Slow Cooker Beef Stroganoff is the easiest way to get tender beef, mushrooms, and a creamy sauce simmered all afternoon in your slow cooker for a true comfort food hug.
You know what? There’s something deeply cozy about coming home on a chilly evening to the aroma of beef stroganoff wafting through the kitchen. This Slow Cooker Beef Stroganoff takes that nostalgic vibe—think 1950s Sunday supper—and gives it a modern, hands-off twist. I first tested this recipe on a crisp autumn weekend when I was juggling PTA duties, book club, and my grandkids’ soccer games. By the time I walked in, dinner was ready: fork-tender chuck roast bathed in a silky sauce with just the right hit of garlic and paprika.
What makes it special is the balance of simple ingredients and slow-cooked depth. Using low-fat Greek yogurt (or classic sour cream) keeps the sauce luxuriously creamy without sending calories through the roof. And because it’s all in the slow cooker, you avoid the midday dash to reheat leftovers—this is pure set-it-and-forget-it comfort. Whether you’re feeding busy teens, wrangling toddlers, or just craving a no-fuss weeknight winner, this beef stroganoff fits the bill.
Why You’ll Love This Recipe
- Hands-off cooking: load the slow cooker and carry on with your day.
- Melt-in-your-mouth beef: budget-friendly chuck roast turns supremely tender.
- Creamy comfort food: rich sauce without hovering over the stove.
- Crowd-pleaser: great for family dinners, potlucks, or leftovers for tomorrow.
- Flexible timing: cook on low for 7 hours or high for 4—your schedule, your rules.
- Simple pantry staples: no exotic ingredients needed (hello, Worcestershire!).
- Customizable: sneak in extra mushrooms or swap in Greek yogurt for tang.
- Cozy vibes: perfect for fall, winter, or any day you need a little comfort.
Ingredients
- 2 lbs beef chuck roast, cut into 1″ cubes (sirloin works, but chuck is more forgiving)
- 1 large onion, thinly sliced (yellow or sweet onion adds mild sweetness)
- 8 oz baby bella mushrooms, sliced (button mushrooms are fine, too)
- 3 garlic cloves, minced (fresh is best; jarred works in a pinch)
- 1 cup low-sodium beef broth (homemade or store-bought)
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika (regular paprika OK; adds smoky depth)
- 1 tsp kosher salt (adjust after cooking if needed)
- ½ tsp black pepper
- 2 Tbsp all-purpose flour (or 1 Tbsp cornstarch for gluten-free)
- 1 cup Greek yogurt or sour cream (full-fat gives extra creaminess)
- Fresh parsley, chopped (for garnish)
Directions
- Brown the beef: Heat a heavy skillet over medium-high heat. Add a drizzle of oil, then sear beef cubes in batches until browned on all sides (2–3 minutes per side). Tip: Searing locks in juices and adds flavor depth.
- Layer flavors in the slow cooker: Place sliced onions and mushrooms on the bottom, then spoon beef on top. Sprinkle minced garlic over everything.
- Season and stir: In a small bowl, whisk broth, Worcestershire sauce, Dijon, paprika, salt, and pepper. Pour over beef and veggies—give it a gentle stir so everything gets coated.
- Set your slow cooker: Cover and cook on low for 7 hours (or high for 4 hours) until beef is fork-tender. No peeking—each lift of the lid steals heat!
- Make the creamy mix: About 20 minutes before serving, whisk flour (or cornstarch) into Greek yogurt until lumps vanish.
- Thicken the sauce: Remove cooker lid, stir in yogurt mixture, then replace lid and cook another 15–20 minutes on high until sauce is glossy and thick. If it feels thin, let it cook uncovered for a few more minutes.
- Final taste check: Give it a quick stir, adjust salt and pepper if needed, and sprinkle with parsley.
- Serve it up: Ladle over buttered egg noodles, mashed potatoes, or even cauliflower rice for a low-carb comfort boost.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 7 hours on low (4 hours on high)
Total Time: about 7 hours 15 minutes (low) or 4 hours 15 minutes (high)
Variations
- Extra Mushroom Mash-Up: Double the mushrooms for an earthier bite and extra veggie boost.
- Paleo Twist: Swap flour for arrowroot powder and sour cream for coconut cream.
- Stroganoff Soup: Add 2 cups extra broth and a handful of diced carrots for a chunky bowl of comfort.
