Create the ultimate comfort food with thisSlow Cooker Beef Stroganoff. Tender beef, mushrooms, and creamy sauce come together in this easy recipe.

A white bowl filled with slow cooker beef stroganoff—egg noodles topped with tender beef and sliced mushrooms in a creamy sauce—sits on a woven placemat. Another bowl of the same dish is partially visible in the background.

🍲 Sometimes I crave a nice beef dish and the crockpot never fails, deliveringtender, flavorful chunksthat are definitely a comfort meal when served over noodles or mashed potatoes!

My 2 Best Tips For Making Slow Cooker Beef Stroganoff

Proper Browning: Don’t skip the browning step – it adds crucial depth of flavor and helps seal in thebeef’s juicesfor maximum tenderness.

Mushroom Variety:Mix different mushroom types like cremini, button, and shiitake for a more complex earthy flavor profile.

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The combination of beef broth, Worcestershire sauce, and Dijon mustard creates a deeply savory sauce that rivals any restaurant version! Sometimes I serve it over egg noodles and other times it’s nice to have steaming mashed potatoes.

The creamy, mild flavors make this a hit with even picky eaters, served over their favorite noodles.

Make a double batch and freeze half for those nights when you need dinner ready in minutes.

How To Make Slow Cooker Stroganoff

Top-down view of ingredients for slow cooker beef stroganoff on a white surface: sliced mushrooms, cubed beef, diced onions, beef broth, olive oil, Worcestershire sauce, Dijon mustard, flour, garlic powder, salt, pepper, and red vinegar in separate bowls.

Step 1:Collect olive oil, diced onion, sliced mushrooms, stew beef, beef broth, worcestershire sauce, apple cider vinegar, dijon mustard, garlic powder, salt, pepper, cornstarch, and egg noodles.

A cast iron skillet filled with sliced beef, mushrooms, and chopped onions being sautéed on a white marble surface—perfect ingredients for a classic slow cooker beef stroganoff.

Step 2:Heat olive oil in a large skillet over medium-high heat. Add onions and mushrooms, cook 5 minutes. Add beef and cook 3-5 minutes until lightly browned.

A white slow cooker filled with a mixture of sliced mushrooms and brown broth for slow cooker beef stroganoff, sitting on a white marble surface.

Step 3:Transfer beef mixture to slow cooker with broth, worcestershire sauce, vinegar, mustard, garlic powder, salt, and pepper. Cook on high 4 hours or low 6 hours. Cook egg noodles near end of cook time.

A close-up of a wooden spoon holding pieces of slow cooker beef stroganoff with mushrooms in a brown broth, above a pot of hearty soup or stew.

Step 4:Whisk cornstarch with water to make slurry. Stir into stroganoff until thickened. Serve over egg noodles.

Recipe FAQs

Can I use a different cut of beef?

Yes, chuck roast cut into cubes works wonderfully, as does beef round. Avoid lean cuts like sirloin as they will become tough during long cooking.

What can I serve with stroganoff besides egg noodles?

Egg noodles seem to be a traditional option, but any kind of noodle or pasta can be used. You can also use rice, rice noodles, or a gluten-free pasta if you need a gluten-free meal. One of my favorite ways to serve stroganoff is over creamy garlic mashed potatoes!

Can I add vegetables to this recipe?

Yes, carrots, celery, and bell peppers all work well. Add harder vegetables at the beginning with the beef, and softer ones in the last hour of cooking.