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A close-up of a teal bowl filled with creamy crockpot beef stroganoff, featuring wide egg noodles, tender beef, mushrooms, and fresh thyme, with a fork resting in it.
Daniel

Creamy Crockpot Beef Stroganoff

Tender beef and mushrooms simmered all day in a rich, savory sauce, then finished with tangy sour cream for the ultimate comfort food meal.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Eastern European
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

For the Beef & Sauce Base
  • 2 lbs beef chuck roast trimmed of excess fat and cut into 1-inch cubes
  • 1 tsp kosher salt more to taste
  • 0.5 tsp black pepper freshly ground
  • 2 tbsp olive oil
  • 1 large yellow onion chopped
  • 8 oz cremini mushrooms sliced
  • 4 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 tsp smoked paprika
  • 4 cups beef broth low-sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
For Finishing & Serving
  • 0.75 cup full-fat sour cream room temperature
  • 0.25 cup fresh parsley chopped, for garnish
  • 12 oz egg noodles cooked according to package directions, for serving

Equipment

  • 6-quart Slow Cooker (Crockpot)
  • Large skillet
  • Whisk
  • Cutting board

Method
 

Sear the Beef and Sauté Vegetables
  1. Pat the beef cubes completely dry with paper towels and season generously with salt and pepper.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once shimmering, add half of the beef in a single layer. Sear for 2-3 minutes per side, until a deep brown crust forms. Do not overcrowd the pan. Transfer the seared beef to the basin of your 6-quart slow cooker. Repeat with the remaining beef.
  3. Reduce the heat to medium. Add the chopped onion to the same skillet, scraping up any browned bits from the bottom of the pan. Sauté for 4-5 minutes until softened and translucent.
  4. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they have released their moisture and started to brown. Stir in the minced garlic and cook for another minute until fragrant.
Create the Sauce and Slow Cook
  1. Sprinkle the flour and smoked paprika over the vegetables in the skillet. Stir constantly and cook for 1 minute to toast the flour.
  2. Slowly whisk in the beef broth, a little at a time, to create a smooth sauce with no lumps. Stir in the Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer and cook for 2-3 minutes, until it has slightly thickened.
  3. Pour the sauce mixture from the skillet over the seared beef in the slow cooker. Stir everything to combine.
  4. Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is fork-tender.
Finish and Serve
  1. About 20-30 minutes before serving, cook the egg noodles according to package directions. Drain well.
  2. Turn the slow cooker off or to the 'Keep Warm' setting. In a separate small bowl, place the room temperature sour cream. Ladle about 1/2 cup of the hot liquid from the slow cooker into the sour cream and whisk until smooth. This tempers the sour cream and prevents it from curdling.
  3. Pour the tempered sour cream mixture into the slow cooker and stir gently until fully incorporated and the sauce is creamy. Stir in most of the fresh parsley. Taste and adjust seasoning with more salt and pepper if needed.
  4. Serve the beef stroganoff immediately over the hot cooked egg noodles, garnished with the remaining fresh parsley.

Notes

Don't skip searing! Searing the beef is a crucial step that develops a deep, rich flavor in the final dish.
Use Room Temperature Sour Cream: Using cold sour cream can cause it to curdle when added to the hot liquid. Let it sit on the counter for about 30 minutes before using.
Full-Fat is Best: Full-fat sour cream provides the richest flavor and is less likely to curdle than low-fat or non-fat versions.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The sauce will thicken upon chilling. Reheat gently on the stovetop or in the microwave.