Effortless Slow Cooker Beef Stroganoff: A Weeknight Dinner Dream

Beef Stroganoff is a classic comfort food dish that’s rich, creamy, and incredibly satisfying. But who has time to stand over the stove stirring and simmering for hours? That’s where the slow cooker comes to the rescue! This recipe transforms the traditional Beef Stroganoff into an easy, hands-off meal perfect for busy weeknights. Just toss the ingredients into your slow cooker in the morning, and come home to a delicious, ready-to-eat dinner. This slow cooker beef stroganoff is so easy, you will wonder why you have not made it before. This version retains all the deliciousness of the original recipe, but without the fuss and constant attention.

## Why Slow Cooker Beef Stroganoff is a Game Changer

* **Effortless:** Simply dump the ingredients in, set it, and forget it! No constant stirring or monitoring required.
* **Tender Beef:** The slow cooking process results in incredibly tender and flavorful beef that practically melts in your mouth.
* **Rich and Creamy:** The creamy sauce is infused with the delicious flavors of beef, mushrooms, and onions.
* **Perfect for Weeknights:** Prepare it in the morning before work, and come home to a complete meal.
* **Freezer-Friendly:** Leftovers freeze beautifully, making this a great meal prep option.
* **Crowd-Pleaser:** This dish is always a hit with both kids and adults.
* **Versatile:** Serve it over egg noodles, rice, mashed potatoes, or even creamy polenta.

## Ingredients You’ll Need

Here’s what you’ll need to make this delectable slow cooker beef stroganoff:

* **Beef:** 2 pounds of beef chuck roast, cut into 1-inch cubes. Chuck roast is ideal because it becomes incredibly tender during slow cooking. You can also use stew meat if you prefer.
* **Onion:** 1 medium yellow onion, chopped. Yellow onion provides a classic flavor base.
* **Mushrooms:** 8 ounces of sliced mushrooms. Cremini or button mushrooms work well. You can also use a combination.
* **Garlic:** 2 cloves of garlic, minced. Garlic adds a pungent and aromatic flavor.
* **Beef Broth:** 2 cups of beef broth. Use low-sodium to control the salt level.
* **Worcestershire Sauce:** 2 tablespoons of Worcestershire sauce. This adds a savory depth of flavor.
* **Dijon Mustard:** 1 tablespoon of Dijon mustard. Dijon adds a tangy complexity to the sauce.
* **Dried Thyme:** 1 teaspoon of dried thyme. Thyme complements the beef and mushroom flavors.
* **Salt and Pepper:** To taste. Season generously for the best flavor.
* **Sour Cream:** 1 cup of sour cream. This is added at the end for richness and tang.
* **All-Purpose Flour:** 2 tablespoons of all-purpose flour (optional, for thickening). If you prefer a thicker sauce, whisk the flour with a little cold water before adding it to the slow cooker.
* **Egg Noodles:** 1 pound of egg noodles, cooked according to package directions, for serving.
* **Fresh Parsley:** Chopped fresh parsley, for garnish.

## Step-by-Step Instructions: Slow Cooker Beef Stroganoff

Follow these easy steps to create a delicious and effortless slow cooker beef stroganoff:

**Step 1: Prepare the Beef**

* Trim any excess fat from the chuck roast and cut it into 1-inch cubes. This ensures that the beef cooks evenly and becomes incredibly tender.

**Step 2: Sear the Beef (Optional but Recommended)**

* While this step is optional, searing the beef before adding it to the slow cooker adds a wonderful depth of flavor and helps to seal in the juices. It creates a richer, more complex flavor profile. If you are short on time, you can skip this step, but searing is highly recommended.
* Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pan. Overcrowding will steam the beef instead of searing it. Sear on all sides until browned. This should take about 2-3 minutes per side.

**Step 3: Combine Ingredients in the Slow Cooker**

* Place the seared beef (or uncooked beef cubes) into the slow cooker. Add the chopped onion, sliced mushrooms, minced garlic, beef broth, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper.
* If using flour as a thickening agent, whisk it together with about 1/4 cup of cold water until smooth. Pour this mixture over the ingredients in the slow cooker. This helps to prevent lumps from forming in the sauce.

**Step 4: Cook on Low**

* Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The beef should be very tender and easily shredded with a fork.
* The cooking time may vary depending on your slow cooker, so check the beef for tenderness after the minimum cooking time. If it is not tender enough, continue cooking for another hour or two.

**Step 5: Shred the Beef (if necessary)**

* If the beef is in larger chunks, use two forks to shred it directly in the slow cooker. This will help the beef absorb the flavors of the sauce even more.

**Step 6: Stir in Sour Cream**

* Turn off the slow cooker and stir in the sour cream. Make sure the sour cream is fully incorporated into the sauce. Adding the sour cream while the slow cooker is still on can cause it to curdle.
* Let the stroganoff sit for about 5-10 minutes after adding the sour cream to allow the sauce to thicken slightly.

