Creamy, comforting, and packed with flavour, this slow cooker beef stroganoff is a weeknight hero! I love that it can simmer away while I’m running kids around all afternoon. It’s a low-effort meal made with an inexpensive cut of meat but tastes like next-level luxury. Tender beef, earthy mushrooms and a silky sauce—this is the definition of comfort food.
I love this Slow Cooker Beef Stroganoff recipe because it tastes amazing and I get to use an inexpensive cut of meat like beef chuck! When I make it the quick way using this Beef Stroganoff recipe, I use beef fillet which is hellishly expensive just so that I can get the tenderness! This is definitely my new preferred way of making Beef Stroganoff!
This is how I make Slow Cooker Beef Stroganoff
- To make this slow cooker beef stroganoff, I start by coating the beef in a little flour and black pepper. This quick step helps lock in flavour and gives the sauce a lovely richness later on.
- I sear the beef in a hot pan with butter and oil — doing it in batches so the pieces get nicely browned rather than stewing. The caramelisation here is where so much of the flavour builds (I WOULD SAY THIS IS THE MOST IMPORTANT STEP FOR FLAVOUR).
- Next, I fry the mushrooms over high heat which helps them release their juices and develop that golden, earthy flavour. I toss in the garlic for just a minute (enough to become fragrant without burning) and then it all goes into the slow cooker.
- Then we add onions for sweetness, a splash of white wine for brightness, mustard and soy sauce for tang and umami, then beef stock, paprika, and a little salt. With the lid on, the slow cooker takes over—transforming inexpensive beef into melt-in-your-mouth tenderness.
- About half an hour before serving, I thicken the sauce with a quick cornstarch slurry. Finally, just before it’s time to dish up, I stir through a generous cup of sour cream, which makes the sauce silky and creamy.
- I love to garnish with fresh parsley on top, and it’s ready to serve over rice, pasta, or mashed potatoes – Yummy!!!!
Notes & Tips
- Make ahead: The sauce tastes even better the next day. Store in the fridge for up to 3 days or freeze for up to 3 months.
- No sour cream? Use cream cheese or plain Greek yoghurt for a lighter option.
If you love a slow cooker meal, then you will also love my slow cooker meal plan
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Slow Cooker Beef Stroganoff
Prep Time: 20 minutes - Cook Time: 6–8 hours (low) or 4–5 hours (high)
- Total Time: 0 hours
Yield: Serves: 6
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Creamy, comforting, and packed with flavour, this slow cooker beef stroganoff takes an inexpensive cut of meat and turns it into tender beef! Accompanied with a creamy sauce and tasty mushrooms, it really is the definition of comfort food.
Ingredients
- ¼ cup flour
- 1 teaspoon black pepper
- 800g (1.7 lbs.) beef chuck, cut into strips
- 1 tablespoon butter
- 1 tablespoon oil
- 250g (9oz) mushrooms, sliced
- 3 cloves garlic, minced
- 1 large onion, finely diced
- ½ cup white wine
- 2 tablespoons Dijon mustard
- 1 tablespoon soy sauce
- 2 cups (500 ml) beef stock
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
- 1 cup (250 ml) sour cream
- Optional – Fresh parsley, chopped (for garnish)
Instructions
- Sprinkle the flour and pepper over the beef.
- Heat the butter and oil in a large frying pan over medium-high heat and sear the beef (optional but recommended) in batches. Transfer to your slow cooker.
- Add the mushrooms to the frying pan and brown over high heat for 2-3 minutes, then add the garlic and cook for one minute. Transfer to the slow cooker.
- Add the onion, white wine, mustard, soy sauce, beef stock, paprika and salt.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until beef is tender.
- About 30 minutes before serving, mix cornstarch and water in a small bowl and stir it into the slow cooker. Cook for another 30 minutes until thickened.
- Just before serving, stir in sour cream until well combined. Taste and adjust seasoning if needed.
- Spoon over pasta, rice, or mashed potatoes. Sprinkle with fresh parsley and enjoy!
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