This Slow Cooker Beef Stroganoff recipe from scratch is fork-tender, fall apart beefy goodness. Could there be a more comforting, all-American, Crock Pot comfort food…via Russia?
Tender cubes of beef chuck roast, caramelized mushrooms and onions, wine, and garlic in a flavor-packed broth all finished with a creamy dollop of sour cream and the crockpot does almost all of the work! The perfect weeknight-easy or weekend-lazy, cold-weather, crowd-pleaser, especially with a batch of Italian Herb Garlic Cheddar Biscuits.
What is Beef Stroganoff?
Beef Stroganoff or beef Stroganov is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream). From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.
Slow Cooker Beef Stroganoff is quick and easy to prepare:
- Brown the beef cubes and then caramelize the mushrooms and onions.
- Add them to the crockpot with stock, wine, worcestershire, garlic, and mustard.
- Slow-cook in the crockpot to melt in your mouth, fork tender beefy perfection.
- Stir in a dollop of creamy crema, sour cream, or creme fraiche.
- Combine with or serve on top of noodles or rice.
How to make Slow Cooker Beef Stroganoff Recipe From Scratch
Begin by quickly browning cubed and seasoned chuck steak that is cut into 1″ cubes in a hot skillet.
I prefer chuck roast for all of my slow cooked soup, stew, and crockpot recipes like :
The fat, collagen, and connective tissue ratio in chuck roast produces the most tender and juicy beef for the price point. Beef short ribs are also amazing when slow-cooked and are another option.
Remove the browned beef from the pan and lower the heat to medium.
Saute mushrooms and onions in a little butter until they begin to brown and caramelize.
Add minced garlic and then flour. Next, deglaze the pan by adding a dry wine. I have used both a dry red and a dry white in this recipe with equally fantastic results.
Stir in beef stock, mustard, worcestershire and the browned beef. Bring to a simmer pour into the crockpot.
Cook on high for 4-5 hours or on low for 8-10 hours.
Stir in a large dollop of sour cream and some fresh parsley just before serving. The sour and tart and creaminess of this is what changes the dish from a variation of beef stew to Beef Stroganoff.
I always serve with buttered egg noodles. Sometimes I mix them in and sometimes I serve over the top. Rice is also a popular choice with Beef Stroganoff or even polenta or grits. Or skip the noodles for a low-carb version.
A batch of Italian Herb Garlic Cheddar Biscuits From Scratch is the perfect accompaniment!
If you’ve tried my Slow Cooker Beef Stroganoff Recipe from Scratch or any other recipe on this website, please don’t forget to rate the recipe and let me know how it came out in the comments below. I’d LOVE to hear from you!
Slow Cooker Beef Stroganoff Recipe from Scratch
- 3 tablespoons butter – DIVIDED
- 1 tablespoon olive oil
- 2 pounds beef chuck roast, cut into 1" cubes
- 2 teaspoons salt – DIVIDED
- 1/2 teaspoon pepper – fresh ground
- 1 cup onion – diced or sliced
- 16 ounces mushrooms – sliced white or cremini
- 4 cloves garlic – minced
- 1/4 cup flour – all purpose
- 3/4 cup dry white wine
- 2 cups beef stock
- 1 tablespoon dijon mustard
- 1 tablespoon worcestershire sauce
- 1 cup sour cream, creme fraiche, or crema – room temperature
- 1/4 cup Italian flat leaf parsley – chopped
- 12 ounces egg noodles – cooked to package directions
- Heat oil and 1 TABLESPOON of butter in a large skillet over high heat until nearly smoking.
- Stir in beef seasoned with 1 teaspoon of salt and pepper. Cook for 6-8 minutes, until liquid evaporates and the meat browns. Remove the meat from the pan and set it aside.
- Lower the heat on the pan to medium-high and stir in the REMAINING two tablespoons of butter, mushrooms, and onions into the pan. Cook and stir over medium-high heat until the mushrooms and onions are lightly browned 6-8 min.
- Add the garlic and cook for 1 minutes until fragrant.
- Stir in the flour and cook for 1-2 minutes until incorporated.
- Stir in the wine, scraping the bottom of the pan to release any browned bits. Bring to a simmer, and cook for 1 minute until the sauce starts to thicken and the wine reduces.
- Stir in the stock, mustard, worcestershire and the beef; bring to a simmer and pour into the crockpot.
- Cook on high for 4-5 hours or on low for 8-10 hours until the beef reaches fork-tenderness.
- Stir in the room temperature sour cream and fresh parsley.
- Serve with buttered egg noodles if desired.