Heck yes—Crock Pot Beef Stroganoff is cozy, low-effort, and hits every comfort-food note 🤌
This one comes out rich and tender without babysitting.
Crock Pot Beef Stroganoff
Ingredients
- 2–2½ lb beef chuck roast or stew meat, cut into chunks
- 1 onion, diced
- 3 cloves garlic, minced
- 8–10 oz mushrooms, sliced (baby bella or white)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt & black pepper
- 1 cup sour cream (room temp)
- 2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
- Egg noodles, mashed potatoes, or rice (for serving)
Instructions
- Load the slow cooker
Add beef, onion, garlic, mushrooms, broth, Worcestershire, Dijon, paprika, salt, and pepper. Stir lightly. - Cook low & slow
- LOW: 7–8 hours
- HIGH: 4–5 hours
Beef should be fall-apart tender.
- Thicken (optional but recommended)
Stir in cornstarch slurry. Cook another 20–30 minutes on HIGH until slightly thickened. - Make it creamy
Turn the slow cooker to LOW (or off).
Stir in sour cream slowly so it doesn’t curdle. - Serve
Spoon over egg noodles or mashed potatoes. Finish with extra black pepper or parsley.
Pro Tips
- Don’t add sour cream early—it’ll break. Always at the end.
- Extra rich: Swap ½ cup broth for cream of mushroom soup.
- No mushrooms? Totally fine—still delicious.
- Lighter version: Use Greek yogurt instead of sour cream (stir in off heat).
Want a dump-and-go version, no-mushroom kid-friendly, or extra-thick gravy tweak?
