Some dinners do their best work while you are off doing everything else. This slow cooker beef stroganoff starts early, cooks low and slow, and ends with tender beef in a creamy sauce over egg noodles. It is a easy dinner for a busy weeknight, a quiet Sunday, or any day when you want something warm and hearty without standing at the stove at 5 p.m.
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Why this slow cooker beef stroganoff works
The slow cooker gives the beef time to turn soft and tender. No rushing, no babysitting the pan. Dijon mustard, Worcestershire sauce, tomato paste, cognac, and beef broth build a rich sauce without canned soup.
At the end, sour cream gives the sauce that classic stroganoff flavor. Heavy cream makes it softer, and a little cold butter gives it a smooth, glossy finish.
What you need
- Beef chuck roast or stew beef: Choose a cut that works well with long, slow cooking. It turns tender and pulls apart easily.
- Onion and garlic: They give the sauce a savory base and make the kitchen smell like dinner is already winning.
- Tomato paste: Adds depth and a richer color to the sauce.
- Dijon mustard: Brings a little sharpness without taking over.
- Worcestershire sauce: Adds a deep, savory flavor that works beautifully with beef.
- Cognac: Gives the sauce warmth and depth. You can use extra beef broth instead.
- Beef broth: Forms the base of the sauce and keeps everything rich and hearty. You can very well use homemade beef stock for this recipe.
- Bay leaf and thyme: Add gentle herb flavor while the beef cooks.
- Paprika: Gives soft warmth and a little color.
- Sour cream: Brings the classic creamy, tangy stroganoff flavor.
- Heavy cream: Softens the sauce and makes it extra smooth.
- Cold butter: Stirred in at the end for shine and a silky finish.
- Egg noodles: The classic pairing. The noodles catch the sauce in all the right places.
How to make it
- Step 1: Add the onions and garlic to the slow cooker. Place the beef on top and season with salt and pepper.
- Step 2: Add the tomato paste, Dijon mustard, Worcestershire sauce, cognac, beef broth, and paprika. Place the bay leaf and thyme on top.
- Step 3: Cover and cook on LOW for 8 hours, until the beef is tender and easy to pull apart with a fork.
- Step 4: Remove the bay leaf and thyme. Stir in the sour cream and heavy cream. Add the cold butter and stir until the sauce is smooth. Do not boil the sauce after adding the dairy. Keep it warm and serve over egg noodles.
Top Tips for creamy stroganoff
- Add the sour cream and heavy cream at the end. That keeps the sauce smooth.
- Keep the heat gentle once the dairy goes in. Boiling can make the sauce split.
- If the beef is still firm, cook it longer. Slow cooker beef needs time more than attention.
- Want to skip the cognac? Use extra beef broth. The sauce will be a little less deep, but still full of flavor.
- For a more classic stroganoff feel, add sliced mushrooms with the onions.
What to serve with beef stroganoff
Egg noodles are the classic choice and the easiest win here. The creamy sauce sticks on the noodles beautifully.
Mashed potatoes also work well if you want a heartier plate. For something fresh on the side, serve green beans or a simple salad.
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Ingredients
For the beef stroganoff
- 2 large onions, finely chopped
- 3 cloves garlic, squeezed
- 2.2 pounds chuck roast, or stew beef, cut into large chunks
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3 tablespoons Cognac
- 1 teaspoon paprika powder
- 2 cups beef broth
- 1 bay leaf
- 1 sprig fresh thyme
- 7 ounces sour cream
- 3 tablespoons heavy cream
- 1 tablespoon butter, cold
For serving
- 1 pound egg noodles
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Add the onions and garlic to the slow cooker.2 large onions, 3 cloves garlic
- Place the beef on top and season with kosher salt and black pepper.2.2 pounds chuck roast, 1 teaspoon salt, 1 teaspoon ground black pepper
- Add the tomato paste, Dijon mustard, Worcestershire sauce, cognac, beef broth, and paprika. Place the bay leaf and thyme on top.2 tablespoons tomato paste, 2 tablespoons Dijon mustard, 1 teaspoon Worcestershire sauce, 3 tablespoons Cognac, 1 teaspoon paprika powder, 2 cups beef broth, 1 bay leaf, 1 sprig fresh thyme
- Cover and cook on LOW for 8 hours, or until the beef is tender and easy to pull apart with a fork.
- Remove the bay leaf and thyme. Stir in the sour cream and heavy cream.7 ounces sour cream, 3 tablespoons heavy cream
- Add the cold butter and stir until the sauce is smooth and glossy. Do not boil the sauce after adding the dairy. Keep it warm. Serve over egg noodles.1 tablespoon butter, 1 pound egg noodles
Notes
- Refrigerator: Store covered in the fridge for up to 3 days.
- Reheat: gently over low heat and do not boil.
Nutrition
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