Martha Stewart beef stroganoff transforms tough beef chuck into the most tender, creamy comfort food you’ll ever taste. I’ve been making this slow cooker version for years, and it never fails to fill my kitchen with the most welcoming aroma.
There’s nothing quite like coming home to the smell of beef slowly simmering in rich mushroom sauce. This Martha Stewart beef stroganoff recipe has become my go-to for those days when I want something special waiting for me, but don’t have time to stand over the stove. The slow cooker does all the work while you go about your day, and the results are absolutely magical—tender beef that falls apart at the touch of a fork, swimming in the creamiest sauce that coats every strand of pasta perfectly. Let’s get cooking!
Why You’ll Love This Martha Stewart Beef Stroganoff
This slow cooker adaptation of Martha Stewart’s classic brings all the comfort of traditional beef stroganoff with none of the fuss. I’ve found that slow cooking actually improves on the original, allowing the flavors to develop into something truly extraordinary while you handle everything else on your busy schedule.
Perfect for busy weeknights when you want something special without the stress
Slow cooking transforms tough, affordable beef chuck into melt-in-your-mouth perfection
Minimal prep work required—just toss ingredients in and let time do the magic
Rich, creamy sauce that actually gets better the next day as leftovers
Uses simple pantry ingredients you likely already have on hand
Fills your entire home with the most comforting, welcoming aromas all day long
This creamy beef stroganoff is more than just dinner—it’s a warm hug on a plate that brings the whole family together.
Ingredient Note List
Beef Chuck Roast: I always recommend using chuck roast because it has the perfect balance of meat and marbling that breaks down beautifully during slow cooking, creating tender, flavorful chunks that melt in your mouth.
Baby Bella Mushrooms: In my kitchen, I prefer baby bellas over white mushrooms because they add a deeper, earthier flavor that complements the richness of the beef and creates a more complex sauce.
Yellow Onion: A large yellow onion provides the sweet, aromatic base that balances the savory beef and adds natural depth to the Martha Stewart beef stroganoff without overpowering the other flavors.
Beef Broth: Quality beef broth creates the foundation of the sauce and helps tenderize the meat while adding rich, savory notes that enhance the overall flavor profile.
Sour Cream: Make sure to use full-fat sour cream for the creamiest texture—it’s what gives this dish its signature tangy richness that Martha Stewart’s original is famous for.
Dijon Mustard: This secret ingredient adds a subtle sharpness that brightens the entire dish and prevents the sauce from becoming too heavy or one-dimensional.
Cornstarch: I’ve found that creating a proper slurry with cornstarch and cold water ensures a smooth, lump-free sauce that coats the beef perfectly.
Egg Noodles: Wide egg noodles are traditional because their flat surface holds the creamy sauce beautifully, creating the perfect bite every time.
How to Cook Martha Stewart Beef Stroganoff
Step 1. I usually start by trimming the beef chuck roast and cutting it into 2-inch chunks, leaving just a little fat for flavor—this size ensures even cooking and perfect bite-sized pieces.
Step 2. In my slow cooker, I combine the beef chunks with sliced onions and mushrooms, then season everything generously with salt and pepper before giving it a gentle toss to distribute the seasonings.
Step 3. My grandmother always said to pour the broth slowly around the edges rather than directly over the meat, and I’ve found this helps maintain better texture throughout the cooking process.
Step 4. I cover and cook on low for 8 hours or high for 6 hours—the beef is ready when it breaks apart easily with a fork and looks incredibly tender.
Step 5. About 30 minutes before serving, I cook the egg noodles according to package directions and prepare my cornstarch slurry by whisking cornstarch with cold water until completely smooth.
Step 6. For the thickening step, I ladle out 1 cup of the hot cooking liquid and whisk it with my cornstarch slurry in a small saucepan, then heat while whisking constantly until it thickens.
Step 7. I’ve learned to pour the thickened mixture back into the slow cooker and stir gently to avoid breaking up the tender beef too much.