**Step 7: Serve and Enjoy!**

* Serve the beef stroganoff over cooked egg noodles, rice, mashed potatoes, or creamy polenta. Garnish with fresh chopped parsley for a pop of color and freshness.

## Tips and Variations for Perfect Slow Cooker Beef Stroganoff

* **Browning the Beef:** As mentioned before, searing the beef adds a depth of flavor, but if you’re short on time, you can skip this step. The stroganoff will still be delicious, just not quite as rich.
* **Thickening the Sauce:** If you prefer a thicker sauce, you can add a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to the slow cooker during the last 30 minutes of cooking. Stir it in well and let it simmer until the sauce thickens to your desired consistency. Alternatively, you can remove about a cup of the sauce from the slow cooker and whisk it with 2 tablespoons of flour in a separate bowl until smooth. Then, pour the mixture back into the slow cooker and stir well. Cook for another 15-20 minutes, or until the sauce thickens.
* **Type of Mushrooms:** Feel free to experiment with different types of mushrooms. Cremini, button, and shiitake mushrooms all work well. You can even use a mix of different mushrooms for a more complex flavor.
* **Wine:** For an even richer flavor, add 1/2 cup of dry red wine (such as Cabernet Sauvignon or Merlot) to the slow cooker along with the other ingredients. The alcohol will cook off during the slow cooking process, leaving behind a delicious depth of flavor.
* **Spices:** Customize the spices to your liking. You can add a pinch of smoked paprika for a smoky flavor, or a dash of red pepper flakes for a little heat.
* **Sour Cream Substitute:** If you don’t have sour cream on hand, you can use Greek yogurt as a substitute. It will provide a similar tanginess and creaminess. Just make sure to use plain, full-fat Greek yogurt.
* **Adding Vegetables:** Feel free to add other vegetables to the slow cooker, such as carrots, celery, or bell peppers. Add them along with the onions and mushrooms.
* **Low-Carb Option:** For a low-carb version, serve the beef stroganoff over cauliflower rice or zucchini noodles.
* **Cream Cheese:** For extra creaminess, add 4 ounces of cream cheese, cut into cubes, during the last 30 minutes of cooking. Stir until melted and smooth.
* **Storage:** Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

## Serving Suggestions

* **Egg Noodles:** The classic pairing for beef stroganoff is egg noodles. Their rich flavor and slightly chewy texture complement the creamy sauce perfectly.
* **Rice:** Serve over white rice, brown rice, or wild rice for a comforting and satisfying meal.
* **Mashed Potatoes:** Creamy mashed potatoes are another excellent option. They absorb the delicious sauce beautifully.
* **Polenta:** Creamy polenta is a great alternative to mashed potatoes, especially if you’re looking for a gluten-free option.
* **Crusty Bread:** Serve with a side of crusty bread for soaking up all that delicious sauce.
* **Green Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the stroganoff.
* **Steamed Vegetables:** Serve with steamed green beans, broccoli, or asparagus for a healthy and balanced meal.

## Make Ahead and Freezing Instructions

* **Make Ahead:** You can prepare the beef stroganoff up to 24 hours in advance. Simply combine all the ingredients (except the sour cream) in the slow cooker and store it in the refrigerator. In the morning, cook according to the recipe instructions. Add the sour cream just before serving.
* **Freezing:** Beef stroganoff freezes beautifully. Allow the stroganoff to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add the sour cream after reheating, as it may separate if frozen. If the sauce appears thin after thawing, you can thicken it with a cornstarch slurry or by simmering it on the stovetop until it reaches your desired consistency.

## Recipe Card: Slow Cooker Beef Stroganoff

**Yields:** 6-8 servings
**Prep time:** 15 minutes
**Cook time:** 6-8 hours on low, or 3-4 hours on high

**Ingredients:**

* 2 pounds beef chuck roast, cut into 1-inch cubes
* 1 medium yellow onion, chopped
* 8 ounces sliced mushrooms
* 2 cloves garlic, minced
* 2 cups beef broth
* 2 tablespoons Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1 teaspoon dried thyme
* Salt and pepper to taste
* 2 tablespoons all-purpose flour (optional)
* 1 cup sour cream
* 1 pound egg noodles, cooked
* Chopped fresh parsley, for garnish

**Instructions:**

1. Trim excess fat from the beef and cut into 1-inch cubes.
2. (Optional) Heat olive oil in a skillet over medium-high heat. Sear beef in batches until browned on all sides.
3. Place beef, onion, mushrooms, garlic, beef broth, Worcestershire sauce, Dijon mustard, thyme, salt, and pepper in the slow cooker. If using flour, whisk with 1/4 cup cold water and pour over the ingredients.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until beef is tender.
5. Shred beef with two forks if necessary.
6. Turn off slow cooker and stir in sour cream.
7. Serve over cooked egg noodles. Garnish with parsley.

Enjoy this easy and delicious Slow Cooker Beef Stroganoff! It’s the perfect comfort food for a busy weeknight.