Warm & Welcoming Beef Stroganoff Slow Cooker Recipes

With tender beef, earthy mushrooms, and a savory, creamy gravy, we adore almost every beef stroganoff recipe we've ever tried. But for a busy weeknight, making beef stroganoff can be a bit of a task, and we hate having to wait for weekends when we crave this yummy classic comfort food. That's why we've come up with slow cooker beef stroganoff recipes — so you can make a batch any time you get a hankering, even on a weekday. 

Homemade Slow Cooker Beef Stroganoff

We take the classic stroganoff recipe and adapt it for a slow cooker. You pre-cook ingredients in order to add deeper flavors to the finished product. This serves 4-6.

Ingredients

• 2 tablespoons olive oil, divided
• 12 ounces small button mushrooms, stems removed and halved
• 1 pound beef stew meat or chuck roast, cut into ½-inch strips
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 teaspoon tomato paste
• 2 tablespoons flour
• ½ cup dry white wine
• 1 cup chicken broth
• ½ teaspoon dried thyme
• ½ cup sour cream
• Sea salt and fresh cracked black pepper, to taste
• ¼ cup chopped parsley

Instructions

1. In a large skillet over medium-high heat, heat one tablespoon of the olive oil until it shimmers.
2. Add the mushrooms and allow them to sit in contact with the pan without stirring them until they begin to brown, 4 to 5 minutes.
3. Stir the mushrooms occasionally, cooking for another 3 to 4 minutes. Put the cooked mushrooms in the slow cooker.
4. Using the same pan, heat the remaining tablespoon of olive oil over medium-high heat until it shimmers.
5. Add the beef to the pan and allow it to sit without stirring it until the beef begins to brown, about 4 minutes.
6. Turn the beef over and cook on the other side without stirring, four minutes more. Put the beef into the slow cooker with the mushrooms.
7. Using the same pan, heat the butter over medium-high heat until it bubbles.
8. Add the onion to the pan. Cook the onion in the butter, using the side of the spoon to scrape any browned bits from the bottom of the pan, until the onions are soft and slightly browned, 5 to 6 minutes.
9. Add the tomato paste to the onion and cook, stirring constantly, until the tomato paste begins to brown, about 4 minutes.
10. Add the flour to the mixture and cook, stirring constantly, until the flour loses its raw color and begins to turn golden, about 3 minutes more.
11. Add the white wine. Use the side of the spoon to scrape browned bits off the bottom of the pan and stir the wine into the mixture. Cook for 2 minutes.
12. Add the chicken broth and the thyme. Bring to a simmer and then remove the pan from the heat.
13. Scrape the contents of the pan into the slow cooker with the meat and mushrooms. Stir to combine the ingredients and cover the slow cooker. Set it on low and cook for 8 to 10, until the beef is tender.
14. Turn the slow cooker to warm and uncover it.
15. Put the sour cream in a small bowl and add 2 tablespoons of the liquid from the slow cooker into the sour cream to temper it. Whisk to combine. Add this mixture back into the slow cooker and stir to combine.
16. Season to taste with salt and pepper, and stir in the parsley just before serving.

Related: Master Meal Prep With a Savory Slow Cooker Beef Stew Recipe

Easy Slow Cooker Stroganoff

Want something quicker and easier? Try our super easy slow cooker stroganoff that won't take more than 10 minutes or so to dump into the crockpot. It makes 4-6 servings. 

Ingredients

• 1 (10-ounce) can condensed cream of mushroom soup
• 2 tablespoons water
• 2 tablespoons Worcestershire sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon freshly ground black pepper
• 1 pound chuck roast (or stew meat), cut into ½-inch strips
• 8 ounces sliced mushrooms
• 1 onion, chopped
• ¾ cup sour cream
• ¼ cup chopped parsley

Instructions

1. In the slow cooker, whisk together the soup, water, Worcestershire sauce, garlic powder, onion powder, thyme, and pepper.
2. Stir in the beef, mushrooms, and chopped onions.
3. Cover the slow cooker and cook on low for 8 to 10 hours, until the beef is tender.
4. Put the sour cream in a small bowl. Whisk in two tablespoons of the hot liquid from the slow cooker to temper the sour cream and keep it from curdling. Return the mixture to the slow cooker and stir to combine.
5. Stir in the parsley just before serving, and serve on hot egg noodles.

Make Stroganoff a Weeknight Dinner

Here's our stroganoff secret... we like to double the recipe. Then we can cook once and eat twice, which is a winning time-saving weeknight strategy in our book. Your family will love our slow-cooker beef stroganoff — so they'll be thrilled you have leftovers.