Description
Crockpot Beef Stroganoff is a creamy, comforting classic made easy through slow cooking. Tender beef, savory mushrooms, aromatic herbs, and a velvety sour-cream sauce meld together over hours, creating a rich, satisfying dish with minimal effort. Perfect for busy weeknights or cozy weekends, this slow-cooker version captures all the traditional flavor without the fuss.
Servings
Serves: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 4–5 hours (high)
Ingredients
For the Crockpot
2 lbs beef stew meat (or sliced sirloin/chuck roast)
1 medium onion, diced
3 cloves garlic, minced
8 oz fresh mushrooms, sliced
1 ½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp paprika
½ tsp dried thyme (optional)
1 tsp salt (adjust to taste)
½ tsp black pepper
To Finish
8 oz cream cheese, cubed and softened
1 cup sour cream
2 tbsp cornstarch + 3 tbsp cold water (if thickening needed)
For Serving
12 oz egg noodles, cooked
OR mashed potatoes, rice, or cauliflower rice
Fresh parsley for garnish (optional)
Instructions
1. Load the Crockpot
Add the beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, paprika, thyme, salt, and pepper to the slow cooker.
2. Cook
Low: 7–8 hours
High: 4–5 hours
Cook until beef is fork-tender.
3. Thicken & Add Creaminess
If mixture is thin, stir in the cornstarch slurry and cook an additional 10–15 minutes.
Add the cream cheese and stir until melted.
Add the sour cream and mix well to create a creamy sauce.
4. Serve
Serve over cooked egg noodles or your preferred base. Garnish with fresh parsley.
Notes
If using tougher cuts like chuck roast, longer cooking (low heat) gives the best tenderness.
Sour cream may curdle if added too early; always add at the end.
Use low-sodium broth if you prefer a less salty dish.
Chef’s Tips
Better Browning: For deeper flavor, sear the beef and sauté the onions/mushrooms in a skillet before adding to the crockpot.
Mushroom Boost: Mix white and baby bella mushrooms for richer taste.
Extra Creamy: Add ½ cup heavy cream at the end for an ultra-rich finish.
Make it Gluten-Free: Use GF noodles and substitute cornstarch as the thickener.
Nutrition (Estimated per serving without noodles)
Calories: ~350
Protein: ~32g
Fat: ~22g
Carbs: ~7g
Fiber: 1g
Sodium: ~500mg
(Values vary depending on ingredients used.)
Health Benefits
High in Protein: Supports muscle repair and satiety.
Slow Cooking Advantages: Helps break down collagen, making beef easier to digest.
Mushrooms: Add antioxidants and B vitamins.
Flexible Carbs: Serve over noodles for energy or cauliflower rice for a low-carb option.
Frequently Asked Questions (Q&A)
Q: Can I use ground beef instead of stew meat?
A: Yes! Brown 2 lbs of ground beef first, drain fat, then cook 4 hours on low.
Q: Can this be made dairy-free?
A: Use dairy-free cream cheese and sour cream alternatives. Add a bit of coconut milk for creaminess.
Q: Can I freeze leftovers?
A: Yes, but freeze before adding sour cream. Add dairy after reheating for best texture.
Q: How do I prevent the sauce from becoming too thin?
A: Drain excess liquid before adding dairy, or use a cornstarch slurry to thicken.
Q: Can I make this ahead?
A: Absolutely—ingredients can be assembled in a freezer bag (except dairy) and frozen for dump-and-go cooking.