Creamy Slow Cooker Beef Stroganoff Recipe With Stew Beef

A wooden spoon holds a serving of beef stroganoff with mushrooms and creamy sauce above a pot filled with the dish.

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Creamy Slow Cooker Beef Stroganoff Recipe With Stew Beef

Stew beef goes pull-apart tender in a rich mushroom-and-onion gravy, finished with a swirl of sour cream over wide egg noodles. The crockpot does the work, you get the Sunday dinner payoff.

Prep Time15

Cook Time7 30

Total Time7 45

Course: Main Course

Cuisine: American

Keyword: beef stroganoff with stew beef, crockpot beef, easy beef stroganoff, slow cooker beef stroganoff, slow cooker stroganoff recipe

Servings: servings

Calories: 306kcal

Author: Chef Jenn

Ingredients

2 pounds stew beef
1 whole onion sliced
8 ounces mushrooms sliced
3 cloves garlic minced
2 cups beef broth
2 teaspoons Maggi Seasoning
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon black pepper
1 teaspoon salt adjust later
¾ cup sour cream

For thickening:

2 tablespoons flour
¼ cup cold water

For serving:

Cooked egg noodles

Instructions

Whisk together the beef broth, Maggi seasoning, Worcestershire, Dijon, salt, and pepper in a bowl.
Add the stew beef, sliced onion, mushrooms, and garlic to the slow cooker.
Pour the mixed liquid over everything so it's evenly distributed.
Cook on low for 7 to 8 hours or high for 4 to 5 hours, until the beef is fork-tender.
Whisk the flour with cold water to make a smooth slurry.
Stir the slurry into the slow cooker and cook on high for 20 to 30 minutes, until the sauce is thickened.
Spoon the sour cream into a bowl and temper with a few spoonfuls of hot sauce, then stir the mixture back into the slow cooker.
Taste and adjust salt. Serve over cooked egg noodles.

Notes

Recipe Card Tips

Cook on low if you can. The collagen in stew beef breaks down better at low heat over 7 to 8 hours than it does at high heat over 4 to 5. The texture difference is real.
Temper the sour cream every time, no shortcuts. Cold sour cream into hot sauce is the #1 reason stroganoff goes grainy. Three or four spoonfuls of hot sauce stirred in slowly is all it takes.
If the sauce is too thin after the slurry, leave the lid off for the last 10 minutes on high. It'll reduce and tighten without the flour going pasty.

Nutrition