A rich, creamy, and ultra-comforting Crockpot Beef Stroganoff made effortlessly in the slow cooker. I love how tender beef, savory mushrooms, and a luscious sour cream sauce come together to create a hearty and satisfying meal. It’s perfect for busy weeknights or those slow, cozy weekends when I want something warm and filling without hovering over the stove.
Why You’ll Love This Recipe
I always reach for this recipe when I want something indulgent without the effort. The crockpot does all the heavy lifting, letting me go about my day while the flavors deepen over time. The beef turns incredibly tender, and the sauce is velvety and full of comforting mushroom flavor. I serve it over egg noodles for the ultimate family-friendly dinner. It’s a one-pot wonder that tastes like I spent hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 lbs beef stew meat, cut into chunks
1 medium onion, chopped
1 can (10.5 oz) cream of mushroom soup
2 cloves garlic, minced
1 cup beef broth
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1 cup sour cream
8 oz egg noodles
Fresh parsley, chopped (for garnish)
Directions
I start by placing the beef stew meat, chopped onion, and minced garlic into the crockpot.
In a bowl, I mix the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper, then pour it over the beef.
I cover and cook everything on low for 6–8 hours or on high for 4 hours, until the beef is fall-apart tender.
About 30 minutes before serving, I stir in the cubed cream cheese and let it melt into the sauce.
I add the sour cream and continue cooking for another 10–15 minutes until it’s all smooth and creamy.
While that finishes, I cook the egg noodles according to package instructions.
I serve the creamy beef mixture over the noodles and top it with chopped parsley for a fresh finish.
Servings and timing
Prep Time: 10 minutes
Cook Time: 6–8 hours on low or 4 hours on high
Total Time: 6–8 hours 10 minutes
Servings: 6
Calories per serving: 470 kcal
Variations
I sometimes swap the cream of mushroom soup for cream of celery or cream of onion for a twist in flavor.
For a low-carb version, I skip the noodles and serve the stroganoff over cauliflower mash or steamed green beans.
I’ve also added sliced fresh mushrooms during the last hour of cooking for an extra earthy layer.
If I want more depth, I use a splash of red wine in place of part of the beef broth.
Storage/Reheating
Once cooled, I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally. If the sauce thickens too much, I add a splash of broth or milk to loosen it. I cook fresh noodles if I’m serving it again later, as they don’t always hold up well after refrigeration.
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FAQs
How do I keep the cream cheese from curdling in the slow cooker?
I always add the cream cheese near the end of cooking time and let it melt gently. Cutting it into cubes also helps it blend more smoothly.
Can I make this ahead of time?
Yes, I’ve prepped all the ingredients the night before and stored them in the fridge. In the morning, I just dump everything into the crockpot and turn it on.
What can I use instead of sour cream?
If I’m out of sour cream, I sometimes use plain Greek yogurt or crème fraîche for a similar tangy richness.
Can I freeze beef stroganoff?
I recommend freezing just the beef and sauce without the noodles. Once it’s thawed and reheated, I cook fresh noodles for serving.
Is it possible to make this gluten-free?
Absolutely—I use gluten-free condensed soup and serve it over gluten-free pasta or rice.
Conclusion
This Crockpot Beef Stroganoff is my go-to for a simple, comforting dinner that doesn’t skimp on flavor. It’s hearty, creamy, and always a hit at the table. With minimal prep and maximum taste, it’s the kind of recipe I turn to when I want something satisfying with little effort.
📖 Recipe:
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Crockpot Beef Stroganoff
- Total Time: 6–8 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
A rich and creamy Crockpot Beef Stroganoff made with tender beef, savory mushrooms, and a luscious sour cream sauce. This comforting, slow-cooked dish is perfect for busy weeknights or cozy weekends.
Ingredients
2 lbs beef stew meat, cut into chunks
1 medium onion, chopped
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
8 oz cream cheese, cubed
1 cup sour cream
8 oz egg noodles
Fresh parsley, chopped (for garnish)
Instructions
- Place the beef stew meat, chopped onion, and minced garlic into the crockpot.
- In a bowl, mix the cream of mushroom soup, beef broth, Worcestershire sauce, paprika, salt, and pepper. Pour the mixture over the beef in the crockpot.
- Cover and cook on low for 6–8 hours or on high for 4 hours, until the beef is tender.
- About 30 minutes before serving, stir in the cubed cream cheese and allow it to melt into the sauce.
- Add the sour cream and continue cooking for another 10–15 minutes until the sauce is smooth and creamy.
- While the sauce finishes, cook the egg noodles according to package instructions.
- Serve the creamy beef mixture over the cooked noodles and top with chopped parsley.
Notes
Swap cream of mushroom soup with cream of celery or cream of onion for different flavors.
For a low-carb version, serve over cauliflower mash or steamed green beans.
Add sliced fresh mushrooms during the last hour of cooking for added depth.
Use a splash of red wine in place of part of the beef broth for richer flavor.
Store leftovers in the fridge for up to 4 days and reheat gently with a splash of broth or milk if needed.
Freeze the beef and sauce without the noodles for better texture upon reheating.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on low or 4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 120 mg
