Slow Cooker Beef Stroganoff is a delicious comfort food recipe that is perfect for a fall dinner. Bites of seared beef fall apart in your mouth while caramelized mushrooms and the homemade stroganoff cream sauce round out the perfect bite!
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✨ Here is why this recipe is amazing:
- Set your slow cooker and allow this comforting recipe to cook low and slow all day.
- The rich and creamy homemade sauce is so good you would want to swipe up each drop with a piece of crusty bread.
- Perfect for cool fall nights or freezing winter evenings.
- An excellent recipe to take to a pot luck because everyone love this recipe.
🥩 Ingredients needed:
- fresh baby bella mushrooms, sliced
- steak, sirloin
- dry white wine
- beef stock
- heavy cream
- Worcestershire sauce
- thyme
- cornstarch blended with 1 tablespoon of the cream
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
🔄 Substitutions
- Baby bella mushrooms have the best flavor but if they are not available white button mushrooms can be substituted.
🔪 How to make beef stroganoff in the slow cooker, basic instructions
- Sear bite sized pieces of meat in a heavy bottom pan.
- Brown the mushrooms and the shallots in the same pan.
- Deglaze the pan with wine.
- Add the mushrooms, beef, onions, deglaze and the rest of the ingredients except the cream and corn starch to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Thicken the sauce.
- Serve over cooked noodles.
📷 Making crock pot beef stroganoff, photo instructions
- Trim off excess fat from the steak and cut into bite sized pieces.
- Saute mushrooms.
- Stir in the shallots.
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side.
- Deglaze the pan.
- Add the beef, mushrooms and shallots to the slow cooker.
- Add the rest of the liquids to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Remove the meat and mushrooms to a bowl.
- Pour the liquids into a sauce pan and bring to a simmer.
- Add the heavy cream/corn starch mixture to the pan.
- Bring to a simmer for one minute.
- Add all the ingredients back to the slow cooker. Add the thyme to the pan.
- Add cooked pasta to the slow cooker and warm through.
- Season with salt and pepper.
♨️ Reheating Instructions
❓ Frequently asked questions, answers and tips:
1. Trim off excess fat from the steak and cut it into bite-sized pieces. Remove excess moisture with paper towels.
2. Add 2-4 tablespoons of butter to the skillet or dutch oven warm over moderately high heat. The butter will start to foam and you will know the butter is ready.
3. Place the beef in a single layer at the bottom of the pan, being careful not to crowd the pan. Crowding the pan can lead to steaming and we want searing.
4. Do not move the beef until you see a caramel edge at the base of the beef and a grey color creeping up the side of the beef. This will take a full 2-3 minutes
4. Flip once and cook for an additional minute. Do not overcook the beef because it will continue to cook when you add it back to the pan later in the recipe.
Printable Recipe Card
Slow Cooker Beef Stroganoff
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
- 8 ounces baby bella mushrooms sliced
- 4 tablespoons butter divided
- 3 tablespoons shallots minced
- 2 ½ pounds steak chuck
- ½ cup dry white wine
- 1 cup beef stock
- 1 cup heavy cream
- 1 tablespoon Worcestershire
- 1 teaspoon thyme
- 2 teaspoons cornstarch blended with 1 tablespoon of the cream blended with 1 tablespoon of the cream
- salt and pepper
Instructions
- Trim off excess fat from the steak and cut into bite sized pieces.
- Saute mushrooms.4 tablespoons butter, 8 ounces baby bella mushrooms
- Stir in the shallots.3 tablespoons shallots
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side.2 ½ pounds steak chuck
- Deglaze the pan.½ cup dry white wine
- Add the beef, mushrooms and shallots to the slow cooker.1 cup beef stock, 1 cup heavy cream, 1 tablespoon Worcestershire, 1 teaspoon thyme
- Add the rest of the liquids to the slow cooker.
- Cover and cook on low for 6-8 hours.
- Remove the meat and mushrooms to a bowl.
- Pour the liquids into a sauce pan and bring to a simmer.
- Add the heavy cream/corn starch mixture to the pan.2 teaspoons cornstarch blended with 1 tablespoon of the cream
- Bring to a simmer for one minute.
- Add all the ingredients back to the slow cooker. Add the thyme to the pan.
- Add cooked pasta to the slow cooker and warm through.
- Season with salt and pepper.salt and pepper
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Sarah Mock
She Does It All
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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