Slow Cooker Beef Stroganoff: Creamy, Hearty, and Hands-Off
This slow cooker beef stroganoff combines tender beef stew meat, cream of mushroom soup, and a rich sour cream sauce, all cooked low and slow for an easy and filling meal. With just 10 minutes of prep and minimal cleanup, it’s one of the easiest comfort food dinners you can make for your family.
Some dinners just feel like a warm hug. This slow cooker beef stroganoff is exactly that. Tender beef, a creamy, savory sauce, and hearty egg noodles all come together with barely any effort on your part.
Toss everything in the slow cooker in the morning, and by dinner, your kitchen smells incredible.
This recipe is a staple for busy weeknights. It serves 4-6 people, takes just 10 minutes to prep, and practically cooks itself.
Easy Beef Stroganoff Slow Cooker Recipe Ingredients
- 2 lb. beef stew meat
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 10.5 oz. can cream of mushroom soup
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. paprika
- ½ tsp. salt
- ½ tsp. pepper
- 8 oz. cream cheese (softened)
- 1 cup sour cream
- Egg noodles (cooked)
- Fresh parsley, for topping (optional)
How to Make Slow Cooker Beef Stroganoff
Step 1: Add the main ingredients
Add the beef stew meat to your slow cooker. Season with salt, pepper, and paprika. Add the diced onion and minced garlic on top.
Step 2: Make the sauce
In a small bowl, whisk together the cream of mushroom soup, beef broth, and Worcestershire sauce. Pour the mixture evenly over the beef.
Step 3: Set it and forget it
Cover and cook on high for 3–4 hours or low for 6–8 hours. Resist the urge to lift the lid, every time you do, heat escapes and the beef takes longer to become tender. ***See note below.
For the most tender beef, I highly recommend cooking on low for 6-8 hours. Cooking stew meat quickly can lead to tough pieces of meat. I prefer stroganoff when the beef shreds and becomes a part of the sauce.
Step 4: Stir in the creamy goodness
In the last hour of cooking, add the softened cream cheese and sour cream. Stir until everything melts together into a smooth, velvety sauce.
Step 5: Add the noodles
Cook your egg noodles according to package directions, then add them directly to the slow cooker. Stir to coat every noodle in that gorgeous sauce.
Step 6: Garnish and serve
Top with freshly chopped parsley and serve warm. Dinner is done!
Tips and Serving Suggestions
Make it your own: Not a fan of egg noodles? Serve the stroganoff over mashed potatoes, white rice, or even cauliflower rice for a lower carb option.
Round out the meal: Pair it with a simple green salad or a bag of steamable vegetables for a complete, stress-free dinner.
Soften that cream cheese: Cold cream cheese won’t melt smoothly. Take it out of the fridge 30–60 minutes before you need it, or cut it into small cubes to speed things up.
Storing leftovers: Transfer any leftovers to an airtight container and refrigerate for up to 4 days. When reheating, warm on the stovetop over low heat. If the sauce thickens too much, a splash of broth will loosen it right up.
Easy Slow Cooker Beef Stroganoff Recipe
This creamy slow cooker beef stroganoff takes just 10 minutes to prep and feeds the whole family. A simple, hearty dinner recipe perfect for busy weeknights or cozy weekends.
Ingredients
- 2 lb. beef stew meat
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 10.5 oz. can of cream of mushroom soup
- 1 cup beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 8 ounces cream cheese
- 1 cup sour cream
- Egg noodles for serving
- Fresh parsley for serving
Instructions
- To your slow cooker, add the stew meat. Sprinkle salt, pepper, and paprika over top. Add onion and garlic.
- In a medium mixing bowl, whisk together cream of mushroom soup, beef broth, and Worcestershire. Pour this over the beef.
- Cook on high 3-4 hours or low 6-8 (recommended)
- Before the last hour of cooking, add cream cheese, and sour cream. Stir to combine. Let this melt for the remainder of the cook time, and stir well.
- Once cooking has finished, boil egg noodles according to package directions (we typically use 3/4 of a package).
- Add cooked noodles to the slow cooker and stir well to combine.
- Top with fresh chopped parsley.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 317Total Fat: 28gSaturated Fat: 15gUnsaturated Fat: 13gCholesterol: 91mgSodium: 679mgCarbohydrates: 9gFiber: 1gSugar: 4gProtein: 11g
For informational purposes only. All values are estimates. Do not use for dietry or medical advice.
A Dinner the Whole Family Will Request Again
This slow cooker beef stroganoff proves that a satisfying, home-cooked dinner doesn’t have to mean hours in the kitchen. A little prep in the morning, and you’ve got a meal that brings everyone to the table.
Give it a try this week and let us know how it goes in the comments below!
Frequently Asked Questions
Can I use a different cut of beef?
Yes! Chuck roast cut into chunks works beautifully. Some people also use sirloin. If you prefer ground beef, brown and drain it first before adding it to the slow cooker.
Why is my stroganoff sauce lumpy?
This usually happens when the cream cheese is too cold. Make sure it’s fully softened before stirring it in, and give it a few minutes to melt completely before serving.
Can I freeze slow cooker beef stroganoff?
The dairy makes this dish tricky to freeze. If you want to freeze it, do so before adding the cream cheese, sour cream, and noodles. Add those fresh when you reheat.
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