Slow Cooker Beef Stroganoff Stew is a comforting and hearty dish that brings together tender chunks of beef, mushrooms, and a creamy, flavorful sauce all slow-cooked to perfection. The rich combination of beef and sour cream creates that classic stroganoff taste, but with the added warmth and ease of a stew. It’s the kind of meal that fills the kitchen with amazing smells and promises a cozy dinner.
I love using my slow cooker for this recipe because it lets all the ingredients meld together slowly, making the beef incredibly tender and the flavors rich without any fuss. I usually toss everything in before I head out for the day and come home to a delicious, ready-to-eat meal. A little tip I’ve found helpful is to add the sour cream at the very end so the stew stays creamy and smooth without curdling.
This stew is perfect served over buttered egg noodles or even mashed potatoes if you want to switch it up. It’s always a hit with family and friends, especially on chilly evenings when you want something warm and filling. Whenever I make this, it feels like I’m wrapping everyone up in a cozy blanket—comfort food at its best!
Key Ingredients & Substitutions
Beef Stew Meat: Choose chuck roast or stew beef for tender results after slow cooking. If you’re short on time, try sirloin tips, but they can be less tender. Avoid lean cuts—they get tough.
Mushrooms: Button or cremini are classic and add nice texture. You can swap for shiitake or portobello for a richer flavor.
Sour Cream: This is the secret to that creamy finish. For a lighter option, swap with plain Greek yogurt but add it off heat to avoid curdling.
Browning the Beef: Coating beef in flour helps thicken the sauce later. If you want gluten-free, use cornstarch or a gluten-free flour blend instead.
How Can I Get Tender, Flavorful Beef in the Slow Cooker?
Slow cooking low and slow is key, but browning the meat first really makes a difference. Here’s what works best:
- Pat the beef dry, then toss in flour for a light coating—this creates a nice crust.
- Brown beef in batches in a hot skillet with oil—don’t crowd the pan or it steams instead of browning.
- Transfer beef to slow cooker and don’t rush the cooking time; 7-8 hours on low breaks down connective tissue well.
- Avoid stirring too much during cooking to keep the beef intact and tender.
These steps build rich flavor and tender texture that melt in your mouth. Trust the slow cooker magic!
Equipment You’ll Need
- Large skillet – It’s perfect for browning the beef and sautéing the vegetables, adding flavor from the start.
- Slow cooker – Hands-free cooking makes this dish easy and convenient, especially for busy days.
- Large pot or saucepan – To cook the egg noodles quickly and easily before serving.
- Ladle or spoon – For mixing the sour cream into the stew without splashing.
- Measuring spoons and cups – To keep everything precise and balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap beef for chicken or turkey for a lighter version, cooking until tender in the slow cooker.
- Add frozen peas or spinach in the last 30 minutes for extra veggies and color.
- Mix in a splash of white wine or sherry with the broth for a richer flavor.
- Sprinkle with grated Parmesan or Swiss cheese on top for a cheesy twist.
Slow Cooker Beef Stroganoff Stew
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs beef stew meat, cut into bite-sized cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 3 cups beef broth
- 1 cup sour cream
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp all-purpose flour
- 2 tbsp olive oil or vegetable oil
- 12 oz egg noodles (for serving)
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 20 minutes of active prep time including browning the beef and sautéing veggies. After that, the slow cooker does the work! Plan for 7–8 hours on low or about 4 hours on high to get that tender, flavorful beef. Don’t forget to cook the egg noodles shortly before serving—about 10 minutes. Altogether, about 8 hours, mostly hands-off.
Step-by-Step Instructions:
1. Brown the Beef:
Heat olive oil in a large skillet over medium-high heat. Toss the beef cubes with flour, coating evenly. Brown the beef in batches, making sure all sides get a nice golden crust. Transfer the browned beef to your slow cooker.
2. Sauté Onion, Garlic, and Mushrooms:
In the same skillet, add a little more oil if needed. Cook chopped onions and minced garlic until they become soft and fragrant, about 3-4 minutes. Add sliced mushrooms and cook another 5 minutes until they soften.
3. Add Flavorful Ingredients:
Stir in tomato paste, Worcestershire sauce, Dijon mustard, and paprika. Cook everything together for around 1 minute to blend the flavors nicely.
4. Combine and Slow Cook:
Pour this mixture into the slow cooker with the browned beef. Add beef broth, salt, and pepper. Cover and cook on low for 7–8 hours or on high for 4 hours until the beef is tender and the flavors have melded beautifully.
5. Cook Egg Noodles:
When you’re about 30 minutes from serving, cook egg noodles according to the package directions. Drain and set aside.
6. Finish with Sour Cream:
Just before serving, stir the sour cream into the stew. Mix well and heat through gently—avoid boiling to keep the sauce creamy and smooth.
7. Serve and Garnish:
Spoon the beef stroganoff stew over the cooked egg noodles. Sprinkle fresh chopped parsley on top for a bright, fresh finish. Enjoy your cozy, delicious meal!
Can I Use Frozen Beef Stew Meat?
Yes, you can use frozen beef stew meat, but make sure to thaw it completely in the refrigerator overnight before browning. This helps the meat cook evenly and develop a nice crust.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the stew a day ahead and refrigerate it. Reheat gently on the stove before adding sour cream and serving to keep the sauce creamy.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally. Avoid boiling after adding sour cream.
What Can I Serve Instead of Egg Noodles?
If you want a change, try serving the stew over mashed potatoes, rice, or even cauliflower rice for a low-carb option. All work wonderfully to soak up the creamy sauce.
