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A white bowl filled with slow cooker beef stroganoff—egg noodles topped with tender beef and sliced mushrooms in a creamy sauce—sits on a woven placemat. Another bowl of the same dish is partially visible in the background.
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Slow Cooker Beef Stroganoff

Create the ultimate comfort food with this Slow Cooker Beef Stroganoff. Tender beef, mushrooms, and creamy sauce come together in this easy recipe.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Beef, Main Dishes
Cuisine: American
Servings: 6
Author: Melissa Griffiths

Equipment

Ingredients

  • ½ tablespoon olive oil
  • 1 medium white onion, diced
  • 2 cups sliced mushrooms
  • 2 pounds diced stew beef
  • 6 cups beef broth
  • ¼ cup worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon garlic powder
  • 1  teaspoon salt
  • ½ teaspoon  black pepper
  • ⅓ cup cornstarch

Instructions

  • Heat the olive oil in a large pan or skillet over medium-high heat. Give the oil a few minutes to heat up and then add the diced onions and mushrooms. Cook for about 5 minutes until tender.
  • Add the beef to the skillet and continue cooking for about 3-5 minutes, or until the beef is lightly browned.
  • Add the beef and veggie mixture to your slow cooker along with the beef broth, apple cider vinegar, worcestershire sauce, dijon mustard, garlic powder, salt, and pepper.
  • Cook the stroganoff on high for 4 hours or low for 6 hours. Near the end of the cook time, cook the egg noodles according to the package directions.
  • Whisk the cornstarch together with a splash of water. Whisk the cornstarch slurry into the stroganoff mixture. Continue stirring until it is blended and cook in crockpot until it has thickened slightly.
  • Serve your beef stroganoff over the egg noodles and enjoy!

Video

Notes

Slow Cooker Size: 4-quart
Ingredient Substitutions:
  • Any mushroom variety works well in this recipe - both brown and white mushrooms deliver excellent flavor results.
  • Yellow onions can replace white onions if you prefer a subtly sweeter taste profile.
Meat Preparation:
  • Diced stew beef from most grocery stores saves significant prep time.
  • Alternatively, cut a chuck roast into small, bite-sized cubes if stew meat isn't available.
Texture Adjustments: For a thicker consistency, add an additional ¼ cup cornstarch or ½ cup sour cream, ensuring you whisk either option completely into the mixture.
Serving Suggestions: Fresh or dried parsley makes an ideal garnish for this comforting dish.
Storage Tips:
  • Store in the refrigerator for up to 3 days
  • For longer storage, freeze for up to 3 months.

Nutrition

Calories: 299kcal | Carbohydrates: 14g | Protein: 38g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 1695mg | Potassium: 845mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 5mg

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