Slow cooker beef stroganoff is the ultimate comfort food—tender, fall-apart beef simmered in a rich, creamy sauce with buttery garlic mushrooms. This slow-cooked version transforms budget-friendly stewing beef into a luxurious, melt-in-your-mouth meal that tastes like it came from a high-end restaurant.

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Cuisine: Russian(ish), Western
Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Total Time: 8 hours 45 minutes
Servings: 6–8

Why You’ll Love Making It

• Effortless Slow Cooking – Toss everything in your slow cooker and let it do the work while you go about your day.
• Melt-in-Your-Mouth Beef – Long, slow cooking makes even budget-friendly cuts irresistibly tender.
• Creamy & Comforting – A rich, velvety Stroganoff sauce loaded with garlic butter mushrooms.
• Versatile Serving Options – Serve it over egg noodles, mashed potatoes, or even rice for a deliciously hearty meal.
• Make-Ahead & Freezer Friendly – Perfect for meal prepping or batch cooking.

Ingredients

• 1.75kg / 3.5lb beef chuck or stewing beef – Cut into 4cm / 1.5” cubes for slow cooking.
• 1.5 tsp salt and pepper – Seasoning for the beef and sauce.
• 2 tbsp oil – For browning the beef.
• 20g / 1 tbsp butter, unsalted – Adds richness to the sauce.
• 1 large onion – Halved and sliced into 1cm thick slices for sweetness.
• 4 garlic cloves, minced – Enhances the savory depth.
• 7 tbsp all-purpose flour – Thickens the Stroganoff sauce.
• 4 tbsp Dijon mustard – Adds tangy richness.
• 1 litre / 1 quart reduced-sodium beef stock/broth – Forms the flavorful base of the sauce.
• 1 1/2 cups full-fat sour cream – Ensures a creamy, smooth finish.
• 3 tbsp / 45g butter, unsalted – Used for sautéing.
• 700g / 1.2lb mushrooms – Sliced into 0.5cm thick slices.
• 3 garlic cloves, finely minced – Infuses the mushrooms with deep flavor.
• 1/2 tsp salt and pepper – Enhances taste and helps caramelization.
• Wide egg noodles, pasta, or mashed potatoes – Absorbs the creamy Stroganoff sauce.
• Chopped chives – For a fresh, colorful garnish.

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Instructions

Step 1: Prepare the Beef

Pat the beef dry with paper towels and season evenly with salt and pepper. Heat 1 tablespoon of oil in a large skillet over high heat. Add the beef in a single layer, being careful not to overcrowd the pan, and sear for about 4 minutes, turning to brown all sides. Transfer to a plate and repeat with the remaining beef, adding more oil as needed.

Step 2: Build the Sauce

Reduce the heat to medium and melt the butter in the same pan. Add the sliced onions and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Sprinkle the flour evenly over the onions, stirring continuously for 1 minute until the mixture looks slightly dry and clumpy. Stir in the Dijon mustard, forming a thick paste. Gradually pour in half of the beef stock while stirring to dissolve any lumps. Once the mixture is smooth and thickened, add the remaining stock and mix thoroughly.

Step 3: Slow Cook the Beef

Transfer the sauce and seared beef into a slow cooker. Cover and cook on LOW for 8 hours or HIGH for 5 hours until the beef is fork-tender. If using a stovetop, return the beef to the pot, cover, and simmer on low heat for 2 hours, stirring occasionally. For an Instant Pot, skip the flour step and cook on High Pressure for 40 minutes, then allow a natural release.

Step 4: Prepare the Garlic Butter Mushrooms

While the Stroganoff is cooking, heat 1.5 tablespoons of butter in a large skillet over high heat. Add half of the mushrooms and cook for about 3 minutes until golden brown. Add half of the minced garlic, salt, and pepper, and cook for another minute before removing from the pan. Repeat with the remaining butter, mushrooms, and garlic.

Step 5: Finish the Stroganoff

In a small bowl, whisk 1.5 cups of the cooking liquid from the slow cooker with the sour cream until smooth. This helps prevent curdling. Gently stir the sour cream mixture back into the Stroganoff, being careful not to break apart the tender beef. Add the sautéed mushrooms and mix well, allowing them to absorb the flavors of the sauce.

Step 6: Serve & Enjoy

Serve the Beef Stroganoff hot over egg noodles, mashed potatoes, or pasta. Garnish with freshly chopped chives for a fresh and flavorful finish.

FAQs

Can I freeze Slow Cooker Beef Stroganoff?

Yes! Let it cool completely, then store it in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating on low heat.

What if my sauce is too thin?

If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it into the hot Stroganoff. Let it simmer for a few minutes until thickened.

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