A classic comfort food made easy, this crock pot beef stroganoff features tender beef simmered in a rich, creamy sauce. With fewer than 10 ingredients and just 5 minutes of prep, your slow cooker takes care of the rest.

Bowl of crock pot beef stroganoff served over egg noodles.

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Easy Crock Pot Beef Stroganoff

Easy crockpot recipes like this crock pot beef stroganoff are my go-to on busy weeknights. I love tossing everything in the slow cooker and letting it cook while I focus on the rest of the evening. It takes the stress out of dinnertime!

After making favorites like slow cooker beef bourguignon recipe, crockpot beef tips and gravy and this meatloaf recipe, I knew it was time to add stroganoff to the rotation. We serve it over egg noodles or mashed potatoes for a hearty, satisfying meal.

Ingredient Notes

  • Stew meat: Budget-friendly and becomes tender in the slow cooker. Boneless beef chuck roast (or chuckeye roast) cut into cubes also works well.
  • Beef broth: Adds deep, savory flavor.
  • Onion soup mix: A simple shortcut for seasoning.
  • Worcestershire sauce: Adds rich umami depth.
  • Sour cream: Makes the sauce creamy and classic. Greek yogurt works too.
  • Heavy cream: Enhances richness.
  • Cornstarch: Helps thicken the stroganoff sauce.
  • Egg noodles: You’ll need these for serving. Store-bought or homemade egg noodles if you have time.
Jamielyn Nye

Best Cut of Beef Use

My favorite type of meat to use for slow cooker beef stroganoff is stew meat. It’s less expensive and gets super tender and flavorful when cooked low and slow in the crockpot.

Other cuts of beef will work too, such as flank steak or sirloin steak, but I usually use those only if I am making easy beef stroganoff on the stovetop. Some even use meatballs. You can’t go wrong with any of these – they are all delicious!

XO - Jamielyn
Adding beef stroganoff sauce ingredients to crockpot including stew meat, mushrooms and onion soup mix. Then adding cream at the end.

How to Make Crockpot Beef Stroganoff

  1. Cook ingredients in crockpot. Add stew meat and mushrooms in the slow cooker and sprinkle onion soup mix on top. Then pour broth and Worcestershire in. Cook on low for 5-6 hours or on high for 3-4 hours.
  2. Stir in sour cream, heavy cream and cornstarch. Remove 1/4 cup broth from crockpot. Then stir in the heavy cream and sour cream. Whisk in the cornstarch. Let cook an additional 30 minutes, then S&P to taste.
  3. Serve and enjoy! Serve the chunks of beef over noodles and sprinkle with fresh parsley if desired.
Creamy crock pot beef stroganoff ready to be spooned out of the crockpot for serving.

Recipe Tips

  • The stroganoff sauce cooks up rich and creamy. If you prefer it thicker, stir in a little extra cornstarch mixed with cream at the end until it reaches your desired consistency.
  • For deeper flavor, you can brown the beef before adding it to the slow cooker. It’s optional, but it adds extra richness to the finished dish.
  • Before serving, taste and adjust the seasoning as needed. Depending on the broth you use, you may want to add a little more salt or pepper.
Beef stroganoff in the slow cooker with egg noodles mixed in for a hearty family dinner.

More easy dinner ideas in the crockpot include creamy crockpot chicken, slow cooker barbacoa and crockpot beef and broccoli.

More Easy Beef Recipes

A bowl of slow cooker beef stroganoff dished into a bowl with egg noodles.

Crock Pot Beef Stroganoff

5 from 17 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6
A classic comfort food made easy, this crock pot beef stroganoff features tender beef slow simmered in a rich, creamy sauce.
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Ingredients 

  • 1 ½ pounds stew meat
  • 8 ounces cremini mushrooms , sliced
  • 1 ounce onion soup mix
  • 1 ½ cups beef broth or stock
  • 2 Tablespoons Worcestershire sauce
  • ½ cup sour cream
  • ¼ cup heavy cream , more as needed
  • 1 Tablespoon cornstarch , more as needed

S&P to taste

For serving: butter noodles or mashed potatoes and fresh parsley

Instructions

  • Slow cook beef. Place 1 1/2 pounds stew meat and 8 ounces mushrooms in the slow cooker. Sprinkle 1 ounce onion soup mix over top. Then pour 1 1/2 cups beef broth and 2 Tablespoons Worcestershire sauce in. Cook on low for 5 to 6 hours or high for 3 to 4 hours.
  • Add creamy ingredients. Remove about 1/4 cup of the broth. Stir in 1/4 cup heavy cream and 1/2 cup sour cream. Whisk in 1 Tablespoon cornstarch. Allow to cook an additional 30 minutes. Salt and pepper to taste.
  • Serve over butter noodles and sprinkle with fresh parsley if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

If you have time and want to do a quick sear on the beef beforehand, you can do that in a skillet with a little olive oil. You can also use flank or sirloin steak. 
Use Greek yogurt instead of sour cream to make it a little healthier.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave with a splash of cream to loosen the sauce.
Freeze: Freeze without the noodles for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring to bring sauce together again.

Nutrition

Calories: 266kcal, Carbohydrates: 8g, Protein: 28g, Fat: 13g, Saturated Fat: 6g, Cholesterol: 94mg, Sodium: 743mg, Potassium: 702mg, Fiber: 1g, Sugar: 2g, Vitamin A: 265IU, Vitamin C: 1mg, Calcium: 72mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Bowl of beef stroganoff served over egg noodles.