There’s nothing quite like the comforting aroma of a hearty beef stroganoff simmering all day in the slow cooker. Tender chunks of beef, earthy mushrooms, and a rich, creamy sauce come together effortlessly, making this dish the perfect weeknight dinner or weekend treat. With minimal prep and maximum flavor, this Slow Cooker Creamy Beef Stroganoff is a true crowd-pleaser that will have everyone coming back for seconds.
Ingredients (Serves 4–6)
1.5 lbs (700 g) beef stew meat or sirloin, cut into bite-sized pieces
1 medium onion, finely chopped
2 cloves garlic, minced
8 oz (225 g) mushrooms, sliced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp paprika
Salt & pepper, to taste
1 cup sour cream (add at the end)
2 tbsp all-purpose flour (optional, for thickening)
Cooked egg noodles or rice, for serving
Fresh parsley, chopped (optional, for garnish)
Instructions
Prep Ingredients: Place beef, onion, garlic, and mushrooms into the slow cooker.
Add Flavor: Pour in beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and pepper. Stir gently to combine.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender.
Thicken & Cream:
Optional: Mix 2 tbsp flour with 2–3 tbsp cold water to make a slurry, then stir into the slow cooker 15–20 minutes before serving to thicken.
Stir in sour cream just before serving (don’t boil after adding to prevent curdling)
Serve: Spoon over cooked egg noodles or rice. Garnish with parsley.
Note: For the creamiest results, stir in the sour cream at the very end of cooking and avoid boiling after adding it to prevent curdling. You can also swap beef stew meat for sirloin tips for a slightly leaner version, and feel free to adjust the seasoning to your taste. Serve over egg noodles, rice, or mashed potatoes for a complete, comforting meal.
