Crock Pot Beef Stroganoff

Tender chunks of beef and mushrooms slow-cooked all day in a rich, creamy stroganoff sauce. Browning the beef first builds deep savory flavor. Serve over egg noodles for the ultimate hands-off comfort dinner.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 8 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 568

Ingredients Equipment Method Notes

Ingredients

1 tbsp olive oil more if needed
2 lbs beef chuck roast or stewing beef trimmed and cut into 1-inch cubes
0.5 tsp salt and black pepper more to taste
0.5 cup dry red wine substitute with additional beef broth if preferred
1 tsp garlic powder
1 medium yellow onion diced
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
12 oz mushrooms sliced, white or cremini
2 cups beef broth divided; use 1.5 cups in slow cooker, 0.5 cup for cornstarch slurry
8 oz full-fat sour cream add at the very end with heat off to prevent curdling
3 tbsp cornstarch
12 oz wide egg noodles cooked separately according to package directions

Equipment

large skillet
6 QT Slow Cooker

Method

Cut the beef into 1-inch cubes and trim off any large pieces of fat. Pat dry with paper towels before seasoning. Dry meat browns; wet meat steams.
Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Working in small batches, sear the beef 2 to 3 minutes per side until deeply golden brown. Transfer each batch to the slow cooker as it finishes.
Pour the red wine into the hot skillet and scrape up all the browned bits from the bottom using a wooden spoon. Pour this liquid into the slow cooker over the beef.
Add garlic powder, diced onion, Dijon mustard, Worcestershire sauce, sliced mushrooms, and 1 and 1/2 cups of the beef broth to the slow cooker. Stir gently to combine.
Cover and cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Do not lift the lid during cooking.
About 15 minutes before serving, whisk the remaining 1/2 cup broth with the cornstarch until smooth. Stir into the slow cooker, replace the lid, and cook until thickened, about 15 minutes.
Turn the slow cooker off. Stir in the sour cream until fully combined and silky. Taste and adjust seasoning. Serve over hot cooked wide egg noodles.

Notes

Brown beef in small batches for the deepest flavor. Always add sour cream at the very end with heat off to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep noodles stored separately. Freeze the beef and sauce without sour cream for up to 2 months; stir in fresh sour cream after reheating.