The Absolute Best Crockpot Beef Stroganoff Recipe
This Absolute Best Crockpot Beef Stroganoff Recipe is a comforting, easy-to-make slow cooker dish featuring tender beef stew meat slow-cooked to perfection in a creamy mushroom-onion sauce. Served over egg noodles and optionally garnished with fresh parsley, it’s a rich, hearty meal perfect for busy weeknights or relaxed weekends.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours on low or 4 hours on high
- Total Time: 7 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Main 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 (full-fat recommended)
- 12 oz egg noodles
- Chopped parsley (optional garnish)
Instructions
- Prepare Ingredients: Cut the beef stew meat into bite-sized pieces, finely chop the onion, and mince the garlic. Have these ready near your crockpot for easy assembly.
- Layer the Crockpot: Place the beef in the bottom of the crockpot in an even layer. Sprinkle the chopped onion and minced garlic evenly over the beef.
- Season the Meat: Add Worcestershire sauce, paprika, salt, and black pepper over the meat. Stir lightly with your hands or a spoon so that the seasonings cover the beef evenly without breaking it apart.
- Prep Soup Base: In a mixing bowl, whisk together the cream of mushroom soup, cream of onion (or cream of celery) soup, and beef broth until smooth and fully combined.
- Add Soup Mixture: Pour the soup and broth mixture over the beef in the crockpot, ensuring the meat is fully covered by the liquid.
- Cook Low and Slow: Cover the crockpot with its lid and cook on low for 7 to 8 hours or on high for about 4 hours until the beef is very tender and nearly falls apart.
- Finish the Sauce: Approximately 30 minutes before serving, add the softened cream cheese and sour cream to the crockpot. Stir gently and thoroughly until the sauce is smooth with no lumps, then cover and let warm through on low heat.
- Cook Noodles: While the stroganoff finishes, cook the egg noodles according to package directions in boiling salted water, then drain thoroughly.
- Serve: Plate a bed of cooked egg noodles and spoon the creamy beef stroganoff over them. Garnish with chopped parsley if desired and serve immediately while hot.
Notes
- Softening cream cheese before adding prevents lumps and ensures a smooth sauce.
- Cooking on low for the longer time yields more tender beef; use high if short on time but monitor for doneness.
- If the sauce is too thin at the end, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook for 10–15 minutes to thicken.
- Optional: Add 8 oz fresh sliced mushrooms at the start for a classic mushroom flavor or frozen peas in the last 15 minutes for added veggies.
- Leftovers keep well refrigerated for 3 to 4 days or frozen up to 2 months; reheat gently on stovetop to maintain creaminess.
- For richer flavor, consider browning beef before crockpot or adding 1/4 cup red wine to the soup mixture before cooking.
- Serve over mashed potatoes, rice, or polenta for variation, and add a side salad or crusty bread for a full meal.
Keywords: beef stroganoff, crockpot recipe, slow cooker beef, comfort food, creamy beef stroganoff, easy dinner, slow cooker meals
