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Slow Cooker Beef Stroganoff
4.5 from 51 votes

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff uses tender beef stew meat simmered with onions, garlic, herbs, and a creamy mushroom soup base for a rich, comforting entrée. Served over egg noodles, this dish combines slow-cooked depth of flavor with a thick, savory sauce. The optional addition of heavy cream enriches the sauce, while fresh parsley adds brightness at the end.

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 6
Calories: 575 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 pounds beef stew meat diced into large bite-sized pieces or chunks, or beef chuck
  • ½ cup white onion diced small
  • 3 to 5 cloves garlic finely minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon beef bouillon
  • 2 to 3 thyme sprig fresh or 1/2 teaspoon dried
  • cream of mushroom soup two 10-ounce cans
  • 2 cups beef broth plus more if desired, low sodium
  • 1 tablespoon Dijon mustard optional
  • 1 tablespoon Worcestershire sauce
  • ½ cup heavy cream optional for a creamier sauce; at room temperature
  • 12 ounces egg noodles cooked according to package directions (or your favorite pasta or mashed potatoes, wide
  • parsley finely minced; optional for garnishing, fresh

Instructions

    Cup of Yum
  1. To a large 7 to 8-quart slow cooker, add the beef, onion, garlic, salt, pepper, beef bouillon, thyme, and stir to combine; set aside.
  2. To a medium bowl, add the mushroom soup, beef broth, optional Dijon, Worcestershire sauce, and whisk to combine.
  3. Pour the liquid over the contents in the slow cooker, stir to combine, cover the the lid, and cook on high for 4 to 5 hours OR on low for 7 to 8 hours, or until done. Tip - At any time the beef is slow cooking and you feel like it needs a bit more beef broth, it's fine to add a bit more, to taste.
  4. In the last 15 minutes of slow cooking, cook the egg noodles in a pot of boiling water according to package directions; drain and set aside.* (See Notes about why I don't cook the noodles in the slow cooker and cook them separately.)
  5. Optionally, if you want a creamier sauce, after the beef stroganoff has cooked and has cooled a bit meaning it's not boiling nor bubbling, slowly you can add 1/2-cup heavy cream at room temperature while whisking vigorously as you add it. Tip - Do NOT add cold cream to hot beef liquid because the dairy proteins can separate, or break, and you will end up with a horribly ugly looking sauce after hours and hours slow cooking. So make sure the cream is at room temp and the beef stroganoff has cooled a bit if you are adding cream.
  6. Plate a bed of noodles, top with the beef and gravy mixture, and serve immediately. Extra beef stroganoff will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months. Tip - Because the noodles will continue to absorb moisture, including any of the beef gravy or sauce, it's very important to store the beef mixture and the noodles separately in the fridge or freezer.

Notes

  • It's recommended to cook egg noodles separately to maintain their texture and prevent over-absorption of liquid.
  • If cooking noodles in the slow cooker, remove the beef first, then simmer noodles in the sauce, adding liquid as needed to prevent drying out.

Nutrition Information

Serving 1 Calories 575kcal (29%) Carbohydrates 30g (10%) Protein 62g (124%) Fat 23g (35%) Saturated Fat 11g (55%) Polyunsaturated Fat 12g (71%) Trans Fat 1g (50%) Cholesterol 191mg (64%) Sodium 1288mg (54%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 575

% Daily Value*

Serving 1
Calories 575kcal 29%
Carbohydrates 30g 10%
Protein 62g 124%
Fat 23g 35%
Saturated Fat 11g 55%
Polyunsaturated Fat 12g 71%
Trans Fat 1g 50%
Cholesterol 191mg 64%
Sodium 1288mg 54%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.