Slow Cooker Beef Stroganoff | NatashasKitchen.com

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This Beef Stroganoff recipe takes the classic beef stroganoff recipe and turns it into an easy slow-cooker meal. Tender beef, hearty mushrooms and a creamy sauce poured over a bowl of warm egg noodles is the definition of comfort food. It also re-heats well. Read on to enter the giveaway!June is National Dairy Month and I for one am thankful for dairy. Butter, cheese, milk, yogurt; I wouldn’t want to cook without them! It’s also perfect timing for the release of this cookbook that compiles recipes from America’s dairy farmers, The Dairy Good Cookbook.

Great big thank you to all of the families who work hard to produce all the wholesome dairy products that our family enjoys and to Dairy Good for sponsoring this post (as always, the opinions and text are my own).

Ingredients for Slow-Cooked Beef Stroganoff:

1 1/2 lbs beef stew meat
1 Tbsp vegetable oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions or chopped yellow onion
2 garlic cloves, minced
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 tsp smoked paprika or paprika
1 bay leaf
1 1/2 cups beef broth
1/3 cup dry sherry
8 oz sour cream
1/3 cup all-purpose flour
2 tsp snipped fresh dill, plus more for garnish
12-16 oz cooked egg noodles

How to Make Crock Pot Beef Stroganoff:

1. Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.

Slow Cooker Beef Stroganoff-8

2. In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.

3. Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.

Slow Cooker Beef Stroganoff-9

4. (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.

Slow Cooker Beef Stroganoff-10

5. Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.

Slow Cooker Beef Stroganoff-11

Slow Cooker Beef Stroganoff | NatashasKitchen.com

Natasha's Kitchen Cookbook

Slow-Cooked Beef Stroganoff + Giveaway

4.89 from 80 votes
Author: Natasha of NatashasKitchen.com
Slow Cooker Beef Stroganoff | NatashasKitchen.com
Using a slow cooker to make the classic beef stroganoff is easy and produces very tender and flavorful meat.

Ingredients 

Servings: 6 servings
  • 1 1/2 lbs beef stew meat
  • 1 Tbsp vegetable oil
  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions or chopped yellow onion
  • 2 garlic cloves, minced
  • 1/2 tsp dried thyme, crushed
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika or paprika
  • 1 bay leaf
  • 1 1/2 cups beef broth
  • 1/3 cup dry sherry
  • 8 oz sour cream
  • 1/3 cup all-purpose flour
  • 2 tsp snipped fresh dill, plus more for garnish
  • 1 lb Cooked egg noodles to serve

Instructions

  • Cut up any large pieces of stew meat. Heat oil in a large skillet over med/high heat. Brown meat in 2 batches in the hot oil. Drain off fat.
  • In a 3 1/2 or 4 qt slow cooker, combine mushrooms, onions, 2 garlic cloves, 1/2 tsp thyme, 1/4 tsp salt, 1/4 tsp pepper, 1/2 tsp paprika, and 1 bay leaf. Add browned meat then pour beef broth and sherry over all.
  • Cover and cook on low 8-10 hours or on high 4-5 hours. Meat will be tender. Remove and discard bay leaf.
  • (If using low heat setting, turn heat to high) In a medium bowl, whisk together 8 oz sour cream, 1/3 cup flour, and 1/4 cup water until smooth then stir in about 1 cup hot liquid form the slow cooker. Return to the slow cooker and stir to combine. Cover and cook for another 30 min on high until thickened and bubbly.
  • Just before serving, stir in fresh dill. Serve over warm egg noodles and sprinkle with additional snipped fresh dill.
Course: Main Course
Cuisine: Russian
Keyword: beef stroganoff
Skill Level: Easy
Cost to Make: $$

Recipe Credits: Recipe from The Dairy Good Cookbook (Andrews McMeel Publishing, LLC). 

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Slow Cooker Beef Stroganoff | NatashasKitchen.com


A little about this cookbook:

*113 everyday, family-friendly recipes shared by the folks who work hard to create the dairy products we love.
*You get a glimpse of the families that produce the dairy products in your fridge. I particularly liked reading about the Lourenzo family from Oregon who get their children involved with their farm. It’s similar to our family’s story (minus the cows, of course). We also love to get the whole family involved with our blog; developing recipes together and giving our son a deeper appreciation for what’s on his dinner plate. The book doubles as a teaching tool to show kids where their dairy products come from.
*The Dairy Good Cookbook is available in stores nationwide or can also be purchased online through Amazon, Barnes and Noble or Indie Bound

Slow Cooker Beef Stroganoff-7  

Through The Dairy Good Cookbook, dairy farmers share their secret (and not so secret) stories, traditions, and family recipes that have been passed down through generations. For a chance to win a copy of The Dairy Good Cookbook and a $75 gift card, share a recipe or dish that celebrates your love of dairy (meaning that the recipe or dish must include cow’s milk, cheese and/or yogurt) as well as a story of how that recipe or dish has been passed down through the generations in your family, or is tied to a special tradition or occasion meaningful to you.

