Fork-Tender Slow Cooker Beef Stroganoff
This slow cooker beef stroganoff is made with chunks of beef that cook low and slow until fork-tender, along with mushrooms, onion, garlic, and a savory beef gravy. Heavy cream and sour cream are stirred in at the end for a rich, creamy sauce that's perfect spooned over buttery egg noodles.
- 2 lb beef stew meat or chuck roast, cut into 1 1/2-inch pieces
- 1 medium yellow onion, finely chopped
- 8 oz baby bella or brown mushrooms, thickly sliced
- 3 garlic cloves, minced
- 1 1/2 cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp salted butter
- 3 tbsp cornstarch
- 3 tbsp cold water
- 3/4 cup heavy cream
- 1/2 cup sour cream, room temperature
- 12 oz wide egg noodles
- 2 tbsp salted butter
- Fresh parsley or sliced green onions, for garnish
- Freshly cracked black pepper, optional
- 1 See How the Beef Stroganoff Comes Together
Fill the Slow Cooker → Cook Until Fork-Tender → Finish the Creamy Sauce → Serve Over Noodles
Use the step-by-step photos below as a quick visual guide for making this slow cooker beef stroganoff. Add the beef, mushrooms, onion, garlic, broth, and seasonings to the slow cooker, let everything cook until the beef is fork-tender, thicken and finish the sauce with cream and sour cream, then spoon it generously over buttery egg noodles.
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Fill the Slow CookerAdd the beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, Dijon mustard, paprika, salt, and black pepper to the slow cooker.
Cut the 2 tablespoons salted butter into a few pieces and scatter them over the top.
Stir everything together.
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Cook Until Fork-TenderCover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart with a fork.
For the most tender beef, I recommend cooking the stroganoff on LOW.
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Thicken the SauceAbout 20–30 minutes before serving, whisk together the cornstarch and cold water until completely smooth.
Stir the mixture into the slow cooker.
Cover and cook on HIGH for another 15–20 minutes, until the cooking liquid has thickened into a gravy.
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Make the Stroganoff CreamyTurn the slow cooker to LOW or WARM.
Place the room-temperature sour cream in a small bowl. Add several spoonfuls of the hot stroganoff sauce and stir until smooth.
Stir the tempered sour cream and heavy cream into the slow cooker until completely combined.
Taste and season with additional salt and black pepper if needed.
Avoid boiling the sauce after adding the sour cream.
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Make the Buttery Egg NoodlesCook the egg noodles according to the package directions until just tender.
Drain well and toss with 2 tablespoons salted butter.
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ServeDivide the buttery egg noodles among shallow bowls.
Spoon the fork-tender beef, mushrooms, and creamy stroganoff sauce generously over the noodles.
Finish with chopped parsley or sliced green onions and freshly cracked black pepper.
NoteServing Suggestions
Serve Fork-Tender Slow Cooker Beef Stroganoff over wide buttered egg noodles with fresh parsley or green onions.
For an easy complete meal, add roasted broccoli, steamed green beans, peas, or a simple green salad.
A warm loaf of crusty bread is also perfect for soaking up the extra sauce.
Make It Gluten-Free
Use gluten-free beef broth, Worcestershire sauce, Dijon mustard, and cornstarch.
Serve the stroganoff over gluten-free noodles, mashed potatoes, or rice instead of traditional egg noodles.
Make-Ahead Tips
The beef stroganoff can be made ahead and refrigerated until you're ready to serve.
For the best texture, store the noodles separately so they don't absorb the creamy sauce.
Storage
Store leftover beef stroganoff in an airtight container in the refrigerator for 3–4 days.
Keep the egg noodles in a separate container whenever possible.
Reheating
Reheat the stroganoff gently in a saucepan over low heat or in the microwave.
If the sauce becomes too thick after refrigeration, add a splash of beef broth or heavy cream until it reaches your preferred consistency.
Avoid boiling the sauce during reheating.
Freezing
For best results, freeze the beef and mushroom mixture before adding the heavy cream and sour cream.
Thaw overnight in the refrigerator, reheat gently, and finish with the heavy cream and sour cream before serving.
Easy Substitutions
Use packaged beef stew meat for convenience or cut a chuck roast into approximately 1 1/2-inch pieces.
White mushrooms can replace baby bella mushrooms.
You can also serve the stroganoff over mashed potatoes or rice instead of egg noodles.
What to Serve with Slow Cooker Beef Stroganoff
Wide egg noodles are my first choice. Tossing the freshly drained noodles with a little salted butter keeps them flavorful even before the stroganoff goes on top.
Mashed potatoes and rice are also good options.
For something green, add steamed green beans, peas, roasted broccoli, or a simple salad.
More Slow Cooker Dinners
If you love easy slow cooker beef dinners, try my Slow Cooker Mongolian Beef & Noodles next.
And for more hands-off dinner ideas, browse my Slow Cooker Recipes collection.
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