- Vegetarian Swap: Use seitan or hearty portobello strips plus veggie broth instead of beef.
- Wine Lover’s Pour: Deglaze the skillet with ½ cup red wine before adding broth for a richer sauce.
Storage & Reheating
Refrigerator: Store in a sealed container for up to 3 days—ideal for next-day lunches.
Freezer: Portion into freezer-safe tubs; freeze up to 3 months. Thaw overnight in fridge.
Reheat: Warm gently on stovetop over low heat, stirring in a splash of broth if needed.
Make-Ahead Tip: Cook everything except the yogurt mix, chill, then finish with the dairy step just before guests arrive for peak creaminess.
Notes
- Browning the beef felt like extra work at first, but honestly it’s a game-changer for flavor.
- Greek yogurt holds up beautifully when you whisk it well; I rarely see curdling.
- If your slow cooker runs hot, check at hour 6—you don’t want overcooked beef.
- Leftovers actually taste better—flavors mingle overnight (a true comfort food bonus).
- Always taste before serving: salt levels can shift after dairy goes in.
FAQs
Q: Can I use ground beef instead of chuck roast?
A: You can, but ground beef creates a different texture—skip the browning step and reduce cook time by an hour.
Q: My sauce is too thin. How do I fix it?
A: Stir in an extra slurry of flour (or cornstarch) with a bit of broth and cook uncovered 10 minutes to thicken.
Q: What’s the best cut of beef for stroganoff?
A: Chuck roast gives the best balance of flavor, fat, and tenderness; brisket works well, too, if cubed.
Q: Is this gluten-free?
A: Yes—use cornstarch instead of flour and check that your Worcestershire sauce is gluten-free.
Q: Can I make this in an Instant Pot?
A: Absolutely—use the sauté function to brown beef, then pressure-cook on high for 35 minutes with natural release.
Q: How do I prevent curdling when adding yogurt?
A: Bring the yogurt to room temperature and whisk thoroughly with flour before stirring in.
Q: Can I add vegetables like carrots or peas?
A: Sure—add carrots at the start; peas stir in during the last 15 minutes to avoid overcooking.
Q: Why is my beef still tough?
A: It may need more time—check every 30 minutes after cook time if your slow cooker runs cool.
Conclusion
This Slow Cooker Beef Stroganoff brings effortless prep, budget-friendly ingredients, and creamy, savory comfort together in one cozy dish. Give it a try on your next busy evening—then swing back and let me know how your family raved (or how many leftovers you snagged!). For more slow cooker favorites, explore my Easy Chicken Tacos or One-Pot Lasagna on the blog. Enjoy!
Slow Cooker Beef Stroganoff
Ingredients
- 2 lbs beef chuck roast, cut into 1" cubes sirloin works, but chuck is more forgiving
- 1 large onion, thinly sliced yellow or sweet onion adds mild sweetness
- 8 oz baby bella mushrooms, sliced button mushrooms are fine, too
- 3 cloves garlic, minced fresh is best; jarred works in a pinch
- 1 cup low-sodium beef broth homemade or store-bought
- 1 Tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp smoked paprika regular paprika OK; adds smoky depth
- 2 Tbsp all-purpose flour or 1 Tbsp cornstarch for gluten-free
- 1 cup Greek yogurt or sour cream full-fat gives extra creaminess
- fresh parsley, chopped for garnish
Instructions
- Heat a heavy skillet over medium-high heat. Add a drizzle of oil, then sear beef cubes in batches until browned on all sides (2-3 minutes per side).
- Place sliced onions and mushrooms on the bottom, then spoon beef on top. Sprinkle minced garlic over everything.
- In a small bowl, whisk broth, Worcestershire sauce, Dijon, paprika, salt, and pepper. Pour over beef and veggies—give it a gentle stir so everything gets coated.
- Cover and cook on low for 7 hours (or high for 4 hours) until beef is fork-tender. No peeking—each lift of the lid steals heat!
- About 20 minutes before serving, whisk flour (or cornstarch) into Greek yogurt until lumps vanish.
- Remove cooker lid, stir in yogurt mixture, then replace lid and cook another 15-20 minutes on high until sauce is glossy and thick. If it feels thin, let it cook uncovered for a few more minutes.
- Give it a quick stir, adjust salt and pepper if needed, and sprinkle with parsley.
- Ladle over buttered egg noodles, mashed potatoes, or even cauliflower rice for a low-carb comfort boost.
