Name: Slow Cooker Beef Stroganoff Stew
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 2 lbs stew beef or chuck roast, cut into bite-sized pieces; 1 large onion, chopped; 3 cloves garlic, minced; 8 oz mushrooms, sliced; 2 cups beef broth; 1 tbsp Worcestershire sauce; 1 tbsp Dijon mustard; 1 tsp paprika; Salt and black pepper, to taste; 3/4 cup sour cream; 1 tbsp cornstarch + 2 tbsp water (optional, for thickening); Egg noodles, mashed potatoes, or rice (for serving); Fresh parsley, chopped (optional, for garnish)

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Slow Cooker Beef Stroganoff Stew is a comforting, creamy, and hearty dish that takes all the classic flavors of beef stroganoff and transforms them into a rich, slow-simmered stew. Tender chunks of beef, earthy mushrooms, and savory onions are slow-cooked in a flavorful broth, then finished with sour cream for that signature tangy creaminess. It’s everything I love about a cold-weather meal—easy, filling, and deeply satisfying.

Why You’ll Love This Recipe

I love this recipe because it turns a timeless comfort food into a one-pot, low-effort meal that practically cooks itself. The slow cooker does all the work, and I end up with fork-tender beef and a creamy, flavorful sauce that pairs perfectly with mashed potatoes, egg noodles, or rice. It’s cozy, family-friendly, and always a crowd-pleaser. Plus, it reheats beautifully, making it ideal for leftovers or meal prep. Slow Cooker Beef Stroganoff Stew

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Stew beef or chuck roast (cut into bite-sized pieces)
Onion (chopped)
Garlic (minced)
Mushrooms (sliced)
Beef broth
Worcestershire sauce
Dijon mustard
Paprika
Salt and pepper
Sour cream
Cornstarch (optional, for thickening)
Egg noodles or mashed potatoes (for serving)
Fresh parsley (optional, for garnish)

Directions

I start by seasoning the beef with salt, pepper, and paprika.
In a skillet, I sear the beef in batches just until browned—this adds great flavor, but I skip it if I’m short on time.
I add the beef, onion, garlic, and mushrooms to the slow cooker.
I pour in the beef broth, Worcestershire sauce, and Dijon mustard, then stir everything to combine.
I cover and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is very tender.
About 30 minutes before serving, I stir in the sour cream. If the stew needs thickening, I whisk a little cornstarch with water and stir it in as well.
I taste and adjust the seasoning, then serve it hot over egg noodles, mashed potatoes, or rice. I like to sprinkle chopped parsley on top for a fresh finish.

Servings and timing

This recipe serves 6.
Prep time: 15 minutes
Cook time: 7–8 hours on low or 4–5 hours on high
Total time: About 8 hours and 15 minutes

Variations

I sometimes add a splash of white wine or sherry to the broth for a deeper flavor.
For a lighter version, I use Greek yogurt instead of sour cream.
If I want more vegetables, I add carrots or peas toward the end of cooking.
I like to use cream cheese instead of sour cream when I want a thicker, tangier finish.
For a gluten-free version, I serve it with rice or gluten-free pasta and check that the broth and Worcestershire are gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This stew tastes even better the next day as the flavors continue to develop.

To reheat, I warm it gently in a saucepan over medium heat, stirring occasionally. If the sauce thickens too much, I add a splash of broth or water to loosen it. It also reheats well in the microwave for about 1–2 minutes per serving. Slow Cooker Beef Stroganoff Stew

FAQs

Can I use ground beef instead of stew beef?

Yes, I can. I just brown the ground beef first and drain the fat before adding it to the slow cooker. The texture will be different, but still delicious.

Will the sour cream curdle in the slow cooker?

It can if added too early, so I always stir it in at the very end of cooking once the stew has finished simmering.

What’s the best cut of beef to use?

I prefer chuck roast or stew beef because they become wonderfully tender after slow cooking. Brisket or round roast also work well.

Can I make this dairy-free?

Yes, I use a dairy-free sour cream alternative and make sure the other ingredients are dairy-free. The texture may change slightly, but the flavor holds up.

Can I freeze this stew?

Yes, I freeze it in portions without the noodles. I thaw it in the fridge overnight and reheat it gently, then serve with freshly cooked noodles or potatoes.

Conclusion

Slow Cooker Beef Stroganoff Stew is one of my favorite cozy meals for when I want something hearty, creamy, and full of rich flavor with minimal effort. It’s a no-fuss recipe that fills the house with comforting aromas and leaves everyone full and happy. Whether I’m making it for a weeknight dinner or meal prepping for the week, this stew always delivers warmth and satisfaction in every bite.