooker. Cover and cook for an additional 15 minutes to thicken the sauce.
- Step 6: Stir in the sour cream until fully blended and creamy. Serve the stroganoff over cooked egg noodles while hot.
Tips & Variations
- For added depth, use a dry red wine like Cabernet Sauvignon or Merlot, or substitute with beef broth if avoiding alcohol.
- To make it gluten-free, serve over rice or gluten-free pasta instead of egg noodles.
- If you prefer a thicker sauce, increase the cornstarch to 4 tablespoons, but add gradually to avoid clumping.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave to prevent the sour cream from curdling. Add a splash of beef broth if the sauce thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different cut of beef for this recipe?
Yes, you can use stewing beef or even brisket. Just make sure to cut it into 1-inch cubes and trim excess fat for the best texture and flavor.
Is it okay to skip browning the beef?
Browning adds extra flavor and texture, but if you’re short on time, you can add the beef directly to the slow cooker. The dish will still be delicious, but with a slightly different depth of flavor.
PrintCrock Pot Beef Stroganoff Recipe
This Crock Pot Beef Stroganoff is a comforting, slow-cooked dish featuring tender beef chuck roast simmered with mushrooms, onions, and a rich sauce made creamy with sour cream. The recipe yields a hearty meal perfect for cozy dinners, served over egg noodles for a satisfying finish.
- Prep Time: 20 minutes
- Cook Time: 5 hours on high or 8 hours on low plus 15 minutes thickening
- Total Time: 5 hours 20 minutes on high or 8 hours 20 minutes on low
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Beef and Seasoning
- 2 pounds beef chuck roast (or stewing beef, trimmed and cut into 1-inch cubes)
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon black pepper (plus more to taste)
- 1 tablespoon olive oil (more if needed for browning)
- 1 teaspoon garlic powder
Vegetables and Flavorings
- 1 medium yellow onion, diced
- 12 ounces mushrooms, sliced (white or cremini)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup red wine (for deglazing)
Liquids and Thickener
- 2 cups beef broth (divided: 1½ cups for slow cooker, ½ cup for cornstarch mixture)
- 3 tablespoons cornstarch
Final Touches
- 8 ounces sour cream
- 12 ounces egg noodles, cooked (for serving)
Instructions
- Prepare the Beef: Cut the beef chuck roast into 1-inch cubes and trim off any excess fat to ensure tenderness and a leaner dish.
- Brown the Beef: Heat olive oil in a skillet over medium-high heat. Season the cubed beef with salt and black pepper, then brown the meat in batches to avoid overcrowding. This step develops rich flavor. After browning, deglaze the skillet with red wine, scraping up any browned bits, then add this liquid to the slow cooker to enhance the sauce depth.
- Add Ingredients to Slow Cooker: Place the browned beef, garlic powder, diced onions, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1½ cups of beef broth into the 6-quart slow cooker. Stir gently to combine.
- Cook the Beef: Cover and cook on high for 4-5 hours or on low for 7-8 hours until the beef is very tender and flavorful.
- Thicken the Sauce: In a small bowl, mix the remaining ½ cup beef broth with cornstarch until smooth. Stir this mixture into the slow cooker, cover again, and cook on high for an additional 15 minutes or until the sauce has thickened to a creamy consistency.
- Finish with Sour Cream: Stir the sour cream into the slow cooker to add creaminess and richness. Heat through gently without boiling to prevent curdling.
- Serve: Serve the rich beef stroganoff sauce over cooked egg noodles for a comforting and satisfying meal.
Notes
- For best flavor, brown the beef in batches to ensure proper searing.
- Use full-fat sour cream for the creamiest texture, or substitute with Greek yogurt for a lighter option.
- Adjust seasoning with additional salt and pepper after cooking to taste.
- Use fresh mushrooms for optimal texture; cremini mushrooms provide a deeper flavor.
- Red wine adds complexity but can be omitted or replaced with extra beef broth if preferred.
- Ensure not to boil the stroganoff after adding sour cream to keep the sauce smooth.
Keywords: Beef Stroganoff, Crock Pot Recipe, Slow Cooker Beef, Comfort Food, Easy Dinner, Mushroom Sauce
