Dinner

The Absolute Best Crockpot Beef Stroganoff Recipe

Byluca Carter January 13, 2026January 13, 2026

Introduction

This delicious crockpot beef stroganoff is a comforting slow cooker favorite that yields tender beef in a creamy, rich sauce. Served over egg noodles and garnished with fresh parsley, it makes an easy and satisfying meal perfect for busy days or relaxed weekends.

A deep white bowl holds three layers: the bottom layer is a bed of yellow twisted egg noodles forming a soft spiral pattern with a smooth texture, the middle layer is a generous amount of thick brown beef stew with visible chunks of tender meat coated in creamy sauce, and the top layer is sprinkled with finely chopped green herbs and small bits of grated white cheese, adding a fresh and slightly textured finish, all set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef stew meat, cut into bite-sized pieces
1 small onion, finely chopped

2 cloves garlic, minced
1 tablespoon Worcestershire sauce

1 teaspoon paprika
1/2 teaspoon salt

1/4 teaspoon black pepper
1 (10.5 oz) can cream of mushroom soup
1 (10.5 oz) can cream of onion or cream of celery soup

1 cup beef broth
8 oz cream cheese, softened
3/4 cup sour cream

12 oz egg noodles
Chopped parsley (optional)

Instructions

Step 1: Place beef stew meat in the bottom of a clean crockpot in an even layer. Sprinkle chopped onion and minced garlic evenly over the meat.

Step 2: Season the meat with Worcestershire sauce, paprika, salt, and black pepper. Use a spoon or your hands to spread the seasonings evenly.
Step 3: In a bowl, whisk together cream of mushroom soup, cream of onion soup, and beef broth until smooth. Pour this mixture over the beef in the crockpot, covering the meat completely.
Step 4: Cover the crockpot and cook on low for 7 to 8 hours, or on high for about 4 hours, until the beef is very tender and almost falling apart.

Step 5: About 30 minutes before serving, stir softened cream cheese and sour cream into the crockpot until the sauce is smooth and creamy. Keep heat low and warm through.
Step 6: Meanwhile, cook egg noodles according to package instructions in boiling salted water. Drain well.
Step 7: Serve the beef stroganoff over the egg noodles and garnish with chopped parsley if desired. Enjoy warm.

Tips & Variations

Use softened cream cheese to avoid lumps and ensure a smooth sauce.
Add 8 oz fresh sliced mushrooms at the start for a classic mushroom stroganoff.
Try swapping cream of onion soup for cream of celery for a different flavor.

For a dairy-free version, use dairy-free cream cheese, sour cream, and soups.
If the sauce is thin, thicken it by mixing 1 tablespoon cornstarch with 2 tablespoons cold water, then stirring it in and cooking for 10–15 minutes.
Cook on low for best tenderness; use high if short on time but check the meat early.

Storage

Store leftovers in an airtight container in the refrigerator within two hours of cooking. They will keep well for 3 to 4 days. To freeze, place cooled stroganoff in a freezer-safe container, leaving room for expansion, and freeze for up to 2 months. Thaw overnight in the fridge before reheating on the stove over low heat, stirring frequently. If reheating the noodles separately, warm them briefly in boiling water or microwave with a splash of water. Do not refreeze thawed leftovers.

How to Serve

A white bowl holds a dish with two clear layers: the bottom layer is a bed of pale yellow spiral noodles with a soft, ridged texture, arranged to fill the bowl evenly. On top is a thick layer of rich brown creamy sauce with tender beef chunks, which have a slightly seared texture. The sauce is glossy, covering the meat and some noodle edges. Sprinkled over the sauce is a small amount of finely chopped green herbs and a light dusting of grated white cheese. The photo is taken close-up with a soft focus on the dish, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I brown the beef before putting it in the crockpot?

Yes, browning the beef in a hot pan adds extra flavor but is optional. Simply sear the meat and then add it to the crockpot to continue cooking as directed.

Can I use fresh mushrooms instead of canned soup with mushroom?

You still need the canned soups for the sauce base, but you can add fresh mushrooms for extra flavor. To make a more natural sauce, you can replace one can of soup with a homemade roux and extra broth, then add fresh mushrooms.

Can I cook this on high the whole time?

Cooking on high for about 4 hours works, but low for 7 to 8 hours produces more tender beef. If using high, check the meat early to avoid overcooking.

How do I prevent the sauce from breaking when I add cream cheese and sour cream?

Use softened cream cheese and add it in small pieces while stirring gently on low heat. Add sour cream slowly and avoid boiling after adding these dairy ingredients to keep the sauce smooth.

Can I add vegetables like carrots or potatoes?

Carrots can be added easily, but potatoes require careful timing as they may become very soft. Cut vegetables small and add early for even cooking.

How many people does this recipe feed?

This recipe serves about 6 people, depending on portion size.

Is it safe to leave this in the crockpot all day?

Yes, crockpots are designed for long, low cooking. Place the crockpot on a heat-safe surface, keep the lid securely in place, and follow the recommended cooking times and food safety guidelines.

luca Carter