There is something steady about coming home to Crockpot Beef Stroganoff that has been cooking all day. The salt and beef broth settle into a rich, spoonable sauce, and all I really do is add the ingredients in the morning. My family tends to go back for seconds before I have sat down.
The crockpot recipe allows the flavors to meld beautifully, resulting in a rich and satisfying dish that pairs wonderfully with egg noodles or rice.
Easy Slow Cooker Beef Stroganoff
This beef stroganoff features succulent beef cooked low and slow with mushrooms and a creamy sauce. The recipe takes about 8 hours in the crockpot and serves 6 people.
Ingredients
- 2 pounds beef stew meat, cut into bite-sized pieces
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup sour cream
- 2 tablespoons cornstarch (optional, for thickening)
- Egg noodles or rice for serving
- Chopped parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Cut the beef into bite-sized pieces, chop the onion, and slice the mushrooms.
- Combine in Crockpot: Place the beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, salt, pepper, and paprika into the crockpot. Stir to combine.
- Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef is tender.
- Add Creaminess: About 30 minutes before serving, stir in the sour cream. If you prefer a thicker sauce, mix cornstarch with a little water and stir it in.
- Serve: Serve the beef stroganoff over cooked egg noodles or rice. Garnish with chopped parsley if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 15g
- Protein: 30g
- Carbohydrates: 25g
This Crockpot Beef Stroganoff has fed my family on plenty of ordinary weeknights, and it holds up just as well for company. Taste it before serving and adjust the seasoning to what you like. I would rather hear how you made it your own than follow the recipe to the letter.
