Slow Cooker Beef Stroganoff Recipe

Introduction

Slow Cooker Beef Stroganoff is a comforting, creamy dish perfect for busy days when you want a delicious meal without much fuss. Tender beef stew meat simmers with mushrooms, onions, and herbs in a rich gravy, finished off with sour cream for that classic stroganoff flavor.

Ingredients

• 2 lbs. beef stew meat (raw cubed beef)
• 1.74 oz brown gravy packets (two 0.87 oz. packets)
• 1 ½ cups water
• 1 onion (diced)
• 2 cups sliced mushrooms
• ½ tsp. dried leaf thyme (not ground)
• ½ tsp. dried leaf oregano (not ground)
• ½ tsp. black pepper
• 16 oz. sour cream
• 8 oz. egg noodles (cook according to package directions)

Instructions

1. Step 1: Add the stew meat, diced onions, and sliced mushrooms to the slow cooker.
2. Step 2: Sprinkle the dried leaf thyme, oregano, and black pepper evenly over the ingredients in the slow cooker.
3. Step 3: In a small bowl, whisk together 1 ½ cups of water with the two brown gravy packets until smooth. Pour this mixture over the meat and vegetables in the slow cooker.
4. Step 4: Cover and cook on low for 8 hours or on high for 4 hours. Avoid opening the lid during cooking to retain heat and moisture.
5. Step 5: Once cooked, stir in the sour cream until the sauce is smooth and creamy.
6. Step 6: Cook the egg noodles according to package directions, drain, then add them to the slow cooker. Stir to combine and heat through. Taste and adjust seasoning with salt and pepper if needed before serving.

Tips & Variations

• For extra flavor, brown the beef in a skillet before adding it to the slow cooker.
• Use fresh thyme and oregano if available, but increase to about 1 tsp. each since fresh herbs are milder than dried.
• Swap egg noodles for wide rice noodles or mashed potatoes for a different base.
• For a lighter version, substitute sour cream with Greek yogurt, adding it off heat to prevent curdling.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce thickens too much upon reheating, add a splash of water or broth to loosen it. This dish doesn’t freeze well due to the sour cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, you can use chuck roast or any other beef suitable for slow cooking, cut into cubes. Just ensure it’s a cut that becomes tender after long cooking.

Is it necessary to cook the noodles separately?

Yes, it’s best to cook the egg noodles separately according to the package directions and then mix them in at the end. Adding them too early in the slow cooker can cause them to become mushy.

Slow Cooker Beef Stroganoff Recipe

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★★★★★

4.6 from 98 reviews

This Slow Cooker Beef Stroganoff is a hearty and comforting dish featuring tender beef stew meat simmered with mushrooms, onions, and aromatic herbs in a rich brown gravy. Finished with creamy sour cream and served over perfectly cooked egg noodles, it’s an easy one-pot meal perfect for cozy dinners.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Total Time: 8 hours 15 minutes (low) or 4 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef and Vegetables

• 2 lbs. beef stew meat (raw cubed beef)
• 1 onion, diced
• 2 cups sliced mushrooms

Seasonings and Sauce

• 1.74 oz brown gravy packets (two 0.87 oz packets)
• 1 ½ cups water
• ½ tsp. dried leaf thyme (not ground)
• ½ tsp. dried leaf oregano (not ground)
• ½ tsp. black pepper

Finishing and Serving

• 16 oz. sour cream
• 8 oz. egg noodles (cooked according to package directions on the stovetop)

Instructions

1. Prepare ingredients: Dice the onion and slice the mushrooms. Cube the beef stew meat if not pre-cut.
2. Add beef and vegetables to slow cooker: Place the beef stew meat, diced onions, and sliced mushrooms into the slow cooker basin.
3. Season the mixture: Sprinkle the dried leaf thyme, dried leaf oregano, and black pepper evenly over the meat and vegetables in the slow cooker.
4. Mix gravy: In a small bowl, whisk together 1 ½ cups water and the contents of the two brown gravy packets until smooth. Pour this mixture over the ingredients in the slow cooker.
5. Cook the stroganoff: Cover the slow cooker and cook on low for 8 hours or on high for 4 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
6. Add sour cream: After cooking, stir in the sour cream until the sauce is smooth and creamy.
7. Prepare noodles: Cook the egg noodles separately according to package directions on the stovetop, then drain well.
8. Combine and serve: Add the drained noodles to the slow cooker, stir to combine everything evenly, adjust salt and pepper to taste, and serve hot.

Notes

• Do not open the slow cooker lid while cooking to ensure even cooking and tenderness.
• You can substitute beef stew meat with chuck roast cut into cubes.
• For a thicker sauce, you can mix a tablespoon of cornstarch with cold water and add it during the last 30 minutes of cooking.
• Sour cream should be added at the end of the cooking process and not during to prevent curdling.
• Egg noodles can be substituted with other pasta types like fettuccine or pappardelle if desired.

Keywords: beef stroganoff, slow cooker recipe, slow cooker beef, comfort food, creamy beef stroganoff, easy beef recipe, one pot meal