Slow Cooker Beef Stroganoff
112 CommentsUpdated Feb 13, 2026
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My Slow Cooker Beef Stroganoff is a cozy mix of beef, veggies, gravy, and cream. This recipe tastes better than a restaurant and you will want to make over and over.
Featured Comment
I made your Beef Stroganoff recipe today and just finished eating dinner. It was easy and delicious! I used fresh Italian parsley for garnish. I will definitely make this again!
– sharon
This Slow Cooker Beef Stroganoff is my go-to when I’m in the mood for comfort food. The beef turns out so flavorful, tender, and the sauce is thick and decadent. This recipe is my mom’s stove-top recipe that I adapted for the slow cooker.
If I’m having friends or family over, this is the dish that always gets a ton of compliments—and everyone wants the recipe! Skip the stress of figuring out dinner and make this easy beef stroganoff.
Key Ingredients
Beef Stew Meat Cubes – Find this pre-packaged or cut up your own chuck roast or bottom round roast.
Brown Gravy Mix – This adds all the beefy flavor
Seasonings – Thyme, oregano, and black pepper
Yellow Onion – Diced, adds texture and flavor.
Mushrooms – Use fresh button mushrooms, sliced. To save time, buy these presliced.
Egg noodles – These are cooked on the stove top, as the slow cooker does not cook pasta properly.
Sour Cream – This is the key ingredient in the dish, makes the sauce mellow and creamy. Add this at the end of the cooking time as well.
How to Make Slow Cooker Beef Stroganoff
- Let the beef and mushrooms cook low and slow in a savory sauce until tender.
- Stir in sour cream at the end, then mix with cooked noodles and serve.
Tips & Variations
More Decadent: Use a block of cream cheese instead of sour cream for a richer sauce – just warm in the microwave before adding to the hot gravy so it melts smoothly.
Pasta Type: You can use 8 ounces of any pasta you like, even whole-grain.
Lower fat content: Trim the beef well, and use low-fat sour cream instead of full-fat.
Meatballs: Use 1-2 pounds of frozen meatballs; cut the time down to 3 hours on high or 6 hours on low.
Ground beef: Be sure to brown and crumble the ground beef before adding to the slow cooker.
Chicken: You can use boneless chicken breasts or thighs. Use chicken or turkey gravy instead of beef. Shred the chicken before adding the noodles and sour cream.
How to Serve Beef Stroganoff
Pile in a Bowl: Enjoy on its own if you’re short on time or low on groceries.
Toppings: We love an extra dollop of sour cream, chives and freshly ground black pepper.
Pasta Alternatives: Skip the pasta and serve the creamy beef mixture over hot steamed rice or mashed potatoes for a change.
Other Sides: Pair with a green salad or steamed vegetables for a light side. Also, dinner rolls are a great touch to finish off the meal.
Should the meat be browned first?
For this beef stroganoff recipe in the crockpot, the meat does not need to be browned first! Let the slow cooker do all the work. Though if you feel the need to, it won’t hurt a thing.
How to thicken
After you stir in the noodles, if the sauce isn’t as thick as you’d like, you have two options: leave the lid off for a bit to let it thicken naturally, or stir in a cornstarch slurry (2 Tbsp cornstarch + 2 Tbsp water).
Slow Cooker Beef Stroganoff Recipe
How to Video
Ingredients
- 2 lbs. beef stew meat, (raw cubed beef)
- 1.74 oz brown gravy packets, (two .87 oz. packets)
- 1 ½ cups water
- 1 onion, diced
- 2 cups sliced mushrooms
- ½ tsp. dried leaf thyme, (not ground)
- ½ tsp. dried leaf oregano, (not ground)
- ½ tsp. black pepper
Add these items after cooking time is up:
- 16 oz. sour cream
- 8 oz. egg noodles, cook according to package directions on the stove top
Instructions
- Add stew meat, onions and mushrooms to slow cooker.
- Sprinkle over the thyme, oregano and pepper.
- In a small bowl whisk together the water (only 1.5 cups, not what the packages say) and gravy mixes. Pour over the meat and veggies in the slow cooker.
- Cook on low for 8 hours or HIGH for 4 hours without opening the lid during the cooking time.
- Add the sour cream, stir until smooth.
- Add the drained cooked noodles, stir and serve! Add salt and pepper to taste if desired.
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
How to Store Leftovers
This beef dinner will stay fresh in the fridge for up to three days. You can freeze for up to three months, but the sauce may separate; it’s best to eat within a few days.
More recipes with beef stew meat
Slow Cooker Steak Burritos and Beef Noodle Casserole make weeknights feel effortless yet comforting.
Easy Teriyaki Beef brings sweet‑savory flair, while Slow Cooker Beef and Noodles delivers classic homestyle goodness.
Beef Tips and Gravy alongside hearty Slow Cooker Beef Stew round out the lineup for stick‑to‑your‑ribs type meal.
How would you break down to 2 servings instead of 6?
I would cut the recipe in half and have leftovers, if you cut into thirds it would be hard with the packets.
Very tasty and the kids enjoyed
Would it be better to brown the beef
I think it would be better to brown the meat fist. My meat looked a little too pale. If I made it in a hotpot it would be easier to brown and then change setting to slow cook. I did not mix the noodles and sauce together, but put the noodles on each plate and covered with sauce. That’s just the way I’ve always made it.
Was delicious, but we have leftovers. Can they be frozen?
Yes, this recipe freezes well.
Very easy. It wasn’t bad but it certainly lacks something in flavor. Next time, I’d add a couple of tablespoons of Worcestershire and, in place of part of the water, some dry wine (red or white).
Can you use Chuck roast cut into squares raw?
Yes!
Can you make this last minute in the instant pot ?
It should do fine unless the instant pot decides it’s not enough liquid (it may be too thick).
My family and I loved this recipe! I would like to double the recipe. Do I double all ingredients??
Thanks
Yes, you would want to double all the ingredients. Or you can get away with adding a little more beef without changing anything.
Why not ground thyme and oregano?
Those really overpower dishes, if you do, only use a fraction.
Can I substitute the sour cream for something? My fiancé and I don’t care for sour cream.
You can add a touch of heavy cream instead.
How much heavy cream would you suggest?
I would do about 3/4 cup and I would whisk in 2 Tbsp. of cornstarch to it before adding it to the slow cooker.
I too am not particularly fond of sour crème. I used it anyway and I could not taste it all.
Would be okay to replace the 1.5 cups of water with beef broth instead to add a little extra flavor?
Yes! Though it may be on the salty side.