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You are here: Home / Beef / Slow Cooker Beef Stroganoff Recipe From Scratch

Slow Cooker Beef Stroganoff Recipe From Scratch

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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?

plate of Slow Cooker Beef Stroganoff Recipe From Scratch with a dollop of sour cream

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.

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.
crockpot full of Slow Cooker Beef Stroganoff Recipe From Scratch

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 :

  • Crockpot French Dip Sandwiches
  • Red Wine Beef Stew with Mushrooms
  • Slow Cooker Philly Cheese Steak.

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.

ingredients for Slow Cooker Beef Stroganoff Recipe From Scratch

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Add titleSlow Cooker Beef Stroganoff Recipe From Scratch

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?

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 white wine. I prefer a Sauvinon Blanc or a Chardonay.

browned meat and caramelized mushrooms and onions

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. 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!

black crockpot of Slow Cooker Beef Stroganoff recipe from scratch

If you’ve tried this Slow Cooker Beef Stroganoff Recipe or any other recipe on this website, please don’t forget to rate the recipe and let me know how you it came out in the comments below. I’d LOVE to hear from you!

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5 from 3 votes

Slow Cooker Beef Stroganoff Recipe from Scratch

This Slow Cooker Beef Stroganoff recipe from scratch is fork-tender, fall apart beefy goodness. 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.
Course Main Course
Cuisine American, Russian
Keyword Slow Cooker Beef Stroganoff Recipe from Scratch
Prep Time 20 minutes
Cook Time 4 hours
Servings 8
Calories 377kcal
Author Jennifer Grissom

Ingredients

  • 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

Instructions

  • 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.

Notes

Nutrition facts are approximate and do not include noodles.
Stock over broth?  Yes!  Stock has a deeper depth a flavor due to how long it is cooked for and the fact that it is cooked with the bones and marrow.  Also stock is not salted as opposed to a broth or bouillon which usually is. However, broth or bouillon may be substituted if desired. Adjust the salt as needed.
Slow Cooker sizes and cooking temperatures can vary resulting in the wide range of cook times.

Nutrition

Calories: 377kcal | Carbohydrates: 10g | Protein: 26g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 859mg | Potassium: 777mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 6mg | Calcium: 72mg | Iron: 3mg
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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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Comments

  1. Amy

    September 16, 2021 at 6:24 pm

    5 stars
    I made this for my hubby and he loved it. It was one of those recipes that has eluded me for some time. I did use tenderloin in ours and it was tender. I had it on high for about an hour and half then turned it to low for 3 hours. Turned out perfect!

    Reply
    • Jennifer Grissom

      September 19, 2021 at 4:07 pm

      I love that you tried it with tenderloin. Thanks for the review Amy!

      Reply
  2. Scott

    September 17, 2021 at 4:26 pm

    5 stars
    Good stuff, made it today. thank you!

    Reply
    • Jennifer Grissom

      September 19, 2021 at 4:06 pm

      Thanks for the feedback, Scott. So happy you enjoyed it!

      Reply
  3. Kate Lane

    April 5, 2022 at 6:47 pm

    Delicious fork tender have made it twice! Followed exact recipe. Kate

    Reply
  4. Above

    April 5, 2022 at 6:49 pm

    5 stars
    Above

    Reply
    • Jennifer Grissom

      April 6, 2022 at 3:13 pm

      Thanks the lovely review Kate! So happy you enjoyed.

      Reply

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Jennifer Grissom

Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!

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