Beef Stroganoff (Slow Cooker Recipe)
Slow Cooker Beef Stroganoff Recipe: This easy Beef Stroganoff is made in a crockpot! Its bold flavor a silky texture make it so comforting!
Beef Stroganoff – Two Ways!
Certain dishes set a benchmark for comfort. Beef stroganoff is at the top of my list.
It’s not the most glamorous meal, but the perfect blend of succulent slow-cooked beef, earthy mushrooms, pasta, sour cream, and boozy essence makes it a show-stopper on any cold night!
Today’s recipe, The Best Slow Cooker Beef Stroganoff, is my second stroganoff recipe here on A Spicy Perspective. The first Beef Stroganoff I posted years ago is a quickie-version made with grilled steak and a relatively fast pan sauce.
It’s a fantastic mid-week meal you can make in a hurry… Or when you want to dress up your stroganoff with New York Strips or Ribeye!
Beef Stroganoff Slow Cooker Recipe
However, The Best Slow Cooker Beef Stroganoff Recipe is our most beloved mouthwatering crockpot version. You can set it and forget it, and then come home later to a house that smells like pure heaven!
If you buy the right ingredients, and sauté your onions and beef before slow cooking, you too, will experience the best Slow Cooker Beef Stroganoff you’ve ever made!
List of Ingredients You Will Need:
- Beef Chuck Roast
- Shallots – peeled and chopped
- Garlic Cloves – peeled and minced
- Butter
- All-Purpose Flour
- White Button Mushrooms – quartered
- Sour Cream
- Cognac
- Beef Base – (5 tablespoons + 1 teaspoon beef concentrate)
- Dijon Mustard
- Dried Thyme
- Water
- Extra Wide Egg Noodles
- Salt and Pepper to taste
Tips on the Main Ingredients:
Beef
When slow-cooking stroganoff, it’s important to use a cut of beef that stays moist and succulent over time.
Here I used thin strips of chuck roast. You can also cut the beef into bite-size chunks if you prefer. The marbled fat in the chuck roast gently breaks down over time, keeping the beef tender.
Short ribs are also a good choice, but a bit more expensive.
Onions
Another key element in making this Easy Beef Stroganoff Recipe, is to sauté the onions and brown the beef first, before adding it to the crockpot.
This sweetens the flavor of the onions and improves their overall texture. It also seals in the juices of the beef. Don’t skip this step!
If you happen to have a large Instant Pot or Multi-Cooker, you can sauté the onions and beef right in the crock, then turn it down to “slow cook” without dirtying a skillet.
Beef Base
Two more highly important ingredients for creating the perfect beef stroganoff are liquor and beef base.
Beef base is essentially concentrated beef broth, and provides a deep rich beefy flavor.
When making Slow Cooker Beef Stroganoff, the crockpot lid holds in all the moisture, so regular beef stock would not be able to cook down, and concentrate over time. Using beef base (or beef concentrate) with water, creates an intensified punchy beef quality that truly elevates the sauce.
Liquor
I like to use Cognac in stroganoff because it leaves a gentle, lingering, slightly sweet boozy essence. If you love robust flavors, add as much as a cup of Cognac to the recipe. However, if your palette is a bit delicate, use a little less. You can also use brandy or whiskey if you prefer.
Do not skip the booze! It’s an essential component, and the flavor cannot be replaced. The alcohol does cook out over time, so don’t be afraid of serving this to your whole family.
How to Make the Best Beef Stroganoff Recipe in the Crockpot
- Set a large 6-quart crockpot to low heat. Cut the beef roast into small bite-size chunks, or cut against the grain into thin strips.
- Place the butter in a large skillet and set it on the stovetop over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes, then add the beef pieces. Brown the beef on all sides, about 5 minutes. Then sprinkle the flour over the beef and stir to coat. Cook another 3 minutes. Pour the mixture in the bottom of the slow cooker. *If using an Instant Pot or Multi-Cooker, do this in the crock on the Sauté setting, then lower the heat to Slow Cook.
3. Add the chopped mushrooms to the crockpot. In a bowl, whisk the sour cream, cognac, beef base, Dijon mustard, and thyme together. Pour the mixture over the mushrooms, then add in 3 cups water.
*If using less than 1 cup Cognac, add extra water to equal 1 cup.
4. Cover the crockpot and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork tender. Stir in the egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente. Taste, then salt and pepper as needed.
See The Recipe Card Below For How To Make Beef Stroganoff in the Crock Pot + VIDEO. Enjoy!
More Crockpot Recipes to Try!
- 2-Ingredient Crockpot Taco Meat Recipe
- Slow Cooker Honey Garlic Beef Tenderloin Recipe
- Crock Pot Pork Loin with Vegetables
- Best Slow Cooker Carnitas
- Slow Cooker Buffalo Chicken Soup
Check the printable recipe card below for the nutrition information including calories, carbohydrates, protein, cholesterol, potassium, fiber, vitamin, and calcium percentages.
Slow Cooker Beef Stroganoff Recipe
Ingredients
- 2 1/4 pound beef chuck roast
- 6 shallots, peeled and chopped
- 4 cloves garlic, peeled and minced
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 pounds button mushrooms, quartered
- 1 1/2 cups sour cream
- 1/2 – 1 cup cognac
- 2 tablespoons beef base, + 2 teaspoons (or 5 tablespoons + 1 teaspoon beef concentrate)
- 2 1/2 tablespoons Dijon mustard
- 2 teaspoons dried thyme
- 3 cups water
- 12 ounces extra wide egg noodles
- salt and pepper to taste
Instructions
- Set a large 6-quart slow cooker to low heat. Cut the beef roast into small bite-size chunks, or cut against the grain into thin strips.
- Place the butter in a large skillet and set on the stovetop over medium heat. Once melted, add the onions and garlic. Sauté for 2-3 minutes, then add the beef pieces. Brown the beef on all sides, about 5 minutes. Then sprinkle the flour over the beef and stir to coat. Cook another 3 minutes. Pour the mixture in the bottom of the slow cooker. *If using an Instant Pot or Multi-Cooker, do this in the crock on the Sauté setting, then lower the heat to Slow Cook.
- Add the chopped mushrooms to the crock. In a bowl, whisk the sour cream, cognac, beef base, Dijon mustard, and thyme together. Pour the mixture over the mushrooms, then add in 3 cups water. *If using less than 1 cup cognac, add extra water to equal 1 cup.
- Cover the crock and slow cook for 5-6 hours on high, or 7-9 hours on low, until the beef is fork-tender. Stir in the egg noodles. Cover again and slow cook another 20-30 minutes, until the pasta is cooked to al dente. Taste, then salt and pepper as needed.
No form of alcohol is allowed on the premises, so I used white grape juice instead. Apple juice can sometimes be used as a substitute for Cognac, but I find white grape juice is better, especially since Cognac is made from fermenting and distilling grapes and apple juice tends to taste sweeter. Grape juice in itself will be a tad bit sweeter since the natural sugars aren’t being allowed to turn to alcohol.