Crock-Pot 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!
With the help of a crock-pot you are able to make this variation of my classic beef stroganoff recipe. I will serve this recipe with some oven-roasted asparagus and bake off some Rhodes rolls to scoop up the extra sauce. It is THAT good!
If we are feeling extra fancy, and I have the time, I will make a pan of blueberry delight or pineapple dump cake. Depending on what ingredients I have on hand that week.
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🥫 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
Scroll down to the recipe at the bottom for quantities.
🥘 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 crock pot.
- 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.
- Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
- Add all the ingredients back to the slow cooke pan. Add the thyme to the pan.
- Add cooked pasta to the slow cooker and warm through.
- Season with salt and pepper.
🗒️ Frequently asked questions and tips:
For this recipe, you are going to want to use a cut of beef that benefits from low and slow cooking for this slow cooker beef stroganoff. I am using a chuck steak but a round steak or blade steak can also be used. If you are going to make my classic stove top beef stroganoff you are going to want to use a cut of beef that is a bit more tender such as a sirloin. 
1.Trim off excess fat from the steak and cut 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 in 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.
1. In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan.
2. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside. DO NOT POKE THE MUSHROOMS.
3. Flip the mushrooms and sear on the second side. Add additional butter, if needed.
Crock-Pot Beef Stroganoff Recipe
Ingredients
- 8 ounces fresh 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
- salt and pepper
Instructions
- Trim off excess fat from the steak and cut into bite sized pieces. Remove excess moisture with paper towels.
- In a heavy bottom skillet or dutch oven, heat 2 tablespoons butter to foaming and place mushrooms, cut side down in the pan. Do not flip or move the mushrooms for about five minutes, or until they start to sweat and brown on the underside.
- Flip the mushrooms and sear on the second side. Add additional butter, if needed.
- Stir in the shallots and cook for a minute longer.
- Move the cooked mushrooms and shallots to a slow cooker.
- Add 2-4 more tablespoons to the skillet or dutch oven warm over moderately high heat.
- Sear the beef, a few pieces at a time, for 2-3 minutes on each side to brown the exterior but keep the interior is still medium in doneness.
- move the beef to a slow cooker.
- Deglaze the pan with the wine, stock and Worcestershire sauce scraping up the bits of yummy stuck on beef, onion and mushroom bits.
- Add the wine stock and Worcestershire along with the bits to the slow cooker.Add the thyme.
- Cook on low for 6-8 hours.
- Once cooked, remove as much of the liquid as possible and return it to the pan you used to sear the beef and turn the heat to medium high.
- While the sauce is reducing, whisk together the cornstarch mixture with a splash or so of heavy cream or milk.
- After the sauce has reduced, add the heavy cream/corn starch mixture to the pan, whisking to incorporate. It will be thick.
- Bring to a simmer for one minute. This will cook out the corn starch taste and activate the thickening properties of the corn starch.
- Pour in the remaining heavy cream and whisk to combine. Bring to a simmer.
- Add the stroganoff sauce back to the slow cooker. Add cooked noodles.
- Season with salt and pepper.
- Serve over cooked noodles, if desired.
Sarah
Isn't it the truth!? A few minutes can make such a difference.
Sarah
Yes! There are many ways of making the same dish. Stay tuned for my sous vide version.
Jenn
I had no idea stroganoff could be made in the slow cooker! Helloooooo amazing!
Tara
Make sure to get the mushrooms nice and brown -- adds SO much flavor. Loved it!