This Slow Cooker Beef Stroganoff is the ultimate winter comfort food. Tender beef, mushrooms and onions are combined in a creamy, tangy sauce and served over noodles for a hearty meal. Yum!
Beef Stroganoff
Nothing like a giant bowl of creamy, beefy, mushroomy, noodley goodness on a cold night, amiright? We might be on the verge of March, but winter still has its icy grip on us and I’m not ready to give up the comfort food quite yet. This Beef Stroganoff is like a big, warm blanket on a frigid night.
I’ve been making a version of this deliciousness in my slow cooker for years but my original blog post is so old I figured it was time for an update. So here it is. Ta Da.
But First, We Sauté
This totally delicious, easy to make dinner starts with inexpensive beef stew meat and cooks down to perfection in the slow cooker. Its the perfect way to get through winter.
The main difference between my version of this dish and many other versions you’ll find online is that I absolutely INSIST that you sear your beef and sauté your vegetables before you start the slow cooker. DO NOT SKIP THIS STEP. If I learned nothing else in culinary school (and btw, I learned a lot in culinary school), it was how much flavor you can build simply though the art of browning. Sear your beef to a golden righteousness. Sauté those mushrooms til they are golden and you will be rewarded handsomely my friends.
Make it Easy with a Multi-Cooker
Now, if you’re using a traditional slow cooker (aka a Crock Pot), you’ll need to do this step in a separate pan on the stovetop. Yes, it’s an extra pan and an extra step, but really, you can’t skip it. BTW, this is just ONE MORE argument in favor of you buying an Instant Pot or another multi-cooker because you can do your sauté step RIGHT in the POT. And if you’re short on time for slow cooking, you could also hit the Pressure Cooker function and have this entire meal ready in under an hour. So, if you don’t have one yet, click the (amazon affiliate) link below and treat yo-self. And this concludes my PSA for the multi-cooker 😉
As a total side-note for anyone who’s been paying attention, I know it’s been a bit longer than usual since my last recipe posted. My culinary consulting business has been incredibly busy the past couple of months (which is amazing), but I’m still adjusting my schedule to accommodate. I should have my Homemakers Habitat editorial schedule back on track this month — starting with a very delicious and secretly healthy Green Smoothie Shamrock Waffle recipe that’ll be coming at you next week. Meanwhile, thanks to each and everyone one of you for your support of this website and my overall business. You guys are the reason I keep going.
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Slow Cooker Beef Stroganoff is the Ultimate Comfort Food
- Prep Time: 20 minutes
- Cook Time: 9 hours
- Total Time: 9 hours 20 minutes
- Yield: Serves 6
- Category: Main Dish
- Method: Slow Cooker
Description
This Slow Cooker Beef Stroganoff is the ultimate winter comfort food. Tender beef, mushrooms and onions are combined in a creamy, tangy sauce and served over noodles for a hearty meal. Yum!
Ingredients
- 1 teaspoon each Kosher salt and freshly ground pepper
- 1 1/2 lb. beef stew meat, diced into 1-inch cubes
- 2 Tablespoons vegetable oil, divided
- 2 cups (about 6 oz.) coarsely chopped white mushrooms
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 1/4 cups low-sodium beef broth
- 3 tbsp. Worcestershire sauce
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried dill
- 1 (12 oz.) package egg noodles
- 1 cup sour cream
- 2 tbsp. dijon mustard
- Garnishes: Juice from half of a lemon, fresh parsley
Instructions
- Sprinkle salt and pepper over beef cubes.
- Heat 1 tablespoon vegetable oil in a large skillet or the cooking pot of a Multi-Cooker or Instant Pot over medium-high heat (use the “sauté” function if using a Multi-Cooker). When oil is hot and shimmering, sauté half of the beef cubes until browned, turning occasionally to brown on all sides. Once first half of the beef is brown, remove to a plate and continue searing the remaining beef cubes. Remove the second batch to the plate and set aside.
- Add the second tablespoon of oil to the pan (or pot) and add the mushrooms and onion. Cook, stirring occasionally until the mushrooms begin to brown, about 10 minutes. Add the garlic and cook for 1 minute more.
- If using a traditional crock pot, transfer mushroom/onion mixture to the pot. Add the reserved meat, broth, Worcestershire, salt, pepper, and dill to the pot. (If using a Multi-cooker, just add everything to the pot). Stir well.
-
Cover and cook on low for 8-9 hours.
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Cook the egg noodles according to their package directions.
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Add the cooked and drained noodles to the crockpot. Add the sour cream and mustard. Stir well. Cook another 10 minutes, stirring occasionally. If desired, add lemon juice and sprinkle with freshly minced parsley before serving.
Notes
If you’re using a Multi-cooker and you’d prefer a quicker cooking method, cook the meat and mushroom mixture on Manual High Pressure for 15 minutes with the lid locked before doing a “Quick Release”. Then follow the recipe as written, cooking the final 10 minutes using the “Sauté” function with the lid off.
Keywords: Beef Stroganoff, Slow Cooker, Beef, Instant Pot
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