Slow Cooker Beef Stroganoff

by Aimee Stock

Delicious, fall-apart tender beef is smothered in a creamy sauce and served over egg noodles. The recipe begins in a slow cooker and the sauce is finished off on the stove top. This recipe is not only simple to prepare, but also economical to make. I could barely keep from sampling this Slow Cooker Beef Stroganoff straight from the pan as I photographed it for you 🙂

A brief history of Beef Stroganoff

According to Wikipedia, Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).

From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe. The dish is named after one of the members of the influential Stroganov family.

Slow Cooker Beef Stroganoff hero

What is the best cut of meat for Slow Cooker Beef Stroganoff?

For the slow cooker version of Stroganoff, you’ll want something labeled “stew beef” or a chuck roast. Not only are these cuts extremely economical, they just get more and more tender the longer you cook them. I am using a cut up chuck roast here and after 4-6 hours on high, this literally melts in your mouth. It’s so good!

Beef Chuck for Slow Cooker Beef Stroganoff

Add onion and water to your slow cooker.

Adding water and onions

Top the onions with your stew beef. Season with a little salt and pepper.

Add chuck roast to the slow cooker for Slow Cooker Beef Stroganoff

Add Worcestershire sauce.



Before we proceed in making the sauce, you’ll want to drain the liquids from the slow cooked meat and onion mixture. Be sure to reserve.

Draining the meat, reserving the liquid

Next, choose a meaty and flavorful mushroom such as cremini. Wipe clean and trim stems. Cut into 1/4″ slices.

Slice mushrooms for Slow Cooker Beef Stroganoff

Add the mushrooms and reserved cooking liquid to a skillet over medium high heat. This just adds another layer of flavor.

Cooking the mushrooms in broth

Once the mushrooms have cooked for 3 or 4 minutes, add back the meat and onions. Allow to cook for just a few minutes.

Adding beef and onions to mushrooms

Add some of the cooking liquid to the pan. I used 1 1/2 cups and brought that to a boil.

Adding liquid to the pan

Add the sour cream and stir until well combined.

Adding sour cream

Lastly, add the heavy cream and allow to cook for just a few minutes. Taste for seasoning, adding salt and pepper if needed. I find that salt, especially upon serving, really brings out the flavor of this dish.

Adding heavy cream

This is where I had a hard time resisting. The onions are nearly caramelized and the beef so tender, it cuts with a fork.

Finished sauce for Slow Cooker Beef Stroganoff

Serve over cooked egg noodles and garnish with fresh parsley. Enjoy!

BIte shot of Slow Cooker Beef Stroganoff


PIN for Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
Prep Time15 mins
Cook Time5 hrs 30 mins
Total Time6 hrs
Course: Main Course
Cuisine: American, Russian
Keyword: crockpot, slow cooker
Servings: 4 servings


  • Slow Cooker
  • Skillet



  • 2 lbs Beef Chuck Roast or other stewing beef
  • 1/4 c Worcestershire Sauce
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 medium Onion sliced
  • 1 clove Garlic minced, OPTIONAL


  • 1 tbsp Butter
  • 1 lb Mushrooms sliced 1/4"
  • 2 tbsp Reserved Cooking Broth to cook the mushrooms


  • 1 1/2 c Reserved Cooking Broth
  • 3/4 c Sour Cream
  • 1 c Heavy Cream
  • 2 tbsp Dijon Mustard
  • Salt and Pepper to taste


  • Cooked Egg Noodles or potatoes
  • Parsley chopped, for garnish


  • Place sliced onions in your slow cooker, followed by water, the stew beef pieces, salt, pepper and Worcestershire sauce. Cook on high for 5-6 hours or until the beef is pull-apart tender.
  • Drain the cooking liquid reserving it for later use.
  • In a large skillet over medium high heat, add 2-3 tbsp of cooking liquid and sliced mushrooms. Cooked for 3-4 minutes. Add back the beef and onion mixture.
  • Add the 1 1/2 c of the reserved cooking liquid, bringing it to a boil. Add the heavy cream, mustard and sour cream. Stir and cook until well combined. Taste for seasoning, adding salt and pepper as needed. It should reduce slightly.
  • Serve over cooked egg noodles and garnish with parsley.

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