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closeup of white bowl of beef stroganoff with egg noodles topped with parsley
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Slow Cooker Beef Stroganoff

This easy Slow Cooker Beef Stroganoff is made from scratch using tender pieces of beef slow-cooked until tender in a creamy mushroom sauce then served over egg noodles or mashed potatoes for a complete meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4
Calories 504kcal

Equipment

  • Slow Cooker

Ingredients

  • 2 pounds beef stew meat cut into 2” pieces
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 8 ounces mushrooms sliced
  • 2 cloves garlic minced
  • 1 teaspoon fresh thyme minced
  • 1 ½ cups beef broth
  • 2 teaspoons Worcestershire sauce
  • 1 cup sour cream
  • Salt and pepper
  • 2 tablespoons cornstarch or all purpose flour, optional

Instructions

  • Heat the olive oil in a large skillet on medium-high heat.
    2 tablespoons olive oil
  • Add the meat and sear for just 1 minute on each side to lock in the juices. Cook in batches if necessary being sure not to crowd the pan.
    2 pounds beef stew meat, Salt and pepper
  • Place the seared beef to the slow cooker and add the onion, garlic, mushrooms and thyme.
    1 small onion, 8 ounces mushrooms, 1 teaspoon fresh thyme, 2 cloves garlic
  • Add the Worcestershire sauce and beef broth.
    1 ½ cups beef broth, 2 teaspoons Worcestershire sauce
  • Cover the slow cooker and cook on low for 6-7 hours or high for 4-5 hours until beef is tender and shreds easily.
  • Spoon out the beef and place it in a bowl.
  • Stir in the sour cream with sauce in the slow cooker and stir to combine well.
    1 cup sour cream
  • Add the beef back into the sauce and toss to coat.
  • Serve over egg noodles or mashed potatoes.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Use any favorite mushrooms: white, baby bella or cremini mushrooms.
Omit the thyme if desired.
Use chicken broth or vegetable stock
Use Greek yogurt in place of sour cream. 
Use light sour cream if preferred.
For thicker sauce, remove ½ cup of the broth and place it in a small bowl and stir in the cornstarch. Then add it back to the slow cooker and cook for about 15 minutes until thickened.

Nutrition

Serving: 1serving | Calories: 504kcal | Carbohydrates: 12g | Protein: 56g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 161mg | Sodium: 553mg | Potassium: 1183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 143mg | Iron: 6mg