Entry Instructions (giveaway ended):

You may receive (1) total entry by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Howard
    April 8, 2024

    I like the traditional beef stroganoff,
    But, I like to use filet beef cut into strips.
    Chacon a gout!

    Reply

  • Paul
    December 29, 2023

    Can I use filet mignon (tenderloin) instead of beef stew meat in this recipe? I’m not sure if the Filet meat will hold up after a day of slow cooking. I gave this recipe a 5-star rating as I’m confident it will turn out great!”

    Reply

    • Natashas Kitchen
      December 29, 2023

      Hi Paul, I imagine that may work here. If you experiment, let me know how you liked the recipe.

      Reply

  • Glenda
    December 16, 2023

    Hi Natasha. Can I use heavy cream for half of the sour cream?

    Reply

    • Natashas Kitchen
      December 18, 2023

      Hi Glenda, I bet that could work. If you experiment, let me know how you liked the recipe.

      Reply

  • Mary Dinnocenzo
    October 10, 2023

    Hi Natasha,
    I love mushrooms in stroganoff, but my family doesn’t. I usually cook extra noodles to make up for the mushrooms.
    Any suggestions on what I can replace the mushrooms with?

    Reply

    • Natashas Kitchen
      October 10, 2023

      Hi Mary, you could omit them or add onions for extra flavor. I hope you love this recipe.

      Reply

  • CindyD
    September 17, 2023

    Made this for my husband, we loved it. I had cooking sherry not dry sherry, it turned out delish!! Thank you for sharing.

    Reply

    • Natasha's Kitchen
      September 17, 2023

      You’re welcome, Cindy. We’re so glad that you both loved it!

      Reply

  • Eric
    April 22, 2023

    I’ve literally had this open on my browser for a couple months and finally decided to make it. It was super tasty!! thank you so much for sharing. the only thing I changed was using red wine instead of the sherry. I look forward to looking for more recipes. thank you!

    Reply

    • NatashasKitchen.com
      April 22, 2023

      Hi Eric! That’s wonderful. Thank you for the feedback and I hope you find many more recipes to enjoy. 🙂

      Reply

  • Flicka&Coop
    February 27, 2023

    After my husband had heart issues and we had to watch sodium, making our old recipe with condensed soup was no longer an option. After trying many other recipes, this is our new favorite….and even better than the old soup version!!

    Reply

    • NatashasKitchen.com
      February 27, 2023

      I’m so glad you found a new favorite. Thank you for sharing.

      Reply

  • Jacob
    January 15, 2023

    Dumb question, but for the two cloves of garlic after the 8-10hrs, do you remove them along with the bay leaf, or do I mince the cloves of garlic prior to adding them to the dish?

    Reply

    • NatashasKitchen.com
      January 15, 2023

      Hi Jacob! Yes, see the ingredient list, the recipe calls for 2 cloves of minced garlic so there is no need to remove them with the bay leaf. I hope you love this recipe.

      Reply

  • Karen
    October 29, 2022

    Help! I have a 7lb usda choice beef eye of round. Should I cook this in a crock pot for stroganoff?

    Reply

    • NatashasKitchen.com
      October 29, 2022

      Hi Karen! I have not tested this recipe with that specific cut of meat. I would still follow the instructions as closely as possible and brown the meat. This recipe used 1.5lbs of meat.

      Reply

  • Yelena
    September 2, 2022

    Hey Natasha I only found cooking sherry. It doesn’t say dry on it. Is it ok if I use that?

    Reply

    • NatashasKitchen.com
      September 2, 2022

      Hi Yelena, I would not recommend cooking sherry since it has salt and other add-ins that are not desirable. It tends to change the flavor profile of this dish and can also be sweeter.

      Reply

      • Sandrina Anderson
        October 26, 2022

        Dry sherry is a alcohol and can be purchased at a liquor store

        Reply

  • Haylie
    December 16, 2021

    This looks so tasty! Can I put the meat straight in the corckpot without browning it first?

    Reply

    • Natasha
      December 16, 2021

      Hi Haylie, I suggest following the recipe for the best taste, texture and appearance.

      Reply

  • Jen
    November 6, 2021

    I made this recipe with chicken breast. I did the entire recipe as written, with little changes. Came out amazing!!! I absolutely love your recipes, I have never had any trouble with them, and best of all, they always come out perfectly!! Thank you so much!

    Reply

    • Natashas Kitchen
      November 6, 2021

      Thank you so much for sharing that with me, Jen! I’m so glad you enjoyed it!

      Reply

  • Danielle
    April 27, 2021

    Did you ever try it with merlot instead of dry cherry?

    Thank you,
    Danielle

    Reply

    • Natasha's Kitchen
      April 27, 2021

      Hello Danielle, I honestly haven’t tried that yet to advise how it would turn out. But I saw someone else commented this “Made this today! Used red wine, as I didn’t have sherry. It was amazing” I hope that helps.

      Reply

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