Slow Cooker Beef Stroganoff
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
4 hrs
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Total Time
4 hrs 10 mins
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Servings
4
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Calories
504 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Beef Stroganoff
Description
Slow Cooker Beef Stroganoff features beef stew chunks quickly seared to lock in juices, then slow cooked with onions, garlic, mushrooms, and fresh thyme. Worcestershire sauce and beef broth create a flavorful liquid base that slowly softens the meat for 4-7 hours until it is tender and can be shredded. The addition of sour cream at the end thickens the sauce and adds a creamy tang.
The resulting dish balances tender beef with umami mushrooms and the herbal note of thyme. Cooking in a slow cooker infuses the flavors and produces a rich sauce that clings well to pasta or mashed potatoes. The beef remains moist due to the gentle, slow heat.
Serve the stroganoff atop egg noodles or creamy mashed potatoes for a satisfying meal. The sauce can be thickened with cornstarch if desired for a slightly more substantial texture. Variations in mushrooms or broth types allow some adaptation without changing the fundamental character.
Leftovers keep well refrigerated and can be reheated gently. Sour cream can be swapped with Greek yogurt for a lighter option. Careful searing ensures the beef retains moisture and flavor before slow cooking.
Ingredients
- 2 pounds beef stew meat cut into 2” pieces
- 2 tablespoons olive oil
- 1 small onion diced
- 8 ounces mushrooms sliced
- 2 cloves garlic minced
- 1 teaspoon thyme minced, fresh
- 1 ½ cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 cup sour cream
- salt
- black pepper
- 2 tablespoons cornstarch or all purpose flour, optional
Instructions
- Heat the olive oil in a large skillet on medium-high heat.
- Add the meat and sear for just 1 minute on each side to lock in the juices. Cook in batches if necessary being sure not to crowd the pan.
- Place the seared beef to the slow cooker and add the onion, garlic, mushrooms and thyme.
- Add the Worcestershire sauce and beef broth.
- Cover the slow cooker and cook on low for 6-7 hours or high for 4-5 hours until beef is tender and shreds easily.
- Spoon out the beef and place it in a bowl.
- Stir in the sour cream with sauce in the slow cooker and stir to combine well.
- Add the beef back into the sauce and toss to coat.
- Serve over egg noodles or mashed potatoes.
Notes
- Use any preferred mushroom variety such as white, baby bella, or cremini.
- For a thicker sauce, mix cornstarch with some broth before adding back to the slow cooker and cook until thickened.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Substitute chicken or vegetable broth if beef broth is unavailable.
- Greek yogurt can replace sour cream for a lighter texture, and light sour cream is also an option.
- Omit thyme if you prefer a milder herb flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 504 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 504kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 56g | 112% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 161mg | 54% |
| Sodium | 553mg | 23% |
| Potassium | 1183mg | 25% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 143mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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