Crock Pot Beef Stroganoff
This post may contain affiliate links. Please read my disclosure policy.
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.
Crock Pot Beef Stroganoff
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. We also have a creamy chicken stroganoff that you will love!
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 slow cooker beef stroganoff 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.
This crockpot beef stroganoff is ready to serve!
Slow Cooker Beef Stroganoff Ingredients 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 for crockpot stroganoff.
Crockpot Stroganoff 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 Crockpot Stroganoff
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.
Crock Pot Stroganoff FAQs
I don’t see why not! Just make sure your crockpot is large enough to hold everything.
Otherwise, you may need to serve the crockpot beef stroganoff over top of the egg noodles instead of mixing them in at the end.
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.
Fresh or frozen peas make a great addition, and you can stir them in at the end with the noodles.
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Recipes
Crock Pot Beef Stroganoff
- 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 coarsely chopped white mushrooms, about 6 ounces
- 1 medium yellow onion, chopped
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 1 tablespoon dijon mustard, heaping tablespoon
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 12 ounces uncooked egg noodles
- 1 cup sour cream, light or regular
- 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.
- 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.
- Cook egg noodles according to the package directions.
- Add the cooked and drained noodles to the crockpot as well as sour cream. Mix well. Let simmer for another 15 minutes, stirring occasionally.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2021, updated and republished March 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
This is such a rich, flavorful savory dish. It’s nice comfort food, my boyfriend loves when i make this.
How would I convert this recipe to an InstantPot? My Crockpot likes to burn things, even on low.
I have been looking for a recipe for beef stroganoff for years. Tried several none were right till tonight. Thank you.
I enjoyed it and family also.