Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles. 

Instead of spending hours in the kitchen, let your slow cooker do all the work for you! When it’s time for dinner, you’ll have a delicious meal for the whole family that’s ready to eat.

Have extra chuck roast in your freezer that you need to use?
Make some Crockpot French Dip Sandwiches or a big batch of my Hearty Vegetable Beef Stew. Both are the perfect comfort food meal for chilly evenings!

Or, try these Creamy Swedish Meatballs instead! They’re made with a blend of ground beef and pork, and they taste just as delicious with egg noodles as this stroganoff recipe.

How To Make Crock Pot Beef Stroganoff

This recipe is beyond easy to make!

Just combine everything except the egg noodles and sour cream in your crockpot.

Then, set the cooker to low and walk away for about 8 hours! When you return, the beef will be juicy and perfectly tender.

Boil the pasta on the stove, then drain and stir into the slow cooker with the sour cream. Simmer for a few more minutes until everything is well combined. It’s that simple!


INGREDIENT NOTES AND SUBSTITUTIONS

• Beef - Tougher cuts of beef become melt-in-your-mouth tender when pressure or slow-cooked. Packages of stew meat often contain a mixture of different cuts, so buy a chuck roast if you can and cut it into bite sized pieces. 
• Sour cream - Either regular or light sour cream will taste great, or you can use plain Greek yogurt or even cream cheese if you prefer.
• Egg noodles - While these are the traditional choice, you could easily swap them out for a whole wheat or gluten free variety instead. Short pasta shapes like rotini or bowtie tend to work the best.

Helpful Tips and Tricks

• Need it done sooner? Reduce the time to 4-5 hours by cooking on High. Or, I have a stovetop version of this stroganoff recipe that uses ground beef instead.
• Save on prep time. You can often find sliced mushrooms and containers of chopped onions in the produce section.
• Want more flavor? The best part about cooking with a crockpot is being able to dump everything in at once, set it, and walk away. However, if you’re able to brown the meat and vegetables on the stove first you won’t regret it!
• Easy meal planning. Because this tastes even better the next day, it’s a great option for lunches or even just to have as leftovers for a day or two.

Storage and Reheating
Transfer leftovers to a sealed container and refrigerate. Be sure to use it up within 5 days.
Warm your leftovers in the microwave or on the stove. You can add a splash of beef stock to thin the sauce if you need to.


Kitchen Tools You'll Need For Slow Cooker Stroganoff

• Slow Cooker - Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
• Quality Knives - If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.

FAQ - Common Recipe Questions

Can I double this stroganoff recipe?
I don’t see why not! Just make sure your crockpot is large enough to hold everything.
Otherwise, you may need to serve the beef stroganoff over top of the egg noodles instead of mixing them in at the end.


How do I make beef stroganoff without noodles?

Don’t add them in! Plenty of people prefer this dish over mashed potatoes or rice instead. 
You will still need to stir in sour cream at the end, because that’s what gives the meal its signature tang and creamy texture.

What other vegetables can I add to crock pot stroganoff?
Fresh or frozen peas make a great addition, and you can stir them in at the end with the noodles.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6     Author: Erin Henry

Crock Pot Beef Stroganoff

Crock Pot Beef Stroganoff is a dinner classic! Make this slow cooker recipe for a hearty meal of juicy beef and veggies over tender noodles. 

Prep time: 10 mins  Cook Time: 8 hours  Total Time: 8 hours and 10 mins

Ingredients

• 1 1/2 pounds chuck roast, trimmed and cut into 1 - 1 1/2 inch cubes
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1 1/4 cups low-sodium beef stock
• 2 cups (about 6 ounces) coarsely chopped white mushrooms
• 1 medium yellow onion, chopped
• 3 tablespoons Worcestershire sauce
• 2 garlic cloves, minced
• 1 heaping tablespoon dijon mustard
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 12 ounces uncooked egg noodles
• 1 cup sour cream (light or regular)

Instructions

1. Place beef in 6-quart crockpot, add salt and pepper. Then add beef broth, mushrooms, onion, Worcestershire sauce, garlic, Dijon mustard, parsley and thyme. Mix well.
2. Cook on low 8-9 hours, or high 4-5 hours. I prefer cooking the beef on low to make sure it's nice and tender.
3. Cook egg noodles according to the package directions.
4. Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.

https://www.theslowroasteditalian.com/2017/11/crockpot-beef-stroganoff-recipe.html

Recipe developed by Erin Henry for The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

This recipe post was originally published on Nov 15, 2017. The content was updated and republished on January 5, 2021.

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