Step 8. Finally, I stir in the sour cream, Dijon mustard, and Worcestershire sauce until well combined, then taste and adjust the seasoning—this is when the magic really happens and everything comes together.
How to Store & Reheat
I usually store any leftover Martha Stewart beef stroganoff in an airtight container in the refrigerator, where it stays fresh for up to 3 days. The flavors actually develop and improve overnight, making leftovers even more delicious than the original meal.
For freezing, I recommend storing the beef mixture without the sour cream if possible, as dairy can sometimes separate when frozen. It keeps well in the freezer for up to 2 months in portion-sized containers that make reheating easier later on.
For best results, I like to reheat this dish gently on the stovetop over low heat, stirring frequently to prevent the cream from curdling. You can also use the microwave on 50% power, stirring every 30 seconds until heated through—just add a splash of beef broth if it seems thick.
Martha Stewart’s Beef Stroganoff – A Comforting Slow Cooker Version
A creamy, slow-cooked take on Martha Stewart’s classic beef stroganoff. Tender chuck roast, savory mushrooms, and rich sauce over noodles. Comfort food perfection.
Trim excess fat from beef chuck and cut into chunks.
Place beef, onion, and mushrooms in the slow cooker. Season generously with salt and pepper and toss gently.
Pour beef broth over the mixture. Cover and cook on low for 8 hours or high for 6 hours, until beef is fork-tender.
About 30 minutes before serving, cook egg noodles according to package directions.
In a small bowl, whisk cornstarch with cold water to form a smooth slurry.
Ladle 1 cup of hot broth from the slow cooker into a small saucepan. Whisk in the slurry.
Heat over medium, whisking constantly, until thickened (about 2–3 minutes). Return mixture to slow cooker.
Stir in sour cream, Dijon mustard, and Worcestershire sauce. Mix well.
Taste and adjust seasoning. Serve hot over noodles, garnished with fresh dill if desired.
Notes
Chuck roast delivers the most tender texture with long slow cooking. Baby bella mushrooms give a deeper flavor. Dish tastes better the next day. Don’t boil after adding sour cream—just heat through.
What to Serve With Martha Stewart Beef Stroganoff
Classic Egg Noodles: The traditional pairing that never goes wrong—their wide, flat surface captures every bit of that creamy sauce and creates the perfect comfort food experience.
Crusty Sourdough Bread: In my kitchen, I often serve thick slices of sourdough alongside this dish because there’s nothing better for soaking up every last drop of that rich, flavorful sauce.
Steamed Broccoli: The bright green color and slight crunch provide a perfect contrast to the rich, creamy stroganoff while adding nutritional balance to the meal.
Simple Garden Salad: A light salad with vinaigrette dressing cuts through the richness beautifully and adds a fresh, crisp element that makes the meal feel more complete.
Roasted Carrots: The natural sweetness of roasted carrots complements the savory flavors in the beef stroganoff while adding beautiful color to your dinner plate.
Garlic Mashed Potatoes: For an extra indulgent meal, creamy mashed potatoes create the ultimate comfort food combination that my family requests for special occasions.
FAQs
Can I use a different cut of beef for Martha Stewart beef stroganoff?
I recommend sticking with chuck roast because it has the perfect fat content and connective tissue that breaks down during slow cooking, creating the tender, flavorful results this recipe is known for.
How do I prevent the sour cream from curdling in my beef stroganoff?
To avoid curdling, always add the sour cream at the very end when the heat is lower, and stir it in gently—never let the mixture boil after adding dairy ingredients.
Can I make Martha Stewart beef stroganoff ahead of time?
Absolutely! I often prepare everything except the sour cream up to 2 days ahead, then gently reheat and stir in the cream just before serving for the best texture and flavor.
What’s the best way to thicken beef stroganoff if it’s too thin?
Many home cooks find that making a cornstarch slurry with equal parts cornstarch and cold water, then whisking it into some of the hot cooking liquid before returning it to the pot, creates the smoothest, most consistent thickening results.
