Slow Cooker Beef Stroganoff Recipe

Slow Cooker Beef Stroganoff is the ultimate comfort food recipe featuring tender beef, creamy mushroom sauce, and hearty egg noodles. This easy slow-cooker recipe is perfect for busy weeknights or family gatherings. Packed with savory flavors, this dish is customizable with gluten-free, dairy-free, and vegetable-packed options. Learn tips for perfectly seared beef, sauce thickening tricks, and time-saving techniques to make your stroganoff rich and velvety every time. Enjoy this classic, crowd-pleasing meal with step-by-step instructions for the best beef stroganoff ever!

Ingredients

For the Beef:

• 2 ½ pounds stew meat, cut into 1-inch cubes
• 1 teaspoon garlic salt
• ½ teaspoon black pepper
• ¼ cup flour
• 3-6 tablespoons olive oil
• 3 tablespoons cold butter, divided

For the Sauce:

• ½ cup white wine (see notes)
• 16 oz. button mushrooms, sliced
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 4 cups beef broth
• 1 teaspoon better than bouillon or 1 beef bouillon cube
• 2 tablespoons red wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard

To Thicken:

• ¼ cup cornstarch + ¼ cup cold water
• 1 ½ cups sour cream (not reduced fat)
• 10.5 oz. cream of mushroom soup (optional)

For Serving:

• 1 pound wide homestyle egg noodles

---

Instructions

Prepare the Beef:

1. Cut the beef into 1-inch cubes and pat completely dry. Discard large pieces of fat while leaving the marbleized fat intact.
2. Season the beef with garlic salt and black pepper. Sprinkle with flour and toss to coat evenly.
3. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Sear the beef in batches for 45 seconds per side, until browned but not fully cooked. Remove each batch with tongs and set aside on a plate. Add more olive oil as needed between batches and reduce heat slightly if the pan becomes too hot.

Prepare the Vegetables:

1. Add 1 tablespoon butter and the white wine to the skillet over medium heat. Use a silicone spatula to deglaze the pan, scraping up the browned bits.
2. Add the onions and mushrooms to the pan and cook for 4 minutes. Stir in the garlic and cook for an additional minute. Remove from heat.

Assemble the Slow Cooker:

1. In the slow cooker, combine the beef broth, bouillon, red wine vinegar, Worcestershire sauce, and Dijon mustard. Stir to mix.
2. Add the seared beef along with any juices from the plate. Stir in the cooked onions, mushrooms, and garlic.
3. Cook on high for 4-5 hours or on low for 8-9 hours.

Thicken the Sauce:

1. Combine the cornstarch and cold water in a small bowl. Whisk the mixture into the slow cooker.
2. Switch the slow cooker to the “warm” setting.
3. In a medium bowl, whisk together the sour cream and 1 cup of liquid from the slow cooker until smooth. Stir the mixture back into the slow cooker.
4. If desired, stir in the condensed cream of mushroom soup for added thickness and flavor.
5. Turn off the heat and swirl in 2 tablespoons of cold butter for a velvety finish.

Serve:

1. Cook the egg noodles according to package instructions and drain.
2. Serve the stroganoff over the noodles, or add the cooked noodles directly to the slow cooker and stir to combine. Enjoy!

---

Why You’ll Love This Recipe

• Rich and Comforting: Tender beef in a creamy, flavorful sauce makes this the ultimate comfort food.
• Hands-Off Cooking: The slow cooker does the work, leaving you free to enjoy your day.
• Perfect for Gatherings: A hearty, crowd-pleasing dish that’s easy to scale up.

---

Tips

• Searing the Beef: Don’t skip this step! It locks in juices and enhances the overall flavor of the dish.
• Deglazing the Pan: Make sure to scrape up the browned bits from the skillet; they add depth to the sauce.
• Thickening: For a creamier consistency, adjust the amount of cornstarch mixture as needed.

---

Variations and Substitutions

• Meat Options: Substitute stew meat with chuck roast, sirloin, or even pork tenderloin.
• Vegetables: Add carrots, peas, or bell peppers for extra nutrients and color.
• Dairy-Free: Replace sour cream with a dairy-free alternative and omit the cream of mushroom soup.
• Gluten-Free: Use gluten-free flour and noodles to accommodate dietary restrictions.

---

FAQs

Can I make this recipe ahead of time?
Yes! Prepare the stroganoff and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the slow cooker.

What can I use instead of white wine?
Substitute white wine with beef broth or apple cider for a non-alcoholic option.

Can I freeze leftovers?
Absolutely! Let the stroganoff cool completely, then store it in freezer-safe containers for up to 3 months. Thaw in the refrigerator before reheating.

---

Serving Suggestions

• Serve over egg noodles, rice, or mashed potatoes for a satisfying meal.
• Pair with a side of roasted vegetables or a fresh green salad.
• A crusty loaf of bread is perfect for soaking up the creamy sauce.

---