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crockpot beef stroganoff

Crockpot Beef Stroganoff

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Master crockpot beef stroganoff with our foolproof recipe. Fall-apart tender beef, velvety mushroom sauce, and effortless prep. Comfort food made easy!
Course Main Course
Prep Time 20 minutes
Cook Time 6 hours
Servings 6

Ingredients

For the Beef:

  • 2 lbs beef stew meat or chuck roast cut into 1-1.5 inch cubes
  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil

For the Sauce:

  • 16 oz mushrooms sliced
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ¼ cup dry white wine or substitute beef broth
  • 1 bay leaf

For Finishing:

  • 8 oz cream cheese cubed and room temperature
  • 1 cup full-fat sour cream room temperature
  • 2 tablespoons cornstarch mixed with 3 tablespoons water
  • 2 tablespoons cold butter
  • Salt and pepper to taste

For Serving:

  • 12-16 oz wide egg noodles
  • Fresh parsley chopped

Instructions

  • Pat beef dry with paper towels. Toss with flour, garlic salt, and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Sear beef in batches for 45-60 seconds per side until browned. Transfer to crockpot.
  • Reduce heat to medium. Add butter and wine to skillet, scraping up browned bits. Add onions and cook 2 minutes. Add mushrooms and cook 3-4 minutes. Add garlic and cook 1 minute. Transfer to crockpot.
  • Add beef broth, Worcestershire sauce, Dijon mustard, thyme, onion powder, paprika, and bay leaf to crockpot. Stir to combine.
  • Cover and cook on LOW for 6-8 hours or HIGH for 4-5 hours until beef is tender.
  • Thirty minutes before serving, whisk cornstarch and water together. Stir into crockpot. Cover and cook on HIGH for 15-20 minutes until thickened.
  • Remove bay leaf. In a bowl, combine cream cheese and sour cream. Ladle 1 cup hot liquid from crockpot into dairy mixture and whisk vigorously. Add another ½ cup liquid and whisk. Pour tempered mixture back into crockpot and stir. Swirl in cold butter. Season with salt and pepper.
  • Cook egg noodles according to package directions. Drain well.
  • Serve stroganoff over noodles or stir noodles into crockpot. Garnish with parsley.

Notes

  • Don't skip the searing – It adds significant flavour through browning and creates a richer sauce from the fond.
  • Tempering prevents curdling – Never add cold dairy directly to hot liquid. Gradually warm it first by whisking in hot liquid from the pot.
  • Double dairy advantage – Using both cream cheese and sour cream creates superior creaminess and prevents separation.
  • Chuck roast recommendation – Buy a 2-lb chuck roast and cut it yourself for most consistent results, though pre-cut stew meat works fine on a budget.
  • Storage tip – Store beef and sauce separately from noodles. Refrigerate up to 3-4 days or freeze up to 3 months. Reheat gently with a splash of broth.
  • Make-ahead friendly – This actually tastes better the next day as flavours meld.